Skip to content

Story Cooking

About
- Press
Food
Photography
Resources

Raw Dinner with Mae and Abby

April 7, 2011April 7, 2011

Thank you Abby, Mae, Andrew, Vickie and Chelsea for an inspiring, memory filled evening of amazing flavors.

Advertisements

Share this:

Email
Print
Facebook

Like this:

Like Loading...

Related

Post navigation

11th Annual Women & Identity Festival Gala Night

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Instagram

I love making #mendiant because I can pack flavors and intentions in a 2 inch-treat. Here I used #allergenfreechocolate 1) #candiedorangepeel + #driedcranberries + cocoa nibs 2) #peachkernel + red rosebuds and petals + cocoa nibs #storycookingmendiant #storycooking #foodgifts #roundthings

#marinatedmushrooms with some garden greens: #sorrel and #chives #storycooking

Our #soupoftheweek is #tomatobutternutsquashsoup It's that between season soup, using up all the veggies we put away for the winter. I started by sauteing onions, added about 2 parts of canned tomatoes (the last of our home canning) and 1 part of roasted #wintersquash from the freezer and bring to a simmer. Then I try to build flavors and I taste as I go. This one has smoked paprika, homemade apple cider vinegar, #nutritionalyeast , garlic, oregano, red pepper flakes, olive oil, salt and lots of black pepper. #lunchbox #tomatosoup #createpatterns #storycooking #storycookingfamilytop10soups #sopadetomatecomabobora #sopadetomate

#jampies 1 cup of @mainegrains #ryeflour 1 stick of butter 1/4 cup water 1/2 tsp of salt Baked 400F for 25-30 minutes But the butter flour ratio is just a guide. How much fat to use? How much you've got? 4 to 10 tbsp? Good answer. Another example, for a basic crust I go for 5 tbsp of butter and 1 1/4 cups of spelt flour, 1/2 tsp salt. 1/4 cup of liquid like sourdough starter or discard, water, kombucha, egg yolk... So much fun to play. PS: keep dough and ingredients chilled with an all butter crust like this, definitely easier to work with a firm dough. #storycooking #handpies

Soaking and steaming #corngrits is a method that brings me very close to the taste and texture of #braziliancouscous #cuscuz I grew up eating and never stopped eating. Until I found this method, suitcases of "milharina" is all I wanted when people came to visit from Brazil. Now I am able to use local grits we love. For 4 servings of cereal, soak 1.5 cups of grits in 3 cups of water overnight or for 24 hours in the fridge. If you forget there it will be ok longer. When ready to cook, strain the soaked grits, sprinkle with some salt and a tablespoon of Tapioca starch (optional — the starch makes the couscous more compact) There a several ways to steam the yellow corn grits if you do not have a #cuscuzeira ( Couscous pot) You can cook like a do here in this photo, in a steam basket. I put mine inside the pressure cooker and cook for 10-15 minutes, but inside a regular pot works too, just takes longer. Another method, the one my grandma used was to add the corn to a deep plate, wrapped with a clean cloth. The couscous mixture must be facing downwards in a pot with water, but not touching the liquid while it simmers. #storycooking #roundthings #steamedgrits #braziliancouscous #storycookingcuscuz #cuscuznordestino #grits

Oil a pan, slice eggplant into rounds, drizzle olive oil, salt and pepper, top with marinara sauce, oregano, cheese and bake. Meanwhile ponder and appreciate the rounds in our plates with @amy.halloran -- a few circles that delight our lives and that are also never perfect and need not to be. #storycooking #rethinkingperfect #roundthings

I didn't write down what I did in this #sourdough, but I used the #whey leftover from making farmer's cheese, tvorog. It has @mainegrains #rye # whole wheat, @kingarthurflour AP #sesamecrust #storycooking #fermentacaonatural #wildyeat

“Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a vareniki jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another vareniki went through the same performance. The only trouble he took was to munch it up and swallow it.” --The Night Before Christmas by Nikolai Gogol I just couldn't wait to learn to make #vareniki after my husband shared this story with me. When we got married, he gave me a print out with some Russian recipes. This noodle dough came from a page that says it's from Izdeliya Iz Testa (cookbook) It became my go to recipe. I have been making them for 2 decades but today I used my new to me second hand store find #perogiemaker 2 cups flour Pinch of salt 2 large egg yolks 1 tbsp oil 7-8 tbsp of water Mix in the food processor ( optional) take out, knead until smooth, about 2-3 minutes. Cover and let rest 30 minutes. I let it rest at least several hours in the fridge or even overnight Assemble the dumplings. We fill ours with mashed potatoes and caramelized onions. I make a double batch and freeze, when ready to eat them, just boil 6-7 minutes. Pan fried in butter is so very delicious too. #storycooking #storycookingvareniki

Mother's Day #handpies are gone, but there will be more. #jampies and jam tarts are always in season in our house. I made marmalade thinking of peach butter and we go on eating with the seasons. These were filled with the most delicious #strawberryrubarb preserve gift from @legacyacres . Cat shares her passion and craftsmanship with our community and if you are in Bangor area, look for her baked goods, jams, and soaps !!! ( @provisionsoap ) I devour them too. I was talking about Jam pockets, right? But I had to tell you about Cat! I went to college in Oklahoma. I lived in the dorms, I had a meal plan and ate lots of salads. But every Saturday I would go down to the cafeteria, meet D (my boyfriend then, husband now) for brunch. And I would eat an apple turnover with a cup of black coffee. The end. The beginning. #storycooking #cookingwithkids

