On a whim last weekend, I baked sourdough pumpkin garlic knots. It then became my solemn duty to write the recipe ASAP, lest it be forgotten and my future self and family – and my fellow Keepers of the Sourdough out there – be deprived of its simple glory.
Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.
Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…
When I start cooking Korean food, I have a hard time stopping. Mostly because when I bring home a bucket of kimchi, I want it on EVERYTHING.
The last recipe I posted (Korean BBQ Beef Roast) is an old favorite in my house. After writing that up, I decided to finally tackle a new dish that I’ve been scheming to cook ever since first trying it in a restaurant a few months ago: sundubu jjigae!
Bonjour, my friends. To begin this month’s pressure-cooking extravaganza (Insta-Pot-tober??), let’s kick off with something special: it’s French, it’s fancy, and it’s a double-decker one-pot wonder:
Layer 1 is the classic French braise featuring chicken, bacon, wine, vegetables & mushrooms: coq au vin. (ooh la la!)
Layer 2 is a basket full of quartered potatoes and whole garlic cloves, which happen to steam to mashable perfection in the same pressure-cooking time as your main course. (sacre bleu!!)
Flavor. We definitely consider it an essential part of the diet around here, but it’s not often that we talk about its direct relevance to nutrition. After reading a great article by Mark Schatzker last week, I was inspired to take a moment to highlight this underappreciated piece of the human nutrition puzzle.
Shatzker describes flavor as an “ancient chemical language,” which is such a beautifully fitting depiction of the science. “Flavor is the body’s way of identifying important nutrients and remembering what foods they come from.” We have evolved to seek out our favorite flavors, but we’re facing a problem because this synergy between us and our diet has been disrupted by our modern food supply. Factory farming and other questionable contemporary food production techniques yield lackluster products, in both nutrition and flavor. On top of that, a highly profitable industry of food scientists and flavor chemists have stepped in to fill the flavor void, adulterating products with enticing extracts and additives that tempt our senses but that provide none of the benefits that our bodies are craving. Shatzker’s new book, The Dorito Effect, is definitely going on my reading list. The message, which is very consistent with the way we do things around here, is to get your flavor from real food, because it’s what your body really wants.
So how can we put this theory into practice? Today, let’s remember that it doesn’t have to be complicated to craft big flavors from natural ingredients. Serving as a prime example: Chimichurri in a Hurry. Just a handful of the highly flavorful and nutritious compounds in this classic Argentine condiment include antioxidant myristicin from parsley, antimicrobial allicin from garlic, and anti-inflammatory capsaicin from chili peppers. And we get to enjoy all of those whole-food benefits in just a matter of moments thanks to my favorite blender-hack.