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Food/Drink: MacLeod Ale Brewing Co Description Card – Great introduction to their products

February 9th, 2015 Comments off

I saw this new description card when I visited MacLeod Ale Brewing Co on Saturday. It gives a great introduction to all their brews.

Check out MacLeod Ale Brewing Company on Facebook

MacLeod Description v1

Click for full-sized PDF version

At the tasting room via my iPhone6 and Waterlogue app

Categories: California, Drinks, Food, LA, Los Angeles Tags:

Book Review & Giveaway: Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste by Luke Barr

February 4th, 2015 Comments off

Provence 1970: M.F.K. Fisher, Julia Child, James Beard and the Reinvention of American Taste by Luke Barr

(See form below to register to win my copy of Provence 1970)

Provence 1970 Cover

M.F.K Fisher, Julia Child, James Beard, All names form the food world I had grown up with, but outside of Julia Child, whom I watched on television as a small child, I knew very little about them beyond their names. I knew, vaguely, that they were responsible in a large part for the dramatic changes which happened in American kitchens in my childhood. I have seen their influence push dinnertime staples from Hamburger Helper to the heights (and sometimes, follies) of organic food, farmer’s markets, vegetarianism, veganism and beyond. Still, the people behind these names were beyond me.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance. – Amazon.com

Provence 1970(opens a doorway into all of these people, and more, mainly through the diaries of M.F.K Fisher. We get glimpses of a food world that was changing dramatically. All involved sensed that they were at the cusp of even larger changes — breaking away from the specifics of French food brought to America and helping to develop a uniquely American cuisine.

Provence 1970 was an easy and fascinating read. There is an intimacy, a conversational flow and a bit of cattiness that pulled me through the book. Not only was I learning about their culinary history, but also quite a bit about them as people. Here are laid bare the conflicts, the arguments, the pain and the joy that accompany any deep relationship. For someone like myself, who only really saw the end result of these relationships, it was eye-opening and greatly entertaining.

This is no cookbook, although food is always the topic of conversation and the lubricant for philosophizing about human nature and the state of the world. In fact, most of the food discussed is far beyond my knowledge, skills and palate, but it was fascinating all the same. I was especially taken with the burgeoning discussions about simple, slow, authentic food when most of their histories are filled with extravagant, complicated and, in some cases, ostentatious dishes and meals. Even at this early time, they were already seeing a need and desire for a cuisine that is more about creating great food, simply, rather than being burdened with the complexity of the French cuisine that had worked so hard to promote and bring to America.

I highly enjoyed the book and I now feel I have a much better understanding of how we arrived at our current time and place regarding food. Sure, Hamburger Helper and Kraft Macaroni and Cheese still sell in every store, but we now have a host of alternatives, if we only take the time to look — and enjoy — them. I think it can be said that all the amazing food we have today — farmer’s markets, high-end restaurants, home-milled grains and baked breads, organic foods and more — all stem from this time and this relatively small collection of people, gathering that Winter in Provence.

This book was provided for free by Blogging for Books. The opinions of this review are my own.

***


Win my copy of Provence 1970 by Luke Barr.

Share your favorite recipe with me and my readers. I’ll be posting my favorite recipes from your links in the coming weeks.

You can also Twitter your recipe links to @douglaswelch to enter.

Use this form to enter. US/Canada Only, please. Winner selected March 1, 2015.

Click here to enter, if you don’t see form below

Categories: Books, Cooking, Food, History Tags:

Top 25 DouglasEWelch.com Videos for 2014 by Number of Views

January 2nd, 2015 Comments off

Here are the Top 25  videos, by number of views, from my YouTube Channel for 2014.

Top 25 DouglasEWelch.com Videos for 2014 by Number of Views

 

 

Food: Made in LA Holiday Basket Now Available

December 4th, 2014 Comments off

Food: Made in LA Holiday Basket Now Available

Support 5 local businesses in one purchase! Introducing our MADE IN L.A. Holiday Basket featuring our friends in food, @coldwaterrondo @popcandyco @lebongarcon @theartofcaramel and our own PETIT S’ MORES! #lareppin Visit our website for more information. Discounts for bulk purchases and delivery available. 

