Mulled Wine Recipe

Heady and Aromatic: Mulled Wine for the Holidays

As the cold of winter sets in, I want for warmth and for companionship.  It’s this time of year that we bring friends to our kitchen table a little more often, sharing with them sweet things from the kitchen: homemade cookies, sugarplums, turron de navidad, gingerbread men and we wash it down with sweet and… 

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Maple Pecan Pie

Maple Vanilla Pecan Pie with Sprouted Spelt Crust

Maple Pecan Pie is, perhaps, my favorite of the classic Thanksgiving pies.  Pecan pie has always been a favorite (though I’m fond of pumpkin custard, too).  Growing up, my mother’s south Texas favorites covered our holiday table: oyster and cornbread stuffing, seafoam salad and – of course – pecan pie.  They have a place on… 

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Raw & Naturally Fermented: Salsa Verde

Salsa verde, bright and hot and green, makes its way to our kitchen every August when tomatillos come into their season.  No, they don’t grow in our little corner of the community garden – the altitude is too high and the climate too cold, but they arrive in paper bags with our CSA and in… 

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kale and white bean soup

Our Simple Supper: Kale and White Bean Soup

Kale and white bean soup, hearty and simple, works its way onto our supper table a few times each season.  It’s a favorite soup: rich with flavor, inexpensive to prepare with enough bulk to fill hungry bellies. In the summer time, I serve it with a crusty slice of no-knead sourdough bread topped by garlic… 

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red currants for pie

Red Currant Pie with Buttered Sourdough Crust

Currant pie, sweet and tart with a hint of cinnamon, rounds out the desserts on my summertime table.  Currants offer an old-fashioned charm, and I look forward to their brief and fleeting appearance in my CSA box every summer. My son and I pluck them from their fragile stems gently so as not to bruise… 

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dandelion-greens-020

Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed

Dandelion greens, like all greens, love fat.  Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant… 

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fermentedlemons

Moroccan Preserved Lemons

Preserved lemons enhance the cooking of North Africa with their pronounced saltiness and a sourness that is oddly mellowed, rather than enhanced, through fermentation.  Even with no other ingredients but salt and lemon, preserved lemons take on other unique and complex flavor profiles that can become even mint-like over time and after proper fermentation. While… 

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solemeuniere

Sole Meuniere

Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley.  For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, everything, is… 

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Top Posts from 2011: real food recipes, tutorials and personal stories

2011 came and went so fast. And for Nourished Kitchen, we reached more people this year than we’ve ever reached before and – chances are – you found the site this year (though I’ll always have a deep-seated love for those who’ve followed the site since its inception in 2007.  You know who you are,… 

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Grain-free Shortbread with Salted Caramel

Last week I shared my recipe for Grain-Free Shortbread Wedges, crumbly and buttery and just in time for the holidays. Now it is time to share how I morph that recipe into delectable shortbread bars that are delicious on their own, but go completely over the top when dipped in caramel and sprinkled with sea… 

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