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A Press Democrat Blog

Kitchen Talk

Turn up the heat on home cooking

A creamy chevre with a kick

 Redwood Hill Farm & Creamery of Sebastopol makes some beautiful goat cheeses, from the California Crottin and Bucheret to an array of flavored and traditional chevre. I tasted the new kid on the block – a Roasted Chile Chevre – at the Artisan Cheese Festival in Petaluma last weekend, and the creamy cheese with a warm, spicy finish has  quickly risen to the top of my all-time favorite list. “Last spring,  we decided to test out some new flavor combinations,”… Read More »

Rhubarb from “Farmers Market”

Spring has official arrived, but not in our kitchens. This is the time of year when cooks grow weary of the same old root vegetables and winter greens and start yearning for some tender, young produce to play with in the kitchen, like fresh fava beans and strawberries. We’re all eager to push the season, but that’s not always a good thing. It’s better to be patient and let Mother Nature finish her work in the garden. In order to… Read More »

Wholesome whole grains for spring

If you’re not acquainted with Bob’s Red Mill – the logo has  retro, red lettering and a picture of founder Bob Moore in a blue  cap  – then you should be. The Oregon company offers a line of 400-plus wholesome, whole grain products in nearly every grocery retailer and natural foods store in North America, from stone-ground flours and hot cereals to baking mixes and grains like oat groats, millet and quinoa.  Started in 1972 by Bob Moore and his… Read More »

“Epic” salad for spring

I was hiking up Taylor Mountain the other day with a friend when we started talking about our favorite products from Trader Joe’s. I had recently watched this video about the store made by an avid  fan. Mache – also known as field salad, field lettuce, lamb’s lettuce and corn salad – was my friend’s personal favorite. It’s a tender green with a delicious, nutty flavor that she buys for her family each week in large quantities. If you’re looking… Read More »