one of our fp girls sent me these photos of a place called greensgrow in fishtown, philadelphia – a nursery/market that sells fresh, locally grown produce. they also have a CSA (community supported agriculture) program in which you can buy a “share” in a farms’ season and each week get a box of produce and fruit produced on the farm.
check out their website, too- they post lots of recipes to give you ideas for what to do with all your fresh fruits and veggies! YUM.
this idea is so brilliant… don’t you hate when you have an iced coffee (or whatever you drink) on a hot day and the ice cubes immediately melt and you’re left with a watered down drink? i do. i saw this on tastespotting from the blog zoom yummy – ice cubes made from coffee!
and check out how pretty these look:
these are rasberry iced tea with a mint leaf inside them!
not only is this great for the aforementioned reason but i think it would be fun to come up with different flavors and combinations, like water with lemon ice cubes or iced tea with mango juice cubes… you get the idea :)
good morning! today i have a special treat for you – a guest post by the lovely and talented artist/designer kris chau! she has a really cool blog with illustrator hawk krall called “drawing for food” on which they review restaurants, food, and lots of hot dogs! and of course art makes its way in there too :) please enjoy this guest post from kris chau in which she interviews fellow artist rob sato!
Artist Series: Mr. Rob Sato
Rob Sato does not stop drawing. It actually gives me a huge complex about drawing. Why aren’t I drawing all the time too that I too need a special compartmentalized side satchel to hold my travel watercolor palette and brushes and various pens????? Then I look at his art and feel somewhat worthless and hide to eat my feelings. So with that introduction here is the amazing art of Rob Sato, eater, cook, drawer, and friend to Drawing For Food.
left: SweetBonesDeck–painting of Sweet Bones on skateboard
right: Satobites-imaginary food from my sketchbook
SweetBones–sketches for broken arm drumstick ice cream cone
DrawingForFood: What is your favorite dish your mom makes?
RobSato: Rum Cake.
DFF: What do you snack on for art deadlines?
RS: It used to be whiskey. When my body couldn’t take it anymore, I had to switch to almonds, bananas and water.
DFF: Do you make better art hungry or full? Why?
RS: Reasonably well fed is what works. Being too full makes me nod off over my work. A few times I’ve come-to with my face planted in a painting, drool pooling, and an unintended paint stroke streaking across the surface. I also fall into time warps after I eat where I suddenly become aware that I’ve been lying on the couch for hours reading or watching movies. On the other hand, being hungry causes panic, pacing, frantic snacking on weird food and long stares into the fridge. This can then lead to being overly full on snacks instead of simply preparing a decent meal. Every so often hunger mixed with creative blockage will drive me to the following menu, consumed in a near-zombie state wandering back and forth between the kitchen and the studio– It usually starts with a handful of nuts, then maybe a strip of beef jerky, soon a hand plunged into a box to eat cereal dry, more nuts, a bit of chocolate, an apple, a bag of baby carrots, cheese melted on toast, bites of cold gray dinner leftovers directly from the tupperware, a spoonful of peanut butter, a fried egg with more toast, more chocolate, just biting cheese directly off the block, a longing look at any alcohol in the house then maybe a beer, all the bananas, the remainder of the package of beef jerky, a few spoonfuls of ice cream, a cup of coffee in an attempt to shake it all off and calm the frenzy. Then a dreary, stupefied drawing session or an unintended, unsatisfying, guilt-ridden nap.
DFF: Wheres your favorite place to eat?
RS: With Ako, on our porch.
****DFF: coincidently this is one of Kris Chau’s favorite places to eat too…
DFF: If you could cut up and eat any artist in history to absorb their strengths and talents who would it be?
RS: This was a tough question. After much thought, the final and obvious choice is Leonardo Da Vinci. Absorbing him would deliver a massive load of skills and knowledge which I could mix with my own visual taste and pursuits. He does seem like he would taste pretty awful though. I’m not exactly sure why, but I’m imagining a combination of dust, dry burnt bread and bad, foul smelling cheese. The first artist that comes to mind who seems like they might actually have tasted good is Picasso. He reminds me of a cartoon drawing of a glistening ham. I’ve just disturbed myself.
Ako with our dinner from the other night: Sea Bass with miso marinade, Tamago (japanese omelet) brown rice, avocados and pickled ginger.
DiscountBurgers–stickers I found that look like burgers
Ako with Thai Iced Coffee
And here is a recipe from Mr. Sato!
