Food

Irish Potato Leek Soup

by Dr. Jessie Voigts / Mar 15, 2015 /
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We all know that Ireland's symbol is the shamrock, but did you also know that there's a second symbol? It's the humble, and ever so delicious leek! Legend says that St Patrick was praying with a dying woman, when she had a dream about a certain vegetable.

The Cuisine of the Southern Netherlands: A Tour

by Dr. Jessie Voigts / Dec 03, 2014 /
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The Netherlands – a place of beauty and great food! But I’m guessing that you’re not familiar with the cuisine of the southern Netherlands. If you’re driving the southern Netherlands, you’ve a great culinary adventure in front of you.

Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food

by Dr. Jessie Voigts / Oct 17, 2014 /
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One of the pure joys of travel is the food. Yes, that's right - food is a window to culture. Think about it - from the night markets of Southeast Asia to the traditional recipes of, well, any culture, what people make and eat is a product of terroir, seasons, climate, history, and more.

Farming, Friends, and Fried Bologna Sandwiches

by Dr. Jessie Voigts / Oct 08, 2014 /
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Every once in a while, you come across a book filled with such goodness, love, and kindness that it not only makes you smile, but reminds you of the goodness in your own life and inspires you to work harder at connecting, helping, loving.

Eat Smart in Denmark (and 2 authentic Danish recipes)

by Dr. Jessie Voigts / Sep 12, 2014 /
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Denmark, although small, plays a large role in the world. Why, you may ask? Well, among many things (Vikings, Brahe, HC Anderson, Kierkegaard, Kronborg Castle of Hamlet fame), the food. Oh, the food. My aunt has traveled to Denmark for many years, and always comes back with food gifts - and food stories.

Recipe from Italy: Roasted Tomato, Basil & Bread Soup {Pappa al Pomodoro}

by Ashley in Italy / Jul 26, 2014 /

Make your kitchen smell outright divine with this Tuscan-based slow roasted tomato bread soup, Pappa al Pomodoro. This recipe is a perfect example of eating with the seasons & peasant cooking. Using our homegrown tomatoes & garlic along with stale bread - with only three ingredients, the taste is explosive!

Originating in Tuscany (about an hour away) we can't resist sharing this mouthwatering recipe at our farmhouse during summer cooking classes with dinner alfresco - using our plump and juicy homegrown piccadilly, datorini & cherry tomatoes!

Recipe from Provence: Onion Tart – Pissaladière

by Dr. Jessie Voigts / Jun 26, 2014 /
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Recently, we reviewed an extraordinary book: Provence Food and Wine: The Art of Living – here’s one of the recipes from it!

 

Recipe from Provence: Berry Mille-feuilles with Orange Cookies

by Dr. Jessie Voigts / Jun 26, 2014 /
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Recipe from Provence: Berry Mille-feuilles with Orange Cookies - Mille-Feuilles de Tuiles à l’Orange aux Fruits Rouges

 

Recipe from Italy: Fried Elderflowers

by Ashley in Italy / Jun 11, 2014 /

On a warm Spring afternoon we added Fried Elderflowers or fiori di sambuco fritti  to the menu - these edible flowers when fried in a beer batter create a light, crunchy, aromatic antipasti/appetizer!

 

Discovering An Ancient Food and Appreciating the Native Roots of A Local Sweetener

by Sydney Kahl / Apr 13, 2014 /

In the span of just a few months in 2013, I discovered a new food and gained appreciation for a local food I’d been taking for granted.

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