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Posted by on Feb 11, 2015 in any season, fall, spring, winter | 0 comments


Warning: file_exists(): open_basedir restriction in effect. File(/home/kenanhiq/public_html/kitchen1204/wp-content/uploads/et_temp/Beets-for-Natural-Red-Food-Coloring-2.1-1024x678-215558_630x210.jpg) is not within the allowed path(s): (/home/khport/public_html/kitchen1204:/usr/lib/php:/usr/local/lib/php:/tmp:/opt/cpanel/ea-php54/root/usr/share/pear:/opt/cpanel/ea-php55/root/usr/share/pear:/opt/cpanel/ea-php56/root/usr/share/pear:/opt/cpanel/ea-php70/root/usr/share/pear:/var/cpanel/php/sessions/ea-php54:/var/cpanel/php/sessions/ea-php55:/var/cpanel/php/sessions/ea-php56:/var/cpanel/php/sessions/ea-php70) in /home/khport/public_html/kitchen1204/wp-content/themes/Lucid/epanel/custom_functions.php on line 1008
How to Use Beets for Natural Red Food Coloring

How to Use Beets for Natural Red Food Coloring

Valentine’s Day is just a few short days away, which means that all things red and pink are in full force. Pink buttercream! Red velvet cake! Pretty pink drinks! But when it comes to food coloring, the artificial stuff is bad news. I wanted to share a super easy way to use beets for a natural, preservative/chemical-free pink or red dye. Obviously you can just use a juicer to extract the beet juice, but if you a) don’t have a juicer, or b) don’t want to dirty up your juicer for just a few tablespoons of juice, read on…

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Posted by on Dec 25, 2014 in any season, fall | 0 comments


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Saving Ginger Peel + Ginger Sugar

Saving Ginger Peel + Ginger Sugar

Some of my friends like to poke fun at me for being dramatic with my food saving tendencies, but I think being a good steward of the food we have is SO important. Especially with so many hungry people in the world. Anyhow, off my soap box… when I came across this tip for saving ginger peel from chef Jean-Georges Vongerichten in Dana Cowin’s Mastering My Mistakes in the Kitchen, I got so excited! I can’t really take credit for this idea or recipe at all. It’s sort of just an aside in the book, so I tested it and typed out (slightly) more detailed instructions. And took some photos. That counts, right?

Use this ginger sugar for topping biscuits or scones, or blend it with some salt for a fancy margarita glass rim decoration. You can use any sort of sugar crystal-y thing you choose: white sugar, cane sugar, raw sugar, coconut palm sugar, etc. You could also nix the sugar altogether and just save the peels for seasoning.

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Posted by on Dec 9, 2014 in fall | 0 comments


Warning: file_exists(): open_basedir restriction in effect. File(/home/kenanhiq/public_html/kitchen1204/wp-content/uploads/et_temp/Brussels-Apples-Cheddar-1.1-528764_630x210.jpg) is not within the allowed path(s): (/home/khport/public_html/kitchen1204:/usr/lib/php:/usr/local/lib/php:/tmp:/opt/cpanel/ea-php54/root/usr/share/pear:/opt/cpanel/ea-php55/root/usr/share/pear:/opt/cpanel/ea-php56/root/usr/share/pear:/opt/cpanel/ea-php70/root/usr/share/pear:/var/cpanel/php/sessions/ea-php54:/var/cpanel/php/sessions/ea-php55:/var/cpanel/php/sessions/ea-php56:/var/cpanel/php/sessions/ea-php70) in /home/khport/public_html/kitchen1204/wp-content/themes/Lucid/epanel/custom_functions.php on line 1008
Shaved Brussels Sprouts + Apple + Aged Cheddar

Shaved Brussels Sprouts + Apple + Aged Cheddar

About a year ago I went to the not-so-secret late night hotspot called Octopus Bar in East Atlanta for dinner. The former pop-up restaurant is helmed by chef Angus Brown, a hometown Atlantan. Among the many amazing dishes we had was a super simple salad with shaved Brussels sprouts, apple, and cheese. I was very inspired by that salad’s simplicity; I didn’t know raw Brussels sprouts could be so good! As usual, my recipe is a mere approximation and was probably somewhat shaped by whatever I had on hand the first time I made it. Nevertheless, I’ve made it lots of times since then, and it’s one of my favorites! Thanks, Angus, for the inspiration!

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Posted by on Nov 26, 2014 in fall | 0 comments


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Kale + Collard Green Salad

Kale + Collard Green Salad

Kale and collards have been mainstays in our CSA bags this fall. I never thought to put the two together–especially not in a salad–until we had dinner at our neighborhood 24-hour organic diner, R. Thomas Deluxe Grill. Their raw kale and collard salad inspired this superfood salad. Like their salad, I included apples, then I added walnuts for a little extra crunch and some protein. Whether you need a raw, vegan dish for Thanksgiving, or you want a detox dish for after all the indulgence, give this one a try!

