November 1, 2013

Food Photo Gallery - Vote for Your Favorites

I invite you to vote on your favorite photos for selection to be hung in a show.  No limit.

All photos were taken with my smarty pants phone.  This is a non-commercial site with no advertising.

I am toying with the idea of including recipes for the cooked items to be posted next to the hung artwork, let me know what you think.

CAUTION:
May stimulate appetite,
Urge you to go to your local farmers market,
Create something in your kitchen.

1. Whatcom County Backyard Rhubarb.  Bellingham, Washington
Yes Votes: 1, 1, 1, 1, 


2. Whatcom County Backyard Plums.  Bellingham, Washington
Yes votes: 1, 1, 


3. Whatcom County Front Yard Sunflower Seeding.  Bellingham, Washington
Yes votes: 1, 1, 1, 
comments: very unique, 


4. Wild Alaska Reef-Net-Caught, Hand Processed Chum Salmon.  Bellingham, Washington
Yes votes: 1, 1, 
Comments: looks so sexy, 


5. Whatcom County Cherry Tomatoes.  Bellingham, Washington
Yes votes: 1, 1, 


6. Whatcom County Shelled Peas on Salad.  Bellingham, Washington
Yes votes: 1, 1, 1, 1, 


7. Whatcom County Potatoes.  Bellingham, Washington
Yes votes: 1, 1, 


8. Whatcom County Pears.  Bellingham, Washington
Yes votes: 1, 1, 1, 
Comments: stunning colors, 


9. Washington Nectarine and Tuscan Einkorn Wheat Skillet Cake.  Bellingham, Washington


10. Whatcom County Cranberry Beans.  Bellingham, Washington
Yes votes: 1, 1, 1, 


11. Whatcom County Green Beans, Spicy.  Bellingham, Washington
Yes votes: 1, 1, 1, 
Comments: [this one got invited to a dinner]


12. Whatcom County Bellingham Saturday Farmer's Market Display.  Bellingham, Washington
Yes votes: 1, 1, 1, 1, 1, 



13. Whatcom County Swiss Chard, Karina Davidson's Fall Soups Class.  Bellingham, Washington
Yes votes: 1, 1, 1, 


14. Whatcom County Carrots.  Bellingham, Washington
Yes votes: 1, 1, 1, 


15. Whatcom County Carrots, Cooked in Sicilian Dressing.  Bellingham, Washington
Yes votes: 1, 1, 


16. Whatcom County Beans, Basil, and Skagit County Feta.  Bellingham, Washington
Yes votes: 1, 


17. Whatcom County Brussels Sprouts, Apples.  Bellingham, Washington
Yes votes: 1, 


18. Whatcom County Baby Brussels Sprouts, Apple Peels, Hominy.  Bellingham, Washington
Yes votes: 1, 1, 


19. Whatcom County Bellingham Saturday Farmer's Market Display.  Bellingham, Washington
Yes votes: 1, 1, 1, 1, 



20. Whatcom County Asparagus, Tomato, Chicken Salad.  Bellingham, Washington
Yes votes: 1, 1, 



21. Washington Emmer Berries, Whatcom County Tomatoes.  Bellingham, Washington
Yes votes: 1, 


22. Sonoran White Wheat Handmade Pasta.  Mesa, Arizona
Yes votes: 1, 1, 



23. Tuscan Einkorn Wheat Pasta, Whatcom County Tomatoes, Mozzarella & Parmesan. Bellingham, Washington
Yes votes: 1, 1, 


24. Piedmont Tomatoes and Mozzarella.  Pollenzo, Italy
Yes votes: 1, 1, 


25. Piedmont Caesar Salad.  Pollenzo, Italy
Yes votes: 1, 1, 


26. Piedmont Pasture Chicken Egg, Uncured Ham, Yeast-free Ancient Wheat Bread.  Pollenzo, Italy
Yes votes: 1, 1, 



27. Italian Espresso Crema.  Pollenzo, Italy
Yes votes: 1, 1, 



28. Piedmont Green Beans, Tomatoes.  Bra, Italy
Yes votes: 1, 1, 1, 



29. Ligurian Farmer's Market Mushrooms.  Ventimiglia, Italy
Yes votes: 1, 1, 1, 



30. Mediterranean Sea Bass, Ligurian Cucuzza, Green Beans.  Ventimiglia, Italy
Yes votes: 1, 


31. Italian Gluten-free Breakfast.  Florence, Italy
Yes votes: 1, 


32. Italian Ricotta Cheesecake.  Florence, Italy
Yes votes: 1, 1, 1, 1, 



33. Tuscan Senatore Cappelli Wheat, Whatcom County Beans & Tomatoes.  Bellingham, Washington
Yes votes: 1, 1, 


34. Tuscan Senatore Cappelli Wheat, Whatcom County Kale, Carrots, Celery, Sweet Potatoes, Chicken.  Bellingham, Washington


