Did you know I was a Tomboy?

Sun, 15 Apr 2012 15:02:08 -0700

Friend, former colleague and fellow Rizzoli Author Lizzie Garrett Mettler has a really cool blog and book: Tomboy Style.

I was recently featured in the Q and A. It was fun for me to discuss matters other than food. I mean, I love cooking and eating and drinking, but I also love clothes and all things stylish.

In Lizzie’s book and blog you get a great, healthy, modern sense of femininity, and so many cool pictures of cool girls and women. I also like her all-encompassing take on being a tomboy. For me it’s like, “Yeah, I’m a mom and I can bake a really fancy cake, but I also like to climb rocks and trees and burn sh*t.”--

Check out the Q & A and blog, and pick up a copy of Tomboy Style for that special girl in your life. I’ve got several on my list.

http://tomboystyle.blogspot.com/2012/04/q-jeanne-kelley.html

A Recipe For Foraged Green Salad with Goat Cheese + A Foraged Greens Primer

Tue, 13 Mar 2012 12:24:42 -0700

You don't have to be a Nordic, Michelin starred-chef like Rene Redzepi to work wild-grown foods into your cooking. We can forage right here in Los Angeles County. Because of our summery winter, edible plants such as Lamb's Quarters, Miner's Lettuce, Nettles and Wood Sorrel, are flourishing now in our local canyons and mountains and maybe even in your own backyard.

When foraging for greens there are a few things to keep in mind: be sure to pick plants that have not been sprayed with pesticide or that grow near a contaminated water source. (Think golf courses and road run-off!) Don't forage too often in the same location, as over-picking can deplete supply (Although many would argue that the aforementioned plants should be eradicated.) Respect the surroundings and don't forget wildlife (bunnies!) that might need to eat the greens too. Lastly, because neither this writer nor Squid Ink can be held responsible for poisoning-by-weed, consider foraging with an expert botanist or taking a class from local naturalist, Christopher Nyerges.

Here's a round-up of the local forage:
Lamb's Quarters have a nutty, slightly floury flavor. The leaves are good in small doses when added to salads and the whole plant, including the stem, can be sautéed. Lamb's quarters can be foraged all over the city in fields, vacant lots, casually tended gardens and in parks.

Miner's Lettuce looks like cute, miniature lily pads. The annual is wild and unique to the West. It grows as far north as Alaska and as far south as Central America, but is most abundant in California. Miners who flocked west during the gold rush ate the lettuce to ward off scurvy (it's a good source of vitamin C)--hence the moniker. You can find stands of the plant in shady, woody areas in spring and early summer. Once picked, the tender, mildly tart leaves should be eaten quickly.

Wood sorrel is a common, prolific weed. This garden nuisance, aka Oxalis, has a complex root system, making it difficult to eradicate, and every year it multiplies. Gardeners hate this weed, but at least it can be eaten. Kid's who chew on the stalks call it sour grass, and it is sour. Wood sorrel's shamrock-shaped leaves and little yellow flowers make a pretty and lemony addition to salads and can be used as a garnish with fish.

Nettles are often called Stinging Nettles because this stuff stings! If you have ever noticed an uncomfortable, insect-infestation-like discomfort around the ankles while hiking, chances are that you brushed by some of this edible plant. Nettles grow in the spring, mostly in areas where the rainfall is heavy- but there are huge stands in the San Gabriels even during this dry year. Wear gloves or use tongs to pick the leaves and soak them in cold water for at least an hour to remove the zinging chemicals.

Foraged Green Salad with Goat Cheese Creamy, fresh goat cheese mellows this leafy salad beautifully. California's La Tourangelle roasted walnut oil and fresh lemon juice enhance the grassy, tart and nutty flavors of the greens.  Makes: 2 servings
12 Nettle leaves 1 ½ tablespoons walnut or extra virgin olive oil 1 scant tablespoon freshly squeezed lemon juice ½ teaspoon honey 16 Miner's Lettuce leaves 12 Lamb's Quarters leaves 12 Wood Sorrel leaves Sea salt  2 slices soft fresh goat cheese (about ¾-ounce each) 6 Wood Sorrel blossoms Freshly cracked pepper
1. Soak the nettles in cold water for 1 hour. Drain and gently dry.
2. Whisks the oil, lemon juice and honey in a small bowl to blend for vinaigrette.
Combine the nettles with the miner's lettuce, lamb's quarters and wood sorrel leaves in a large bowl and sprinkle with sea salt. Toss the greens gently with enough vinaigrette to coat lightly. Divide the greens between plates and top with goat cheese. Garnish the salads with wood sorrel blossoms and cracked pepper.

