Kitchen Bohemian

good: DON’T Volunteer at a Food Bank This Thanksgiving…- GOOD...

Mon, 19 Nov 2012 14:19:09 -0500

DON’T Volunteer at a Food Bank This Thanksgiving…
- GOOD HQ

It’s the one day of the year that soup kitchens and food banks have more volunteers than they know what to do with. They don’t need you on November 22. They need you the other 364 days a year. (Well, you can skip Christmas and Easter, too.) Pick a day on your calendar between January 2013 and October 2013 and commit to volunteering to feed the hungry. Tweet and Instagram us a photo of your calendar commitment at #GOODthanksgiving and together, let’s put a dent in America’s food insecurity.

Find your local food bank here

Illustration by Corinna Loo

Who’s Your Favorite ‘RockStar’? Heidi Swanson...

Mon, 10 Sep 2012 14:10:45 -0400

Who’s Your Favorite ‘RockStar’? Heidi Swanson + Aida Mollencamp are mine <3

Check out this great article posted on storyboard:

Culinary Cool: The New Rock Stars of Food

Like fedoras, Brooklyn, and start-ups, food has become a mainstay in our culture of cool. These days, it pervades almost every medium; watching and writing and tweeting and studying and documenting and talking and reading about it has become the new norm. Eating isn’t just physical nourishment anymore. It’s enjoyment, it’s art, it’s community … it’s an experience.

And it’s kind of like going to a concert. After all, food and music go together like the Mr. Softee tune goes with vanilla softserve. They are, intrinsically, sensory experiences that transcend communication barriers while conveying emotion and culture and history. Can we call them both universal languages, then? Perhaps.

But Zach Brooks, the creator of Food Is the New Rock, doesn’t like to get too deep. He will admit, though, that these relatively new cultural norms have grabbed chefs from their kitchens and pushed them into the public eye. Today, we look to culinary creators as cultural tastemakers, as artists … in the same way that we’ve revered musicians for decades. To put it plainly: Chefs are the new rockstars.

Read More

Photo

Mon, 10 Sep 2012 13:17:10 -0400

http://awakeatthewhisk.com/5-common-mistakes-that-ruin-your-fresh-tomatoes%E2%80%94and-how-to-avoid-them/

Mon, 10 Sep 2012 12:44:53 -0400

http://awakeatthewhisk.com/5-common-mistakes-that-ruin-your-fresh-tomatoes%E2%80%94and-how-to-avoid-them/:

Great tips for tomatoes as summer slowly turns into fall and the last of the tomatoes are being plucked from the vine.

foodopia: blueberry buttermilk cake: recipe here

Tue, 17 Jul 2012 07:02:12 -0400

foodopia:

blueberry buttermilk cake: recipe here

foodopia: spring pea hummus: recipe here Tired of the same...

Sun, 10 Jun 2012 15:52:00 -0400

foodopia:

spring pea hummus: recipe here

Tired of the same summer staples? Try a twist on an old standby.

{kitchen envy}

Sun, 10 Jun 2012 07:54:31 -0400

{kitchen envy}

Classic Whoopie Pies…yumm :) Happy Easter to all...

Sun, 08 Apr 2012 13:07:07 -0400

Classic Whoopie Pies…yumm :) Happy Easter to all celebrating today!

Americana Lens, Blanko Freedom13 Film, No Flash, Taken with Hipstamatic

What's your Bohemian make-up?

Sat, 25 Feb 2012 23:59:00 -0500

What's your Bohemian make-up? :

Lauren Stover’s Bohemian Manifesto: A guide to living on the edge was the inspiration for Kitchen Bohemian. I love the creativity and freedom I feel experimenting in the kitchen. Barefoot and grooving to tunes on my iPod, I can make something from just about anything.

One Part Zen, One Part Gypsy + A Dash Of Bombshell

Vegan Food: Dry-Roasted Almond Butter

Sat, 28 Jan 2012 16:45:39 -0500

Vegan Food: Dry-Roasted Almond Butter:

justwanttobehealthyandfit:

16 oz raw almonds
1/4 tsp sea salt

First roast your almonds:
Preheat your oven to 300. Line a baking sheet with parchment paper and place almonds on top in a single layer. Roast for 20 minutes, flipping them over after 10 minutes to prevent burning.

As soon as you remove the almonds from the oven, use a large spatula to scoop them into your food processor*. Add sea salt and begin to process.

Once the almonds are chopped into very small pieces, they will begin to gather on the sides of the food processor. Stop the processor and scrape down the sides. Process again, keeping an eye on the almonds, and stop and continue to scrape down sides when necessary.

The almond butter will eventually form into a ball which will whirl around the food processor. Stop processing and separate the almond butter ball into quarters. Continue to process until the almond butter is completely smooth. Transfer to a glass container with a lid and keep in refrigerator.

Notes:
-It takes me about 10 to 15 minutes from when I start processing the almonds until it becomes almond butter.

-*I have made almond butter from almonds I have dry-roasted and then allowed to cool and also from dry roasted almonds that I have put in the food processor directly from the oven. I find the ones that are still warm from the oven process much quicker into almond butter. However, if you are uncomfortable placing warm almonds into your food processor, feel free to let them cool for 10-20 minutes. The process time may be up to an additional 10 minutes, though.

-I find that processing the almonds in smaller batches also helps speed up the preparation. If you have time, split the quantity of almonds in half and make two smaller batches of almond butter.

Got Oatmeal?

Sun, 13 Nov 2011 19:01:16 -0500

Got Oatmeal?

This makes me smile :)

Sun, 13 Nov 2011 18:58:40 -0500

This makes me smile :)

Vintage Kitchen Love

Sun, 06 Nov 2011 12:30:59 -0500

Vintage Kitchen Love

Great reminder! And fall is the season for experimenting with...

Sun, 06 Nov 2011 12:29:10 -0500

Great reminder! And fall is the season for experimenting with seasonal root vegetables…for delicious new recipes check out “Plenty” by Israeli Chef Yotam Ottolenghi.

http://bit.ly/ufSOkv