Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Udon maki sushi: sounds weird, but it's tastyhttp://www.slashfood.com/2006/04/27/udon-maki-sushi-sounds-weird-but-its-tasty/http://www.slashfood.com/2006/04/27/udon-maki-sushi-sounds-weird-but-its-tasty/http://www.slashfood.com/2006/04/27/udon-maki-sushi-sounds-weird-but-its-tasty/#commentsFiled under: , , , , , , , ,

One of my favorite portable lunches or quick snacks to share with my kids is an udon sushi roll. It's made the same way you would prepare regular maki sushi except thick, chewy udon noodles are subsituted for rice.

My local natural foods supermarket sells these rolls in the deli case and they are delicious, but they are not hard to make at home. My favorite version includes cooked udon noodles tossed with a little sesame oil (or peanut oil for milder flavor), a shmear of umeboshi paste (or wasabi), sliced avocado, some shredded carrots, sliced green onions, and a sprinkling of nori furikake or toasted sesame seeds for crunch.

Roll ingredients up in a sheet of nori then wrap tightly with plastic wrap and chill. (The chilling helps with slicing later.) Serve sliced or eat temaki-style (like a burrito!).

Permalink | Email this | Comments

]]>sushisushi recipesudonudon sushi rollStefania ButlerThu, 27 Apr 2006 17:13:00 ESTGoing Vegan: Traveling while veganhttp://www.slashfood.com/2006/04/26/going-vegan-traveling-while-vegan/http://www.slashfood.com/2006/04/26/going-vegan-traveling-while-vegan/http://www.slashfood.com/2006/04/26/going-vegan-traveling-while-vegan/#commentsFiled under: , , , , , , , ,

Last weekend, my family and I visited Portland. This added a new twist to my vegan challenge: how was I going find tasty things to eat in airports and hotels? Because I was traveling with my children, I didn't have the luxury of scouting out the hottest vegan restaurants in Portland.  I had to be able to eat where my kids ate. Thank goodness for Gardenburgers.  I ate a lot of them this past weekend.

In the airport I was able to track down places that sold veggie sandwiches, lentil soup, vegan pastries, and fruit cups. Granted, I was traveling from San Francisco to Portland, Ore., two vegan-friendly cities.  I don't know how I would have fared if I had traveled elsewhere. (I did keep an apple and some pretzels with me, just in case.)

Once we arrived in Portland,  the brew pubs (O, how we love the Portland microbrews!) we chose for dinner both had Gardenburgers as vegan options. One of the restaurants also had a veggie pasta, but unless I'm makin' it, I just don't trust it.  Soggy vegetables and over-cooked pasta?  No thanks.  I stuck to the known quantity: the Gardenburger.

We ate breakfast in the hotel restaurant and there were also plenty of choices from home fries to cereals with milk alternatives. No problem there.

Talkin' 'bout snacks after the jump!

Continue reading Going Vegan: Traveling while vegan

Permalink | Email this | Comments

]]>going veganGoingVeganstefania pomponi butlertravelling while veganveganvegan recipesvegan snacksvegetarianvegetarian recipesStefania ButlerWed, 26 Apr 2006 17:32:00 ESTSlashfood Ate (8): Things I covet in the new Chef's Cataloghttp://www.slashfood.com/2006/04/25/slashfood-ate-8-things-i-covet-in-the-new-chefs-catalog/http://www.slashfood.com/2006/04/25/slashfood-ate-8-things-i-covet-in-the-new-chefs-catalog/http://www.slashfood.com/2006/04/25/slashfood-ate-8-things-i-covet-in-the-new-chefs-catalog/#commentsFiled under: , , ,

