Category Archives: Uncategorized

Sauerkraut takes longer to contemplate than make

The Whole Dish podcast: Winter is the prime time for countertop fermentation When it comes to food, I’ve never been much for New Year’s resolutions, as evidenced by the lack thereof in this blog. I did vow three Januarys ago to eat more fresh, locally grown veggies. But that resolve stemmed from reluctance to waste [...]

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Browning mushrooms takes light hand, high heat

I’ve blown it, I thought, staring down a pan of steaming mushrooms. Because of course, I know the conventional wisdom, a la Julia Child: cook mushrooms in small enough quantities, on a large enough surface, to brown them beautifully, instead of marinating them miserably in their own sweat. Except, I didn’t have a larger pan [...]

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Quick pickling, paté preserve fresh mushrooms

The Whole Dish podcast: Mushroom duxelles is a delicious, make-ahead dip or spread For a bulk batch of ragu, my husband recently rounded up several No. 10 cans of tomato products, 3 pounds of ground turkey and nearly as many button mushrooms. Will just happened to hit Medford’s Food 4 Less on a day that [...]

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Try small scallops or shrimp in shellfish saute

For every pound of wild-caught fish and shellfish, there’s at least 10 pounds of farm-raised “seafood” in local grocery stores. Since I’ve blogged about avoiding any and all farm-raised shrimp, almost without exception hailing from Asia, I’ve seen several developments locally on the sustainable seafood front. It’s a bright spot in a bleak landscape of [...]

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Almond-cherry cookies tout gluten-free tang

If Americans can embrace cranberries in their sweets, then sour cherries shouldn’t be such a stretch. Yet the flavor remains firmly rooted in the Old World. I’ve professed in this blog my fondness for dried sour cherries that bordered on obsession during pregnancy. That tang, without the chemical aftertaste of candies, was an essential ingredient [...]

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Starbucks knockoff makes cookie bakers ecstatic

When it comes to sweets, my tastes are decidedly not in line with the mainstream — the American norm, that is. Regular readers of this blog may recall my penchant for adding almond extract, an Old World flavor, to pretty much all my baked goods. Strawberry-rhubarb sauce gets a splash of rosewater. And the secret [...]

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Mild, juicy escarole belies ‘bitter green’ reputation

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When stocking groceries for several weeks is the goal, pick produce that stands the test of time. Escarole is a lettuce alternative that translates to soups and sautes just as easily as it composes salads. Anticipating using it both cooked and raw, I like to separate and segregate the tougher, outer leaves from the tender, [...]

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Radicchio mellows paired with pork fat, pasta

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A weekend away left me with little in the way of fresh produce in the refrigerator. Such times usually are when I turn to sun-dried tomatoes, brine-cured olives, capers and smoked fish in the pantry to bulk up pasta, brightened with a few fresh herbs gleaned from the garden. But anticipating a busy couple of [...]

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In sweets or with meat, cardamom a must-have

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Cardamom gets its due in this week’s food-section spread on Indian cooking. The pods filled with black seeds are an essential component of India’s iconic spice blend garam masala and innumerable other dishes from the subcontinent. The pods’ popularity ranges far and wide, however. Middle Eastern and Southeast Asian cuisines feature plenty of cardamom. Closer [...]

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Skip taters, serve tots some cauliflower ‘bites’

Suggestions for cauliflower, riced for a potato substitute or — well — “rice,” are the stuff of this blog’s latest podcast. Making these swaps an even simpler endeavor, pre-riced cauliflower increasingly is available fresh and frozen at many grocers. Trader Joe’s version transforms cauliflower into “tater tots” in this recipe from the Kansas City Star. [...]

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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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