Heirloom Meals: Savoring Yesterday's Traditions Today

Wednesday July 18, 2012

Heirloom Meals Radio:
Using your roots to create a future

We've been busy here at Heirloom Meals and have gotten a little behind on our radio guest blogs.  But we're catching up today and I want to introduce you to three distinct and very interesting people, each of them have a very unique Heirloom story!  

Leslie Reichert is commonly known as the "Green Cleaning Coach" as she has   returned to her ancestral ways to create a Green Cleaning Recipe book based on the cleaning recipes of her own grandmother.  Find out more about how to clean your house using simple natural ingredients such as vinegar and baking soda HERE.

   Italian born professor Fabio Parasecoli learned to appreciate food through his travels and co-authored the book "A cultural History of Food".  Hear more about his journey to understand culture, history and food HERE.

 

Tessa Edick is a true American-born girl who has used her fond childhood ​memories based around local food and agriculture to create her adulthood business successes; starting a business called "Sauce 'n Love" and selling it to move on to create the "Friends of the Farmer Festival".  Listen to Tesse's story HERE!!!

 

Friday July 13, 2012

Carole’s Concoctions:
Winter Green Salad with Walnuts and Apples

The other day I was looking out at the garden and I realized I had an abundance of collard greens. Without hesitation I quickly emailed my friend Dawn DeAngelis. Some time ago I remember her mentioning she had a great recipe using collard greens. Dawn responded and I thought this would be perfect to feature as one of Carole's Concoctions . Dawn shared her story with me,  

"The recipe is not mine. It's from Epicurious. And I still love it. When I moved to New Hampshire form California in 2000, I dearly missed all the fresh veggies and greens I picked up every week at my local farmers market. One day I picked up a Gourmet and found that recipe. I made it countless times that first year, because collards are plentiful in New England markets.I brought it to a pot luck once and the description of Shredded Collard Greens with Walnuts and Pickled Apples was not exactly a big enticement to folks to try the salad. So a friend told me to change the name to:Winter Green Salad with Walnuts and Apples. I did. And the salad is always a hit."

So the interns and I decided to try it out, we picked the collards, and did the pickling of the apples. And this is how the salad turned. We hope you will try this tasty salad. Here are some pictures of how it turned out, it's quite pretty, and yummy too!

The recipe can be found here Winter Green Salad with Walnuts and Apples.

Wednesday July 11, 2012

Storytelling Saturdays:
Considering Cravings (by Michelle Anderer)

This week, Carole has asked me to consider the foods that I crave most on returning home to my small mining town, Copperton, in southwestern Utah.

I pondered this a while, as my tastes from early childhood have considerably changed with the exposure to new foods and a stronger sense of where my meals originate and are processed from.  As a result, grape juice from concentrate, frozen French fries, and pancakes from quick mixes are now off the list. Regardless of this, I still have a weakness for Kozy Shak’s Tapioca pudding cups and beg my mother profusely to buy them before I return home, so that they are waiting for me in the morning. 

My grandmother never cooked more than the odd dry chicken or ham for the holidays when my mom was a kid, so she tells me. Her expertise lay in the sugary confectionary of candies and sweets, which were about the only homemade things that my mom could ever recall her making, to this day. In hindsight to this, my mother has come considerably far in her own meal-making, and there are several, relatively homemade dishes that I find instant comfort and inner peace with as soon as I smell them. Her famous chicken Coq a Vin, for one.

My mother’s job keeps her away from the house most of the day on weekdays and is thus a big fan of the bag-freeze method of making meals that are time consuming. She will often devote an entire day to making the Coq a Vin, cooking it slowly in a huge soup pot for hours, adding in a touch of this and that for seasoning, sticking her wooden spoon in every so often to balance the flavors. Once the chicken is finally cooked, the meat is practically falling off of the bone and is infused with the delicious broth from the pot. Quick as anything, she will lay out handfuls of plastic zip lock bags onto the counter and ladle portions of Coq a Vin into each bag, carefully labeling each bag in black sharpie. Then off to the big freezer downstairs they go, to be slowly consumed over the next few months at the family’s leisure. For me, there is nothing more comforting than coming home for lunch and getting into one of those freezer bags. Even the defrosting part in the microwave is a kind of food ritual in our house. And the Coq a Vin? To die for.

Since coming to Smith College and getting absorbed by Carole’s own food process, I’ve come to appreciate the difference between canned vs. locally grown produce, plantation beef vs. grass fed, and admit that the homemade tapioca pudding that we made several weeks ago, seriously trumps my treasured Kozy Shack cups. I see this as a positive thing, as I am likely to make more meaningful decisions regarding food when I return home in the future, bringing with me the recipes and cooking skills that I have developed over the summer at Heirloom Meals headquarters. I plan to make some killer batches of tapioca, canning them in the fridge for months of enjoyment in the traditional family way. More importantly, it will be my way of giving back to my mother, of saying, “thanks for the home cookin'.”

Friday July 06, 2012

News:
Heirloom Blueberry Recipe Contest!

 

We Want YOUR family Blueberry Recipe!!

July is National Blueberry Month! So here at Heirloom Meals we decided to host a contest to try some of your authentic family favorites that include Blueberries. To enter please follow this link: http://www.facebook.com/HeirloomMealsWithCaroleMurko/app_197602066931325 or comment below. We can't wait to try your recipe!!

Thanks!

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