Greetings visitors from Beth's Blog & Fast Company

This is my humble blog about a much beloved kitchen. If you're looking for more about how I rock nonprofit technology you might prefer:

• /Ground - A project I'm involved with that keeps tabs on localism as a global movement.
• Several upcoming conference presentations- Sustainable Food 2.0 at SXSWi, Evolution of Online Communities at NTC, Social Networking for Sharing Knowledge, Taking Action, for Fundraising at We Are Media.

If you made it to this blog it'll be abundantly clear that the way to my heart is indeed my stomach.

I twitter personally at @rachelannyes (mostly about food, and often about saving the world.)

Looking forward to meeting you...if you want to talk nonprofit tech email me, or catch me on Twitter.

{Wondering what the flutter is about? Lovely Beth wrote up a list of great women in nonprofit tech in Fast Company.}

Resources for learning about slow.

Snipped from the Twitterverse...

agenthandy Asks:
what's good intro book/site 4 #slowfoodmvmt? some1 said they didn't want 2 go 2 Alemany due 2 not knowing if was "local" !!! View Tweet

rachelannyes Replies:
The Jungle Effect, Plenty, and Full Moon Feast have influenced how I think about food a lot this year. I find Carlo Petrini...View Tweet

..hard to read. Vandana Shiva's Manifesto on the Future of Food+Seed is concise, inspiring. Reading Andrews Slow Food Story now. 1 day ago · View Tweet

Finally, my very own dot com implosion.

More on why I'm putting this in the dot com implosion pile. I think this is still a big ripple of the 1.0 bust. We'll see some more museums and cultural institutions fall in the next few years.

Epiphany.

Last night on a whim a bought a Rosca de Reyes from Bakery la Mejor. No sign of baby Jesus yet. I'll update as tiny-things-baked-into-this-sweet-yeast-bread-ring developments emerge.

Temper, temper.

A friend asks:

Am considering a cookie recipe printed in today's Chronicle food section which involves dipping baked cookies in chocolate melted with 1/2 T of shortening both to help the chocolate set and to prevent it from melting. Because of that, I presume that they don't mean butter. If you were employing this method, what shortening would you use?

My response:
I would omit that addition because it is silly, and follow some other instructions for--instead--tempering chocolate. There are more and less simple ways to temper chocolate, depending on your level of patience. Tempered chocolate sets well, doesn't bloom (the whitish surfacing of coco butter), and is the proper thing to do with dipped things you want to be pretty. Adding shortening or butter would mess up the balance the chocolate maker has already established in cocoa/fat/sugar. In Ohio, people add paraffin wax to the chocolate that buckeye candies are dipped in. This is beyond silly and--rather than eating wax--Ohioans should learn to temper chocolate.

Nerds.

My crew has a Thanksgiving wiki. Here is what I contributed to the menu, a contribution I have edited eight times to date.

Rachel (Thanksgiving menu philosophy: We likely all have sentimental dishes. Bring that dish. I am apparently extra sentimental. Don't cook? Ask and we'll make it.)

• Six Pies: Montmorency cherry pie, Walnut pie, Sweet potato pie, Shaker Lemon pie, Pumpkin pie, Ollalieberry pie
• Four Sides: Farro with porcinis, Homemade applesauce, Roasted butternut squash with sage, Broccoli Gratin
• One Bread: Parker House Rolls with Cranberry Butter from the NYT
• Chestnuts to roast lazily afterward
• Board games

All of this brings me great joy.

Earthly.

Great fabrics from Cicadia Studio on Etsy.

Flounce.

Smitten by this, and other lovelies on Etsy from Made With Love By Hannah.

Dreaming whilst drinking.

A spoon I'd rather like to have.

Nesting.

From Magdalena Bors, via Apartment Therapy

Televised.

My friend Laurence had me as a guest on his SFGTV show: Building SF. The show was called A Kitchen of Her Own - Home Kitchen Design and Construction, and on it I demo the recipe for gougere from the Tartine Cookbook. We discuss the joys of kitchen remodels in San Francisco and how much I like butter.

Here's my version of the Elizabeth Pruett's original Tartine recipe:
1 1/4 C. milk (Elizabeth specifies nonfat, but with that much butter, who cares!)
10 Tbsp. unsalted butter

Coarse salt
1 C. flour
6 eggs
3/4 cup Gruyere cheese cut in 1/1" cubes, plus more for garnish
Some freshly ground black pepper
Some fresh thyme

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Place milk, butter, and 1 teaspoon salt in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Add flour; stir constantly until mixture is incorporated, about 3 minutes. You'll likely need to switch from a whisk to a wooden spoon during this process. Add 5 eggs, one at a time, making sure each is fully incorporated with a wooden spoon before adding the next. Mixture will be thick, smooth, and shiny. Stir in cheese, pepper, and thyme.

Using two table spoons, form rounds about 1 1/2 inches wide on prepared baking sheet, spacing each about 1 1/2 inches apart. In a small bowl, whisk together remaining egg and pinch of salt. Brush each pastry round with egg mixture and sprinkle with cheese.

