Tag: artisan
group name: slowfood
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December 25, 2009 10:38 AM EST --
This holiday brings family and friends together like very few others. Thanksgiving and Passover do as well perhaps, but that's about all (with which I am familiar) that has the ability to strengthen . . .
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February 22, 2007 04:46 PM EST --
Last Saturday (February 17) afternoon a friend and I traveled three hours to attend the Sustainable Farming Association of Minnesota’s 16th Annual Conference’s Artisan Cheesemaking Workshop . . .
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September 06, 2006 12:13 PM EDT --
Thank you to all of you who suggested names for my goat cheeses. This week I started testing the aged and aging cheeses that I had rolled in ash, pepper, Herbes de Provence and ginger. While . . .
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September 06, 2006 06:32 PM EDT --
It's About the Food
By Chef Kurt Michael Friese
Preserving the Tradition of Raw Milk Cheese
In Italy in the fall of 2004 I helped a group of American cheesemakers run a booth at Slow Food's . . .
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January 17, 2008 11:00 PM EST --
My First Foray Into Focaccia
Up until the other day, I'd never made focaccia. When I decided to test my friend Stephen's Quick Rosemary Focaccia recipe for an article I was working . . .
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June 15, 2006 11:57 AM EDT --
It's About the Food
By Chef Kurt Michael Friese
Preserving the Tradition of Raw Milk Cheese
In Italy in the fall of 2004 I helped a group of American cheesemakers run a booth at Slow Food's . . .
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February 03, 2007 11:36 AM EST --
Voluptuous.
Intriguing.
Seductive.
Silky.
Sexy.
That’s what you want from your wine, your dessert, and your sweetie on Valentine’s Day. A great way to set that mood . . .
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February 26, 2007 09:59 AM EST --
Cooking Class
Chef Kurt Michael Friese
Building the Perfect Meatloaf
When made well, it is the quintessential taste of home, an edible reminiscence of grandma’s arms on a chilled winter night. . . .
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March 17, 2007 09:25 AM EDT --
Cooking Class
Chef Kurt Michael Friese
The Secret to Mashed Potatoes
That meatloaf we discussed here last time would not be complete without mashed potatoes. Now I’m not talking about those . . .
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April 04, 2007 05:50 PM EDT --
This time of year, in small family farms all over Iowa, the new lambs are beginning to arrive. It’s a stressful time for farmers – it keeps them up until all hours of the night at a . . .
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June 20, 2007 01:10 PM EDT --
Is there anyone, save Professor Hathaway from the 80s cult film Real Genius, who doesn’t love popcorn?
Despite a quick online search turning up such non-sequiturs as Jiffy Pop being listed in . . .
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February 19, 2007 02:36 PM EST --
Gather ‘Round the Table
Chef Kurt Michael Friese
17 February 2007
Mussels
When eminent food historian and author Waverly Root published his seminal book Food: An Authoritative and Visual History . . .
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December 30, 2007 02:22 PM EST --
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne
There are many more verses to the classic New Year's . . .
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June 05, 2007 12:02 PM EDT --
Morel of the Story
There's no doubt, this was a banner year for the houby hunters around eastern Iowa. In addition to my regular crew of foragers who bring fungi into my restaurant on a regular . . .
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March 16, 2007 05:15 PM EDT --
Gather ‘Round the Table
Chef Kurt Michael Friese
16 March 2007
Memphis BBQ
It can be indeed fascinating, in fact all-consuming, to delve into the myriad forms of BBQ across the United States. . . .
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January 05, 2008 04:56 PM EST --
There is brandy, and then there is Cognac.
Brandy can be made anywhere, and is simply the distilled spirit of fermented grape juice (a.k.a. wine). Cognac (pronounced "CON-yak") is the . . .
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July 08, 2007 02:46 PM EDT --
Thought y’all would like to see this:
“I am sympathetic to the Slow Food movement, which emphasizes supporting local farmers within half a day's drive of the place where one lives, and . . .
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December 05, 2007 11:41 AM EST --
Seems as though the rules for cooking with fats and oils change every time you pick up a newspaper. One oil is bad for you, then it’s good for you, then it’s only good if it’s . . .
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October 11, 2007 12:11 PM EDT --
I invite you all to check out my latest published work, an assignment from Grist.org on what it's like to be a "sustainable" chef in Big Ag country:
Fifteen years ago, I left a great . . .
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May 03, 2007 01:53 PM EDT --
One of the true fathers of western cuisine, Auguste Escoffier, said “Of all the products put to use by the art of cookery, not one is so fruitful of variety, so universally liked, and so complete . . .
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