My Spring/Summer 2006 Chef's Catalog arrived today, did yours? Even though I could go online anytime and peruse their site, I love sitting down with a good culinary catalog and poring over every page.  Here are eight items I wouldn't mind adding to my kitchen arsenal:
  1. Delonghi Roto Fryer: I've been wanting one for a couple of years, now. It has a motorized basket that rotates the frying food so it absorbs less oil than in conventional deep-frying.  What's not to love about fried...anything, really. $99.99
  2. Falcon Double Burner Griddle: Half griddle, half grill. Cast iron. Cook bacon and eggs or sausage and pancakes at the same time. $249.99
  3. Le Creuset Risotto pot: A shallow, wide-mouthed, enameled cast iron pot. Angled sides for easy stirring. $199.99
  4. Jumbo Floursack Towels: Extra-large, absorbent cotton dish towels. $15.99 set of six
  5. Butterfly Step Trash Can: I hate having to touch trash can lids when throwing scraps away. The thin profile on this can saves space. It even has an "air-dampener" for quiet close. $179.00
  6. Lagioule Flatware: It's just so cool-looking. Old-timey yet contemporary at the same time.  Dishwasher safe, too. $189.99 for 20 piece set.
  7. Pie Keeper: Protects pie so you can store and transport them with ease. Also seals to keep pies fresh. $8.99
  8. Bistecca plates: Plates big enough to accomodate a double-cut porterhouse steak. Oh, yeah. $39.99 set of four.
Hmmm. Mother's Day is coming up, and I am a mother... Forward. Husband.

Permalink | Email this | Comments

]]>chef's catalogChef'sCatalogkitchen gadgetsmother's day gift ideasStefania ButlerTue, 25 Apr 2006 10:03:00 ESTGoing Vegan: Week two wrap-uphttp://www.slashfood.com/2006/04/22/going-vegan-week-two-wrap-up/http://www.slashfood.com/2006/04/22/going-vegan-week-two-wrap-up/http://www.slashfood.com/2006/04/22/going-vegan-week-two-wrap-up/#commentsFiled under: , , , , ,

When going vegan, it helps to be able to shop at a grocery store that works with you. In San Francisco, that store is Rainbow Grocery. The grocery store contains no meat, poultry, or fish so there are no "temptations of the flesh", as it were.  It does carry dairy products and eggs, but along side those are an abundance of vegetarian and vegan alternatives. Rainbow Grocery is more than a supermarket. It's sort of a "healthy lifestyle mercantile" selling everything from yoga mats to vitamins to juicers and sprouting kits.

Rainbow Grocery is where I found my favorite cookbook right now, Vegan Planet. I've been cooking from it for the past two weeks, and the recipes haven't disappointed me yet. One I particularly enjoyed was the Pesto Polenta with Mushrooms (recipe follows). It was bursting with bold flavors, although I have to admit that the polenta was crying out for a little butter and cheese. Aside from that, though, I enjoyed the dish and it would make a tasty and impressive dish for entertaining, vegan or not.

More after the jump!

Continue reading Going Vegan: Week two wrap-up

Permalink | Email this | Comments

]]>going veganGoingVeganmushroomspolentarainbow groceryveganvegan recipesvegetarianStefania ButlerSat, 22 Apr 2006 11:43:00 ESTGoing Vegan: Entertaining vegan-stylehttp://www.slashfood.com/2006/04/18/going-vegan-entertaining-vegan-style/http://www.slashfood.com/2006/04/18/going-vegan-entertaining-vegan-style/http://www.slashfood.com/2006/04/18/going-vegan-entertaining-vegan-style/#commentsFiled under: , , , , , , , , ,

Heading into week two of my vegan challenge, I've successfully managed to entertain twice and it wasn't any harder or any less tasty than if I had included animal products in my menu.

Over the weekend, I had a friend over for brunch and I served assorted bagels with two different spreads: cream cheese for the omnivores and buttery Fuerte avocadoes (my personal preference) mashed with lime juice and nutritional yeast for me. I set out a big platter of sliced tomatoes, cucumbers, red onion, and spicy radish sprouts, and I only missed the lox a little. (Sigh!) I also served a big bowl of mixed berries, and to drink I offered chilled fruit juice and coffee.

A few days later, friends came to dinner and after perusing through my new, favorite cookbook, Vegan Planet by Robin Robertson, I decided on a menu of lemon risotto with peas and a "Pseudo" Caesar salad. For starters I sliced up a chewy Judy's Breadstick (a staple in my house) and served that with Annie's cashew-sesame-pimento spread. The spread is made locally in Santa Cruz, California and it was sublime.

Recipes and reviews after the jump!

