Thursday, July 24, 2014

a photo story: making Elderflower cordial

I found some of these on my property, and others off the side of the road nearby.  Is foraging the same as stealing?


add lemon slices and zest of lemon
cover with simple syrup
set overnight & strain.  mix with soda water and a splash of Hendricks gin




Wednesday, July 23, 2014

Smack in the middle of summer

Farmers market finds:

White lotus heaven:
A goat crottin & baguette

With this for dinner:
Brown butter trout 
On a bed of Brown rice salad 
Of wilted kale and zatar viniagrette





Countdown until school starts: 4 weeks


Tuesday, July 22, 2014

High summer

Garden bounty: cool and wet defines this summer.  

a new lavender patch for the honeybees

a butternut hiding in the parsley patch
brussels!!

broccoli which gets eaten in its raw state by my little guy

calendula

marigold (for beeswax soap)

look who made it inside!







Monday, July 21, 2014

restaurant gleaning


Save money. Reduce waste. PareUp. 

Everyone loses when food gets thrown away. PareUp is developing a mobile marketplace for surplus or unsold food. Retailers post their quality excess for a discount.  Users enjoy delicious goods and keep them from the trash.


This is a very cool concept!  Check out the website.

Saturday, July 05, 2014

Slow's BBQ hits the spot


The yardbird satisfies! I love Slow's outpost on Cass. Same great food without the two hour wait! 

Wednesday, June 04, 2014

Raising the bar :: Part one

I'd like to try to (yeah, that's right. I said "try" to. I'm a realist)  start a series called Raising the Bar.  I don't know if you realize it but there is a revolution happening in Ann Arbor.  It's a facet of the artisanal food movement, one where granola bars & other bar cookies are being HANDmade in small batches, right here in Ann Arbor.  As a general grouping, they are wonderful unique and you can totally taste the love added to each batch.




Here's my first recommendation:  At first I only noticed them at Juicy Kitchen, in whose kitchen they're made.  These Solid Gold Bars are now available at Babo Market, and I think I even saw some at Arbor Farms.  


It's definitely not an average granola bar, and it does indeed taste like solid gold.  Check out the limited quality ingredients found in this bar.  But that doesn't mean that they're low on taste!  The little ginger bits are perfectly zingy and the cocoa nibs add the tiniest bit of indulgence. The soft consistency is a welcome change because you can taste that it's due to the freshness of the ingredients not to a preservative. 


I can't find a website dedicated to marketing these, but I did find this facebook page & this link which describes his mission.   Try to grab one if you see them. It's a snack you can feel good about. 


Saturday, May 31, 2014

Too much!

When you have a full house in the coop,
And you find a handful of these,
With these springing from the garden,
You should most definitely sauté them together in butter.
And fill an omelet with them. 


Thursday, May 29, 2014

Wednesday, May 28, 2014

Tantre farm 2014!

Eight satisfied years of a Tantre farm CSA membership leaves me coming back for more. Today was the first pickup of the season; always a good excuse to visit the farmer's market at Kerrytown. 

I always feel like I've won the lottery when I walk away with this box chock full of the goodness of the earth. This definitely feeds my family on many levels, yes, physically, but definitely spiritually and emotionally.


Thank you, Tantre!


Sunday, May 25, 2014

Ann Arbor finds: #349

The relationship with your town is a relationship like any other. You've got to nurture it. You can't ignore it or small dissatisfactions turn into larger faults. That's why I'm always exploring the alleys, finding little gems to add to my Treetown repertoire.

Case in point: The Lunch Room (http://thelunchrooma2.tumblr.com/) (blogger app won't let me embed a link). I had heard that the food cart, The Lunch Room, had opened a brick and mortar, but not being particularly passionate about vegan ways it's never been on the top of my list of places I had to visit.

On Friday before a class period of practical exams, I knew I'd need something unique to carry me through. I would need an inspirational muse. I was walking through Kerrytown and The Lunch Room seemed to call out to me, so I went inside.




