When I was a child, my mother had a good friend, Marie, who was into French cooking. On many a Sunday morning they would make brunch. I remember their soufflees, quiches, and crepes served with sour cream or crème fraiche with caviar or fruit jam. I was a picky easter…
Read MoreCauliflower, it’s one those under-used, under appreciated vegetables, much like cabbage. It belongs to a family of vegetables known as crucifers or cruciferous vegetables, along with broccoli, kale, collards, mustard greens and….. What’s in it for you? It’s also classified as a flowering vegetable. While it’s not green, it contains…
Read MoreI’m still making my way through Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen (Victory Belt Publishing, 2011), Julie Sullivan Mayfield and Charles Mayfield’s new cookbook. The Sweet Potato Casserole This weekend I made their Sweet Potato Casserole (p. 200). I love sweet potatoes and yams. As I…
Read MoreI thought I didn’t like Brussels sprouts until I turned 21 and one of my early cooking instructors in Penzance, England, Michelle Cowmeadow, showed me how to cut and cook them to reduce their bitterness (cutting them makes all the difference). They’ve been one of my (many) favorite leafy green…
Read MoreCilantro is one of those foods people seem to love or hate – no in between. I love adding it to vinaigrettes, dips, and marinades. It’s a super nutritious food with many healing properties. Cilantro is a great source of phytonutrients and antioxidants, such as quercetin. It also contains iron,…
Read MoreI’ve eaten at Hopdoddy several times over the last couple of years and I LOVE it. Everyone I’ve gone with has also been really enthused about the place, the company’s ethics, and the food. I finally know where the funky name for this fabulous burger place came from! Btw: this…
Read MoreSteak was one of my favorite foods as a child and in my early teens. It was one of the most nutrient dense foods I ate. I still enjoy a good steak, only now I eat it with two to thee times as much vegetables as steak and often with…
Read MoreIn September of 2014, I reviewed Charles & Julie Mayfield’s book, Paleo Comfort Foods. It was this book and one of their recipes that turned me on to deliciousness okra, a vegetable I had previously not enjoyed. Their Oven Roasted Okra is something I would recommend to anyone who likes…
Read MoreI promised to post a recipe from Elana Amsterdam’s new book, Paleo Cooking from Elana’s Pantry. Here it is. If you don’t have the special jars listed below (eight 1-cup wide-mouth Mason jars), you could use small, heatproof custard-cups with the same size diameter s the mason jars). I suggest…
Read More