Doing my part – in June – speaking at the first annual Food Allergy Research & Education conference in Chicago.

FARE_logo

 

Here’s the conference schedule and my speaker page.

 

 

image

 

That’s right, 15 million Americans are living with food allergies.
That’s 15 million reasons to get educated about keeping people with food allergies safe and included.

I’m looking forward to meeting some of the experts whose research I’ve been following since my diagnosis, hearing what’s new and learning from others how my training, consulting and writing can help. With allergies on the rise, more of us are touched in one way or another:

  • grappling with our own food allergies,
  • learning to cook for family members with allergies or
  • understanding how to safely serve customers with food allergies.

 

Read my article in the Washington Post to learn what it’s like to negotiate minefields when dining out – imagine if one careless gesture by server or chef can result in illness or death for you or your loved one.

If you’re a chef or restaurant owner or manager and want to learn how I can help you train staff –Email Me.

To receive your free Ten Points of Liability Checklist, complete this form. 

Print Friendly

{ 0 comments }

People, here’s the thing: we all do it.

You pick up a spice intending to make some new dish that will dazzle…and you just don’t get around to it. Or, you do, but then it wasn’t dazzling enough to become a regular thing and here it is six months or maybe a year or two after the “use by” date on the bottle. And yet, we never throw these away. I found a bottle of some “chili spice” in my mom’s cabinet that dated from around the time of the first moon landing. There’s probably something in my own spice cabinet older than small children I know.

So, one of these snowy days when you’ve done all the jigsaw puzzles you have and are sick of Netflix, take a box or bag over to the cabinet and begin. If it’s too overwhelming, just do one shelf.

I dump the contents and save bottles that can be reused.

five spices

Favorite DIY Spice blends

Making your own spice blends is fun. It’s a kick to have your own Chinese Five Spice powder on the next roast chicken or to sprinkle into your next fried rice. Or, make some of these killer spiced nuts.

 

Chinese 5 Spice nuts

 

DIY and better for you “Sazon” 

Make the best yellow rice, season grains, add to soups and sauces to bring some umami and color to a dish. This has turmeric, a bit of dried garlic, some kombu.

Turmeric_OPT Turmeric – terrific for you with anti-inflammatory and other benefits. Turmeric can stand in for saffron in a pinch, but also stand on its own merit in many dishes.

 

Thanksgiving Spice

You may have heard of a spice blend called Bell’s Seasoning. I decided one year to make my own. It’s a quintessential Thanksgiving fragrance, perfect on turkey, chicken or pork. Sage is the driving force of this one.

spice blend

Fajita Spice

This is a blend I used when marinating meat for burrito or taco night. Making chili? Red beans? Toss it in! Great on pork, chicken, beef. It changes from batch to batch but always includes cumin, various chili powders like ancho, chipotle, and oregano.

Fajita Spice

Tuscan Herb and Garlic Salt

This one is a blast to make because your kitchen smells divine: rosemary, sage, garlic and salt. You’ll be singing like a Nonna and dreaming of Tuscany. I follow the recipe on Lynne Rosetto Kasper’s Splendid Table whenever I see great looking sage. Sprinkle this over beans, in soup, on a roast chicken. Simple to do, you simply chop all these fresh ingredients together with salt and let it dehydrate – or use your dehydrate function if you have one on your stove.

photo 3

Quatre Epices

This sexy little blend enlivens lamb, beef or chicken. It’s a classic French blend of warm and slightly sweet spices. I follow Deb Krasner’s recipe (try her Red Barn spice, too) and bump it up to Cinq or five spices.

Quatre Epices

Gomashio

I add flax to the traditional sesame salt grinder common in Japanese households.

DSC_0010_2

Shopping for dried herbs and spices? Don’t go to the grocery – latimes.com.

What is the oldest spice in your cabinet?

Drop me an answer in the comments and the oldest one gets a batch of my next custom spice blend!

Print Friendly

{ 0 comments }

Inexpensive kitchen tool you’ll use every day. Essential Kitchen Equipment: Bench Scrapers

February 14, 2014

Essential Kitchen Equipment is an occasional series on items I think every well-run kitchen should have. Essential Kitchen Equipment posts are not about the latest gadget. I’m talking about maybe a dozen or so simple items you must have to make your kitchen hum. Of course one could spend endless amounts on all sorts of fancy equipment […]

Print Friendly
0 comments Read the full article →

Wordless Wednesday – Napa Cabbage

February 12, 2014
0 comments Read the full article →

Sobremesa “over the table” stories and laughs: the very best part of the meal

January 30, 2014

I had planned a Japanese meal in my head. I really did. Little braised meatballs made with okara, nimono soy-simmered vegetables, hakkusai with yuzu kosho, rice, miso soup…my favorite matcha panna cotta. Then a little bug (me) a sprained foot (him) got in the way of the shopping. As I began to mull over alternative […]

Print Friendly
0 comments Read the full article →

Dead Easy Chocolate Snack Cake – Spiked with Chile

January 29, 2014

When I was freshly diagnosed with my dairy allergy, I was lamenting to a friend that my days of cake were behind me. Not so fast, she said. You’ve gotta try this recipe for “Amazon Cake.” No dairy needed. Well, I’ve no idea what part of the “Amazon” this thing hails from, but tongue firmly […]

Print Friendly
4 comments Read the full article →

Five Steps to Wok Star Status (and One Seriously Good Cookbook)

January 28, 2014

I have a confession to make. I had all but forgotten my wok skills. I lost my wok in one of many moves. I settled in to married life steps from Chinatown’s Paifang (gate) and it just always seemed easier to go to a restaurant than to get another wok, season it, then chop, prep, […]

Print Friendly
0 comments Read the full article →

Wrap up of our iPhoneography Oyster Century Club Event

January 22, 2014
0 comments Read the full article →

Happy New Year 2014 – Hope and Resolutions

January 3, 2014

On this side of the first storm of the year, we’re hunkered down, cooking and baking and grateful for our work-at-home status. We’ve got about one foot of snow so far and north of the city (where Doc works) they got two feet! I guess I missed my opportunity to empty the pots and clean […]

Print Friendly
4 comments Read the full article →

The Oyster Century Club Presents: iPhonography with Brian Samuels – Shoot + Slurp = Success

December 11, 2013

Don’t you love pulling off the impossible? Pull an event together in no time? Drop it right between Thanksgiving and Christmas? Shows you what a few dedicated oyster lovers can do – Thanks to Ashton and Brian and many thanks to Maré for opening early so we could benefit from the great light in the […]

Print Friendly
0 comments Read the full article →