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Posted by on Nov 26, 2014 in fall, winter | 0 comments


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Cranberry + Orange Sauce (Two Ways)

Cranberry + Orange Sauce (Two Ways)

In my opinion, cranberry sauce is a very necessary condiment for any Thanksgiving turkey. Every year my mom makes a raw cranberry and orange sauce–really more of a relish–that is super fresh and super easy. So easy, in fact, that it only requires three ingredients and about 5 minutes. I wanted to share her recipe and a cooked version–more of a sauce–as an homage to my momma and family traditions. These recipes are gluten free, vegan, nut free, dairy free, and you can easily substitute different sweeteners, making them well suited for just about any guest at your Thanksgiving table (or anytime)!

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Posted by on Nov 15, 2014 in fall, winter | 0 comments


Warning: file_exists(): open_basedir restriction in effect. File(/home/kenanhiq/public_html/kitchen1204/wp-content/uploads/et_temp/Buttermilk-Winter-Squash-Waffles-1.1-467056_630x210.jpg) is not within the allowed path(s): (/home/khport/public_html/kitchen1204:/usr/lib/php:/usr/local/lib/php:/tmp:/opt/cpanel/ea-php54/root/usr/share/pear:/opt/cpanel/ea-php55/root/usr/share/pear:/opt/cpanel/ea-php56/root/usr/share/pear:/opt/cpanel/ea-php70/root/usr/share/pear:/var/cpanel/php/sessions/ea-php54:/var/cpanel/php/sessions/ea-php55:/var/cpanel/php/sessions/ea-php56:/var/cpanel/php/sessions/ea-php70) in /home/khport/public_html/kitchen1204/wp-content/themes/Lucid/epanel/custom_functions.php on line 1008
Buttermilk Winter Squash Waffles or Pancakes

Buttermilk Winter Squash Waffles or Pancakes

I make pancakes and waffles pretty frequently (FYI: you can use the same batter for both!), but I don’t think to share the recipe(s) often. Earlier this week a photo of my winter squash waffles was featured on Food52’s Instagram page and got a big response, which was a good reminder to share! Pumpkins are great, but there are a ton of other equally delicious, nutritious winter squashes around. I used what I call “bumpkin,” a butternut squash and pumpkin hybrid, which is obviously not a very common find. However, puree from just about any winter squash–butternut, acorn, delicata, kabocha, pumpkin–or even sweet potatoes would work in this recipe.

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Posted by on Oct 27, 2014 in any season, fall | 4 comments


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Sweet + Spicy Skillet Collard Greens

Sweet + Spicy Skillet Collard Greens

Collard greens–a member of the Brassica family along with cabbage, kale, and broccoli–are a staple in the South. They’re usually cooked to death and not exactly green by the time they’re served. When I got a beautiful, tender bunch of collards in my CSA bag recently, I wanted to keep ’em green. Plus I didn’t have time to cook them for hours. So into the skillet they went with a shallot for depth of flavor, red pepper flakes for a little heat, and a bit of blackstrap molasses for sweetness.

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Posted by on Oct 13, 2014 in fall | 0 comments


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How to Make Pumpkin Purée from Scratch

How to Make Pumpkin Purée from Scratch

‘Tis the season of all things pumpkin, and tons of recipes this time of year call for pumpkin purée. Most often pumpkin purée is found in a can at the store, but it’s super easy to make your own at home. The best pumpkins for purée are the little sugar pie/pie pumpkins, but larger ones can work, too. You can use this method for just about any winter squash (adjust cooking time as necessary), and don’t forget to save the seeds to roast!

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Posted by on Oct 2, 2014 in fall | 0 comments


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Arugula + Crabapple Salad with Honey Roasted Butternut Seeds

Arugula + Crabapple Salad with Honey Roasted Butternut Seeds

I’ve always thought that crabapple trees were beautiful ornamental trees, but really I didn’t think much about the fruit itself. Then I saw “mini apples” at the farmers market. That’s right: clever rebranding of those tart little apples. The farmer selling them let me try one, and I found that they were tart but surprisingly sweet. I decided to build a salad around these often overlooked fruits for my Georgia Farms Dinner with Hush Dinner Club.

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Posted by on Oct 1, 2014 in fall, news | 0 comments


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Hush Dinner Club: 4-Course Georgia Farms Dinner

Hush Dinner Club: 4-Course Georgia Farms Dinner

I’ve long been intrigued by the world of supper clubs. I hear about them, read about them, and see their photos on social media. I dreamed of one day hosting one, but I never seemed to answer the when and how. So you can imagine my excitement when I received an email from the host of Hush Dinner Club, a supper club that typically dines at the hottest restaurants in Atlanta. Actually it was a mix of excitement and horror because I found the several-weeks-old email in my spam folder (note to self: check my spam folder more often!). Anyhow, the host was interested in expanding outside of restaurants and trying out a dinner club event at a private residence. With my love for all things local and my work with Food Day (more on that soon), I saw this as the perfect opportunity to show off some of my favorite local farms and host a supper club!

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