July 2011

Another Market to Kitchen class based on pairing what’s in your pantry with what’s at the farmers market focused on making quick pickles, sauces and salsas to embellish simple roasted vegetables or grilled meat and fish. Here is a list of 12 summer favorites to try and have on hand in your kitchen: Indian Quick […]

{ 0 comments }

There is so much variety and abundance of chiles in the late summer months. Try this quick pickle to add color and sweet, yet hot flavor to many dishes. The recipe calls for rice vinegar, one of our favorite pantry items because of its sweet flavor. 1 Tbls. sugar 1/2 c. rice wine vinegar A […]

{ 0 comments }

This has so much sweet and spicy flavor that we have been serving it with lots of main meals or have just put it on the table with appetizers to enjoy. 2 tsp. olive oil ½ tsp. cumin seeds ½ tsp. yellow mustard seeds ¼ tsp. fennel seeds 2 fresh tomatoes, peeled and pureed 1 […]

{ 0 comments }

From Momofuku, simply slice summer thin-skinned cucumbers (try Kirby) very thinly and place them in a single layer on a large platter or plate. Toss a 3:1 mixture of sugar to salt – we use three tablespoons sugar to one tablespoon sea salt, but the measurement depends on how many cucumbers you are pickling. Let […]

{ 0 comments }

Use this brine for okra, carrot or fennel pickles. About 1 lb. okra, trimmed and halved lengthwise 1 ½. c. apple cider vinegar 2 Tbls. sugar 1-in. piece fresh ginger, peeled and grated ½ cinnamon stick 1 tsp. black peppercorns 1 tsp. coriander seeds Pinch of salt Place trimmed okra on a plate and salt. […]

{ 0 comments }

4 ripe summer peaches (choose slightly firmer ones), peeled and diced 1 sm. red onion, finely diced 1 jalapeno chile, finely minced 3 Tbls. cilantro leaves, chopped 3 Tbls. fresh lime juice (2-3 limes) Kosher or sea salt and freshly ground black pepper, to taste Combine all the ingredients in a bowl. Goes perfectly with […]

{ 0 comments }

Cooling Off

July 21, 2011

Post image for Cooling Off

In our kitchens, we have started to learn more about eating or combining foods during certain months because they have a �healing� effect or benefit to our bodies

{ 0 comments }

Indian-style Okra

July 18, 2011

In-season now, okra (or bhindi as it is known in India) is eaten in a variety of ways: fried, sauteed, in gravy or stuffed. Here is an easy, weekly side dish for tonight’s supper 3 Tbls. butter 1 med. onion, chopped 1 lb. fresh okra, cut into 3/4-inch slices A generous pinch (about 1/2 tsp.) each of […]

{ 0 comments }

Reminder: This Friday, July 15th from 5-8PM we will be hosting DC’s first Edible Urban Garden Tour. Take the tour and/or join us after for cocktails and community potluck at OLD CITY Green. RSVP Facebook or Buy Tickets. This is the month you may start to find local eggplant at market or in your own […]

{ 0 comments }

A couple of weeks ago, we taught a Market to Kitchen home cooking class titled Farm Market Meat: Why it Matters and How Best to Cook It. We started with a Q & A with the meat producers at market and then hosted a cooking demonstration and tasting. Here is what we discussed: What is […]

Related Posts Plugin for WordPress, Blogger...

{ 0 comments }