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Archive for October, 2009

Seasonal Cleanse

burdock and broth ingredients

burdock and broth ingredients

Every year during the early spring and fall I like to spend a few days cleansing in preparation for the impending seasonal change. I love the clarity cleansing brings and enjoy shaking up my routine.  Plus, a cleanse will help break any habits that have snuck into your diet. (more…)

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roast red pepper macadamia pate with spelt crostini

pate with spelt crostini

I have to thank my dear friend Rosada for this Paté. Rosada is one of the most creative people and the only cook I know that measures nothing, not even for baking cakes! It’s hard to believe but she does everything by feel  and the results are always delectable. Being in a kitchen with her fills me with inspiration, whether we are cooking together (as we did for years when we owned a catering business in London) or chatting over endless pots of tea.
In the years that I’ve been enjoying her truly delicious food, she has made many different versions of a red pepper Paté. When I was last in her kitchen in Sydney, she made one with roasted chili and Brazil nuts and ground it all, with the peppers, in a mortar and pestle.  We devoured it with Turkish bread, chickpeas and caramelized onions, and a tasty red cabbage pickle. Yum! (more…)

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our leased apple tree

our leased apple tree

Apple orchards are magical and enchanted places. When I bite into the first perfectly crisp apple of the season, whether at the green market or standing in an orchard, I laspe into a daze: what it is about that tart, musky flavor that enchants me? Where does it take me? There’s something magical in that mystery as I can never put my finger on it. (more…)

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Kimchi

kimchi

kimchi

I was introduced to the excitement and delight of fermenting foods by Sandor Katz (mentioned here).  After a five day workshop with him all I wanted to do was retreat to a country kitchen and experiment. He showed us how to make ferments from all over the world: miso, cheese, mead, dosa, injera and even fruit kimchi. All these recipes and his broad knowledge and unique experience are beautifully put together in his book Wild Fermentation. I highly recommend it. Kimchi was the first thing I made after that inspiring workshop and we put it on the menu at Angelica Kitchen immediately. (more…)

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