Kitchen Projects

dc food bloggers bake sale

If you’re in Washington, DC, please plan to come to the DC Food Bloggers Bake Sale this Thursday, April 26, from 2-6PM. And tell all your friends! Neighbors! Co-workers!Blog about it! Facebook! Thanks to our friends in the Food Section, we’ll be at the Washington Post building, 1150 15th Street NW, right inside, on the first floor. (Psst. Look for A GIANT Cookie to show you the way.) It’s all for such a good cause – Share Our Strength’s Great American Bake Sale National Campaign to end childhood hunger in America. And every cent we raise will go to Share Our Strength. Our bake sale is part of a larger national food bloggers bake sale campaign, and we’re aiming to have the highest grossing bake […]

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canning tuna at home

For most of my cooking life, canned tuna has been a very useful pantry item. Tonnato sauce with the first rose veal of the season. Salade nicoise for a ladies lunch. Or an incomparable tuna noodle casserole. Back many decades ago, the summer between sophomore and junior year of college, I moved to the beach. I worked in the bars, both waitressing and bartending. It was a crazy time, hard work, long hours, multiple jobs, good money, and I was banking every cent for the next year in school. My apartment was kind of scary, but the kitchen was functional. Even at 19, I knew that cooking for myself was cheaper than eating out. I existed on fresh salads, cheese and bread. I usually got […]

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tropical fruit preserves

Imagine Carmen Miranda’s fruit filled hat. Then imagine preserving it. That’s pretty much how it all started. There was a large display of champagne mangoes at Whole Foods. And beyond the mangoes, there was a cart, big and wooden, with a tent shaped roof. All the tropical fruits were displayed there. Coconuts, pomelo, small extremely sweet bananas, grapefruit, papaya, green skinned mangoes, melons of all sorts, blood oranges and Ugli fruit. It was like cruising the breakfast bar at Club Med. In the 1940s, when bananas were the first mass market tropical fruit imported, the famous (ear-wormish) Chiquita banana song was aired to help people learn how to eat and keep bananas. Nowhere in this jingle is there anything about making preserves, but it’s still […]

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ginger confit

For the last several years, I have examined my food purchasing carefully. I’ve done everything I can to embrace living locally, knowing and supporting my farmers. I’ve joined CSAs, gone to farmers’ markets in snow and rain. I’ve held fast against Trader J’s styrofoam and plastic wrapping. And refused to buy at Whole YouKnowWhat when they offered only apples from Argentina – in August – during local apple season. Being part of the lower carbon footprint food chain makes me feel as though I am participating in something bigger than me. Yet, every year, I stepped outside that 100 mile radius for one fruit, for the glorious, juicy, floral sweet taste unlike anything else, the champagne mango.* They are intoxicating and I can’t quit them. […]

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janis tester’s sourdough starter.

Here’s a picture of a very vigorous wild yeast product. It’s sourdough starter. Starter with a provenance. History. A past. This starter came to me via the underground railroad of food folks all the way from Janis Tester in Massachusetts. Janis was a Charcutepalooza semi-finalist, and it was during that meaty year we became Twitter friends. We’ve Skype’d and emailed and gotten to know each other. Most of the time, I count on Janis to crack me up. She is hilarious. Janis is a great cook. She tackles exotic cuisines that I want to eat. Her food look so appealing all the while telling rollicking tales of  adventures on the way to the meal. When she offered to send me some of her sourdough starter […]

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corned beef hash. my way.

I adore corned beef hash. Truly love it. For years, my favorite diner breakfast has been corned beef hash with a poached egg. And if there is rye toast, I am even happier. One thing can ruin it all. The dreaded green pepper. Don’t get me started. If you have had breakfast with me, it’s likely you’ve heard me quiz the wait staff – are there peppers in your hash? I give them a stern look, as if I might expire if even a teeny bit of green pepper were to cross my path. I scare them so much, they check with the chef. Last year, when I made corned beef for Charcutepalooza, I made hash from the leftovers. I may have cried when it […]