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Local Produce option – Link within

Cheryl Katz — Sun, 18 Apr 2010 21:52:50 +0000

I posted over on my personal blog about a new produce program from one of San Diego’s leading major produce vendors.

I’m so excited, I’m sharing it everywhere!

Specialty Produce: Farmers’ Market Bag program (http://cherylkatz.org/2010/04/18/new-csa-option-specialty-produce/)

Back from my unannounced hiatus!

Cheryl Katz — Fri, 20 Nov 2009 23:35:47 +0000

If you ever happen to glance over at my Tweets column, then you’re not entirely in the dark about our recent road trip vacation. My little family packed into a rented car and drove all the way up the West coast to Seattle, then flew home on Tuesday.

I’ll be back on the ball with new cooking and new posts after Shabbat, but I wanted to send up the smoke signals that… I’m back! And I have some new posts brewing.

Shabbat shalom!

Emerging from holy-days silence….

Cheryl Katz — Wed, 30 Sep 2009 04:18:59 +0000

It wasn’t a hundred bazillion degrees in my house today, and it wasn’t Shabbat or any work-prohibited holiday, so I cooked a pretty awesome dinner. I made a pan-fried salmon with chard and onions and seared polenta cake, all topped with an orange-mustard sauce. I’m pretty modest about my cooking, but I sort of blew myself away on this one.

Most amazingly, it didn’t take all that long to make. My one cheat was that I started with pre-cooked store bought polenta in a roll (Kosher-Pareve!) I spied it while I was at the market picking up fish, and since I hadn’t actually thought out my meal plan, it struck me as a simple element to finish up the salmon and chard. Oh, but this was one of my favorite cooking experiments of late, and I was probably only actively cooking for about half an hour, plus a separate 15 minutes to decide on what to put in, and then to make, the sauce. It wasn’t a Julia Child recipe, in that I didn’t use a recipe at all, but I’m pretty sure I did her proud.

The best thing was being able to use butter, since I was cooking fish. I can’t use butter with meat and still be kosher.

Please pardon this interruption of your regularly scheduled programming…

Cheryl Katz — Fri, 04 Sep 2009 21:40:07 +0000

This is a summer heat advisory. Please be advised that the interior of Cheryl Katz’s home has reached 90 degrees on a cooler day. Due to adverse conditions caused by a home most likely built primarily of asbestos (which Julia Child recommended as a heat retention device for baking French bread in the First Edition of Mastering, Volume II), the Jew and Julia kitchens are on temporary hiatus.

Nope, we don’t have central air. I’ve confined myself to cooking projects that require ten minutes of heat or less. Even then I’ve been coming out of the kitchen dripping. We’re eating a lot of salads, pasta, raw salted tomatoes and of course ice cream.

I promise to get cooking again when I’m all done melting. In the meantime, another post is in the works, but it likely will not be ready before Shabbat tonight.

Julia Child: Television pioneer.

Cheryl Katz — Fri, 04 Sep 2009 03:11:48 +0000

Not what you think.

Not only was Julia Child instrumental in bringing cooking education to TV, her show also was the first to be closed captioned – bringing French cooking to all Americans, including the hearing impaired.

Link at MentalFloss, courtesy of my friend Mellieup.