April 25th, 2010 | by Jen | published in All, Carrots, Garlic, Honorable Herbs, Meats and Sausages, Most Popular, Onion, Parsley, Succulent Spices
I daydream a lot about cooking during the week, especially when I’m on the train. Its rhythmic click-clack, the morning fog, and a warm cup of coffee are just the right combination for daydreaming about things I want to cook. During the week not so many of those dreams become reality, but during the weekend […]
May 19th, 2009 | by Jen | published in All, Meats and Sausages, Sausages, Meats
I started pondering solo dining a while back when Denise from Chez Danisse recommended I read Alone in the Kitchen with an Eggplant, a collection of short stories about cooking for one, dining alone…
April 30th, 2009 | by Jen | published in All, Around the World, Meats and Sausages, Weekend Projects
Back in the US, nettles are my favorite wild food. Here in Germany, it’s bärlauch, also known as wild garlic or bear garlic. On Sunday Steven and I rented a car and went for a hike near the small town of Coppenbrügge…
April 15th, 2009 | by Jen | published in All, DIY Food Projects, Fennel, Garlic, Honorable Herbs, Meats and Sausages, Sausages, Meats, Succulent Spices, Thyme, Tomatoes, Veritable Vegetables
Sometimes you find an ingredient that just inspires you. Usually for me it’s not something that’s exotic or expensive, but rather something that is of such high quality or is so fresh…
November 28th, 2008 | by Jen | published in All, DIY Food Projects, Farming, Gardening, & Food Preservation, Honorable Herbs, Meats and Sausages, Parsley, Sausages, Meats, Veritable Vegetables, Weekend Projects
Somehow I ended up with a large turkey carcass in my refrigerator at the close of yesterday evening. Funny, since Thanksgiving was not at my house, and I was not in charge of cooking the turkey…
November 4th, 2008 | by Jen | published in All, Cheese, DIY Food Projects, Grand Grains, Meats and Sausages, Most Popular, Tomatoes, Veritable Vegetables
Oh. My. God. This is the best pie crust I have ever tasted! So flaky. So moist. And oh the hint of bacon… In preparing for our move to Germany, I have been going through the cupboards…
October 14th, 2008 | by Jen | published in All, Around the World, Meats and Sausages, Sausages, Meats
10 days into my work trip here in Germany, and my first big culinary misinterpretation… The menu read something like ‘Gegrilltes Haxe mit Semmelknödel und Sauerkraut’. I thought I was getting grilled fish…
September 16th, 2008 | by Jen | published in All, DIY Food Projects, Fantastic Fruits, Garlic, Honorable Herbs, Meats and Sausages, Most Popular, Orange, Sausages, Meats, Succulent Spices, Thyme, Weekend Projects
A while back, I got the idea in my head that I wanted to make my own sausage. Why? first and foremost, I love good sausage; secondly, I’m *very* picky about my sausage — it needs to be high quality…
May 13th, 2008 | by Jen | published in All, Garlic, Meats and Sausages, Most Popular, Succulent Spices
POP-CHINK! That’s the sound the pyrex pie dish made when it exploded all over my dinner. Though I lost my dinner, I did learn a valuable lesson about pyrex baking dishes — they are sensitive to heat differentials!
I daydream a lot about cooking during the week, especially when I’m on the train. Its rhythmic...
Yesterday I inaugurated my new canning equipment -- a huge 12 quart stockpot, a canning funnel, a ma...
I read cookbooks to relax. There is no better way for me to unwind than to read a recipe, imagine t...
I have been craving some serious American food as of late. A week ago I had the overwhelming urge ...
A few weeks ago on the same France trip that introduced me to Feves au Lard Fume, Steven and I met u...
When I try to explain what tempeh is to a person who isn't familiar with it, it never ends up soundi...
I had a quiche epiphany the first time I tasted the quiche from Tartine Bakery in San Francisco. Th...
Besides the expected potatoes and cabbage, green garlic is one item that I have been coming across w...
Hands down, my favorite breakfast is two soft boiled eggs, a touch of butter, a piece or two of good...
The range of culinary emotions I've experienced living here in Germany for the past three months spa...
Long time no see! The recent Modern Beet silence has been due to the fact that I made an internatio...
I can't believe how easy it is to make gravlax. Or let me rephrase that statement -- I can't belie...
I was looking out my apartment window the other day when my gaze came to rest on a tree about fiftee...
Oh. My. God. This is the best pie crust I have ever tasted! So flaky. So moist. And oh the hin...
These past few weeks have been particularly busy and challenging for me. I changed jobs, spent two ...
Wilkommen nach Deutschland! Ok, full-disclosure time: I haven't yet made this myself, but I watche...
A while back, I got the idea in my head that I wanted to make my own sausage. Why? first and forem...
I was walking back from lunch the other day with my coworker Fritz, and he (very) jokingly proclaime...
Perhaps you would have chuckled if you saw me leaping into the air, grabbing at bunches of elderberr...
The annual zucchini proliferation is upon us! Last week alone I was given six large zucchini, which...