Untitled

Reblogged from forestfeast

forestfeast:

I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.

The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!

*     *     *     *     *

BROWN BUTTER TOMATOES

From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014

Recipe by Amanda Hesser, Food52.com and Provisions

2 large or 3 small ripe beefsteak tomatoes

6 tablespoons unsalted butter

Flaky sea salt, such as Maldon

Coarsely ground black pepper

Baguette or other country bread, for mopping up the butter

Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.

Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!

Serves 4

Reblogged from luckypeach

themadfeed:

Olivier Roellinger is a Breton chef who opened the restaurant Maisons de Bricourt in 1982. He became known for a style of cooking heavily influenced by the spice trade, drawing from cultures around the world, which earned him three Michelin stars. He gave the stars back in 2008, after coming to the conclusion that he was physically unable to cook anymore. 

At MAD4, Roellinger explained his life—growing up by the ocean, how a Clockwork-Orange-style beating put him in a coma and made him realize he wanted to be a chef, and how he eventually became enamored by spices and travel. He took the audience on a journey, not only explaining the philosophy behind his cooking but also outlining what he sees as the duties of today’s chefs. According to Roellinger, these include everything from breaking up the monotony of haute cuisine to being stewards of the environment. You can watch his impassioned speech in the video above. There’s also a complete transcript below:

Read More

Reblogged from foodffs

foodffs:

Southwestern-Spiced Pork Tenderloin

Really nice recipes. Every hour.

veganfoody:

The Spectrum of Apple Flavors

Reblogged from veganfoody

veganfoody:

The Spectrum of Apple Flavors

Reblogged from foodffs

foodffs:

Beet Braised Lentils

Really nice recipes. Every hour.

Reblogged from foodffs

foodffs:

Chicken with Italian Style Salsa Verde Recipe

Really nice recipes. Every hour.

Reblogged from veganfeast

alloftheveganfood:

Vegan Sweet Carnival Treats Round Up

Cinnamon Kettle Corn (GF)

Churros with Coconut Sugar & a Chili Chocolate Sauce

Vegan Caramel Apples

Funnel Cake with Chai Cherries

Vegan Candied Almonds (5 ingredients)

Fried Ice Cream (GF)

Vegan Chocolate Banana Pops (GF)

vegan-sophistication:

Edible Flowers

Reblogged from veganfeast

vegan-sophistication:

Edible Flowers

Reblogged from veganfeast

veganismislove:

Peach Pie Chewy Granola Bars

Reblogged from fastcompany

fastcompany:

You can run engagement reports, mine your social media data for clues, and spend weeks experimenting with the right formula—or you can take these 10 tips for gaining a Twitter following and put them to practice today.

From tweeting with consistency to hitting “retweet” more often, these proven ways to earn more followers let you have fun with your feed while seeing results. Check out the video for more tips.

Sources:

People I Follow

  • thehottesthere
  • cat-eater
  • psychofactz
  • veganfeast
  • beautifulwives2
  • scottysplace
  • ultrafacts
  • templeofginger
  • yackattack
  • theunicornkittenkween
  • charmeddspirit
  • foodffs
  • daetachment
  • veganrecipecollection
  • patheticgurl69
  • verticalfood
  • nipplesandcream
  • fuckyeahveganlife
  • shamanist
  • ampleboobscleavage
  • gypsyrose27
  • lipstickmenthols
  • letmedothis
  • cleavagetweet
  • f-word
  • couch2competitor
  • burningmanproblems
  • kitchencircadia
  • autumncozy
  • raizanatea
  • thismachineisobsolete
  • aperture24
  • laughingsquid
  • dustjacketattic
  • dressedundressedphoto
  • bhgfood
  • lifehackable
  • greeneyesaresexy
  • foodopia
  • forbes
  • missanniebobanie
  • voxsart
  • luckypeach
  • bellechere
  • 1796foods
  • thatfunnyblog
  • girlsdoingyoga
  • staff
  • laurendaisypacheco
  • sex-theory
  • flourpowerny
  • cheesenotes
  • thelazyassvegan
  • fastcompany
  • instagram
  • tastekitchen
  • atlanticinfocus
  • boohooray
  • floraliris
  • tits-ass-hotbabes
  • lovagemetender
  • garden-of-vegan
  • underweartuesday
  • dressed-and-nude
  • haveallthesex
  • jerryjamesstone
  • whiskeystainedeyes
  • thatsocialmediablog
  • thanksforsharing
  • geekyredheads
  • pbs-food
  • forestfeast
  • wtfevolution
  • brokeandbespoke
  • connectthedots1986
  • katcakes
  • slips75
  • sweetdomesticity
  • ratchetmessreturns
  • beautifulwives
  • karmenkarma
  • prettygirlfood
  • anthonybourdain
  • f-ckingfood
  • runhamster
  • hara-hachi-bu
  • femme-ex-machina
  • fattiesdelight
  • ex-gf-lover
  • heavenlyredheads
  • theurbaneater
  • fastandfine
  • wifeyswag
  • prettygirlfoodig
  • jessdgouw
  • fuckwithredhead
  • squaremeal
  • foodorama
  • juliastotz
  • lovepregnantcom
  • imalwayshornybaby
  • mistress-and-the-wolf
  • blendabout
  • daetrimental-afterdark
  • black-wolves
  • sexisnotasin
  • smcaaron
  • in-my-mouth
  • denaliluna
  • gq
  • talesofaseachef
  • saltandfat
  • sweetalchemy
  • pixelmusings
  • journalofthelikeminded
  • l0v3put4r14
  • cutegirlsoftmblr
  • modernhepburn
  • sexiestfoods
  • pixfuck
  • pussyglover
  • kitchenrevelry
  • urcellfpix
  • kadisdiary
  • paulstuartny
  • gocookyourself
  • whenartmeetspalate
  • phoods
  • healthier-habits-today
  • jessica-degouw
  • eathealthyrunfar
  • italianchef
  • needsmoresalt
  • replacingeatingwithphotosoffood
  • feedemright
  • thehonestpalate
  • foodietycoon
  • stylishlyme
  • reallysexyselfshots
  • is-anyone-up
  • perversionofaspotlessmind
  • chefdadisi-myculinaryjourney
  • gingertopia
  • firehousefreaks
  • psychedelicfood
  • sporkme
  • raspberricupcakes
  • dash-of-vanilla
  • foodspotting
  • kalieats
  • theebbandflow
  • alifewortheating