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Tag Archives: farm to table
{sally salad volume 2}
24 Sepas many of you already know, i am sometimes referred to as “sally salad” because well… as the kids are saying these days, IYKYK. 😛
i created this big salad a couple weeks ago for a gathering and people often comment on how good my salads are. to be honest, i’m actually not sure why haha. it could be because of the dressing i use {it’s kind of a trade secret but i don’t gate-keep – so feel free to comment or ask}. that said, what i feel may be the case, is that i put a lot of love into food that I prepare/cook. it is truly a love language for me. it’s like – being in the kitchen is one of the only ways i feel i have any sort of control most of the time. i get to create on my own terms, in my own way, with my own rules, on my own time. and i deeply love that… especially in todays world. but also, i truly do enjoy sharing food with others and so i tend to believe that people can feel that when they eat the food i make. it’s a beautiful thing, really.
so anyway here’s a pretty salad i recently made 🙂
starts with a bed of super crispy romaine lettuce… with cucumbers, tomatoes, olives, carrots, celery, sweet onions, fresh parsley. sometimes i like to add cabbage or artichokes… or in this case, i did add a little heat with some peperoncinos. always finished with my favourite champagne vinaigrette. very much the epitome of “eat the rainbow” 🙂
nom nom!
{speaking of eggs – jammy eggs are my jam!}
22 Julit’s hard for me to believe that there was a period of time in my life when i simply did not like eggs. like, what?!
but thankfully that has changed and now i love love love them. i think it’s so interesting how they can be prepared so many different ways. fried, baked, poached, boiled, in a salad, on toast, in baking… the egg is for sure “eggcelent” (pun intended).
i think i am still trying to perfect the “jammy egg.” it’s always been my favourite way to enjoy eggs… that creamy custardy center, that’s the key. recently, i was experimenting with the jammy eggs that typically accompany a good bowl of authentic ramen, which i have been fully craving lately. so, i did a bunch of research and tried to make them in the food and foto kitchen.
i cooked them in boiling water for 6 minutes, then transferred them to an ice bath until fully cooled, then peeled and stored in the fridge in a mixture of coconut aminos, soy sauce, rice wine vinegar, and sesame oil for about 24 hours. when serving, i sprinkled with sesame seeds.
for a first time try, i think they turned out pretty good! I devoured three of them this morning!
#nomnom
what’s your favourite way to enjoy eggs?!
{seasonal eating : braised cabbage}
7 Augit’s that time of year again – HARVEST SEASON!
it seems like everything is producing right now! in my garden, i have lots of herbs as well as tomatoes and cucumbers, which are slow-growing but i’m ok with that…
and at the farmers’ markets, the selections are vast! corn, peaches, berries, melons, tomatoes, onions, cucumbers, squash, garlic… and cabbage! {and the list goes on!}
i am fascinated by the insides of vegetables… especially cabbage! isn’t it just so cool?! the way they grow and form… all those layers and intricate patterns… just so cool!! divine design. 😀
this particular cabbage was so tender!
i chopped up the cabbage, then added it to a super hot cast iron pan with a little bacon fat and diced vidalia onions. after searing for a couple of minutes, i added some water to the pan and covered it to let the liquid absorb and steam slightly… about 6 minutes, stirring once or twice.
{p.s. – how cute is my little pot handle cover – it’s a kitty!}
finally, i served it up with a filet of fish and… nom nom! 🙂
do you like cabbage? what are some of your favourite ways to prepare it?
{homemade chow chow}
14 Sepi had never heard of chow chow until i lived in the south a few years back. y’all know i’m a big fan of sauerkraut… and this has similar ingredients, but with a different taste and process. chow chow is not fermented, although i’m certain you could change the ingredients and i bet a ferment would also taste amazing!
what i enjoy about making stuff like this is you don’t have to be so specific. you can play around with different measurements and/or sizes of veggies, combinations of veggies, etc. being in the kitchen is all about exploring, and i love to “play” with my food… and that is something i will never stop doing! 😀
some recipes that i explored suggested adding green tomatoes and/or spices or hot peppers… but this is what i came up with :
simple ingredients :
- cabbage
- onion
- green pepper
- red/yellow pepper
simple brine :
- 1/4 cup salt
- 1/4 cup sugar
- 1 cup vinegar
- 1 cup water
start by heating brine ingredients in a sauce pan on low-medium heat until salt and sugar dissolve, then allow to cool to room temperature.
