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Showing posts from September, 2007

Power Food Broccoli Salad

Introducing the new "power food", a raw broccoli salad made sweet with fruit and nuts and tossed in a simple vinaigrette. It's a favorite with kids and grownups alike, light and fresh and fruity.
COMPLIMENTS!
"We took this salad to a potluck - it was a real hit!" ~ Doris
"...it was delicious!" ~ Tziiki
Parents know that kids really do say the darndest things.One night, friends from the next town over nvited me to join them for supper, Mom, Dad and sons Andrew and Nate. We sat down to chicken, rice and a big platter of steamy-green broccoli. I asked if the boys’ play toys included Power Rangers. “Sure!” exclaimed detail-happy Andrew and listed off Power Ranger guys.I conjured a dramatic voice. “Do you know,” I began, pausing for effect, “that broccoli is a power food?”Gregarious Nate looked impressed, as if glad to learn something so important. “No, I didn’t know that!” And hence our table conversation turned to power foods, what we eat to grow strong a…

The Heartbeat of Iowa

Welcome to a special edition of Kitchen Parade, an introduction to Iowa 'pioneers' who are raising pork for Niman Ranch with new-but-old practices. If you like, skip straight to this week's featured recipe for Thick Chops with Mustard Crust, a 2003 column published online today for the first time.

Otherwise, prepare to meet some happy pigs ... If there is a single place from which this country emits a steady heartbeat, it’s the swells and dales of Iowa, the state that means ‘beautiful land’ in the language of one its native tribes, the Ioway. Lub-dub, lub-dub.The more urban our country, the further the separation from our agrarian roots. And thus we must travel farther — or stretch deeper like trees reaching for water during drought — to seek out and understand the sources of our nourishment.Lub-dub, lub-dub, lub-dub.In early September, Elise Bauer and I joined a group of chefs and other passionate food people in Iowa as the guests of Niman Ranch, the meat company that cre…

Banana Oatmeal Cookies

The Recipe: Oatmeal cookies with a twist, a banana twist, that is.~Recipe updated & republished 2015 for a little weekend baking inspiration~
COMPLIMENTS!
"These are delicous!" ~ Mia
"... very yummy ..." ~ Becky
"I love them - a soft cookie that really feels like a treat ... whilst not being too naughty!" ~ amalissy
"... they turned out great! Love the coconut touch." ~ Susan Long-time cooks know that the first rule of baking with banana is "Think Ahead".The unavoidable fact is that it takes a couple of weeks for bananas to ripen enough.You see, green bananas (as in "unripe" bananas which may have tinges of green but are often yellow) make for blah banana-baking. A banana must be really ripe — nearly all brown and even, if you want, well into "black" — to yield the luscious banana flavor in banana bread, banana cakes and here, Banana Oatmeal Cookies.So wait for dark-brown, not yellow, skins to imbue heady banan…