Articles Tagged “tart”
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new farm growing a bounty of rare Mexican produce.
The herbs pipiche, papalo and epazote might not sound familiar to you, but enterprising farmer Gudelio Garcia is bringing these Mexican flavors to New Yorkers with his new venture, El Poblano Farm. He grows all sorts of Mexican herbs and vegetables not otherwise available this far north - and New Yorkers are catching on. You can catch his produce at local restaurants and farmers' markets, or sign up for a home delivery (which can be paid for using food stamps).
Garcia started his farm on a one-acre plot on Staten Island in 2010, and the popularity of his herbs and produce at New York farmers' markets and among restaurant chefs allowed him to expand his operation to a ten-acre farm in New Jersey. That's where you come in! Garcia still needs to finish planting his New Jersey farm for the late summer and fall season, and start a seed bank for next year's crop. He's raising money to get his larger farm into full gear, where he'll be growing more than 60 varities of herbs and produce.
Which is all good news to us, considering we can't wait to use his herbs and vegetables in everything from Guacamole (which he tells us is traditionally prepared using the Mexican herb papalo instead of cilantro) to taco toppings!Read More »
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new quarterly to provide inspiration, and recipes, to home cooks.
To say that we haven’t been won over by the internet, fast involved in the throes of digital media, would be like saying we don’t like cake. (Completely, utterly untrue.) But there remains a piece of all of us (or a slice, if you’d rather keep the the cake metaphor alive) devoted to print media. We love tangible things, too. The ones that, when stained, add character rather than a fizzled hard drive. We love them especially in the form of food quarterlies, and especially when they explain their project through cake decorating.
Sweets & Bitters Quarterly is the newest tangible thing on our radar, and we can’t wait to stain its pages, even though they might be too pretty to do so. It’s the dream of Hannah Kirshner, a self-described baker turned Brooklynite, and it’s helped into reality by designer Isaac Gertman and photographer Kristen Blush. Together, they’ve created a quarterly where they hope cooks will find inspiration, tips, and more eye candy than they know what to do with. True to the name, each issue will feature desserts and cocktails, but everyday foods will be peppered through the pages as well. (We’d rather eat desserts every day, but the more wholesome recipes are included just in case you don’t.)
All of your contributions will go toward the printing of the first issue. Anything beyond their fundraising goal will go toward the next printing, and the next printing after that. Give a dollar, or 25; if you decide on the latter, you’ll get a VIP invite to the launch party, an issue, and your name printed in the issue. Which means, in essence, that you’ll be famous. It’s a small price to pay.
Sweets & Bitters Quarterly from Kickstarter
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new device brings sous vide to the home cook.
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Sous vide is taking the cooking world by storm. The method, involving slow cooking in a temperature-controlled water bath, produces moist, almost confusingly-tender food. And, because of the constant temperature, results are consistent, every time.
It’s no wonder that chefs are into this technology; white-linen restaurants have been serving up sous vide specialties for years now. But, due to the high cost and complication of machines, home cooks haven’t had such universal access, and by extension, have perhaps been missing out on the most tender steaks of all time. (That's not a comment on your cooking, we promise.) That’s changing. Enter the Nomiku: an immersion circulator made with all of the accuracy of the professional versions, but with a design and price point tailored to the home cook.
We can contribute to their success. All donations go toward component, mechanical, and testing costs: which is to say, basically giving the green light to production. Give $5, and the co-founding physics wiz will answer a physics question. (Here’s your chance to really test out his Ph. D.) Give $299, and you’ll get a limited edition Nomiku, the genius device behind this whole campaign.
Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere.
Nomiku: bring sous vide into your kitchen from Kickstarter
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, it's about a massive, roaming dinner party.
Family dinner has been given a lot of credit for keeping kids off drugs and parents connected. Sitting down to eat with the people you love is an age-old tradition, one that often spawns new relationships, ideas, and connections. Eating with a group—whether it's family, friends or strangers—is perhaps the most basic communal experience you can have. And one of the most fruitful.
The Feast Conference is a cross-disciplinary series of discussions dedicated to changing the world through innovation and entrepreneurship. Organizers describe the event as a "feast on big ideas" that seeks to address some of "today's toughest challenges." They ask participants to "bring their best to the table" in order to help change the world.
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, we bring you a food mini-series from an award-winning filmmaker.
We try to be as conscious as possible when we eat. More often than not, we buy organic, we buy local, we favor small producers. Somehow, our asparagus tastes better if we can call the farmer who harvested it by name.
These are all contributions to our food system on a local level, but can we do more? Before we can play a role in redefining it, though, we must first understand what it is, how it works, and the changing of hands our food experiences in going from plot to plate. We’ll soon have help.
In a new, on-screen reincarnation of the internationally syndicated radio show, Deconstructing Dinner aims to “inspire all of us to question the origins of our food, and in doing so, stimulate the emergence of new and vibrant food cultures.” Its six-episode series will focus on ways that we, as conscious eaters, can play a more involved role in the food system from which we are nourished. Watch as world-renowned chefs and experienced farmers explain how to raise your own chickens, or make your own sausage, all in an effort to fortify your investments in your own dinner.
Contribute twenty-five dollars, and in return, you’ll receive a digital download of the complete season. One hundred will get you a whole slew of rewards, including a signed photograph from a set, a Klean canteen, and the entire first season. All pledges will go toward Deconstructing Dinner’s production budget, so that funding-willing, they can teach us how to eat smarter with their series by the spring of 2013.
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Deconstructing Dinner - A Mini-Series on Food from Kickstarter
Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, it’s all about authentic, Mexican food.
Minerva Orduno believes that pork fat is a gift from the gods. She can grab a piping-hot tortilla with her bare hands, and can make a batch of creamy, goat’s milk caramel with her eyes closed. She does all of this (completely and painstakingly by hand), at Muñeca Mexicana, a project that stands for the artisanal production of mouth-watering, authentic Mexican fare.
The name translates to ‘Mexican doll,’ and is a nod to Orduno’s adolescent nickname. As such, it represents her food perfectly: the confections of Muñeca Mexicana channel her strong sense of culture through the home-cooked food of her childhood.
Orduno is committed to cooking the traditional way - which, for her, is the right way - even if that means longer cooking times. Take her Cajeta de Calaya, a rich caramel made from goat’s milk that evaporates slowly over three hours. Or her coyotas, pastries carefully stuffed with an unrefined sugar known as piloncillo.
Above all, Orduno wants to “show the world that Mexican food is more than just rice and beans.” Her pastries, seasonings, and moles speak for themselves, but your donation will help to make that happen. Pledges will contribute to equipment, and eventually, the physical storefront her products deserve.
Muñeca Mexicana Handcrafted Food from Kickstarter
Today: Tom gets into a tight spot with some bees -- but makes the most of his situation with a honey granola tart.
"Crazy-drive, dad, crazy-drive," both girls yell in unison from the back seat of the car.
So in the soft yellow light of a warm spring morning, I do. I weave the car back and forth, fishtailing and tossing gravel from the drive into the tall prairie grass all the way up to the bus stop. If it wasn't so fun, it would be an offense to the quiet of first light.Read More »
Amanda's got a handy trick for using a rimmed baking sheet to hack a tart pan.Read More »
Life gave Jenny some lemons, so she made a tart.Read More »
What's a Wobble Bowl? Aside from being fun to say, these nifty, all-purpose, brightly colored bowls are pretty fun to play with. Yep! A Wobble Bowl is meant to rock, tip, and twirl, but its low center of gravity means that your cereal or salad will never be in danger of spilling. Who knew that dishware could dance?Read More »