Continue reading Going Vegan: Entertaining vegan-style

Permalink | Email this | Comments

]]>going veganGoingVeganrobin robertsonstefania pomponi butlerstefania pomponi butler recipesveganvegan caesar saladvegan planetvegan recipesvegan risottovegetarianvegetarian recipesStefania ButlerTue, 18 Apr 2006 11:02:00 ESTGot hard-boiled eggs?: Salade Nicoisehttp://www.slashfood.com/2006/04/17/got-hard-boiled-eggs-salade-nicoise/http://www.slashfood.com/2006/04/17/got-hard-boiled-eggs-salade-nicoise/http://www.slashfood.com/2006/04/17/got-hard-boiled-eggs-salade-nicoise/#commentsFiled under: , , , , , , , , , ,

Wondering what to do with your surplus of hard-boiled eggs? How about making a delicious and satisfying Salade Niçoise?

Sear some salt and peppered tuna steaks (or if you are "going vegan" omit the eggs and tuna, or substitute with Tuna Chunk, seitan, or baked tofu). Arrange some sliced or wedged boiled waxy potatoes, crisp-cooked green beans, tomato wedges, hard-boiled egg wedges, and salad greens on a large platter.

Scatter with capers, niçoise olives, and flat-leaf parsley. Top with the tuna steaks. Pass some mustardy, tarragon vinaigrette. Or do what I do, and toss each ingredient [except tuna] with some vinaigrette before arranging on the plate.

Bon appetit!

Permalink | Email this | Comments

]]>hard boiled egg recipesHardBoiledEggRecipessalade nicoiseSaladeNicoiseStefania ButlerMon, 17 Apr 2006 00:34:00 ESTGoing Vegan: Week one wrap-uphttp://www.slashfood.com/2006/04/15/going-vegan-week-one-wrap-up/http://www.slashfood.com/2006/04/15/going-vegan-week-one-wrap-up/http://www.slashfood.com/2006/04/15/going-vegan-week-one-wrap-up/#commentsFiled under: , , , , , ,

For a week now, I've been challenging myself to eat as close to vegan as possible. It's part of my month-long, "Going Vegan" experiment. So far, I have to say, it hasn't been hugely difficult. The hardest part has been not drinking milk with my coffee. I have given up my beloved double cappuccinos for plain drip coffee. (Hmph. Maybe that's why I've been so grouchy lately...)

So what have I been eating? Lots of salads. I eat a salad everyday anyway, but I've been making them more substantial mixing in baked tofu, roasted veggies, nuts, and/or beans. I roasted sweet potatoes and spring onions and tossed them with balsamic vinaigrette to make a warm salad (recipe follows). Another day I roasted some fingerling potatoes and tossed those with an olive oil-horseradish emulsion and served them on a bed of baby watercress.

I've made two soups. One an "every-kind of vegetable" soup. The other a simple, comforting puree of leeks and garbanzos enriched with a little soy milk and margarine. I'll have bread shmeared with mashed avocado and sprinkled with sea salt. I've made paninis with veggies and Tofurkey deli slices which, I'm surprised to admit, are pretty good.

Continue reading Going Vegan: Week one wrap-up

Permalink | Email this | Comments

]]>going veganGoingVeganstefania pomponi butler recipesStefaniaPomponiButlerRecipestofurkeytuna chunkTunaChunkvegan cookbooksvegan dining outvegan foodvegan livingvegan meat substitutesvegan recipesVeganCookbooksVeganDiningOutVeganMeatSubstitutesStefania ButlerSat, 15 Apr 2006 19:02:00 ESTSupermarket deli food: is it ever good?http://www.slashfood.com/2006/04/14/supermarket-deli-food-is-it-ever-good/http://www.slashfood.com/2006/04/14/supermarket-deli-food-is-it-ever-good/http://www.slashfood.com/2006/04/14/supermarket-deli-food-is-it-ever-good/#commentsFiled under: , , , , ,

I was in my local Whole Foods Market yesterday looking at the selection of hot and cold deli items for purchase, and it got me to thinking, "Is this food ever good?" Haven't we all been there? We are in the market wanting something quick and easy for lunch or dinner so we get sucked into buying the prepared food. More often than not, don't we get burned? (...unless we're buying a sandwich, that is.)