Search for:

Advertisements

Instagram

I love making #mendiant because I can pack flavors and intentions in a 2 inch-treat. Here I used #allergenfreechocolate 1) #candiedorangepeel + #driedcranberries + cocoa nibs 2) #peachkernel + red rosebuds and petals + cocoa nibs #storycookingmendiant #storycooking #foodgifts #roundthings

#marinatedmushrooms with some garden greens: #sorrel and #chives #storycooking

Our #soupoftheweek is #tomatobutternutsquashsoup It's that between season soup, using up all the veggies we put away for the winter. I started by sauteing onions, added about 2 parts of canned tomatoes (the last of our home canning) and 1 part of roasted #wintersquash from the freezer and bring to a simmer. Then I try to build flavors and I taste as I go. This one has smoked paprika, homemade apple cider vinegar, #nutritionalyeast , garlic, oregano, red pepper flakes, olive oil, salt and lots of black pepper. #lunchbox #tomatosoup #createpatterns #storycooking #storycookingfamilytop10soups #sopadetomatecomabobora #sopadetomate

#jampies 1 cup of @mainegrains #ryeflour 1 stick of butter 1/4 cup water 1/2 tsp of salt Baked 400F for 25-30 minutes But the butter flour ratio is just a guide. How much fat to use? How much you've got? 4 to 10 tbsp? Good answer. Another example, for a basic crust I go for 5 tbsp of butter and 1 1/4 cups of spelt flour, 1/2 tsp salt. 1/4 cup of liquid like sourdough starter or discard, water, kombucha, egg yolk... So much fun to play. PS: keep dough and ingredients chilled with an all butter crust like this, definitely easier to work with a firm dough. #storycooking #handpies

Soaking and steaming #corngrits is a method that brings me very close to the taste and texture of #braziliancouscous #cuscuz I grew up eating and never stopped eating. Until I found this method, suitcases of "milharina" is all I wanted when people came to visit from Brazil. Now I am able to use local grits we love. For 4 servings of cereal, soak 1.5 cups of grits in 3 cups of water overnight or for 24 hours in the fridge. If you forget there it will be ok longer. When ready to cook, strain the soaked grits, sprinkle with some salt and a tablespoon of Tapioca starch (optional — the starch makes the couscous more compact) There a several ways to steam the yellow corn grits if you do not have a #cuscuzeira ( Couscous pot) You can cook like a do here in this photo, in a steam basket. I put mine inside the pressure cooker and cook for 10-15 minutes, but inside a regular pot works too, just takes longer. Another method, the one my grandma used was to add the corn to a deep plate, wrapped with a clean cloth. The couscous mixture must be facing downwards in a pot with water, but not touching the liquid while it simmers. #storycooking #roundthings #steamedgrits #braziliancouscous #storycookingcuscuz #cuscuznordestino #grits

Oil a pan, slice eggplant into rounds, drizzle olive oil, salt and pepper, top with marinara sauce, oregano, cheese and bake. Meanwhile ponder and appreciate the rounds in our plates with @amy.halloran -- a few circles that delight our lives and that are also never perfect and need not to be. #storycooking #rethinkingperfect #roundthings

I didn't write down what I did in this #sourdough, but I used the #whey leftover from making farmer's cheese, tvorog. It has @mainegrains #rye # whole wheat, @kingarthurflour AP #sesamecrust #storycooking #fermentacaonatural #wildyeat

“Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a vareniki jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another vareniki went through the same performance. The only trouble he took was to munch it up and swallow it.” --The Night Before Christmas by Nikolai Gogol I just couldn't wait to learn to make #vareniki after my husband shared this story with me. When we got married, he gave me a print out with some Russian recipes. This noodle dough came from a page that says it's from Izdeliya Iz Testa (cookbook) It became my go to recipe. I have been making them for 2 decades but today I used my new to me second hand store find #perogiemaker 2 cups flour Pinch of salt 2 large egg yolks 1 tbsp oil 7-8 tbsp of water Mix in the food processor ( optional) take out, knead until smooth, about 2-3 minutes. Cover and let rest 30 minutes. I let it rest at least several hours in the fridge or even overnight Assemble the dumplings. We fill ours with mashed potatoes and caramelized onions. I make a double batch and freeze, when ready to eat them, just boil 6-7 minutes. Pan fried in butter is so very delicious too. #storycooking #storycookingvareniki

Mother's Day #handpies are gone, but there will be more. #jampies and jam tarts are always in season in our house. I made marmalade thinking of peach butter and we go on eating with the seasons. These were filled with the most delicious #strawberryrubarb preserve gift from @legacyacres . Cat shares her passion and craftsmanship with our community and if you are in Bangor area, look for her baked goods, jams, and soaps !!! ( @provisionsoap ) I devour them too. I was talking about Jam pockets, right? But I had to tell you about Cat! I went to college in Oklahoma. I lived in the dorms, I had a meal plan and ate lots of salads. But every Saturday I would go down to the cafeteria, meet D (my boyfriend then, husband now) for brunch. And I would eat an apple turnover with a cup of black coffee. The end. The beginning. #storycooking #cookingwithkids

Search for:

About
Food
Photography
Resources

Blog at WordPress.com.

Post to

Cancel

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

%d bloggers like this: