A Wonderful Preserved Meyer Lemon Recipe

While many a Southern Californian accepts the mild, sunless winter with weighty trepidation, there’s one couple, the Griswolds, who revel in the arrival of a substitute yellow ray. What is it?  Nothing more than the aura of gorgeously ripe Meyer Lemons that surround their sweet seaside abode.

Cuisine lovers themselves, the Griswolds traditionally pull the 40+ pounds of Citrus each year, preserving the perfume-laden Lemons for use in Tagines (Stews), Salads and various Savory stews/dishes. And after a long weekend dedicated to jars, acid and salt, I sit idly by and wait to receive one of these beautiful tokens of friendship. (This past year’s Jar was shared with many of you as they were used in the Lacinto Kale Salad served at the Friend’s Cook at Canele night).

However, this year, the Griswolds said, “Forget it,” to doing our Preserving (Dirty) Work. They decided enough was enough.  It was time for them to show us how to make our own.  The result – Who knew it could be so simple?

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Pistachio and Fig *Double* Caramel Corn Recipe

So it’s been a while.  I know it – and all I’m going to say is that I’ll be better to you, EatSipChew, and I hope you know that it’s been unintentional.  A Kitchen that required my undivided attention in order to reach completion (and to avoid Litigation…tragic tale coming) has left my Virtual Culinary Ramblings a bit lonely.

And while  2009 on EatSipChew did in fact end with a phenomenal Ricotta Recipe handed down from an Awarded US Cheesemaker, 2010 will start with one of my own recipes; A sweet treat that, while simple in guise, actually took a great deal of trial and error to achieve its crisp sugar-coated perfection.  Thankfully, I had an AH-HA moment – that I can’t believe I didn’t think of that Arms to the sky instant – and The Pistachio and Fig Double Caramel Corn mystery was officially solved.

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Ricotta: Recipe + Tips From A Kind Cheesemaker

Inside this 5’4″ frame lives a Woman by the name of MOM. And as a Mom’s love for her children is unconditional I, similarly, cannot hold back from giving unconstrained praise to the friends in my life. You’re a talent; The Tops; There’s no one like you; You ARE special.

But, when it comes to Brian, I’m conflicted. Do I tell him the obvious? What kind of compliments do I give the man who’s both a U.S. Champion Cheesemaker and has dedicated part of his life to working on an Alpine Dairy Farm tirelessly leading herds into the mountains near the Italian and Swiss borders…!?  Rogue River Blue is just another notch on his belt and he’s spent the last 3 years making some of the finest Ricotta my mouth has ever curved its lips around. Ladies, take a number.

See my problem? How is he to grow if I tell him what everyone else has already said.  So, forget that.  Instead, it was time for him to flourish as an educator.  I took the course, passed with flying colors, and now I can MOM him all day with new and genuine approbations for his benevolent Ricotta-Sharing Nature.  What a guy.

*Recipe Next!*

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Kimchi Recipe + Guest Doodle!

Guest Doodle!  James and I then submitted it to the Granny Choe Kimchi Art Contest…and WON!

It’s Guest Doodler time!  From constructing graphics and animating Lenka Music Videos, to illustrating the new Encyclopedia of once common things, Obsolete, to designing the Brick Chair that was featured in July’s Australian Vogue – James Gulliver Hancock’s work is whimsical, fresh, and reeking of talent. And not JUST the Kimchi kind of reeking, but the unperceived with the nose kind as well.

So, when I asked James to draw what first came to mind when he heard the word Kimchi, I had no idea that his mind would think of the dish as a mathematical equation with the sum equaling 100 Parts Stinky.  Actually, I was sure that he loved the picked cabbage, but it turns out he was just being a great friend.  So thank you, James.  For being a Pal and letting me know that you will not be eating any of my Kimchi anytime soon.

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3 Spice Cake Recipes: #3 Fresh Ginger Favorite

A Couple of Questions:

1. Is one of your favorite pieces of candy either a Ginger Chew or a piece of spicy, crystallized ginger?
2. When given the choice, would you choose a Pear and Stem Ginger Sticky Toffee Pudding or a 66% Valrhona Chocolate Pot de Crème?

If your answers are “Yes,” and “the Former,” then Hello; Pull up a Spork; And welcome to my world.  A smile-inducing place where the Three S’s (Sweet, Savory, and Spice) in identical proportions equates to my version of heaven.

