Eating well.
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Latest entries
Green Food Roundup!

Green Food Roundup!

All green food pigments are from the chlorophyll molecule. If yellow and orange plant foods are remarkable for making vision possible, then chlorophyll is remarkable for making much of life on earth possible. Our oxygen-rich atmosphere can be traced back to photosynthesis, and photosynthesis needs the incredible chlorophyll molecule. But chlorophyll is a tricky molecule...
Turmeric Ginger Beer

Turmeric Ginger Beer

Ginger beer originated sometime around the year 2000. It first started popping up in health food stores and then quickly spread to more mainstream food purveyors. Oh, wait. That’s how I learned about ginger beer, not how it was created. The real story behind ginger beer is much longer and more interesting. Ginger beers are...
Yellow Food Roundup!

Yellow Food Roundup!

Like red plant foods, yellow plants get their color from the whole gamut of molecules: carotenoids, anthocyanins & betalains. But the backbone of most yellow foods (like with orange foods) has to be the carotenoids. Like their orange siblings, peppers, tomatoes, citrus and carrots that are yellow are usually vibrant, and won’t easily bleed or...
Orange Food Roundup!

Orange Food Roundup!

It’s week two of my rainbow-themed colorful foods project. Time for some orange foods! While red foods can get their pigment from many different types of molecules, orange foods primarily get their pigment from carotenoids. Carotenoids can make red, yellow or orange pigments in plants. For animals they can satisfy several essential nutritional functions, notably...
Curried Coconut Ice Cream with Mango Chutney

Curried Coconut Ice Cream with Mango Chutney

Week two of working through the spectrum. Time for an orange recipe! If you think that curry doesn’t belong anywhere near your dessert, than think again. For this recipe I made a curry blend that matches perfectly with rich, creamy coconut milk.  And the orange in this recipe? Carrots! Cooked carrots are pureed adding color,...
Yucatan Style Roasted Trout

Yucatan Style Roasted Trout

  Whenever anyone travels abroad and asks if I’d like a souvenir, I always ask for the same thing: whatever the  specialty seasoning is from that region. So when my boyfriend returned from a research trip to the Yucatan, he brought me two little packets of achiote paste. I had heard of annato, and knew...
Red Food Roundup!

Red Food Roundup!

I’m jumping into my rainbow themed food odyssey with both feet! To get started, I’ve put together a little survey of fantastic red foods and how to use them (and their color) to your advantage in cooking. My red food roundup is certainly not claiming to contain all red foods (notably missing: beef, tuna and...
The Taste of Color

The Taste of Color

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Small Batch Tempered Chocolate

Small Batch Tempered Chocolate

If you’ve ever accidentally  melted a chocolate bar in the sun and then tried to let it set to revive it, you know that regular old melted chocolate will not return to its original glossy, firm consistency. Chocolate has to be put through a process called tempering before it can be manipulated into bars, candies...
Lacy Chocolate Dessert Bowls

Lacy Chocolate Dessert Bowls

Because chocolate is such a precious ingredient, I always want to make the most of it. And sometimes that means making a dramatic presentation with a small quantity of chocolate.  I wanted to make a pretty, delicate chocolate container that was not too difficult (or time consuming) to make and did not require special equipment....
Olive Oil Granola

Olive Oil Granola

Premium granola makers seem to be popping up like morels after a spring rain. And these fancy-pants granolas do have some benefits to tout. Interesting flavor combinations and top-notch ingredients make granolas in this style simultaneously decadent, wholesome and satisfying.  But a small bag of bakery-style granola can set you back six or seven bucks–...
When good foods turn bad pt. 3: herbs & spices

When good foods turn bad pt. 3: herbs & spices

Herbs and spices are the flavor-packed secret weapons of every inventive cook. But when they lose their characteristic aromas, that dish you remembered tasting spectacular might turn out a bit blah. So here’s a few tips to help keep your aromatics aromatic just a little longer.   Dried Spices Dried spices never go bad, right?...