35. Italian Oranges, Tuscan Senatore Cappelli Wheat Cake.  Florence, Italy.
Yes votes: 1, 1, 


36. Tuscan Market Melon.  Florence, Italy
Yes votes: 1, 1, 


37. Tuscan Market Lunch.  Florence, Italy
Yes votes: 1, 1, 1, 1,  



38. Tuscan Market Lettuce.  Florence, Italy
Yes votes: 1, 1, 1, 1, 



39. Tuscan Market Fig, Abate Fetel Pear, Young Pecorino.  Florence, Italy
Yes votes: 1, 1, 1, 



40. Tuscan Wheat Handmade Tagliatelle.  Florence, Italy
Yes votes: 1, 1, 1, 



41. Tuscan Wheat Handmade Ravioli.  Florence, Italy
Yes votes: 1, 


42. Mediterranean Fruit of the Sea Salad.  Florence, Italy
Yes votes: 1, 


43. Tuscan Eggplant Parmesan.  Florence, Italy
Yes votes: 1, 1, 1, 1, 


44. Tuscan Ceasar Salad with Chicken.  Florence, Italy
Yes votes: 1, 

45. Florentine Bakery Window.  Florence, Italy
Yes votes: 1, 1, 


46. Florentine Bakery  Window.  Florence, Italy
Yes votes: 1, 

47. Florentine Bakery Window.  Florence, Italy
Yes votes: 1, 1, 

48. Florentine Bakery Window.  Florence, Italy
Yes votes: 1, 1, 

This show is for fun, I have a charity in mind for the proceeds and will announce that later.  Please take a minute and tell me which ones you like.  I look forward to all of your comments.  Thank you.

October 17, 2013

Four Fall Soups with Karina Davidson


I was lucky enough to assist Karina Davidson in the kitchen again.  I had assisted her last month for her September in Paris cooking class in the Community Food CoOp Healthy Connections classes, http://good4ugastronomy.blogspot.com/2013/09/cooking-with-karina-davidson.html


This month she taught Autumn Soups for the Body and Soul to a sold-out class.


Karina chopped and sauteed and created four soups:


Lemony Lentil and Greens Soup
Thai Chicken Soup
Southwestern Vegetable Soup

Salmon and Tomato Chowder


Starting with fresh, as local as possible and organic when she can find it ingredients:


Yellow onions chopped and 



sauteed in a soup pot



jalapeno peppers, chopped



red pepper, ginger, lemon grass


sweet potatoes in addition to yukon golds give the soup a gentle sweetness


what is more fun than teaching people how to cook?


and chop


and pick stones out of Le Puy Lentils (French Green Lentils)


and poach a salmon fillet right on top of simmering soup


and peel off salmon skin (my dog loved cooked salmon skin - make sure it's cooked though, I think my cat liked it too)


prep Swiss Chard which is, by the way, not part of the Brassica family, it is instead closely related to beets and part of the Chenopodiaceae family, a Chenopod, and subfamily to Amaranthaceae.  This question was posed during the class and I pulled out my handy dandy smarty pants phone to find out.


Chard close up, I was taken with the bright yellow stem. 


Chop, chop, chop


and chop some more


Karina's tip: zest your citrus right over the pot (or bowl if you're making dough) so that you capture the flavor volatiles that are immediately released. That's a great tip and makes so much sense to me. 

Thai Chicken Soup


Native Forest unsweetened organic coconut milk

I took this pic for the class so that we could all remember this new brand of coconut milk. 


It pours into soup as a lovely cream and not separated like some coconut milks. 

