Sunday November 13, 2016
Happy Thanksgiving and Thank you for watching Heirloom Meals Thanksgiving PBS show. Here are all the links to the recipes from the show:
Loring Barnes’ Cranberry Stuffed Acorn Squash
Loring Barnes' Baked Chocolate Pudding
Jill Gernon’s Green Bean Casserole
Ellie Markovitch’s Cheese Bread
Cooper Boone’s Turkey
Cooper Boone’s Cornbread Stuffing
Chadwick Boyd’s Pumpkin Pie
Looking for a great Holiday Gift? Give the gift of LEGACY. Check out the Heirloom Meals Recipe Project.
Friday November 04, 2016
Come on over and listen up and then run, not walk to your local wine shop and discover the world of Riojan wines! Enjoy this 3-part Radio series and 6 recipes that pair perfectly with the wines. Let me know what you think!
Tuesday August 30, 2016
“It’s the logic of the land that defines his dream as a winemaker.”
I didn’t expect to fall in love with Riojan wines – but I have – hook, line and sinker. My conversations with Ana Fabiano, reading her gorgeous book and ultimately testing the wines and pairing them with recipes have made me a big fan.
What is most attractive is the region itself. Wine-making in Rioja goes dates back nearly 1200 years. The region is steeped in history, tradition and culture, creating a keen sense of place and giving the wines their terroir. Riojans are aligned with the land. Wine-makers are bottling their great greatparents vineyards. Wines are treasured and the rituals are protected and respected. For example, the Muga family tree extends back 500 years. This is pretty amazing when thinking about the US wine industry.
Rioja is 70 miles long by 30 miles wide.The region is still in the hands of the people, unlike the US whose wine industry is in the hands of foreign investors or celebrity money.
Ana shares that there are strict regulations by the Rioja Regulator Board as it governs the aging categories. I paired a wine from each of the aging categories with a recipe and did a three-part interview series with Ana Fabiano.
The wines and recipes:
Chicken, Chorizo and Potatoes paired with Ostata Crianza
Riojan Gran Reserva with Nana's Anchovy Roasted Lamb
Vina Zaco Tempranillo with Pasta Bolognese
Rioja Murvieta Reserva with Mushroom Risotto
Muga Rose with Sauteed Scallops
Rioja Blanco with Fettucine with a Lobster Tomato Basil Cream Sauce
The radio interviews:
Ana Fabiano and the Rioja Wines of Spain - Part I - Ana Fabiano shares the history of the Riojan Wine Region of Spain.
Ana Fabiano Roija Wines of Spain - Part II - Refreshing Sips of Rioja Wine with Ana Fabiano
Ana Fabiano Roija Wines of Spain - Part III - Ana Fabiano talks about the royal reds of Rioja.
Sunday June 19, 2016
Carole is spending the Summer and Fall on Nantucket!
Join her for classes at the Nantucket Culinary Center.
Her next few classes are:
In a Pickle - Pickling is a great way to preserve the harvest. It is simple and provides for great sides and condiments. We’ll do a simple refrigerator method and one hot water bath.
The Heirloom Meals Recipe Project: Storytelling with a side of cooking
Have you ever just wished you asked your mom or grandmother for that special family recipe? Have you been talking about collecting your family recipes together in one place but never do it? Can you recall snippets of your family mealtime? How about your grandmother’s kitchen? The Heirloom Meals Recipe Project will bring your pens ad your pots together, combining writing prompts that will connect the participants immediately with the subject: who they are through the lens of their food memories and how food makes them feel. We will then move into the kitchen and Carole will demonstrate how to reverse engineer a family concoction into a recipe, write the recipe and then we will all eat together and share stories.
There’s Nothing a Homemade Cookie Can’t Solve
Aren’t cookies the ultimate comfort food? In this hands-on class, Carole will share three of her favorite family recipes. A perfect workshop for Mom’s and kids!
Check back here and the Nantucket Culinary Center for more of my classes!
In person Heirloom Meals Recipe Project:
If you are on Nantucket and want to write your food story and create your legacy cookbook. Email me or call me (413-329-5475). We are putting a class together!!
Sunday February 21, 2016
1. Carole will be offering her first-ever talk for Canyon Ranch Guests on Thursday, February 25th - an experiential hour of exploring food memories.
2. The Berkshire Festival of Women Writers - Carole is offering a writing workshop, cooking demo and lunch on Friday, March 18th, 10am - 1pm. $50. Please call Carole 413-329-5475 to reserve your space.
3. March 21st start date for the Heirloom Meals Recipe Project. Click here to reserve your spot
Saturday January 16, 2016
The Heart of the Plate: Vegetarian Recipes for a New Generation
Opening Mollie Katzen’s The Heart of the Plate, I scan over the first page, where an illustration scribbles in faux-handwritten text: “What pulls us into the kitchen?” Below, she gives suggestions like Motivation, Access, Attitude, Variety, and Time Management. All are possibilities when one enters this space -- Katzen understands and strives to communicate it in her book by emphasizing a message of inclusion, where everyone is welcome in the kitchen.
Kazen starts the book with a set of Vegetarian and Vegan Menus to ensure that a meatless meal can be satiating and satisfying. You can begin with Grilled Haloumi Cheese on watermelon slices, followed by a Mushroom Popover Pie, Mashed Broccoli on the side, and a Fruit-Studded Madeline Cake to finish. Another option is the Caramelized Onion Frittata with Artichoke Hearts, Zucchini, and Goat Cheese paired with a Grilled Bread and Kale Salad with Red Onions, Walnuts, and Figs. End the evening on a slightly-sweet note with the Brown Sugar-Roasted Rhubarb with Cinnamon-Toast Crumbs.
I, however, would center my perfect meal around the Crispy-Coated Eggplant Parmesan “Burgers”, whose Parmesan exterior evokes memories of the rich and comforting eggplant Parmesan of my youth. Dredged in lightly-beaten eggs and seasoned with thyme, oregano, or sage, these are a step-up on the classic in both flavor and form. Taking on the shape of a burger, the eggplant is given all the excitement appropriate for a simple, but celebratory, backyard barbeque.
The vegan menus are no more challenging to create than their dairy-accepting alternatives. Though the names are slightly more ethnic (Onion Pakoras dipped in Pomegranate-Lime Glaze, Mushroom Wonton Soup, and Muhammara -- a Turkish sauce akin to the Spanish Romesco), they still retain Katzen’s adherence to simplicity and accessibility. The Pan-Grilled Mushroom Slices require just a half-page explanation, cooking them simply in a pan of hot oil until golden, finishing with a sprinkling of salt. She also suggests using them as a bacon substitute, which can be done just by adding a little paprika to the mix. Use as a topping for any savory dish -- I’m thinking the Cajun-Style Tofu Burgers -- and you have a complete, delicious, and vegan meal.
With photos centering in upon the array of colors present in each recipe and illustrations to complement the vegetables’ natural vibrancy, The Heart of the Plate is a book laden with culinary and artistic inspiration. I could spend an afternoon with this on my couch, reading the recipes beginning to end, as easily as I could take this into the kitchen to conjure up a weeknight meal. Katzen ends her introduction beautifully, reminding us that as we use this book, we adapt the recipes, allowing them to become our own: “I hope and trust the food you prepare will reward you and the people around you with all the inspiration, delight, and nourishment you deserve.”