A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Quick Whole Grain Lavash Crackers

Ready to get your crunch on? My friend Brynn McDowell, aka The Domestic Dietitian made a little video a while back on how to make these fantastic-looking crackers with just three ingredients and five minutes: whole grain lavash bread, extra virgin olive oil and spices. I've been dying to make these ever since. THREE times I've put whole grain lavash bread on the shopping list... and THREE times it has been eaten before I could turn it into these AMAZINGLY DELICIOUS [and super easy] crackers. Well, I finally got my chance. I love these so much... everyone loves these so much! They're brilliant as they are, or topped with just about anything, broken into a salad or crumbled over a bowl of soup

How to Make Your Own Vanilla Extract

Once you start making your own vanilla extract you'll never go back to expensive grocery store options again! You might even be so thrilled you venture into making other extracts as well... orange spice, lemon drop, cool spearmint, the possibilities are near endless. In this post, I'm going to show you how to make the easiest and most widely used extract, true vanilla extract. I've been making this extract for years. The type of vanilla bean you use is important. The two primary options are Madagascar vanilla beans and Tahitian vanilla bean. Most commercial extracts that are not synthetic use Madagascar vanilla beans for their true vanillin content and heat stability. Tahitian vanilla beans

Pumpkin, Sage & Barley Risotto

Barley is one of the most ancient grains still in existence, yet many have never tasted its toothsome goodness - except perhaps a handful of grains in a bowl of soup. Barley is quite versatile with a nutty flavor and chewy texture. It's similar to whole wheat in shape but lighter in color. This Pumpkin, Sage and Barley Risotto is dairy-free and easier to make than traditional risottos made with Arborio rice. This risotto's got much more character too! Layered with warm flavors, delightfully creamy, chewy and crunchy, Pumpkin, Sage and Barley Risotto is the perfect comfort food for the chilly days ahead. Barley is available hulled or pearled. Hulled barley is the whole grain form with both th

How to Make Preserved Meyer Lemons, Moroccan-style

I've been in love with using fresh lemons in my kitchen for a long time. I often use the zest, juice and slices to add freshness, acidity and that distinct perfumed sourness lemons provide. Meyer lemons took my love affair to a whole new level of pleasure... and the first time I tasted preserved Meyer lemons, I knew I wanted to make my own. Preserved Meyer lemons are soft and salty with a bright lemon flavor and none of the tart bitterness of regular fresh lemons. Preserved Meyer lemons can be made with as little as two ingredients, but often they are flavored with herbs and spices. I'm going to show you to make your own homemade Meyer Lemons, Moroccan-style. So what makes Meyer lemons so s

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579