Salmon and Tomato Chowder

Salmon and Tomato Chowder

Lemony Lentil and Greens Soup

Southwestern Vegatable Soup

Optional: add lime juice to taste

Southwestern Vegetable Soup


Karina's Soup Recipes:

Southwestern Vegetable Soup

2 large yellow onions, chopped
1 large red pepper, chopped
2 Tb. extra-virgin olive oil
1 28-oz. can whole tomatoes (preferably organic)
8 cups water (or vegie broth)
3 Rapunzel Vegetable Cubes (omit if using broth)
1 heaping Tb. each: oregano leaves, chili powder, ground cumin
1 large yam, cut into ½ inch pieces
3-4 zucchini, quartered lengthwise and cut into 1” pieces
1 bunch chard or kale
4-5 cloves garlic, chopped or pressed
freshly ground pepper
sea salt to taste
1 bag of frozen corn (or fresh if in season)
½ cup chopped cilantro
lime juice to taste (optional)

Saute onion and red pepper in olive oil until slightly caramelized.  Add tomatoes, broth and herbs.  Bring to a boil and turn down to a simmer.  Cook for 20 minutes.  Add yam.  Simmer 10 more minutes.  Meanwhile, prepare chard or kale.  If using kale, cut out stalks and discard.  Chop leaves.  If using chard, chop stalks and add to soup.  Chop leaves.

Add zucchini and chard or kale leaves to soup and simmer 10 more minutes. Add garlic and corn and cook another 5 minutes.  Add cilantro and salt and pepper to taste.  Feel free to add a bit more of any herbs if you wish.  Serve with wedges of lime if you would like.
Note:  You could add potato, carrot or anything goes really.
Freezes well.
6-8 servings.


Lemony Lentil and Greens Soup

2 medium yellow onions
2 Tb. extra-virgin olive oil
1 lb. lentils (preferably French Green Lentils)
6-8 cups water (or vegetable broth)
3 Rapunzel vegie cubes (omit if you use broth)
1 bunch rainbow chard
1 Tb. oregano leaves
freshly ground pepper
4 cloves of garlic, chopped or pressed
juice of 1-2 lemons (depending on your taste)
½ cup chopped cilantro (optional)
sea salt as needed

Chop onions and sauté in olive oil over med-high heat.  When onions are beginning to caramelize slightly, add water and cubes or broth.  Rinse lentils and add to soup pot.  Add oregano and 4-5 grinds of pepper.  Bring to a boil, then turn down to a simmer.  Meanwhile, wash chard. Chop stems of chard and add to pot after soup had simmered for 30 minutes.  Simmer for 20 more minutes Chop chard leaves and add to pot.  Continue cooking for 10 more minutes.  Add garlic and cilantro (if using) and simmer 5 more minutes.  Add lemon juice to taste and adjust salt and pepper as needed. 
Note:  You could add ham or shank or sausage.
This soup freezes well.
Approximately 8 servings


Salmon and Tomato Chowder

2 medium yellow onions
2 Tb. butter
3-4 yukon gold potatoes
2 medium yams
1 28 oz. can crushed tomatoes (preferably organic)
1 cup white vermouth or dry white wine
1 bottle clam juice
1 cup water
freshly ground black pepper
1 and ¼ lbs salmon fillet
1 cup cream
sea salt
1/3 cup chopped Italian parsley (or basil)

Saute onions in butter until slightly translucent.  Add tomatoes, vermouth, clam juice and water.  Bring to a boil and then turn down to a simmer.  Simmer for 20 minutes.  Add potatoes, yams and a few twists of pepper. Simmer 20 minutes or till veggies are almost tender.  Ly filet on top of simmering soup and cover.  Cook 10-12 minutes.  Remove filet to plate. Let cool for a few minutes and cut or flake salmon into bite size pieces.  Add salmon to pot.  Add parsley and cream.  Taste and  adjust salt and pepper as needed.
Does not freeze well.
Note:  You could add black kale, carrot, 1 teaspoon of red pepper flakes.
6-8 servings


Inspired by Tyler Florence's Thai Chicken Soup

Karina's is a bit different, check out her inspiration too:  http://www.tylerflorence.com/?p=1166

4 cups chicken broth
2 small jalapeno peppers, seeded and cut into thin strips
2 cloves of garlic, crushed
zest of 1 lime
1 3-inch piece of ginger, peeled and cut into 4 chunks
1 stalk of lemon grass—white part only.  Crack open with flat side of a knife
1 and ½ lb. chicken breast, thinly sliced
1/3 lb. crimini mushrooms, thinly
one can coconut milk
2 Tb. fish sauce (or substitute soy sauce)
1 and ½ tsp. sugar
juice of 4 limes
sea salt and pepper to taste
¼ cup chopped cilamtro

Bring broth to boil and add peppers, garlic, lime zest, ginger and lemon grass. Turn down to a simmer and cook for about 15 minutes.

Add the chicken, mushrooms, coconut milk, fish sauce, sugar and lime juice.   Simmer gently until chicken is just cooked through—about 10 minutes.  Add cilantro and serve.
Note:  You could use prawns.
Serves 4-6.


Enjoy!