Browsing Category: Gluten-Free

Friendly Friday:
Is Koji the New Cool Kid Coming to Your Kitchen?

When is fusion food a good idea? Seems worth a try, especially in the case of Koji!

In this week’s installment of Friendly Friday: shoutout to one of my favorite podcasts for their inspiration-sparking episode this week, Gastropod:

Listen: Meet Koji, Your New Favorite Fungus (Gastropod)

Read: The Science of Koji – Cook’s Science (by Gastropod co-producer C. Graber)

Try: Koji- Cured Grilled Salmon Recipe (Saveur Magazine)

I find this especially a propo, since I’ve been getting into different kinds of non-refrigeration experiments, like pickles, adobo, and sourdough starter. It’s a great way to save money, food, and explore parts of our heritage tied to non-electric food preservation.

Have you tried Koji or other new fermentation-related foods?

Contact me or comment below to share your adventures and delight!

Pro-Tip Tuesday: Free Scallion Starts!

Do you wish you didn’t have to go to the store every time you needed green onions (a.k.a. scallions)?

Next time you chop a bunch of ’em to cook, save the bottom bits -the part with the roots- and plop them in a jar with a little bit of water in the bottom. Change the water every day or so and watch them grow! I’ve gradually moved mine into the planter boxes on my patio over time (especially in the summer months), but I hear you can also just leave them in a glass with water. Voila, now you have green onions in the future, and didn’t even need to buy any seeds. Advice: don’t leave the same water in there too long or it can start to rot.

Day 3 of scallions in a glass: look! They’re reaching for the water!

I felt inspired to share this after my friend Michelle expressed surprise at seeing me with this trick. Apparently, the internet’s covered it. However, I offer links to bonus content for other allium-related info for your entertainment. Continue Reading

Pro-Tip Tuesday: Free Seeds for Gardening, Summer Dreams Included!

upoAre you stuck inside, dreaming of next year’s garden? Are the kids (or your inner child) driving you nuts as you scrape the bottom of the bucket on distracting -er- enriching indoor activities to keep them busy learning?

Maybe your New Year’s resolution was to save money to put them toward some personal goals.

Did you know, you can get free seeds for gardening? Continue Reading

Chef Kyle Wisner’s Lunch Break Demo @the Book Larder

One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.

Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂

Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.

Pork Roast

Ingredients:

Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference

Tools: oven, , baking dish, meat thermometer

Steps:

  1. Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
  2. Cover surface in za’atar spice.
  3. Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
  4. Optional: bonus points for drawing a depiction of “aggressively salting.”

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Pro-Tip Tuesday: Buy the Oranges, and Make Macaroons too!

Pro-Tip of the Day:
Have you been buying those boxes and bags of oranges on sale at the store?

Next time pick up a bag of coconut flakes and sliced almonds, and you can make this quick, yummy (gluten-free) byproduct treat from in-season fruit!

Just remember to take 30 seconds to grate the rind off before you eat the orange, and you’ll have enough for this recipe. Note: try not to take too much of the white parts (the pith), that’s bitter. Continue Reading

Pro-Tip Tuesday: Tea Infuser + Dessert Dusting

How can you dust powdered sugar on your holiday desserts without making a mess, AND conserve the left over for the next round?

Try a tea infuser! Here’s the shortest video I’ve ever intentionally made, lol.

I’m pretty sure even if you don’t have one with an easy handle and all, it’ll still work neater than a gigantor flour sieve. Then you can return the rest to the bag! You know how I hate food waste..

For the delicious (although blurry) gluten-free chocolate cake in the limelight of this video, Continue Reading

Video Post: the World is Your Oyster!
Just Try One…

My friend T.J. will hopefully get a kick out of this post. He’s a big fan of oysters. Everybody say, “Hi T.J.!”

Earlier this Fall, K____ and I went on a short road trip up Chuckanut Drive just north of Seattle to celebrate our anniversary. After an acutely alarming night in Burlington spent in the hotel across from an active shooter incident happening live, we were really feeling the gratitude for being alive, and  savoring the world at hand. On top of that, I was also feeling reflective given that it was our anniversary, observed.

I even ate a burger with the pickle intact. This, from some one who used to avoid them at all costs. I thank Korean banchan (side dishes which tend to have pickled vegetables) for that shift. A great day for observing my “try eating things you didn’t like about every 10 years,” guideline.

The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?* Given my crustacean allergy, the bivalves have gotten a free pass lately with me, with the exception of seared scallops. Them bivalves just didn’t hold very much appeal for me.

So, at the Farm, we drank in the beautiful view of the Puget Sound, and were about to get back in the car for the long drive home,

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Tieton Cider Works at City Fruit

Another week, another article for City Fruit’s 6th Annual Cider Taste (on November 10, 2016), written by Yours Truly. Tieton Cider Works at City Fruit’S 2016 Cider Tasting
Check it out!

All event proceeds will benefit the 2016 harvest, which brings fresh, local fruit to over 50 meal programs and food banks across the city.

Snowdrift Cider at City Fruit’s Annual Cider Tasting

Hey folks, you may recall an earlier springtime post on a Fruit Cycle tour, it was arranged by City Fruit, a nonprofit in Seattle which works to promote and protect urban fruit trees, and share the extra fruit with those in need.
City Fruit’s 6th Annual Cider Taste is on November 10, 2016. In the ramp-up to that, I wrote up a little ditty on Snowdrift Cider Co. for them. Read all about it, and get tickets to the tasting on the City Fruit Blog.
Check it out!

All event proceeds will benefit the 2016 harvest, which brings fresh, local fruit to over 50 meal programs and food banks across the city.

Bank Your DIY Holiday Gift Game with..
Beeswax Coconut Candles

One of these days I will finally sort through my reflections from hiking Sahale Arm and seeing a Glacier up close, or adventures in the Catskill Mountains of New York, but in the mean time, this:

The days are getting shorter, the weather’s getting crisper early in the morning. School supply ads reign supreme on live television between sports games. Before you know it, it’ll be Fall, and then Winter, and you might find yourself scrambling to put together a gift for that office party exchange, or family get-together where everyone draws a number from a hat. Well..

Do you have lots of leftover expired coconut oil?

No no, I mean LOTS.

Do you have a weakness for collecting empty containers your spouse/housemate/talking cat keeps suggesting you recycle, but perhaps they are the classy-looking “biscuit” tins you brought back from London last November, and they make you nostalgic for your travels to the the land of tea time, so you keep saying you’ll make candles with them?

Primary inspiration from internet research:
I did some other research on soy wax, and paraffin wax and decided beeswax was my preferred option, as I try to avoid ingesting processed soy for myself and paraffin is a petroleum byproduct, so it strikes me as a little odd to be breathing either in. See citations at bottom of post for more. Mad props to my co-conspirator Jillian who balanced out my OCD-craziness with wingin’ it like a boss, plus ensuring I didn’t burn my house down in the process somehow.
Amass your supplies, pioneer!
Amass your supplies, pioneer!

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