I had a little mini tour for my band Jane Machine in Oregon and stayed in Portland for a few days. For those of you who remember I used to craft the food menu down at a place called Kask whilst living in beautful Cascadia and in that time worked with a supremely talented and inspired gentleman named Nathan, who was one of our head barmen.
This mini tour, I stayed longer in Portland than I had to, partly due to pleasure, partly due to my super old van’s heater not working and me needing to repair it, and that doesn’t happen in a day. I’m glad I did. Visiting old haunts and old friends at new haunts reminded me of this years-old initial inspiration for flavor, for healing through food, for this primal reasoning for our lust/love/delight in food and drink. Read more
I have really good news: I’m leaving for 2 weeks to Tokyo in a few days for a very very late honeymoon. Years later, guess we’re both super procrastinators, match made in heaven.
So is this. (Like that segueway? Yeah you do.) Quinoa and a creamy béchamel sauce — aka macaroni and cheese without the macaroni — is one of my go-to dishes when I want to make something that’s delicious, lighter than its traditional version, and kinda-surprising but not scary. I mean, what’s not to love: it’s cheese sauce with quinoa. Twice cooked. That’s… that’s just nice.
The nutmeg in this really makes the dish to me: it adds a super comfort food sweetness that is hard to replace with other spices. Of course real cheese does taste more “accurate” (and for those who love cheese, you get me when I say “better”) but it’s actually really good with a vegan cheese substitute if that’s your style, because the quinoa itself is already so moist this dish is naturally just gooey. And crispy on top. Oh my I just got hungry again. Read more
When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.
Asparagus can be an easy thing to mess up for something so potentially delicious. The bane of these green sticks, I’ll say, come from the fibrous bottoms, the inverse of the flower-like sweet goodness of their tips. It can get really chewy if cooked incorrectly, and I don’t think anybody’s stomach likes digesting gnarly plant fiber your teeth can’t even chew.