The Forest Feast
December 3, 2012
The Forest Feast: Persimmon + Brie Sandwiches
I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really… but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and […]
November 26, 2012
The Forest Feast: Cauliflower Gratin
Using cauliflower instead of potatoes in a gratin is a little lighter and just as delicious. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack, etc). To add some color to the dish, add broccoli romanesco and some yellow cheddar cauliflower. And the nutmeg adds a cozy wintery feeling. […]
November 19, 2012
The Forest Feast: Caper Crostini
Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water in a tub (you can get it at Trader Joe’s). If you can’t find […]
November 12, 2012
The Forest Forest: Sage Chips
If you like kale chips, you’ll LOVE sage chips! These little flavor packed crispy bites will disappear in seconds. AND they only take a few seconds to make! Simply drop the (clean, dry) sage leaves into hot olive oil and fry them up for a minute or two. Make sure to watch them to ensure […]
November 5, 2012
The Forest Feast Show @ Umami Mart
We are more than a little excited to announce our first art show with long-time Umami Mart contributor Erin Gleeson. A year ago, Erin started her photo and illustration blog The Forest Feast, after moving to the California woods from NYC, where she spent many years as a food photographer. Since, the website has rapidly […]
October 29, 2012
Forest Feast: Caramelized Onion Pizza
I loooove onions that are slow cooked with balsamic vinegar. Red or white onions work. Cook them at a medium/low temperature for a long time, at least 20 minutes, until all the liquid is gone and they start to get very soft and a little golden/caramelized. If they need more time, you can always add […]
October 22, 2012
The Forest Feast: Mushroom Quinoa Risotto
Forager, alert! Mushrooms are everywhere right now. I was in Santa Cruz recently and met a forager who showed me all the edible mushrooms he’d found on his walk and gave me tips on how to spot them. Often they are just little bumps under leaves… who knew!? Most of the ones he pointed our […]
October 15, 2012
Forest Feast: Butternut Apple Tart
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting as the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb salad. INGREDIENTS […]
October 1, 2012
Forest Feast: Pomegranate Challah
The Jewish holiday of Yom Kippur was last week, which continues the season of the Jewish New Year. To celebrate this annual cycle, challah is often formed into a round (instead of being braided) and harvest type foods, like pomegranate, are often eaten. I combined these ideas into a sweet bread, baked with lots of […]