Note: this post was also published on Squid Ink

Bee Swarm up for grabs!

Mon, 14 Mar 2011 12:44:20 -0700

Read about our attempt to captures bees on my TUMBLR.
Yeah.

Manchego Cheese, Chorizo and Quince-Paste Toast with Fresh Mint

Tue, 8 Mar 2011 12:35:52 -0800

Doesn't sound very fast. Also sounds serious. Manchego y Chorizo Tapa con Membrillo Does it sound any simpler in Spanish?
Let's just call it good. This crunchy, little toast is the perfect pile of salty, meaty and sweet with a jigger of freshness by way of mint leaves. The most difficult, and okay, a bit spendy, part of this tapa, is the tracking down of the fine, Spanish ingredients--Manchego, Chorizo and Membrillo (quince paste- a spicy, sweet, firm jam that is a traditional accompaniment to cheese-- oh, and if you don't know what a quince is....). A cheese boutique, a Spanish specialty shop or a Fancy Food Mega Store should carry everything needed. If you live where there are no such markets, consider some click-and-spend shopping with La Espanola. (While there, order some cantimpalitos, Spanish cocktail sausages, for your next soiree--they're awesome.)
So, in 60 seconds, you spread a layer of membrillo on a toast or cracker. Arrange a few mint leaves over the membrillo, top with a couple of thin slices of chorizo (I like Espanola's Cantimpal or Fra' Mani's Chorizo) and top with a piece of Manchego. Repeat until you are satisfied.
On another note: If you read this blog, consider checking it out on Tumblr instead. There you can follow me and make comments and do all that fun (?) bloggy stuff. Thanks! Jeanne

chow with the chao’s

Fri, 4 Mar 2011 14:21:12 -0800

The March edition of Bon Appetit Magazine (the one that does not have my name on the masthead even though I was still a Contributing Editor when the issue was created...check out my beautiful cabbage on the Prep School page) features and “Big Easy” food story with recipes for Jambalaya, Gateau de Sirop and Crawfish. This story began as an entertaining story--a photo and recipe montage of shiny, happy people and dinner-party-perfect recipes. What ended up being published is a stark recipe story with a Mardi Gras tie-in. Too bad. While the recipes are easy and comforting, the food was just a small part of this story.

Back in June, I flew to Monroe LA. I was part of the team sent to produce an entertaining pictorial about the charming Anna Beth, AB, and Vince Chao. AB is a writer, interior decorator and photographer. Vince is her Cowboy handyman husband (and he cooks and he plays guitar and sings in a band and has excellent musical taste). They are delightful and the home that they restored is so stylish and fun. But, you won’t see them or the friends they gathered for the shoot. Nope. New Ed in Chief Adam Rappoport doesn’t like entertaining stories-- thinks they are girly. And we all know, girls don’t read cooking magazines.

Luckily, you can get a glimpse of AB and Vince on AB’s Blog. These pics are Brian Fink’s polaroids found in my food styling bag.

The Altadena Underground Farmers’ market

Tue, 25 Jan 2011 14:58:14 -0800

Last weekend, I ventured up to the Altadena Underground Farmers’ Market at the Zane Grey Estate. There, all sorts turned out on the glorious, sunny January Sunday. Men and ladies with long grey hair, red-lentil eating braless chicks, beautiful couples in crumpled clothes with feral angel babies in tow and Pasadena ladies in crisp, cropped pants all ambled about the fading estate.

Curious to see the property, eager to pet one of the resident goats and hoping to find some amazing back-yard yuzu and artisan goat cheese, Martin and I signed the legal release at the entrance and perused the booths set up all over the lawn and asphalt driveway. For sale were leather belts, fabric bags, handmade soaps, honey, prepared foods, jams galore, multiple varieties of granola, home-baked breads and many kinds of baked goods. I didn’t get near any of the baked items. I didn’t want to get too close and have that awkward moment when I decline to purchase the proffered sweet. I got the distinct impression that the cookies etc. were vegan, and while I’ll eat vegan vegetable and grain dishes happily any day, I see butter and eggs as necessary additives to cookies.