Transfer baking sheet to oven and bake until puffed, golden brown, and light for their size, 15 to 25 minutes. Remove pastries from oven. Serve hot, warm, or at room temperature. and with lots of well chilled champagne. Preferably to a house full of people whilst wearing a party dress.

[Napa 2001] 4. learning to embroider

I spent hours carefully stitching the outline of a fig leaf into a beautiful piece of linen, intending to stitch it up into a skirt. It would be more than a year before my sewing machine made the trek west, and the project still lays idle.

My fascination with the shape (and scent) of fig leaves remains. A month ago I stole fig leaves from a tree on First Street in Napa to wrap tender bits of halibut in, and steam. I served these in the starry dark of Naya's Napa backyard for Eileen's birthday.

Story four, in a series of 48.

[Napa 2001] 3. dark chocolate sandwiches on sourdough

Despite working in a natural foods superstore and a thoughtful food co-op, I really hadn't sorted out chocolate until I moved to Napa. When I was 14 I spent a month is the USSR, shooting guns at the high school's rifle range in the basement, eating yeasty sweet cheese buns in the cafeteria, vaguely teaching English, eating ice cream in the snow in November, and meting dark chocolate in at spoon carefully held in the tension of a cup of hot black tea. Soviet chocolate had none of the grim waxiness of Hersheys, and I was smitten. Erin and I still love this chocolate trick, 19 years later.

There was breifly good bread in Columbus, Ohio, but the only good bakery had been shuttered in a flurry of financial disasters for several years before I moved to Napa.

So that summer, I lived in a perfect storm of the start-up stress of Copia, Acme sourdough baguettes and Scharffenberger chocolate. In this storm, I acquired one of my favorite sandwiches. Naya seemed to discover this same sandwich in the basement of Ritual.

Story three, in a series of 48.

Brilliant cocktail: the Sungold Zinger.

Last night, when I met a friend for drinks at Range I was fully prepared to order my usual Junipero gin martini -up-with-grapefruit-twist. Yay for well stocked bars. I'd been thinking about it this twist for hours, how the whiff of citrus oil floats across the first sip.

The Range bartenders are amazing, and their specials menu is always worth a gander. You should never, ever go there though. You'll take up all the seats at my 'private' bar and I'll be sad. My fantasy martini never had a chance, as the special menu listed a Sungold Zinger. Perhaps you're not aware that it's Yellow Tomato Week at Rachel. I watched the bartender make them all night, enchanted. I also drank a glass of rosato, a bourbon-based Bit-O-Honey, some bitters, and a glass of champagne. I should have just drank four more Sungold Zingers.

Please make these at home and don't crowd up my neighborhood bar. Thanks.

Sungold Zinger
3-4 Sungold cherry tomatoes
Pinch of sea salt
2 tsp agave surup
2 oz 209 gin
Ice

In a shaker, muddle tomatoes with sea salt. Add agave syrup, gin, and enough ice to fill the shaker. Shake like crazy. Strain through a fine strainer into a martin glass and garnish with a Sungold.

Summertime chili.

CIMG1608, originally uploaded by johnyo.

Last night I was challenged with a kitchen full of Alemany farmers market and Farm Fresh to You peppers and tomatoes, but not wanting any of the usual things. I'm officially (after a zillion delicious variations) ratatouilled out. For now.

I also had three treasures: two cups of hand ground wheat flour from Eatwell Farms, four ears of sweet sweet corn and a pound of hand-hulled first-of-season fresh black eyed peas. I wanted chili, but it seemed too heavy for the sunny Mission day in San Francisco. What I had in mind was a brothy, fresh yellow chili and little savory sweetcorn pancakes.

Here is what I made...

Summertime Chili
Saute until soft in a large soup pot:
2 Tbs olive oil
2 tbs salt
2 leeks, diced
3 stalks celery, diced

Cook separately:
2 cups black eyed peas (dry or fresh, cook according to instructions)

Add to the soup pot:
8 c water
4-5 medium yellow heirloom tomatoes, diced
3 ears sweet corn, cut off the cob
3 c mixed color sweet peppers, cut into thin strips

Bring to a boil, add the cooked beans and:
2 pints mixed variety cherry tomatoes, halved

Return to a boil, adjust seasonings and serve with assorted toppings:
plain yogurt, guacamole, fresh cilantro, chipotle powder, grated cheese, pickled peppers and sweet corn pancakes (recipe follows.)

Sweetcorn Pancakes
1 cob sweet corn
2 Tbs butter

2 c whole wheat flour (hand ground is the most fun!)
2 c cornmeal
1 tsp salt
1 tsp baking powder

2 c whole milk
3 eggs

Cut the corn from the cob and saute in rather too much butter. The butter will be the oil in the batter. Mix the dry ingredients in a quart Mason jar. Beat the eggs in a bowl, beat in the milk. Add the sauteed corn and extra butter to the milk mix. Pour the wet into the dry in the Mason jar, add the lid and shake gently. Add milk as necessary to your ideal pancake batter thickness...I prefer extra thin ones and used a total of three cups of milk in this recipe.

