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September 2014

The Most Innovative Women in Food and Drink

Congratulations!!! Tracey Ryder and Carole Topalian

rydertopalianPhoto By: Fran Colin

 

Co-founders, Edible Communities

Ryder and Topalian’s credo: If you want to eat local, it helps to read local. The two co-founded Edible magazine, now with about 80 regional editions around the U.S. and Canada, from Hawaii to Toronto. They are adding about 10 more every year through a licensing model. They were really the first publishing company, and are now the largest, to make the hyper-local food movement their focus. To keep the discussion going, Ryder and Topalian launched the Edible Institute, an annual two-day forum about the present and future state of local food.

Read more about: The Most Innovative Women in Food and Drink.

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Edible DC publisher Susan Able says, ‘If you want to eat local . . . read local’

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Susan Able was working in management at Deloitte Consulting and obsessing about food in her spare time when she heard something that intrigued her: The license to publish a Washington-area version of the James Beard Award-winning Edible Communities magazine was up for grabs. As it happened, Able was looking for a career move to “something mission-driven,” and she adored the brand for its commitment to local producers and their stories.

Read More By Whitney Pipkin

 Edible DC publisher Susan Able says, ‘If you want to eat local . . . read local’ – The Washington Post.

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Pork and Chive Dumplings with Soy Ginger Dipping Sauce

Recipe from:

DUMPLINGS ALL DAY WONG by Lee Ann Wong
Page Street Publishing

Pork and Chive Dumplings with Soy Ginger Dipping Sauce

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1 1/2 lb (680 g) ground pork
1 1/2 lb (75 g) garlic/Chinese chives, chopped 1/4″ (3 mm) thick
1/4 cup (55 g) ground fatback
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) shao xing rice wine
2 tbsp (28 g) ginger, finely grated or minced
2 tsp (10 g) sugar
1 tsp (5g) salt
60 round dumpling skins
Chopped scallions for garnish

Soy Ginger Dipping Sauce
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) rice, black, or chinese red vinegar
1/2 cup (120 ml) water
1 tbsp (15 g) granulated sugar
2 tbsp (28 g) ginger root, finely julienned

In a large mixing bowl, combine the pork, garlic chives, fatback, soy sauce, shao xing, ginger, sugar, salt and white pepper. Mix the ingredients until the filling is well combined.… Read More

Cookbook Review ~ DUMPLINGS ALL DAY WONG

Review By: Gloria Cohen

I am really happy to be introducing you to Lee Anne's new book, she is a delight and works with many of my favorite chef's and friends in Honolulu. How about planning a dumpling party?

Dumplings All Day Wong

A Cookbook of Asian Delights from a Top Chef

By Lee Anne Wong

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A renowned Asian chef, a finalist on season one of Bravo’s Top Chef, and a judge on The Food Network's Chopped, provides the basics of creating delicious Asian dumplings any time for any occasion, perfect as a snack, appetizer, or entrée.

Lee Anne’s recipes are easy to follow and are accompanied by beautiful color photos. “Biting into a hot, fresh, juicy dumpling can be a transcendent moment,” Lee Anne says. “This dumpling euphoria is commonly achieved by dining out or ordering in, which is why making them at home for yourself is that much more special.”

Included are chapters that cover choosing the right dough and folding techniques, as well as focusing on delicacies such as Shumai, Har Gow, Wontons, Soups and Baos.… Read More

Cookbook Review ~The Complete Guide To Making Mead

Review By: Gloria Cohen

If you ever wanted to try your hand at making your own mead or honey wine, this is the perfect book, Also a great gift for the upcoming holidays.

THE COMPLETE GUIDE TO MAKING MEADThe Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wineby Steve PiatzVoyageur Press

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FOOL-PROOF STEPS FOR MEAD-MAKING & CRAFTING HONEY WINE

An up-to-date, modern, and authoritative guide to homemade mead-making. Whether you’re the stone-cold beginner to a seasoned veteran, the book has something for everybody. Author Steve Piatz begins with a brief history of the fermented beverage and continues in chapters which include:

Characteristics and Varieties
The Basic Process
Yeast Strains
Packaging
Recipe Development
Recipes
Finishing Your Mead
You will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and recommended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending.… Read More

Why Being Near The Ocean Can Make You Calmer And More Creative

Our affinity for water is even reflected in the near-universal attraction to the color blue. We're naturally drawn to aquatic hues — the color blue is overwhelming chosen as the favorite color of people around the world, and marketing research has found that people tend to associate it with qualities like calm, openness, depth and wisdom.

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Read more from Carolyn Gregorie for Huffington Post

Why Being Near The Ocean Can Make You Calmer And More Creative.

 

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