Thursday, May 21, 2015

Sharing food… a little bit here and a little bit there.

There are times when you don’t feel like cooking at home and you have a little fun eating out, trying new places, visiting with family and friends, and eventually you come back home.

That’s what I’ve been doing lately.  Have you noticed my last post here was May 4th? Yep. I’ve been out sharing food… a little bit here and a little bit there.

The spring issue published spotlights I wrote showcasing local food stars Anne Harris of Zuppa Zuppa Soup Kitchen in Fayetteville and the House of Webster in Rogers.

Arkansas Food & Farm Lyndi Fultz (c)nwafoodie

House of Webster Lyndi Fultz (c)nwafoodie

These two recipes on Arkansas Farm Bureau’s food site showcases what’s in season and delicious ways to make the most of it.

Taste Arkansas Arkansas Farm Bureau Lyndi Fultz (c)nwafoodie

Taste Arkansas Arkansas Farm Bureau Lyndi Fultz (c)nwafoodie

You know I love these Italian vinegars and post about them regularly here on my site. Did you know I also create additional recipes for their consumer site?

#denigris1889 Lyndi Fultz (c)nwafoodie

#denigris1889 Lyndi Fultz (c)nwafoodie

#denigris1889 Lyndi Fultz (c)nwafoodie

#denigris1889 Lyndi Fultz (c)nwafoodie

Every Friday the ARWB site shares a food related post and last Friday it was my turn. Now that spring is in full swing and summer is fast approaching, I talked about creating the perfect picnic. The answer may surprise you.

Arkansas Women Bloggers Lyndi Fultz (c)nwafoodie

This is just a teaser for you since their official site hasn’t yet gone live.  However, if you are in the market for a yearlong delivery service of local meats and poultry delivered to your doorsteps, check out this link on their facebook page to find out more details.

Grass Roots Farmers Coop Herd2Home Lyndi Fultz (c)nwafoodie

And just like the nwafoodie blog, these sites all represent eating well, which makes me happy.

Eat well, my friend. Eat well.


Monday, May 4, 2015

Four courses of balsamic.

#denigris1889 four courses of balsamic - three ways (c)nwafoodie

Content sponsored by #denigris1889

What is your go-to ingredient?

Perhaps it is a spice, such as cumin or coriander. How about an herb? Is it thyme, cilantro, or maybe oregano?  Is it cream of mushroom soup? Butter? Chicken broth? If it is red wine, please tell so we can be best friends.

I have to think about what is mine. Cumin, maybe. Chicken broth, for sure. Butter, more and more than ever. Dijon mustard, yes that one is creeping up in the ranks. Same thing with balsamic. Ever since I learned about the De Nigris of Modena balsamic vinegars, I definitely can tell you that the more I learn about their fabulous vinegars, the more dishes they are showing up in.

Take tonight for instance.

Sunday, April 26, 2015

The bar cart has made its comeback. Wondering how to stock it with essentials? Vintage bar cart in the living room (c)nwafoodie

This is a love story where the main character is the proverbial “man vs. himself.”

That “man” is me.
The love story is mine.

Almost thirty years ago my beloved and slightly eccentric Aunt Peggy from New Jersey died, leaving behind a household full of trinkets from travels around the world, photographs of generations of the Cole family {my maiden name}, and beautiful furniture pieces that her father, my grandpa whom I never knew, either crafted himself or had a prominent spot in his own home. I inherited much of Aunt Peggy’s goodies at a young age, perhaps too young. You see, I didn’t fully appreciate what I had been gifted, although my late-teen self would have vehemently denied it.

Monday, April 6, 2015

Pan roasted sweet onions with balsamic.

#denigris1889 Pan roasted sweet onions with balsamic - full shot (c)nwafoodie

Content sponsored by #denigris1889

Something was off.

I made this dish and it didn’t work.  Dennis took a bite and gave me that look that spoke volumes. It was a kind look yet one that showed sensory discomfort after that first bite.

Something was off.

Two weeks ago I browsed my cookbooks and Pinterest for inspiration.  I was determined to make a pan of simple roasted cipollini onions with balsamic and sugar.  What could go wrong?

A lot.

The balance was off and I couldn’t figure it out. It looked gorgeous but the taste wasn’t quite right.

#denigris1889 Pan roasted sweet onions with balsamic - in pan (c)nwafoodie

Fast-forward a week. I planned a half-day of vacation to attend a vinegar 101 school here in Bentonville that was hosted by two of the De Nigris family members. We are talking generations of grape growers that produce some of the finest vinegars in the world. I was excited to learn all about their complete line of De Nigris balsamic vinegars that spanned the classification spectrum of white eagle, bronze eagle, silver eagle, gold eagle, platinum eagle, and aged.

“Why would we need so many different types of balsamic?”

Sunday, April 5, 2015

Five Foodie Finds for Mother’s Day.

uncommon goods Five Foodie Finds for Mother's Day (c)nwafoodie

This post contains sponsored content. 

Mother’s Day is five weeks from now so I thought it needed it’s own “five foodie finds” edition.  You know, to give us time to find the perfect gift that mom would truly want. 

Whenever I post “five foodie finds,” I like to highlight the unusual. Why have ordinary when you can have extraordinary? That is my philosophy, at least. One website that I often highlight is uncommongoods, based out of Brooklyn, New York. I like them because half of what they sell is made by hand and they really support and provide a platform for artists and designers. That’s cool. They run their operations out of the historic Brooklyn Army Terminal, including their warehouse where the lowest-paid seasonal worker starts at 50% above the minimum wage. And, I like that with every purchase you make; they donate $1 to the non-profit of your choice. Everybody wins!

If you need some ideas for Mother’s Day, the folks at uncommongoods have already curated a plethora of suggestions here and here.

Here are a few of my favorites. What are yours?

Wednesday, March 18, 2015

A refreshing citrus salad that crosses over from winter to spring.

Winter Citrus salad with warmed honey vinaigrette TasteArkansas (c)nwafoodie

Winter is holding tight and not letting go.  So tightly that right now a raging fire is dancing in the fireplace and there is a heater blowing at my feat underneath my desk as I type these words. It’s hard to believe that spring is just short of two days away.

Do you have a “go to” dish?  You know, the one or ones that you know by memory and you simply cannot get enough of it?  I have a couple of them and every once in a while we will have a meal and think, “will this one be the one?”

Do you think it is possible to add a salad to your “go to” list?  Would you be interested in a salad with winter citrus medley of thinly sliced oranges and grapefruit with creamy Danish blue cheese crumbles and walnuts topped off with a warmed honey vinaigrette on soft buttery butter lettuce?

Friday, March 13, 2015

What do you do with leftover white wine?

what to do with leftover white wine other than drink it (c)nwafoodie

Was your first thought, “What leftover white wine?”

Ha! I knew you were going to say that!

While we are not big white wine drinkers, we always keep a bottle or two on hand for family and friends who are looking for something refreshingly light or sweet. During particularly busy entertaining seasons, we find ourselves with several half-used bottles of white wine in the fridge. Last weekend we had a total of three, count ‘em three, half used bottles of white wine. Chardonnay, muscato, and a super sweet peach flavored Arbor Mist. My sister-in-law finished off the Arbor Mist, thankfully. That left me with the chardonnay and the muscato. 

What to do.
What to do.

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