Kitchen Tips
10 August 2010 by
Jean Johnson
There's something elemental about a kettle of plums simmering on the stove. The pink foam percolates up around the burnished round fruits. Purple skins burst on ruby red flesh. Leaning in over the pot for a deep breath of harvest: sweet, sticky, dense, royal.
The neighbor around the corner ...
Posted in Food Thoughts, Kitchen Tips, Preserving, Putting Up Food, Seasons, Summer | 6 Comments »
16 June 2010 by
Jean Johnson
Flash cooking continues to attract people to my work. I'm glad because it's the heart of what my measure free, seasonal, sustainable message is about.
So here you go.
In these vids I show how to
Turn the burner on high with a puddle of water.
Put your rustically chopped veggies in, ...
Posted in Beans, Bioethics & Sustainability, Dinner, Equipment, Flash Cooking, Flavor, Food Thoughts, Fresh, Health and Wellness, Measurefree Cooking, Playing with Your Food, Scratch Cooking, Seasonal, The Cook Counts To, Thrift, Vegan, Vegetables, Vegetarian, Video | 6 Comments »
7 June 2010 by
Jean Johnson
If you have a copy of Hippie Kitchen you'll know that I one of the ways I like to eat fava beans is with Tripped Out Peanut Sauce (page 56).
But generating measure free recipe ideas to inspire creative cooking is only part of what my work is about. ...
Posted in Equipment, Food Thoughts, Kitchen Tips, The Cook Counts To | 2 Comments »
30 May 2010 by
Jean Johnson
If you have Hippie Kitchen you'll see this picture on page 52. I choose to show off the fava beans in their pods rather than the actual dish because they have been so maligned. Typical instructions in American cookbooks are to do not pass go and double peel the beans--first ...
Posted in Beans, Flash Cooking, Getting on a Roll, Lunches, Recipes, Salads, Scratch Cooking, Seasonal, Sides, Spring, Vegan, Vegetables, Vegetarian | Add a Comment »
7 May 2010 by
Jean Johnson
I'm including these Astonishing Muffins in Grow Your Own, accompaniment as they are to Laurel & Carol's Astonishing Spinach Salad.
I don't have the recipe written up just yet, but I did dutifully put dried apricots in along with walnuts. Just the kind of muffin people would think is fun ...
Posted in Breads and Such, Breakfasts, Food Thoughts, Getting on a Roll, Lunches, Thrift, Winter | Add a Comment »
by
Jean Johnson
Help me out here. Standard oenophile wisdom is that using vinegar when you're drinking wine is a no-no. Thus, I assume that's why Laurel and Carol called for lemon juice in their Astonishing Salad.
The gist of their idea is to soak dried apricots in warm wine and lemon juice, toss ...
Posted in Kitchen Tips | 5 Comments »
14 April 2010 by
Jean Johnson
Flash cooking is the heart of my kitchen scene. It nets me plenty of fresh seasonal vegetables in short order--warm salad style. I've talked about it many times here on the blog, but people resonate with the idea so, that we did a video. It's a 6 minute clip from ...
Posted in Beans, Cheese, Dinner, Fall, Flash Cooking, Food Thoughts, Fresh Herbs, Getting on a Roll, Kitchen Tips, Lunches, Salads, Seasonal, Sides, Spring, Thrift, Ultrafast, Vegan, Vegetables, Vegetarian, Video | 3 Comments »
8 April 2010 by
Jean Johnson
It's so easy to get on a roll when you've got some homemade beans waiting in the fridge. Talk about ultrafast. All you do is flash cook some seasonal vegs into a warm salad, dress with oil and vinegar, add the beans for protein, season with salt and red chile ...
Posted in Beans, Getting on a Roll, Putting Up Food, Scratch Cooking, Thrift, Vegan, Vegetables, Vegetarian, Video | 2 Comments »
25 March 2010 by
Jean Johnson
Grow Your Own, the third book in the measurefree kitchen companion trilogy is underway. Here's one from the Leafing Out in Spring chapter.
One secret of this take on tabbouleh is making it the way they do in the Levant--where as my friend Rula Awaad-Rafferty observes, “it’s about the green, ...
Posted in Fresh Herbs, Salads, Seasonal, Spring, Whole Grains | Add a Comment »
19 March 2010 by
Jean Johnson
Facebook friends, Laura and Emily, commented on my cast iron skillet, so thought it time to share this entry from the pages of Cooking Beyond Measure.
Cooking Beyond Measure, p. 72.
On Roasting Vegetables—
Vegetables roast marvelously well from low to high temperatures. On highs around 450 F, colors are preserved but ...
Posted in Equipment, Fall, Family, Friends, & Love, Food Thoughts, Kitchen Tips, Roasting Fruits and Vegetables, Spring, Summer, Vegan, Vegetables, Vegetarian, Winter | 2 Comments »