Chicken and Fruit Curry
2-4 tablespoons oil (canola, vegetable, peanut, or butter all work–amount varies depending on how greasy you want this)
2 medium onions, chopped
3 apples chopped into chunks (fuji or gala tend to be the least mealy, but all seem to work OK)
1 banana chopped into chunks (you can also use papaya or mango, or go with just apples but I prefer the banana)
1 cup tomato, diced
1 to 1 1/2 lbs chicken meat, cubed (about 2 breasts, or 4 cutlets, or 3 -4 thighs)
2-3 tablespoons of curry powder
1/2 cup yogurt (optional)
hot pepper (optional)
soy sauce to taste, at least a tablespoon
handful of chopped cilantro
2 tablespoons chopped mint leaves
1. Heat up the oil over medium heat in a large saucepan or skillet that you are able to cover
2. add the onions, stir occasionally, cook until they become soft, 5-10 minutes
3. lightly salt the onions and then add the curry powder, stirring into the onions until they are fully coated with the powder,
4. add the chicken, the fruit, tomatoes and hot pepper (if desired)and mix them into the onions
5. pour the 1/2 cup of yogurt over the mixture (if desired)
6. cover the pan and cook covered for 8-10 minutes
7. check to see if the apples have softened, if not, it will need a little longer to cook
8. once the apples are soft, uncover and raise the heat to medium-high. cook until the mixture thickens slightly, another minute or two.
9. add the soy sauce and continue cooking for one minute
10. taste, adjust soy sauce if necessary
11. Serve over white rice, season with a spoonful of fresh yogurt, the cilantro, and mint
i found this spring risotto recipe on the dinner files and it sounds so delicious i’m sure it’s worth the time that goes into making it. and it just looks pretty :)
here’s what you need:
1 to 2 pounds fava beans
1/2 pound sweet peas/garden peas/english peas
1/2 bunch asparagus
2 green garlics
5 cups broth
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
1 cup aborio rice
about 3/4 cup freshly shredded pecorino cheese
- first you need to double shell the fava beans – if you don’t know how, there’s a step-by-step guide here.
- shell the peas and set aside with the shelled fava beans
- snap the asparagus spears where they break naturally and discard the ends. cut the asparagus into relatively thin, angled slices, leaving the 1-inch to 2-inch tips intact, and set aside.
- cut off the root ends of the green garlics. cut the white and light green part of the stalks in half lengthwise – the darker green top will hold the whole things together. chop the white and light green parts
- put the broth in a medium saucepan and bring to a simmer. keep it at a very low simmer.
- meanwhile, heat another medium saucepan over medium high heat. add 1 tablespoon of the butter and the olive oil. when the butter is melted and stops foaming, add the chopped green garlic and the salt. cook, stirring, until the green garlic is wilted, about 2 minutes.
- add the rice and stir to completely coat it with the butter and oil. cook, stirring until the opaque rice grains turn a bit translucent around the edges.
- add about a cup of the warm broth to the rice and cook, stirring as you like. when most of the broth is absorbed add another 1/2 cup broth. continue cooking, with some stirring, and adding 1/2 cup of broth at a time until the rice is almost tender to the bite – approximately 15 minutes.
- add the asparagus and more broth and continue cooking and stirring and adding broth as needed until the asparagus is almost done and the rice is tender. add the peas and fava beans.
- continue cooking, adding a bit more broth and stirring, until the peas and beans are warm – just a minute or two. stir in the cheese and remaining tablespoon of butter and taste – add more salt if you want.
the recipe’s author recommends trying it with some more cheese and grated pepper on top, and an egg- which i would never have thought of but looks yummy!
i may be alone on this one, but i think pizza is so much better homemade than when you have it delivered from somewhere. it always tastes so much fresher and never seems as greasy. i thought this recipe for whole wheat vegan pizza sounded delicious and healthy!
for the dough:
1 ¼ cups warm water (105°-115°)
2 pkgs dry yeast
1 tbs honey
3 tbs olive oil
3-4 cups whole wheat flour
2 tsp kosher salt
3/4 cup store-bought marinara or pizza sauce
6 button mushrooms, chopped
1 bell pepper, sliced
1/2 onion, sliced
1/4 cup sliced black olives
1/2 pint cherry tomatoes halved
1 tsp dried oregano
2 tsp extra virgin olive oil
fresh basil leaves
1. for the dough: mix together warm water, yeast, honey, and olive oil. let sit for about 5 minutes. make sure that the yeast is foamy. using a dough hook or a mixer, or by hand, slowly add in 3 cups of flour and 2 tsp salt. knead the dough on low speed, or by hand, for 10 minutes. add flour as needed if the dough is sticky. dump dough onto a lightly floured surface and knead by hand 12 times. put dough in a well oiled bowl, roll dough around so that all sides are lightly coated in olive oil. cover with a clean cloth. let rise until double in volume, about 30-50 minutes. divide the dough into equal parts, make 2-6 pizzas depending on how big you want them. roll dough into balls and cover with a damp towel to rest 10 minutes. on a lightly floured surface, roll out dough to about 1/4 inch thick. sprinkle a light layer of cornmeal on baking sheet or pizza stone.
