I was lucky enough to enjoy not one but two rockin’ dinners out last week, and while they are located on opposite sides of the country, they are both serving upscale pub food in a casual atmosphere and have been quite successful. The foodie term that has been used to label these concepts are gastropubs, and they are both chef-driven operations that source high quality, local and organic ingredients. (more…)
This past weekend my neighbors were grilling it up with their friends from graduate school (and since they just finished up the spring semester, it was quite a party). As the guests pulled in, I realized that I had completely forgotten about the get-together so I scrambled to throw some bites together. I had just finished re-reading one of my favorite cookbooks, The New Spanish Table, and tapas were on my mind.
In looking over the recipes from The New Spanish Table I was surprised to see how easy some of them were, especially the egg section, which was filled with recipes for deviled eggs and other simple egg dishes. Without much else to bring, I threw together an egg salad spread and crossed my fingers that the dish would go over ok with the guests (nobody wants their plate to be left untouched at a potluck). (more…)
I am always on the lookout for great brunch recipes and when I saw Jamie Oliver make this tart on his Food Network show, Jamie at Home, I immediately put it on my recipe to-do list. Brunch is a great time to entertain friends and family, especially during the spring and summer when you can enjoy the sunshine in the backyard or patio. The only problem with brunch is the timing crunch. Unlike a dinner party where you have a few hours to plan ahead, brunch necessitates either an early wake-up (not so nice during your weekend) or a menu that is quick, easy, and can be made ahead of time. (more…)
One of the best things about spring cooking is combining the warm comforting foods suitable to winter with the crisp and cooling vegetables of summer – it’s seasonal fusion cuisine! This pasta dish with asparagus and fava beans is a perfect spring meal when you are looking for something to warm up cooler nights but still crave the fresh vegetables emerging from the garden.
Fava beans are a wonderful spring treat, with a sweet flavor and an almost melt-in-your-mouth texture. They take a bit of work to prepare since they must first be shelled from the the pod, and then blanched in order to remove their thick skins. (more…)
After a fun and exciting trip to Vermont, it feels good to be back home. I have spent the last couple of days getting life organized and nursing a cold that I picked up during my travels. Now that I am unpacked and my body is beginning to revive, I am looking forward to getting out to the farmer’s markets and back in the kitchen.
Even with a few sniffles I managed to throw together a nice dinner last night that was inspired by a dish my friend Kerri enjoyed at The Kitchen Table Bistro in Richmond, Vermont. The Kitchen Table Bistro is a chef-owned restaurant run by a husband and wife team who met while training at the New England Culinary Institute. Their experiences working in some of the best restaurants in San Francisco and Napa inspired them to open an upscale but casual restaurant with an emphasis on the use of seasonal and local ingredients. (more…)
If you haven’t had a chance to check out Barabara Kingsolver’s new bestseller, Animal, Vegetable, Miracle, it is worth a trip to the bookstore or getting on the library waiting list. Based on Kingsolver’s own life experience of a year of eating seasonally and locally, the text is both informative and inspiring and is a perfect read for early spring when the seasonal produce slowly begins to diversify, bringing a variety of fresh vegetables and new excitement into the kitchen.
The excitement in my kitchen the past couple of weeks has been the arrival of asparagus at the farmer’s market. Knowing that the local asparagus season is only going to last a little over a month, I have been emphasizing it in my dinner menus, which means it is on the table a few times a week. One of the challenges of eating seasonally is enjoying ingredients without falling into a food rut. (more…)
While eggs certainly shine in the early morning sunlight, it’s a good idea to bring them out of the carton during the darker hours as a quick and light dinner entrée. Most egg dishes can be whipped up in fifteen minutes or less, perfect for those days when you are running home late from work and wondering what to make for dinner.
Not only are eggs quick and easy to prepare but they are also offer a strong nutritional profile: they are a great source of protein, vitamins A and D, long chain fatty acids and choline (a key component that provides flexibility and structural integrity to cell membranes and is important in brain function and health). However, it is important to note that all eggs are not created equal and studies have shown that organic, free-range eggs have a much stronger nutritional profile than factory farmed eggs (which are bred in troubling conditions and sprayed with pesticides and antibiotics). (more…)
Feelgood Eats is a food blog written by Natural Chef Sue Bette. Here you will find recipes, reviews, and resources centered on the use of whole, seasonal, and local foods.
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