Cook in a skillet in a bit of butter.

These are equally delicious with piles of fresh blueberries, slathered in maple syrup.

Glowing.

Lemon Tree Relume, originally uploaded by Andrew-Hyde.

To make these simple lanterns, we twisted wire around the lip of Mason jars, leaving a long tail. Then the tail got a little hook at the end so we could loop them over the branches. Thanks to all my delightful guests for jumping in & making the DIY party!



Three part Twitter recipe:
Part 1
Part 2
Part 3

Micro-localizing.

Photo credit: Peter Dasilva/ NYT

Trevor of MyFarm, who is rather famous lately, was over yesterday for an assessment and soil testing for my future backyard food garden. Keeping in mind that my whole backyard is perhaps 20'x20', and that the vast majority of it is dominated by a Meyer lemon tree perhaps 16' in diameter, we're in for adventure. He was happy to hear that I was interested in making compost and a beehive part of the plan. Wondering if can grow radishes under my roses...

Ribbed.

From the Fatted Calf's email newsletter this week:

Rules For Ribs

Remember, anyone can turn out a few racks of damn good ribs. You do not need a lot of special equipment, be of a specific gender or have a granddaddy from the hill country. Patience, desire and a heat source will do.

Rule 1:Formulating Your Meaty Plan You will want to have at least 3 ribs per person. Some people might only eat two while others are endowed with a gene that allows them to consume an entire rack in one sitting.

Rule 2: Don't Rush It If you allow yourself five hours of cooking time you won't be disappointed with tough, underdone ribs. Keep your grill/smoker at about 225 degrees.

Rule 3: Stack 'em up. Stack your ribs up to three high so that one's steaming in the middle at all times. This exposes all the slabs to different types of heat so that none is getting too much dry heat. Every half hour or so, rotate the bottom rack to the top, the middle to the bottom and the top to the center. Putting a small pan of water in the coals will help ensure moist deliciousness as well.

Rule 4: Create a distraction. You will not be able to keep enthusiastic guests from hovering, poking, prodding, offering unsolicited advice and second guessing your every move unless you distract them. A few Basque Coils and a little salumi set out ahead of time go a long way in keeping too many cooks out of your outdoor kitchen.

Sign up for the newsletter now, and know the meaty treats of the week.

I doubt this spiff little Lazzari box-o-charcoal will keep the heat on the ribs for 5 hours, but it sure is pretty. Via Treehugger.

Temptress.

Quite tempted to buy this book by Skye Gyngell for it's cover. Quite.

Caramelles.

Photo: Foodbeam

Um, yes. Yes I will use the newly thrifted, hand cranked Atlas pasta machine to make pasta wrappers for ricotta with basil and black olives. But I think I will put them in a caramellized onion/ butter sauce deglazed with lots of white wine & reduced.

Adapted by Foodbeam from Jamie Oliver's recipe.

Caramelle à la ricotta, au basilic et aux olives noires

serves 4

for the pasta dough
6 large organic eggs
600g tipo 00 flour (or any other fine flour)

Crack the eggs into a small bowl and mix with a fork.
Place the flour in a bowl, make a well in the centre and pour the eggs over. With the tips of your fingers, mix the eggs with flour until everything comes together. It is now time to knead the dough until soft and smooth. To do this, I usually divide the dough in four, mix each ball separately, and then combine the balls into a big one.
Wrap the ball in cling film and put in the fridge for at least half an hour – just enough time to make the filling!

for the filling
250g ricotta cheese
a pinch of grated nutmeg
a small handful of black olives, pitted and chopped
a handfuls of grated parmesan
sea salt and ground pepper
extra virgin olive oil

Separate the larger basil leaves from the smaller ones (that you will keep in a bowl of cold water for decoration). Finely chop the big basil leaves and put half of them in a bowl (the rest will be used in the sauce – see below) with the ricotta, grated nutmeg, olives and parmesan. Season with salt and pepper and add a splash of olive oil.

Roll the pasta dough, one small ball at a time and cut into 10×6cm rectangles Place a teaspoon of filling in the middle and brush lightly with water. Roll up and pinch hard to secure each end. Keep on a flour-dusted tray in the fridge until you need them. Repeat until all the dough/filling is used.

for the sauce
2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
400g ripe tomatoes, peeled, halved, deseeded and roughly chopped
balsamic vinegar
a handful of grated parmesan

Gently heat the butter with a splash of olive oil in a saucepan. When the butter starts to foam, add your sliced garlic and the rest for your chopped basil. A minute later, add the tomatoes. Bring to the boil and simmer for five minutes, until softened. Taste and season with salt and pepper and a swig of balsamic vinegar.

Bring a large pot of salted water to the boil and add the caramelle. Cook for 2 to 3 minutes, until they begin to float, then carefully remove them to a colander using a slotted spoon. Add the caramelle to the sauce and gently toss. Sprinkle with a handful of grated parmesan, the shake around and cover for 30 seconds. Divide between plates and sprinkle with the drained basil leaves.