I think it's safe to say that the deli salads in most chain supermarkets are disgusting. The macaroni and potato salads (and things like ravioli and spaghetti) generally aren't made on-site. They are made by companies like Reser's and are shipped in bulk to market delis. They're often sickly sweet, packed with preservatives, and just plain not good.

But even at specialty markets like Whole Foods, Wild Oats, and New Seasons, I find that deli food items to be sub par. (Especially at Wild Oats.) Grilled salmon and chicken breasts always look dried out, cold salads look soggy, curled squares of lasagne always look like they've been sitting awhile, and everything has that refrigerator-y taste from being in the cold case all day uncovered.

Have you experienced a market that gets it right? Where prepared food is fresh and tasty? If so, please share.

By the way, the lemon quinoa that I chose at Whole Foods? It was good.

Permalink | Email this | Comments

]]>deli foodnew seasonsprepared foodsupermarket deliSupermarketDeliwhole foodswild oatsStefania ButlerFri, 14 Apr 2006 16:03:00 ESTGarden Party: Elegant nasturtium and cucumber tea sandwicheshttp://www.slashfood.com/2006/04/13/garden-party-elegant-nasturtium-and-cucumber-tea-sandwiches/http://www.slashfood.com/2006/04/13/garden-party-elegant-nasturtium-and-cucumber-tea-sandwiches/http://www.slashfood.com/2006/04/13/garden-party-elegant-nasturtium-and-cucumber-tea-sandwiches/#commentsFiled under: , , , , , , ,

Brenda Hyde posts lovely recipes for tea sandwiches at Seeds of Knowledge. Tea sandwiches are one of my long-standing obsessions. When I was in elementary school, I used to make tea sandwich filling recipes out of the Joy of Cooking until I had worked my way through them all.

I began making nasturtium sandwiches when we moved to a flat in San Francisco with a nasturtium-covered back fence. When they were in bloom, nasturtium leaves and flowers made their way into my green and fruit salads, sandwiches, and, of course, garnished my platters.

For a twist-on-the-usual sandwich, why not try this simple recipe at your next garden party?

 

Continue reading Garden Party: Elegant nasturtium and cucumber tea sandwiches

Permalink | Email this | Comments

]]>edible flower recipesgarden partiesnasturtium tea sandwichesNasturtiumTeaSandwichestea partytea sandwich recipesStefania ButlerThu, 13 Apr 2006 17:32:00 ESTGarden Party: Easy punch recipeshttp://www.slashfood.com/2006/04/13/garden-party-easy-punch-recipes/http://www.slashfood.com/2006/04/13/garden-party-easy-punch-recipes/http://www.slashfood.com/2006/04/13/garden-party-easy-punch-recipes/#commentsFiled under: , , , , ,

I love making and serving punches (both alcoholic and non) out of my antique depression glass punch bowl. It was a garage sale find: punch bowl, stand, and twenty cups for...$5. I know! Score!

Here are some of my favorite recipes:

Ginger-Apple Punch-Combine in punch bowl: a two inch section of fresh ginger, grated; 1/2 cup of fresh squeezed key lime (or limoncito) juice; one 48 ounce bottle of natural (cloudy) apple juice. Combine in punch bowl and float ice ring and lime slices. We serve this at our daughters' birthday parties.

Champagne punch-Combine in a bowl: one bottle chilled brut or rosé champagne; 2 ounces cassis; 1 pint whole rasperries; 20 torn mint leaves. (For mock champagne punch substitute ginger ale or sparkling peach juice for champagne)

White Sangria-Combine in pitcher or punch bowl: 3 tablespoons of sugar; 3-4 ounces of Grand Marnier, Calvados, or Poire William; 1 sliced key lime; 1 sliced lemon; 1 bunch of green grapes, halved; 2 white peaches, skin removed and cut into thin slices; 1-2 bottles very dry white wine; 1 pint white or pale pink raspberries. Let sit for several hours. Before serving add plenty of crushed ice (or ice ring) to bowl.

Enjoy your garden party with these libations!