We were not big consumers that day. I’m always looking for good, fresh produce to supplement my garden stock, but only big squash were available that day. Maybe in the spring there will be more fruits and vegetables. I love to bake, make my own granola and jams and have bees for honey, so nothing was too threatening to my pocketbook. We did buy some very tasty hand roasted Ethiopia Yirgacheffe coffee from Ross Roast. He roasts green coffee beans in small batches in a stove-top popcorn popper. Very good-- very underground.
Here are pictures from the Market.

Happy New Year!

Tue, 4 Jan 2011 17:04:32 -0800

Hmm. What do we think of greens in a crystal vase? I think I prefer roses, but greens are just about all my garden has on offer at this moment. In Southern California, we have had lots of rain and the only thing flourishing in my yard are tasty chards, lettuces, mustards and arugula.

The arugula looks as if it is on steroids. (Yes, that really is arugula and yes, that’s a genuine 12-inch ruler.)

The Mizuna (below left) and the Red Mustard (below right) are bright and peppery.

Three cups of these or any greens would be tasty as a bed for Caccio e Pepe-- the simple Roman pasta dish of noodles, cheese, oil and pepper (about the only ingredients “flourishing” in my pantry right now...) Perfect for the January budget!

Cooking Demos in Bon Appetit Test Kitchen

Tue, 30 Nov 2010 14:59:54 -0800

Back in September I was asked to do some recipe demos for Bon Appetit. Apparently, Associate Food Editor Janet McCracken was unable to do the job due to minor surgery, so yours truly got tapped. Problem was, I also got asked to do the food styling, and as no culinary producer was hired, that duty fell to me as well. I was working triple time and I had to say “Bon Appetit’s Fast Easy Fresh Quick Dishes for Every Night Cooking presented by Jenn-air” like a hundred times, which, believe me, is not easy. There is a slight air of the corporate shill here, but I can honestly say that I thought the appliances were quite nifty. The refrigerator is roomy and bright, the dishwasher is super quiet and the ovens are great. I keep listening for a big delivery truck to drive up my hill with some “Thank you” appliances, but it’s awfully quiet out there.

The videos demo some really easy and tasty dishes, created by the talented food department at Bon Appetit. They also provide a peek into the super humble, soon to be closed Bon Appetit Los Angeles Test Kitchen--a place where so many delicious recipes were developed and tested for years. It’s an odd airtight, windowless place on the 10th floor of a nondescript office building-- a kitchen where I have laughed and cried, seen dishes triumph and others crash and burn, and most importantly a place where I made some truly amazing friends.

To see more of the videos you can go to my TV tab-

heirloom turkey tale

Tue, 16 Nov 2010 15:35:52 -0800

A couple of years ago I raised a pair of heirloom turkey chicks-- a Bourbon Red and a Spanish Black. The Spanish Black Tom was roasted, the Red still struts and preens in my chicken yard. I’ve taken to calling him MOLE.
Along the way we gave shelter to a Narragansett turkey hen from Ilse and Meeno’s Sky Farm. (The hen, hatching from an egg that was shipped overnight from Amherst, MA, and slipped under a brooding Silkie.) The hen began laying eggs last year--none fertile. This year in March, old Mole garbled and squawked all night long, and come summer, there were fertile turkey eggs in our coop. (I know this as I cracked open an egg with a partly formed chick inside-ugh.) Aside from laying eggs, the turkey hen had no mothering instincts. She was not interested in nesting. Thankfully a golden, fluffy Buff Orpington went broody and sat on a clutch of twelve turkey eggs for over three weeks. Two eggs hatched in August. One chick survived. (See the tiny turkey chick hiding in the Buff’s feathers?)

The photo at the top features the modern heirloom turkey family: Bourbon dad, Narragansett egg donor, Buff surrogate mother and Bourbon-Narragansett blend baby.

May the family that gathers around your Thanksgiving table be heirloom and modern and blended and full of thanks and joy.

Bon Appetit Pie and Tart Bake-off! November 2010

Mon, 8 Nov 2010 12:02:38 -0800

The tender, crumbly Apple Pie with Oat Streusel, didn’t get immortalized in the issue or on the web, neither did crispy-phyllo-crusted, spiced fruit filled Apple-Cherry Tartlets. At least the totally fab
Pumpkin Pie with Pepita Nut, and Ginger Topping made it into a tiny corner of a table-scape. Alas I took no photo to show it in a better light. I am really fond of this topping. I used a similar topping on the Brown Butter Pumpkin Layer Cake I did for a Pumpkin story I wrote for the fall 2010 issue of FINE COOKING. Wish I had a slice of that cake now!