if you find that you have extra brine, you can always save it for something else like pickles or whatever other veggie you may want to use.
meanwhile, finely chop up all of the veggies…
pour {slightly cooled} brine mixture over the ingredients…
take some pictures, if you fancy…
then, add lid and store in the refrigerator for about a week. you can also use this same recipe and then pressure can or water-bath can and store in the pantry.
i made it both ways and both were delicious! i have one more jar left in the pantry, and i have been using the jar in the fridge for all kinds of fun stuff! it is SO GOOD with sausage or on a pork roll/bun… it adds the perfect balance of sweet to the savory. and it’s also good as a little snack or adding it to a charcuterie board or on a cracker, etc.
one thing I do like about the “canning” method is that the texture is a little softer. heat-processing this does break down the veggies a bit more and although i like it both ways, i do prefer the canning method. the nice thing is, canning is always an option even if i start with the fridge method.
do you like and/or make chow chow?! please share your comments and/or recipes below!
{inspired by : big salad, little steak}
4 Juloops, this email was accidentally sent out last month – my mistake… anyway, happy summer, y’all!
i found this recipe through an instagram account {@katherinewants} and i was inspired to try it.
it’s adorably called – “big salad, little steak.”
i have been eating this at least 1-2 times a week, lately. it satiates me in such a way, and it’s also easy to make {now that i’ve mastered it}. i used to be so intimidated by cooking steak… i would always overcook it and/or ruin the overall taste or quality. so i hadn’t tried making it in years. then i discovered this recipe and method for cooking steak, and i am proud to say i’ve been nailing it every time! i don’t have a grill, so using a cast iron pan is perfect for my apartment lifestyle.
i believe three key factors make the main difference in how this steak is prepared :
- quality of steack
- quality of butter
- basting!!!
the best meals always start with some of the simplest ingredients :
- grass-fed strip steak
- garlic
- shallots
- rosemary & thyme
- grass-fed butter
- romain lettuce
- parmigiano reggiano
- caesar dressing
the best meals also start with some of the simplest techniques :
- bring steak to room temperature
- season steak liberally with salt & pepper
- add steak to a very hot cast iron pan and sear on one side for approximately 2-3 minutes
- turn steak on its side to render the fat
- flip steak to other side and add butter, garlic, shallots, and herbs
- baste, baste, baste – approximately another 2-3 minutes or until internal temp of 110
- remove from heat and allow to rest
slice steak to your desired thickness. serve with caesar salad {croutons optional} and a glass of prosecco {maybe-not-so-optional ;)}. Continue reading
{foodie/foto/flashback friday – spring/garden fever}
9 Marseriously, though… is it time to garden, yet?! i am so eager to get out and play in the dirt!
i definitely want to grow some {organic} cabbage again this year!
here’s a little flashback friday for ya : to that ONE i grew last year and turned into delicious sauerkraut!
hope you have a great weekend!
{eat the rainbow!}
27 Augeat the rainbow!
farm-fresh veggies and homemade ranch dip with simple greek yogurt and herbs.
colourful mixed bell peppers, olives, sugar snap peas, baby carrots, and mini cucumbers.
nom nom!!
{fried green tomatoes}
1 Octhappy october! are you loving the fall colours where you live?! this is my favourite time of year – i just love autumn! it’s also when i was born, so i feel most alive during this season. i’ve also been feeling very lethargic and sleepy… but i suppose that just comes with the change in season and light. i kind of wish i could just hibernate all winter… snuggle with callee more and eat tons of comfort food.
i’ve been wanting to make fried green tomatoes for a while now… what, being born in the south and all, it only seemed fitting. i can’t believe i had never tried to make them before! have you?! when i spotted these perfect tomatoes, i was inspired and excited. so – i practiced the KISS method :
oh.so.simple.
and beautiful.