The ambiance is really cool, fits the vibe of the food. You can take your meal into the sweet Kerrytown courtyard that often gets overlooked. 



This sandwich was amazing, a riff on the classic Bahn Mi. A house-made baguette with a perfect consistency for this sandwich, full of flavor but not tearing the roof of your mouth apart on the first bite. Marinated tofu layered with a carrot sesame slaw spicy mayo and a few hidden jalapeño slices.  

It was just so flavorful that I found myself looking at the menu to see if this was indeed the same vegan place that I thought it was.  No meat or dairy products on the menu.  At home we often eat vegetarian, but in my mind making the cross over to vegan feels too sacrificial.  But if I could fill the docket with items like this, I would never miss animal products again. 

They are open for breakfast, lunch and dinner, with a seemingly new rotation of evening specials, like tapas or taco night.  Not to mention that the dessert counter was full of beautiful desserts. I didn't try any, but I can imagine that they'd leave you wanting another.  I'll leave that for the next stop, which will come very very soon.

As I was driving away, so satisfied with myself I stumbled on this: 
Street music? I'd pay to listen to this. 





Tuesday, May 20, 2014

What's on the menu?

I stumbled upon an amazing resource:  New York Public Library's collection of historical restaurant menus. Explore this gem at What's on the menu? with images as well as text.

And a parallel find: a researching blogger 
@ Restaurant-ing through history

Monday, May 19, 2014

Pearls of wisdom from culinary school Day 6

Use chicken feet to make a stock with body--one of the characteristics of good stocks. The other four are color, clarity, flavor and aroma.

Not just in the kitchen my friends. My life motto.

Wednesday, May 14, 2014

The road to Chefdom

I meant to post this on Monday. Let the Culinary Arts Degree adventure begin!  



Sunday, May 11, 2014

Happy Mother's day to me

             Morels in my backyard! 

And lunch at Central Provisions 
(a bar at Braun court pop-up exclusive)


smoked salmon tartine with golden beets

Mother's Day means kids stabbing at your greens

Thursday, May 08, 2014

Korean chicken

Not being able to leave well enough alone, she sees this recipe 
Korean Fried Chicken  | SAVEUR.

And says "Yes. Yes. But how? What? For whom?"

Weighing her options, she brainstorms and creates: 


A ramen noodle nest topped with Korean chicken bites, carrot radish slaw, baby spinach, buttered corn, a poached egg and dashi broth.  Topped with garlic chives, the first 2014 garden harvest (if you don't count the asparagus she's eaten raw standing barefoot in the garden).


Wednesday, May 07, 2014

Just because it's work, doesn't mean its not fun


Deviled eggs at the Raven's club. 
Just one stop on the tour of Ann Arbor's trendy food circuit 
for the fine folks of Ventura Foods and Sysco.



Tuesday, May 06, 2014

I'm wearing my birthday suit

Although she was a little slow this year, Mother Nature normally gives me tender green leaves for my birthday. 


This year the leaves are still embryonic, but they're visible. And so are these puppies:

A quick lunch break between job número uno (motherhood) and an exciting culinary consulting project: 
Shrimp buns at Tomokun- hit the spot!

Wednesday, April 30, 2014

finds!

Sometimes I like to share my finds local and global, heart warming and thought provoking. 

join the revolution. sell it. buy it.
http://www.jackeez.com/

if you dig straight down from Ann Arbor, you'd hit Australia not China. http://www.gourmettraveller.com.au/

preaching to the choir:
Michael-pollan-thinks-wall-street-has-way-too-much-influence

keep up on what's often kept quiet:
http://blog.usfoodsafety.com/

kind of funny, kind of silly, kind of scary (how much is real?)
http://farmedanddangerous.com/

beautiful:
pink lady food photography finalists

oops:
100 get diarrhea at a food safety meeting




Monday, April 28, 2014