Permalink | Email this | Comments

]]>champagnegarden party recipesGardenPartyRecipespunch recipeswhite sangriaWhiteSangriaStefania ButlerThu, 13 Apr 2006 16:33:00 ESTEaster ideas: Boneless leg of lamb tiphttp://www.slashfood.com/2006/04/12/easter-ideas-boneless-leg-of-lamb-tip/http://www.slashfood.com/2006/04/12/easter-ideas-boneless-leg-of-lamb-tip/http://www.slashfood.com/2006/04/12/easter-ideas-boneless-leg-of-lamb-tip/#commentsFiled under: , , , ,

Whenever I'm at Costco, I pick up one of their New Zealand boneless legs of lamb. One of the reasons why I love this particular item is that the lamb has been de-boned, and is then formed into a compact roll (like a tenderloin), secured with netting and ready to roast. Without the bone, it'll cook much faster.

But, the best thing I like about the Costco lamb is that you can remove the netting, then stuff the lamb, re-roll it, and then stretch the netting back over the lamb before sticking it into the oven. The netting surrounding the lamb is elasticized so it's easily removable. (Just be careful not to let it snap back or else you and your immediate surroundings will be spattered with raw lamb juice.) Could you tie it with butcher's twine instead? Sure. But I'm lazy and I like re-using the netting. Plus it holds the lamb leg more evenly and snugly than twine would.

I like to stuff my leg of lamb with a combination of olive oil, garlic, rosemary, parsley, sage, marjoram, Meyer lemon zest,  sea salt, and freshly ground pepper that has been whizzed into a thick paste. I simply shmear the paste all over the lamb, roll it up, and secure with netting. Salt and pepper the outside before roasting and cook to an internal temperature of 160º.

If you are cooking lamb for Easter, why not give this a try? There are endless possibilities for stuffing- perhaps fresh bread crumbs and dried apricots or a simple-yet-flavorful dry rub. What ever you choose it's sure to be easy-peasy, and deeelicious.

Permalink | Email this | Comments

]]>boneless leg of lambbutterflied leg of lambcostco lambcostco meatCostcoMeateaster lambeaster recipesStefania ButlerWed, 12 Apr 2006 11:02:00 ESTFirst food memories: I dare you to drink thishttp://www.slashfood.com/2006/04/12/first-food-memories-i-dare-you-to-drink-this/http://www.slashfood.com/2006/04/12/first-food-memories-i-dare-you-to-drink-this/http://www.slashfood.com/2006/04/12/first-food-memories-i-dare-you-to-drink-this/#commentsFiled under: , , , ,

Okay, perhaps this is not a typical first food memory, but it's one of my favorites. I've been watching the box set of Freaks and Geeks and during one of the episodes, the "geeks" dare each other to drink a disgusting combination of ingredients (salt, sardines, pickle juice...) for money. O how the memories came flooding back.

When my brother and I were in elementary school, we used to do the exact. same. thing. We used to stand at the refrigerator and goad each other into drinking conconctions we created. Our rules were that you could only use three ingredients (to cut down on disgust-osity) and we could only pick items from the fridge.

Just like on the TV show, pickle juice was a favorite starter liquid.

Thinking back on it, the experience was actually very helpful. It taught us about flavor combinations, and we certainly drank enough MSG-laced brine to learn about umami at an early age. In fact, both my brother and I went on to have food-related jobs. Bro was a line cook at restaurants in San Francisco and Germany. I dabbled in catering and now write about food. Maybe it all started with a little kimchi juice-mayo-grape jam cocktail.

Anyone else do this?

Permalink | Email this | Comments

]]>daresfreaks and geeksgross drinksgross food memoriesGrossDrinksi dare you to drink thisStefania ButlerWed, 12 Apr 2006 09:02:00 ESTGoing Vegan: Going from omnivore to herbivore in a monthhttp://www.slashfood.com/2006/04/11/going-vegan-going-from-omnivore-to-herbivore-in-a-month/http://www.slashfood.com/2006/04/11/going-vegan-going-from-omnivore-to-herbivore-in-a-month/http://www.slashfood.com/2006/04/11/going-vegan-going-from-omnivore-to-herbivore-in-a-month/#commentsFiled under:

vegan I don't know why, but I have decided to try and eat vegan (or as close to it as possible) for the next month. It's not for political or religious or animal rights reasons, it's just to see if I can do it. A personal challenge, if you will. And, I figure blogging about it will keep me honest.