AND delicious!!!!
i fried my green tomatoes in real sweet cream butter after slicing them about 1/3 inch thick, then dipping them in flour, then egg, then bread crumbs with a little S&P. i finished the ‘maters off with a topping of freshly-grated parmigiano reggiano. super simple, super easy, and super yummy!
{september bounty – eat the rainbow!}
19 Sep
between farmer’s markets, my new job, and cool new people in my life – i’m one blessed {and grateful!} lady! ❤
{mini caprese stacks}
10 Sep
finger food is my favourite! i believe in touching and playing with your food!! 😉
and i’m kind of obsessed with tomatoes… i eat them with almost every meal, it seems. i love the colourful variety of them. little, big, funky shaped, speckled… deep colours, bright colours…
i especially love to make little snacks with tomatoes – any way i can.
and so, i present to you… the most adorable mini-caprese stacks ever. at least by my standards.
{beautiful and colourful cherry tomatoes}
13 Aug
i can’t seem to get enough of these gorgeous locally-grown organic and adorable cherry tomatoes, lately…
i fotograph and write about these amazing little gems all the time… i just think they are so beautiful! and they are so incredibly delicious! so flavourful and juicy! i just pop ’em in my mouth like candy… nature’s candy!
nom nom…
and i put them in everything – my salads, my risotto, my frittatas, my sauces, my {awesome} zucchini strips…
these little red ones look kinda like strawberries… teehehe
FOOD IS SO COOL!!!!! 😀
{farm-fresh, multi-coloured, organic speckled eggs}
26 Juni think it’s so amazing and interesting – how our bodies speak to us.
i find it so interesting how our dietary needs can shift and change over the years, also. for example – i never liked eggs much when i was younger… and over the last 3-5 years i’ve just been love love loving them! i can’t seem to get enough eggs. luckily, i’m able to buy farm-fresh locally raised eggs which were fed a non-gmo organic diet – free of soy, too! afterall, you eat what your food eats. so i choose only organic dairy and meat products for this reason.
i’m so thankful i can purchase these {incredible, edible} eggs close to where i live!
——
they are just beautiful… don’t you agree?!
diversity is beautiful…
uniqueness is beautiful…
food is beautiful!!!
{meaty monday : farm-to-table mini sliders}
19 May
i am so blessed. i need to keep myself in check whenever i feel that i am anything otherwise.
i live in this amazing place where i have access to amazing locally grown and produced food – including quality, pasture-raised, grass-fed, fresh beef. now – some of you may be shaking your head at that word, reading it here on this ol’ blog – food and foto. you’re probably like, “wait a second -i thought she was like, vegan or something!? doesn’t she usually do meatless mondays?!” well, yes – yes i do. and yes, for about four months once – i was vegan.
but dude, i’m not anything – i’m everything. and right now i’m really enjoying eating lots of grass-fed beef, butter, cheese, and dairy. i can’t seem to get enough of it. i feel very blessed to have regular access to grass-fed beef products. have you ever had the pleasure of enjoying grass-fed beef?! it simply doesn’t compare… it is just amazing!
while at my personal favourite market, i picked up some grass-fed beef produced from a local ranch where i live and was inspired to create these adorable mini-sliders. nothing special about them, really – other than the fact that this meal is basically farm-to-table! i just wanted to share the pictures and rave about how happy and grateful i am that i live in a place that values the ethical treatment of animals and provides availability of these great quality products to an equally-compassionate and educated foodie like myself! 😀 Continue reading
{meatless monday – peewee potatoes}
24 Sep
look at these adorable little potatoes. aren’t they cute?! when i saw them i let out a little squeal and snagged them up. they are in fact called, “pee wee potatoes” and rightfully so, they are itty bitty! like, no bigger than a small pebble, i love it.
i just kept them whole, smothered them in EVOO and a S&P and roasted them in a 400 degree oven for about a half hour or so, until tender.
then take them out and let them cool a bit… {isn’t it interesting how the colour changes}
serve as is. i ate this entire bowl, they are out of this world delicious! sweet and creamy and they ‘pop’ when you bite into them… so much fun.
i am audrey michelle
i am a minimalist
food & foto 