It worked. Seeds were planted. They sprouted. And today, the novice gardener ate her first pick of the season. OK, for many of you out there, this is far less than a miracle. After all, humans have been growing food for around 12,000 years. But remember, I’m a child of the iceberg-in-plastic generation. For me,… Continue reading The “Grey House†Garden, Part 2: Arugula
Author: Nicki Sizemore
is the Food Editor of the Organic Wine Journal.
The “Grey House” Garden
On the very same historic day that the White House planted its first vegetable garden, I received my first organic seeds in the mail. It was a day that was a long time coming. Finally (!) our government appears to be recognizing the irrefutable link between food and our environment, our health and our community… Continue reading The “Grey House” Garden
Tuscan Grilled Skirt Steak & Broccoli Rabe with Creamy Polenta
As March makes her entrance, I crave neither the heavy fare of winter nor the light dishes of spring, but something in between. This dish wins the goldilocks challenge, marrying the warm and comforting flavors of the months behind with the light and vibrant flavors of the season ahead. A glass of not-too light, but… Continue reading Tuscan Grilled Skirt Steak & Broccoli Rabe with Creamy Polenta
Fennel & Orange Holiday Salad
This vibrant and light winter salad provides a welcome contrast to the rich fare of the season. Thinly shaved fennel and glistening orange segments are tangled together with winter greens, toasted hazelnuts and crumbled feta for a crunchy and refreshing beginning to any holiday meal. Serve it with a glass of orange juice and vodka… Continue reading Fennel & Orange Holiday Salad
Weisswurst & Apples with Cider & Crème Fraiche
This warming jumble of onions, apples and Weisswurst (German white sausages scented with cardamom, lemon peel, parsley and ginger) is taken to new heights with the addition of crème fraiche and apple cider. Sweet and sultry, yet earthy and satisfying, it’s like slipping into your favorite wool sweater. For a simple and nourishing dinner, serve… Continue reading Weisswurst & Apples with Cider & Crème Fraiche
Tradional Balsamic Made in US
Cooper Mountain Vineyards has released a hand-crafted 6-year-old balsamic vinegar made from certified organic and biodynamic grapes grown on their estate in the Willamette Valley. The Vecchio Tradizionale Apicio Aceto Balsamico was produced from 27-year-old chardonnay and pinot noir vines following the 2000 harvest and was aged in a succession of wood barrels (oak, chestnut,… Continue reading Tradional Balsamic Made in US
Pesto for Winter
Pesto was splattered across my kitchen counter (and my left cheek) like emerald war paint. Last weekend I harvested the basil from my first real garden—this was no small trimming of potted plants but a veritable felling of bushes. Within an hour I had transformed my once white kitchen into a speckled green pesto plant,… Continue reading Pesto for Winter
Grass Fed Ribeye with Cabernet Mushrooms
As fall starts nibbling away at summer with its crisp and colorful display, I naturally start craving warmer flavors and heartier fare. This quick and easy pan-seared ribeye steak, finished with Cabernet glazed mushrooms, is the perfect way to ease into the cold-weather flavors ahead. While the steak makes a sumptuous meal for one, it… Continue reading Grass Fed Ribeye with Cabernet Mushrooms
“American” Tuna Niçoise Sandwiches
It was a perfect seventy-five degrees outside, with just the faintest whisper of fall in the evening breeze. Turning on the stove was not an option, not with only a few more hours of sparkling sunlight left. Luckily, I happened to have a half baguette in the freezer, a load of market goodies, and a… Continue reading “American” Tuna Niçoise Sandwiches
American Cheese Society Conference
Last week the American Cheese Society (ACS) held its annual conference in Chicago, celebrating the organization’s 25th anniversary. (The existence of such a society confounded many of my friends: you’re going to a cheese conference? American cheese?). Founded in 1983 by a gaggle of “academics and hippie goat people†the society has since grown to… Continue reading American Cheese Society Conference