Over the next month, I'll be sharing my experience with you on Tuesdays and Saturdays. I'll tell you what worked and what didn't. I'll share my recipes sucesses and failures. I'll tell you what vegan products are edible and what products taste like sheiss. I wouldn't lie to you.

Nothing gives me more pleasure than cooking, so my focus will be on trying to create delicious vegan dishes with lots of variety and flavor. I also have a family to feed, so I whatever I cook has to appeal to my toddler and preschooler as well.

Continue reading Going Vegan: Going from omnivore to herbivore in a month

Permalink | Email this | Comments

]]>Stefania ButlerTue, 11 Apr 2006 10:31:00 ESTPreparing for Passover (Pesach): Matzah recipeshttp://www.slashfood.com/2006/04/08/preparing-for-passover-pesach-matzah-recipes/http://www.slashfood.com/2006/04/08/preparing-for-passover-pesach-matzah-recipes/http://www.slashfood.com/2006/04/08/preparing-for-passover-pesach-matzah-recipes/#commentsFiled under: , , , , , , , ,

matzah breiThough we are not Jewish, my daughter attends a Jewish preschool. This week, in preparation for Passover, her school has been sending home wonderful hand-outs full of activities on how to celebrate and honor this holiday.

My favorite hand-out, of course, was the one with five pages of Passover recipes including these matzah recipes.  These would be fun to do with kids if you've got 'em.

Chocolate Matzah
1 large package chocolate chips
1 tbsp margarine
4 matzah

Melt chocolate and margarine over low heat. Stir to prevent burning. Break matzah into pieces and stir into chocolate. Cover a cookie sheet with waxed paper. Pour chocolate matzah mixture onto waxed paper. Cover with another sheet of waxed paper and flatten with a rolling pin. Refrigerate. When mixture hardens, peel off waxed paper and break chocolate into pieces.

Continue reading Preparing for Passover (Pesach): Matzah recipes

Permalink | Email this | Comments

]]>kosherkosher recipesKosherRecipesmatsahmatso recipesmatzahmatzah recipesmatzot recipesMatzotRecipespassoverpassover recipespesachrecipesStefania ButlerSat, 08 Apr 2006 09:34:00 ESTPreparing for Passover (Pesach): Orange-glazed chicken breastshttp://www.slashfood.com/2006/04/07/preparing-for-passover-pesach-orange-glazed-chicken-breasts/http://www.slashfood.com/2006/04/07/preparing-for-passover-pesach-orange-glazed-chicken-breasts/http://www.slashfood.com/2006/04/07/preparing-for-passover-pesach-orange-glazed-chicken-breasts/#commentsFiled under: , , , , ,

This recipe is taken from the New Jewish Holiday Cookbook by Gloria Kaufer Greene. You don't have to be Jewish to appreciate the delicious recipes in this book. It's a wonderful addition to my cookbook collection.

Green says one of the best things about this recipce is that "it makes a lot of servings in a minimum of space." It can also be prepared ahead of time and refrigerated or frozen. It is one of Greene's favorite Seder dishes.

Orange-Glazed Chicken Breasts

Greene's note: Orange marmalade is generally available kosher.

1 1/2 cups matzah meal
3 tablespoons finely chopped fresh parsley
1 1/2 teaspoons ground ginger
3/4 teaspoons salt
1/2 teaspoon ground black pepper
3 to 4 extra-large egg whiles or 2 large eggs or 1/2 cup pareve egg substitute
3-4 pounds boned and skinned chicken breast halves (about 12)
1 12 ounce jar orange marmalade
1 cup white table wine (the type is your choice)
3 tablespoons canola or safflower oil


Continue reading Preparing for Passover (Pesach): Orange-glazed chicken breasts

Permalink | Email this | Comments

]]>chickenchicken breastsjewishjewish recipeskosherkosher recipesorange-glazed chicken breastspassoverpesachsederseder recipesStefania ButlerFri, 07 Apr 2006 12:22:00 ESTRistretto Roasters launches coffee blog, mail order servicehttp://www.slashfood.com/2006/04/06/ristretto-roasters-launches-coffee-blog-mail-order-service/http://www.slashfood.com/2006/04/06/ristretto-roasters-launches-coffee-blog-mail-order-service/http://www.slashfood.com/2006/04/06/ristretto-roasters-launches-coffee-blog-mail-order-service/#commentsFiled under: , , , , , , , ,

Ristretto interiorRistretto Roasters, located in Portland, Ore., and one of my favorite cafes in the whole universe recently launched their coffee blog. Written by the fabulous Nancy Rommelmann (wife of Ristretto owner Din Johnson) and other contributors, it's a fun read about all things coffee (and some things not.)