2. spread out pizza sauce evenly over pizzas, leaving a 1/2 inch border around the outside of the dough. evenly top pizza with toppings. sprinkle on dried oregano and drizzle over olive oil last. bake 10-15 minutes at 400° f (or 500° f if you like the crust extra crispy). remove from oven and top with basil leaves. let cool 10 minutes before slicing and serving.
i am a vegetarian, and i am constantly on the lookout for really good meat-less sandwiches. so when i saw this recipe on lifeflix and read that it was supposedly the best sandwich EVER, i was really excited to try it out.
2 slices of oat nut bread (whole foods brand) toasted
handful of mixed greens
slices of red bell pepper
thinly sliced cucumber (skin on)
sliced tomatoes (seasoned with salt + pepper)
sliced swiss cheese or whatever cheese you like
honey mustard dressing*
salt & pepper
1/4 cup quality extra virgin olive oil
1/8 cup balsamic vinegar
1 tsp. kosher salt
1/2 to 1 tsp sugar
1/2 pinch of black pepper
1/2 tbs water (tap)
*optional tiny squeeze of fresh lemon juice
mix everything but the olive oil. while mixing with a fork or a small whisk, drizzle in the olive oil into your vinegar mixture. taste and season according to taste.
mix equal parts yellow mustard + honey
putting it all together:
prepare both dressings.
toast bread. they highly recommend the whole foods nut oat bread (green bag). in the meantime, cut all your veggies.
spread mayo on both slices of bread (one side only). spread about a teaspoon or so of the honey mustard dressing (both slices) on top of the mayo. layer one side with the cucumber slices, then the peppers, tomatoes and mixed greens. slowly drizzle balsamic vinaigrette over the mixed greens OR you can toss the greens with dressing in a separate bowl. top with cheese and the other slice of bread. that’s it!
my verdict? delicious!!! the dressings blend perfectly and the sandwich is as fresh as a bite out of spring!
the house where our team stayed in essaouira (and shot several images in the book) was so special it deserved its own post. named “atlantic,” the house is located right off of essaouira’s medina and looks so cozy and relaxing i would never want to leave. wooden stairs climb towards the sky and rooftops fade into mountains on the horizon while the atlantic ocean laps against the shore. an opening in the roof allows natural light to flood the space, and even an occasional sprinkle of rain. when the heat of the sun is replaced by a cool evening breeze, there’s a fireplace to curl up next to and a cozy nook awaits to fall asleep and dream about what the next day will hold.
from the rooftop
when you wake up in the morning head to chez driss for some coffee, orange juice and potates! they might look like potatoes and the name sounds like potatoes, but these are potates- one of our team’s favorite things to eat in morocco. these little almond flavored pastries are not easy to find- they are actually unique to essaouira, where you can find them at a bakery located on the place moulay el hassan called chez driss. another neat fact – orson welles filmed several scenes for the 1952 film othello in essaouira, and it is said chez driss is where he would sit and have his morning cup of coffee at a patio table.
much like the culture itself, moroccan cuisine is extremely diverse – a literal melting pot of berber, moorish, mediterranean, arab and african influences. spices, dried fruits and vegetables are used extensively in most dishes, often served with couscous. meals are also typically served with bread, which is used as a utensil for scooping up food and soaking in its rich flavor. our team told me they ate a lot of tagine- morocco’s most popular and common dish. tagine is a slow cooked stew that combines meat, vegetables, sometimes fruit, and loads of spices. they’re usually served in really neat looking pots called tagines, like the one above, from which the meal gets its name.
one of our fp girls made this amazing cake for a special occasion at the office – more on that later – and she shared her recipe and instructions below! i’m already thinking about all the pretty color combinations i’d want to try…
Fuel your taste buds with new recipes and knowledgeable cooking tips. Healthy food makes for a good heart and great well being. We want to share our love and exploration of food with you in hopes that you pick up something new.