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Archive for November, 2009

poetry of food

poetry of food

poetry of food

I have been busy the last couple of weeks writing and creating recipes for an exciting new on-line food magazine called Poetry of Food. It’s a global food memoir with contributors from far and wide, you’ll see stories from Melbourne, Beirut, London, Paris and more. I’m delighted to be reporting on some of my food adventures and favorite food memories from here in New York. Find me and my monthly column under “Greens and Grains“.
greens and grains

greens and grains

Check out the “Recipe Memoir” for recipes from all the contributors, you’ll also see some new ones from me and a couple of Coconut & Quinoa seasonal favorites.

poetry of food contributors

poetry of food contributors

I especially recommend the grilled radicchio by Rony Zibara, Poetry of Food founder and totally inspired cook. This is one recipe among many he has on the site that are delicious and vegetarian.

Look out for next months story “A Season of Delicacies”.
I would be thrilled and honored if you much valued subscibers, subscribed to my stories and recipes there too.

I wish you all a happy Thanksgiving!

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roast vegetable cannellini bean stew with spelt berries and kale

roast vegetable cannellini bean stew with spelt berries and kale

I wish I could serve you all a bowl of this stew, it’s a luxurious combination of creamy beans and melt in your mouth roasted vegetables, accented with just the right amount of texture from whole spelt berries and the emerald lacinato kale stirred in at the end. (more…)

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salad

salad

I made this salad twice this week and loved it both times, I think it would make a great addition to any Thanksgiving feast that you may be planning. (more…)

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roast squash, caramelised onion and goat cheese tart

roast squash, caramelized onion and goat cheese tart

The last week was busy with impromptu, late night birthday celebrations and somehow in the midst of it all I made this tart to serve with some celebratory drinks.  My tart is perfect for casual entertaining as it is best served room temperature and makes a nice change from the usual cocktail snacks. I picked up the gorgeous fresh goat cheese in the photo below from my favorite cheese shop, Saxelby cheese mongers in Essex street market. Anne Saxelby sells an inspiring selection of carefully sourced, local dairy products and some of the best local cheeses you can find. I was dreaming of eating the cheese with roasted squash and arugula (a common Australian combination), so I made a buttery oatmeal crust to deliver it in and added caramelized onions and fresh thyme. What is unique about this tart is that there is no egg custard binding the filling together and with the addition of some extra caramelized onions, it could easily be dairy free. (more…)

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