If you live in Portland and you haven't been to Ristretto, you must go. There is nothing like drinking coffee that has been freshly-roasted, or taking home bags of beans still warm from roasting. Any coffee lovers vacationing in Portland should put Ristretto Roasters on their "Things To Do/See/Eat/Drink In Portland" list.

When we lived in Portland, we were lucky enough to live down the street. We'd stop in every day for coffee and conversation.  Now that we are back in San Francisco, I miss their coffee (and Nancy's pumpkin muffins) terribly, but I'm thrilled to see that they now sell their coffee by mail.  I'm going to order some, how 'bout you?

Ristretto Roasters, 3520 NE 42nd Avenue, Portland, Oregon. Tel.: (503) 284-6767.

Permalink | Email this | Comments

]]>coffeecoffee blogcoffee roastingcoffee shopsCoffeeBlogdin johnsonnancy rommelmannportandportland oregonportland oregon coffee shopsristretto roastersRistrettoRoastersStefania ButlerThu, 06 Apr 2006 13:32:00 ESTMore Julie Powell...her book wins blogging book prizehttp://www.slashfood.com/2006/04/03/more-julie-powell-her-book-wins-blogging-book-prize/http://www.slashfood.com/2006/04/03/more-julie-powell-her-book-wins-blogging-book-prize/http://www.slashfood.com/2006/04/03/more-julie-powell-her-book-wins-blogging-book-prize/#commentsFiled under: , ,

Since we're already talking about Julie Powell today, I thought I'd pass on the news that her book-Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen-beat out 89 competitors including "the intimate diary of a prostitute and a guide to the UK's best 'greasy spoon' cafes to take the Blooker Prize." BBC News has the full story.

Powell's book not only chronicles her attempts at cooking the recipes from Julia Child's Mastering the Art of French Cooking, but is also a commentary on French food. It started as an online diary which quickly gained a cult following. "The entries were published as a book last year and has since sold almost 100,000 copies."

The Blooker Prize contest was set up for bloggers who have turned their blogs into books. Bob Young, founder of self-publishing site Lulu, organized and sponsored the prize.

Congratulations, Julie Powell!

[photo: Kelly Campbell]

Permalink | Email this | Comments

]]>blogging book prizeblogs into booksblooker prizebob youngBobYoungjulie and juliajulie campbellJulieCampbellluluself-publishingStefania ButlerMon, 03 Apr 2006 19:02:00 ESTRecipes that work: Garlicky pork ribs with greenshttp://www.slashfood.com/2006/03/31/recipes-that-work-garlicky-pork-ribs-with-greens/http://www.slashfood.com/2006/03/31/recipes-that-work-garlicky-pork-ribs-with-greens/http://www.slashfood.com/2006/03/31/recipes-that-work-garlicky-pork-ribs-with-greens/#commentsFiled under: , , , , , ,

I love the Everyday Food magazine (a Martha Stewart Living publication) for its easy recipe ideas. I represent busy parents who still want to cook healthful, tasty meals here on Slashfood, and I am always open to fast, easy cooking ideas.

Recently I made a recipe using country-style pork ribs and collard greens roasted together, and it came out great. I was skeptical. Roasting collards at 475º for almost an hour? Would they be toast? I know collards stand up to lengthy stewing on the stove, but in the oven?

They turned out beautifully. The ribs were tender and flavorful, and the greens were perfectly cooked in the pork juices. The extra shot of vinegar at the end of cooking gave the greens a tangy kick.

The thing I loved best about recipe? It cooks all in the same pan. Not only was this recipe a hit with me, but with my children as well, and really, that's what it's all about when you have a family to feed.

