Thanksgiving is essentially the ultimate celebration of food. This holiday combines the notions of seasonality, tradition, family and (let’s face it) excess into a single meal the represents all for which we are thankful. Here at OurLocaltopia we have spent the past few months gearing up for Thanksgiving through a series of recipe and technique focused posts that run the gamut from traditional to nouveau. As the big day approaches, we of course have even more of these recipes and techniques to share! In this post, Jonathan Dye reveals a variety of his own hints for taking some of the stress and work out of Thanksgiving dinner prep, including his suggestion for quicker cooking, spatchcocked turkey prep. Jonathan Duffy Davis takes us through a step-by-step tutorial on dry-brining and whole roasting your turkey, and shares his recipes for perfectly roasted harvest vegetables. Finally, we recap the various recipes we have explored this fall so they can be used on your own holiday table! Continue reading “Thanksgiving Tips, Dry-Brined Turkey Tutorial, Roasted Harvest Vegetables & Recipe Round-Up”
A giant THANK YOU to all our guests tonight at Thursdays in the Kitchen: An Elegant New Year’s Eve. Below is the recipe packet for the class and some photos of the food and demonstrations! Check back frequently for more content!
We wanted to share a cookie recipe that has captivated us at OurLocaltopia this season, and it is SO special because it uses a somewhat new twist on a very old ingredient. And it tastes, well, amazing! Freeze-dried corn, available online and at an increasing number of retailers, is packed with that hearty corn flavor that has been a quintessential part of eating in the Americas since well before the first Thanksgiving! Continue reading “Fall Baking: Thanksgiving Corn Cookies!”
Hello friends! Don’t forget… on Thursday November 21st at 6pm, we will be hosting the final Thursdays in the Kitchen class of 2013, our “Elegant New Year’s Eve” celebration. This class will be team taught by Jonathan Duffy Davis and Jonathan Dye and will serve a dual purpose: to explore a wonderful menu of elevated cuisine, perfect for end of the year parties AND to celebrate the success of the Thursdays in the Kitchen series, all while enjoying a fabulous evening! Continue reading “Thursdays in the Kitchen: An Elegant New Year’s Eve – Final Class of 2013 on 11/21”
Pumpkins are ubiquitous to fall, and the world loves to celebrate the image, the taste, and the aroma of this seasonal icon. In our latest edition on fall baking, we explore the most traditional incarnation of the pumpkin icon — pumpkin pie! Our motivation stems from our abiding respect for the main ingredient of this seasonal delight, which is currently abundantly available at markets and grocers. Pumpkins, be they great or small, sweet or savory, soft or tough, are just about everywhere in autumn. Yet as certain as fresh pumpkins are to grocery store displays… so are enormous columns of 15 ounce cans of processed pumpkin purée. Continue reading “Fall Baking: Jonathan Dye’s Pumpkin Purée Tutorial & Recipe for Classic Pumpkin Pie!”
Most vegetables are takers but bean give back. Along with the rest of the legumes beans have formed an amazing symbiosis with nitrogen-fixing bacteria (Rhizobium). These bacteria that call the roots of legumes home are capable of taking the inert nitrogen gas (n2) that constitutes almost 80% of every breath that we take and turning it into a form of nitrogen that plants can use. Nitrogen is the most limiting nutrient to plant growth in the garden. The more nitrogen your soil contains, the better your garden will grow. Thus, beans nourish not only the gardener but the garden as well. Continue reading “Jonathan Duffy Davis’ Pickled Green Beans: Recipe and Method”
Autumn is a perfect time to learn how to can in Southern California. The bounty of summer is quickly fading but there is still time to pick up the end of the stone-fruit and warm-season vegetable harvest and preserve the last of that summer sunshine. Learning how to can now will also enable you to make all of the fantastic pickles that are possible with winter vegetables.
Pears of many varieties are coming into season, and to highlight them we chose to make this perfect and casual recipe for a quick cake scented with cardamom. This recipe offers some really great opportunities for the home chef! Continue reading “More Fall Baking: Cardamom Cake with Poached Pears Recipe and Gallery”