Order Today

 More information on Creme Caramel LA:

Categories: Baking, California, Food, LA, Los Angeles Tags:

Food: Order your Buche de Noel for the Holidays at Creme Caramel LA

December 3rd, 2014 Comments off

Ok, I know this is a high-ticket item, but when you see the craftsmanship and love put into this cake, I think you’ll see what an impact it can make on your holiday table. The first time I saw this, all I could think of saying was “Wow!” If you are entertaining this holiday season, consider bringing home one of these Buche de Noel for your family and guests.

Food: Buche de Noel for the Holidays at Creme Caramel LA

Our #BuchedeNoel is now available to order for your special event. 72 hour notice for most orders.

What’s inside? Chocolate sponge cake rolled with sweet marscapone cream, covered in ganache, dark chocolate “bark”, meringue toad stools, almond pinecones, and cranberry holly sprigs.

Half (feeds 6-8) $45
Full (feeds 14-16) $80

Order Today

 More information on Creme Caramel LA:

Categories: Baking, California, Food, LA, Los Angeles Tags:

Video: Seeing Differently #2: Slow Motion Morning Coffee using iPhone 6

December 1st, 2014 Comments off

Seeing Differently this morning with my daily coffee and my iPhone 6 using slow motion setting


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Categories: Food, Fun, Podcast, Show, Video Tags:

Noted: Pistachio And Dark Chocolate Krispie Treats via Joy the Baker

November 10th, 2014 Comments off

I find rice krispie treats rather bland, but this “kicked up” version sounds like it might be a winner. The combination of pistachio and chocolate is one of my favorite and just might convince me to male a batch o these — Douglas

Pistachio And Dark Chocolate Krispie Treats via Joy the Baker

Pistachio And Dark Chocolate Krispie Treats via Joy the Baker

You know my tricks. You know the games I play around here. The more browned butter, sea salt, and chopped pistachios, the better! It’s just that… pistachios are the best, browned butter reigns supreme, and I think good sea salt is my secret weapon in my baking pantry. I’m not wrong.

We’re keeping it simple by shoving all of the good things into one pan of rice krispie treats. Fancy rice krispie treats are totally my go-to party trick. They never disappoint. Also consider Salty and Malty Rice Krispie Treats. So much win.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

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Categories: Food, Recipe, Shared Items Tags:

Photo: Parmesan and pepperoncini at pranza via #instagram

November 6th, 2014 Comments off

Photo: Parmesan and pepperoncini at pranza via #instagram

Previously in my Instagram Photos…

Categories: Food, Photos Tags:

Noted: Slow: Life in a Tuscan Town by Douglas Gayeton via The Kitchn

October 26th, 2014 Comments off

Slow: Life in a Tuscan Town by Douglas Gayeton via The Kitchn

About five years ago, filmmaker Douglas Gayeton began recording foodway traditions in the town of Pistoia, Italy for a project he was doing with PBS. While most Pistorians had never heard of Slow Food, Gayeton observed that they were in fact exemplars of the movement’s basic principles. So he focused his camera on his friends and neighbors, discovering many stories along the way. I first saw Dougals Gayeton’s sepia-toned photographs exhibited at the Slow Food Nation event in San Francisco last year. Intending to only pop into the gallery in between tastings, I soon found myself held captive by the intoxicating blend of image and narrative, each photograph pulling me deeper into the life of a small Tuscan village. An hour later, I stumbled out of the gallery, blinked at the San Francisco fog and headed straight to the Cheese Pavilion, my body, heart and mind craving something simple and authentic to match that full-on immersion into Tuscan life.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

Find more Noted/Shared Items here

Categories: Books, Food, Shared Items Tags:

Noted: Food: Strawberry Soda Recipe via Beantown Baker

October 26th, 2014 Comments off

Strawberry Soda Recipe via Beantown Baker

Strawberry Soda Recipe via Beantown Baker

You see, Hubby and I both drink a LOT of water. It’s basically the only thing that we have to drink in the house. Except for alcohol, obviously. I’m kind of picky about my water. It has to be cold. Really really cold. And I have to have a straw. This insulated tumbler is awesome at keeping my water cold. It also gave me an opportunity to post a tasty PINK beverage! We both enjoyed this fruity strawberry soda as a treat after dinner instead of dessert.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

Find more Noted/Shared Items here

Categories: Drinks, Food, Recipe, Shared Items Tags:
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