Author Archives: Sarah Lemon

Handle with care is beginning bakers’ challenge

It’s perhaps the hardest lesson for a novice baker — and I count myself in that group. It isn’t what you do, but what you don’t do, that makes all the difference in delicately textured baked goods. Minimal manipulating is key whenever flakiness is the goal. Dairy fat mingled with flour and leavening can produce [...]

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No self-rising flour for baked goods? No problem

Pillowy perfection is possible in just two ingredients, or so runs the recommendation for biscuits featured in this blog’s previous post. Sticklers may say that self-rising flour, which contains salt and leavening, isn’t a single ingredient. But it’s still a scant number, whichever way you look at it, not to mention a simple process. So [...]

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Bypass boxed mixes for self-rising cream biscuits

Bypassing box-made biscuits is the premise of this week’s food-section feature. I had to chuckle at the writer’s revelation that making biscuits from a box is hardly more involved than making them from scratch. That’s because my mom recently announced that she hardly bought Bisquick anymore when it’s so easy to make biscuits from the [...]

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Dish combines tofu, egg to cut beef consumption

The Whole Dish podcast: Celebrate plant-based protein in hearty, cohesive dishes If you want to save the planet, eat beans, not beef. That’s the latest advice from a panel of experts on nutrition, agriculture and the environment. Their recommendations for improving the food system entail a massive overhaul from field and factory to shopping cart [...]

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Mushrooms masquerade for plant-based proteins

The Whole Dish podcast: Mix up your mushrooms with widely available exotics With 3- and 5-year-old boys who clamor for dinner by 4:30 p.m., I rarely these days get caught on my heels. Serving up the family meal between 5 and 5:30 p.m. leaves little wiggle room. Thus, I conceive the menu at least 24 [...]

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Warmth, patience bring out mushrooms’ essence

Reassured by weather forecasters and lulled by my own wishing thinking, I assumed the rain would cease for several days. But I woke up this morning to a dark, dreary sky. Drizzle chased away the previous evening’s chill, but I bundled up in a scarf and donned a hat under my hood. Demoralizing, that’s the [...]

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Veggies stake claims in 2019, even in ice cream

As taste-makers tempt diners to expand their horizons in 2019 with globally inspired breakfast, they’ll likely offer more meat alternatives with it. “Plant-based sausages and burgers” grabbed 64 percent of the vote in the National Restaurant Association’s “What’s Hot” survey. That trend comes in second to the 69 percent of survey respondents who agreed that [...]

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Globally inspired dishes broaden breakfast menus

The Whole Dish podcast: Eggy, peppery, tomatoey tart another global-fusion breakfast dish Globally inspired breakfast dishes, taste-makers agree, top the list of this year’s food trends. That’s according to the National Restaurant Association’s annual “What’s Hot” survey, as reported by Tribune News Service. Although 69 percent of the survey’s respondents cited globally inspired breakfast, the [...]

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Espresso, chili powders give lamb chops a kick

Few foods in our house are so simply, supremely satisfying as seared or grilled lamb chops. Served with a baked sweet potato and handful of fresh greens, the chops need little besides salt and pepper to accent their luxurious savor. And with just a pat of butter for the sweet potato and a little oil [...]

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Roasted fennel, onions make plain pasta a meal

Holiday feasting, followed by a week away from home, revealed an all-but-bare refrigerator upon our return. The plan all along, of course, was to avoid leaving a refrigerator full of food that would only have to be discarded. Putting off my grocery shopping for a couple of days, however, tasked me to pull together meals [...]

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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