I’ll trade you the other two for the one on the left.  I’m hungry now.

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3 Spice Cake Recipes: #2 Ginger & Spice Cake

At the Groomsman Cake Tasting, we had one major rule.  Try A LOT of all of the cakes before broaching the topic of “Which One Is Your Favorite.”

The Groom-To-Be, however, had a momentary lapse in consciousness.  As soon as the first crumb hit his chops, a  strident “Mmmm” sounded the room.  And then I knew.

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3 Spice Cake Recipes: #1 Lemon & Spice Scented

It’s a real honor when your friend asks you to make their wedding cake. But when the friend is Ms. D, former Friends Assistant Set Designer, I had to think twice.

And, so, it was settled. No to the Wedding Cake. Yes to the Groomsman Cake.

What’s Your Favorite Spice Cake?

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Recipe: A Well-Balanced Basil Vodka Gimlet

Summer’s finally here.  Thank Jeeebus.

And along with “Thanking Jeeebus” comes a time to sit on your porch with a cool glass of (_Name Your Poison Here_) while taking in the wonderful world around you.

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Cold Brew “Coffee Essense” Recipe

I'm Giving Away My Best Secrets...Ice Coffee That Will Turn Gullets.

I’ve got a confession to make.  I’m a big time sipper.  (The “Sip” bit in the blog’s title is now a little clearer…)

That means that my day is bound to include a reusable mug (with the 50% likelihood of an additional thermos) filled with a beverage – void of sugar/inclusion of Unsweetened Almond Milk (Please roll eyes here) – that I’ll slowly complete by the days end.  It’s either TEA or COFFEE – Hot or Iced.  And while my tastes ebb and flow, when I drink one thing – I’m usually drinking it for weeks on end.  Right now, that beverage is Cold Brew Coffee.

*Continue if you want to learn how to make premium Ice Coffee for .38cents a day!*

Best Hibiscus Flower Jamaica Tea Recipe

I scream. You scream. We All Scream For...Jamaica Tea...?!?

I have wishy-washy friends.  I too can be wishy-washy at times.  This is not a bad thing.  BUT- the last thing I want is MY weather being wishy-washy on me too…OK?!

June Gloom…No More!  Make up your mind Los Angeles Weather! I’m fine with constant cool – and I’m learning to deal with ‘Not My Dress Sticking To Me AGAIN’ temperatures, so pick one! In the meantime, I’m going to act like we’re in full-blown Summer-Mode (Since Summer WAS official on Father’s Day) so I’m no longer going to return to my Winter clothing stash, and instead I’ll eat ice cream (almost) everyday, and return to stocking my fridge with Ice-Cold, house-made libations.

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YCDI!/DIY – Eat Sip Chew’s Agave Granola

Breakfast Of Champions: Agave Granola, with drizzled Agave and Organic Nonfat Yogurt

About 1.5 Years ago, I found myself addicted to FEED GRANOLA.  While this addiction is of the FDA Approved, PG-Variety, something was still not right…and that was the lack of funds in my wallet.

At $5 a bag – $20 a month – $240 (!) a year – it wasn’t long before I started questioning if I could make a flavorful, healthy Granola in a similar vein and at a better price.  How Hard Could It Be…!?  (The Answer…Not hard at all.  I promise.)

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Recipe: Red Wine Braised Squid

Plating The Red Braised Squid

One of the finest fares we prepared while at the Philo Apple Farm was Red Wine Braised Squid. Yes, it took a bit of work – Prepping and breaking down 5 pounds of slimy squid – but every bit of work turned into a whole lot of love. I know – cheesy – but it’s the darn truth. It was exquisite I tell you.

Fortunately, I was able to snag the recipe and who better to share it with, then you!

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Tip #2: Have No Fear. Clean Squid Like a Pro!

I am not ashamed to admit that I’ve found myself in the seafood isle at Mitsuwa Market staring at an enticing package of Squid (With eyes, etc. still intact, oh boy!) – and been struck by absolute fear as to what to do with it. Like the sailor above, who wields an axe yet doesn’t know where to cut – I too have wondered what the “correct” way is to prepare squid as a recipe in a meal.

UNTIL NOW.

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