Permalink | Email this | Comments

]]>collard greenseveryday food magazineEverydayFoodMagazinepork ribsStefania ButlerFri, 31 Mar 2006 16:25:00 ESTIndian pizza or why I love living in a big cityhttp://www.slashfood.com/2006/03/31/indian-pizza-or-why-i-love-living-in-a-big-city/http://www.slashfood.com/2006/03/31/indian-pizza-or-why-i-love-living-in-a-big-city/http://www.slashfood.com/2006/03/31/indian-pizza-or-why-i-love-living-in-a-big-city/#commentsFiled under: , , , ,

One of the things I love about living in a city are all the interesting food mash-ups. I live around the corner from a place that serves cheese steaks, osso buco, and pho. Down the street is a place that dishes up Italian-style ox tail stew and Chinese saimin. And we all know that New York is famous for "Chinese and fries."

But nearest and dearest to my heart are the places in San Francisco that serve Indian food and pizza and "Indian pizza." What is Indian pizza? In a word? Delicious. It's pizza crust (basically a giant naan, right?) topped with tandoori chicken and cilantro and yogurt-y sauce and it's tastiest when enjoyed just after closing time.

At Golden Gate Indian Cuisine and pizza you can get just that. Bengan Bharta and a pepperoni pizza. Lamb vindaloo and spaghetti and meatballs. Do you want a side of garlic bread or onion kulcha? There's something for everyone.

Got any good mash-up restaurants where you live?

Permalink | Email this | Comments

]]>food mash-upsFoodMash-upsindian pizzasan franciscoSanFranciscoStefania ButlerFri, 31 Mar 2006 14:07:00 ESTSpring Cleaning: Pasta with tuna, capers, and lemonhttp://www.slashfood.com/2006/03/30/spring-cleaning-pasta-with-tuna-capers-and-lemon/http://www.slashfood.com/2006/03/30/spring-cleaning-pasta-with-tuna-capers-and-lemon/http://www.slashfood.com/2006/03/30/spring-cleaning-pasta-with-tuna-capers-and-lemon/#commentsFiled under: , , , , , , , ,

The recipe I am about to share is one of my favorite "clean out the pantry" dishes. It's not so much a pasta salad as it is a pasta that is meant to be served at room temperature. This makes it perfect for casual buffet lunches or dinners, or for picnics and potlucks. It's good cold, better when it's at room temperature, but whatever you do, don't toss the ingredients while the pasta is hot. You'll have a gloppy, wilted pasta on your hands if you do.

Note: Use only imported oil-packed tuna and salted capers for this. Don't skimp on quality or you'll taste the difference.

Stefania Butler's Pasta with Tuna, Capers, and Lemon

Any short pasta (penne, rigatoni, gemelli, campanelle, farfalle, shells, etc.)
extra virgin olive oil
1 7 ounce jar oil-packed tuna (Callipo or Flott)
1 tablespoon salt-packed capers, rinsed thoroughly and patted dry between two paper towels
2 tablespoons finely chopped red onion
1 generous handful finely chopped, flat leaf parsley, leaves only
1 Meyer (preferred) lemon, juiced
1 Meyer (preferred) lemon cut into very thin (almost transparent) slices
salt and pepper to taste

Cook pasta for 2 minutes less than what package indicates. Drain. Toss with a little extra virgin olive oil, then spread onto a couple of large jelly roll pans to cool. DO NOT RINSE THE PASTA TO COOL IT.

Meanwhile, dump the tuna (and the oil it was packed in) into a large bowl and flake it into large chunks. Then add capers, onion, parsley, and lemon juice, along with 3-4 good "glugs" of extra virgin olive oil. Mix gently. Set aside.

When pasta is cooled, add to tuna mixture. Toss gently. Taste and adjust seasonings, add in lemon slices and toss again. Serve at once (preferred) or refrigerate then bring to room temperature and toss before serving.

[photo: Stefania Pomponi Butler]

Permalink | Email this | Comments

]]>oil-packed tunapasta saladpasta tuna capers lemonPastaTunaCapersLemonsalted capersStefania ButlerThu, 30 Mar 2006 16:02:00 EST