fruit

By Riki Shore My policy these days is to not eat dessert unless it’s a special occasion. Luckily, those come around fairly often! This past weekend we celebrated my mother’s birthday with a true Sunday lunch. We had a rack of lamb roasted with herbs and garlic, roasted asparagus and kabocha squash. For dessert, I made a coffee ice cream (my mom’s favorite), but it didn’t turn out as well as I would have liked. Thankfully, I made a second dessert, as I’m wont to do, and it was outstanding – a strawberry sorbet made with berries that Stella and […]

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By Riki Shore I recently posted about using pineapple in a pork stir-fry. Pineapple, with its sweet-tart tanginess, is a great addition to savory foods. It pairs naturally with pork and makes a great salsa for fish and shrimp. Another great use of pineapple is to roast it with a little sugar and spice for a delectable dessert topping. The sugar mellows out the acidic note, while the spices accentuate the tropical flavor. Roasting slowly softens the fruit and brings it to the edge of caramelization. I used to make this all throughout the Chicago winters at Charlie Trotter’s, where […]

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By Riki Shore When I first moved to LA, now two years ago, I had a great lunch at Little Flower Candy Company. It was a simple salmon salad accented with thin slices of pickled kumquat. I had never eaten pickled kumquat before that lunch and the way the teensy slivers packed an enormous punch of flavor astounded me. I’ve wanted to make pickled kumquats ever since. In LA, kumquats, like all citrus, grow all over the place. It’s easy to find yourself with a pound of the jewel-like fruits for free, handed over by a friend or neighbor. In […]

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By Riki Shore Although not local to any of the 48 mainland states, pineapple is a great winter fruit. It’s high in manganese, vitamin C and bromelain, an enzyme that aids in digestion. Pineapple’s sweet-tart flavor is a welcome addition to many dishes: it can be used as a marinade for pork, baked with sugar and vanilla for dessert, or sliced raw for snacking. When I buy pineapple, I test it for ripeness first by plucking a center leaf from its top, which should come off easily. Then I turn it upside down and sniff the bottom, which should smell […]

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By Riki Shore I don’t usually drink smoothies, but I got a hankering for one the other day. The worst smoothies resemble milkshakes: loaded with sugar and unhealthy fats, and devoid of protein. To solve this problem I turned to two Bastyr University grads, Tom and Ali, and their blog, the Whole Life Nutrition Kitchen. Their recipes are always doable and they explain nutritional benefits in great detail. They use raw, soaked almonds to create a high-protein, dairy-free smoothie. Here’s what Tom has to say about almonds and strawberries: Contrary to popular belief, not all calorically dense foods lead to weight gain. Case in point? Almonds. […]

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By Riki Shore Inspired by the late peaches at our farmer’s market, I scoured my cookbooks recently for a peach recipe that wasn’t a dessert. I wanted to combine the sweetness of the fruit with something savory, spicy and even a little acidic. Deborah Madison’s wonderful cookbook Local Flavors has a recipe for Spiced Peaches that contains just a tablespoon of sweet balsamic vinegar. I decided to use this as a starting point, adding a few more ingredients and cooking the mixture longer to break down the peaches. The resulting chutney is delicious. We’ve spooned it over grilled chicken and […]

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By Rob Schick Was your house one of the ones I envied as a kid? You know, the one where your Mom bought Cap’n Crunch with Crunch Berries? Cocoa Puffs? Fruit Loops? And the house where you could have all the Tang, Hi-C, and Capri-Sun you wanted? If it was, you cannot imagine how much I wanted to live in your house, eat all your sugary cereal, and drink (or eat) Tang till I passed out. You see my Mom wouldn’t buy us sugar cereal. She relaxed this rule over time, but when I was really young all we got […]

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