Tag Archives | kitchen workshop

The Kitchen Workshop with Mark Bittman

headshot phot credit Fred Conrad_NY TimesKitchen Workshop host Mary Reilly, publisher of Edible Pioneer Valley  speaks with Mark Bittman. Mark is probably most famous for his cookbooks How to Cook Everything, How to Cook Everything Vegetarian, and Vegan Before 6. He is now an opinion columnist for the New York Times and many other publications, focused on policy, agriculture, health, the environment as well as cooking and eating. He’s an outspoken advocate of the idea that we all just need to cook more. His new book How To Cook Everything Fast is in bookstores now.

Mary and Mark discuss the simple changes we can all make to improve our diets. Mark also outlines the many ways we can take action outside our own kitchens.

You can find links to Mark’s books, videos and columns at MarkBittman.com.

Watch Mark’s keynote address at the 2014 Edible Institute.

Get the new book from your favorite local, independent bookstore

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The Kitchen Workshop: Summer Cocktails with Maggie Batista

maggie-battista-Eat-BoutiqueKitchen Workshop host Mary Reilly, publisher and editor of Edible Pioneer Valley, talks with Maggie Battista, cook, writer and traveler! Maggie is the proprietress of EatBoutique a website and artisanal foods emporium; and is the author of the upcoming book Food. Gift. Love.

Rhubarb Cordial

How to make fruit cordials

Limoncello

Making fruit vinegars

More recipes –

How to make a fruit syrup
Combine equal parts fruit, sugar and water (by volume) in a saucepan and bring to a simmer. When the syrup is brightly colored (this will take 5-10 minutes with softer fruit like blueberries or strawberries and over 15 minutes with less-tender fruit like rhubarb. Strain and let cool before using in a drink.

Here are the cocktails we made on the show:

Rhubarb-orange Sidecar

  • 1.5 oz  fresh orange
  • Juice 1.5 oz lemon juice
  • 1 oz rhubarb syrup
  • 1 1/2 oz brandy

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass.

Strawberry-basil Cocktail

  • 1/2 ounce strawberry syrup
  • ½ ounce lime juice
  • 4 basil leaves
  • 2 ounces gin, preferably Hendrick’s or a Plymouth style (use vodka if you prefer)

Combine in an iced cocktail shaker. Shake hard until chilled and strain into a cocktail glass. Garnish with a basil leaf.  

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