AddThis Feed Button




DancingSpoon Magazine articles can be sent right to your desktop via our
RSS feed.

And be sure to sIgn up for our FREE Newsletter.






« July 2009 | Main | September 2009 »

Aug 28, 2009

Fruit Trees of Your Labor

Green Be

 Fruit Tree Planting Foundation by J. Michael Wheeler
Plant 18 Billion Trees
What better way to help save the planet than by eating the fruits of your labor. How? By becoming a supporter of the Fruit Tree Planting Foundation. Their primary mission is to plant and help others plant a collective total of 18 billion fruit trees across the world (approximately 3 for every person alive) and encourage their growth under organic standards.

FTPF provides support, resources, and guidance for those interested in planting fruit trees and spearheads a variety of planting programs. These programs are aimed at enriching the environment, providing nutritious food sources for wild and rescued animals, and improving human health by bringing delicious, fresh, locally grown raw fruits and vegetables of the highest quality into the lives of all people.

Our primary goal is to plant trees that yield edible fruits, nuts, leaves, or roots—thus spreading life-sustaining ecological diversity throughout the world. Fruit trees will be planted alongside other soil-building flora, native and medicinal trees and shrubs, hardwoods, and plants that contribute to sustainability. As we plant, we bring vibrant health to the community by making delicious, fresh local fruits and vegetables accessible. Plantings are designed to follow the contours of the land, creating swales to guide water back into the earth and address erosion issues, and replenish organic matter in the soil which is so critical to the core health of the planet.

Start in Your Own Backyard
The ideal time to plant trees is during the dormant season for bare root trees and during the early spring or fall for containerized trees, when weather conditions are cool, allowing trees to get their roots well established before the summer heat. Please keep in mind that well cared for trees may be planted in just about any month where conditions allow (i.e. the ground is not frozen), as long as the best-available establishment practices are carefully followed, so do not feel limited. Preparing the tree planting site properly with good maintenance and care practices will ensure that the tree experiences reduced transplant shock and allow it to thrive. Please follow these steps carefully so that your tree will establish its roots quickly and develop vigorous growth. And remember, “It's better to plant a $100 tree in a $200 hole than to plant a $200 tree in a $100 hole.” Planting Containerized Tree Factsheet


Kalorik Dual Zone Wine Cooler available at Foodie's Emporium



Aug 27, 2009

But What About Vintages?

Wine About

by Eric Olson

Buying wine shouldn't be stressful. I realize that there is an awful lot of stuff you have to know to make informed choices about wine, and vintages probably scare more of you than anything else. What should you know about vintages, and should you really even care about them? Well, to be succinct, the more you know the better. But vintages sometimes are self-leveling: in other words, an inferior vintage of a wine will cost less than a good vintage of the same wine. So might you get a decent value buying a better wine in a lesser year? Hopefully.

We can take off a little vintage pressure for California wines by saying, "don't worry about vintages in California."  A very argumentative statement, but with very few exceptions, very true. California weather is not as variable as most European countries, so unless you like to worry, don't worry.

Continue reading "But What About Vintages?" »



Aug 24, 2009

Spicy Buffalo Salami

Ordinary Out of the

OOO by Kate Krukowski Gooding
Spicy Buffalo Salami Spicy Buffalo Salami EX
Buffalo –the new red meat! Buffalo was the primary meat source to many of the Plains Indians back in the 1800’s. Surviving the slaughter and nearly becoming extinct, they are now farm raised on private ranches and are numbered at about 250,000. Buffalo spend their lives grazing on grass and are not subjected to drugs, chemicals or hormones. Their nutritional value is better than beef and some doctors recommend Buffalo over beef to reduce fat intake. Buffalo is 80% leaner than beef has half the calories and contains more iron.

Humid, hot summer days takes you to the water, and eating cool salads. But did you know that spicy foods can also cool you down? Make this recipe ahead of time freeze it and use when needed for appetizers, salad toppings or sandwiches. It is perfect for unexpected guests, which we have had many of this summer, and it has been fun for them  to try something new!

Continue reading "Spicy Buffalo Salami " »



Aug 21, 2009

Some Summer Wines

Wine About

by Eric Olson

Notre-Dame-des-Anges, Collioure, Photo © Fabrice PLUQUET As most of you know, and to a fault more than likely, I love to find new things. I've always said, "I'd rather be disappointed than bored." The wine doesn't exist that I'd want to drink all the time. Some wines, when you try them for the first time, transport you to a new world that you never knew existed. One sip and your hooked with an entirely new flavor profile of a wine and your choices will never be the same again. St. Peray Blanc, from the Clape winery in Cornas (northern Rhone), France, was one such experience. One hundred percent Marsanne (a northern Rhone white wine grape), it has beautiful texture, flavors of peach and wet stone with good acidity and a long ingratiating finish. Truly an old world gem from a great winemaker of the old school, August Clape. About $28.

Continue reading "Some Summer Wines" »



Aug 19, 2009

Clove, Mint, Thyme: Killers All

Green Be

They are tasty. They may be killers. At least to bugs. The Sundance Channel's blog SUNfiltered tells us that a group of Canadian scientists are researching the insecticidal value of spices such as rosemary, thyme, clove, and mint.

In a presentation at the American Chemical Society, the University of British Columbia’s Murray Isman noted several advantages to pesticides based on essential oils from these plants: they don’t require extensive regulatory approval; insects are less likely to evolve resistance; they’re safe for farm workers.

Isman did note that his team hasn’t quite discovered the “Holy Grail” of natural pesticides: they don’t work as well on pests like caterpillars, grasshoppers, and beetles. 

Full post at Spices that kill, August 17th, 2009 by Jeff McIntire-Strasburg


A remarkable portrait of American food before World War II, presented by the New York Times–bestselling author of Cod and Salt.The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal

Award-winning New York Times–bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.

Click here to buy The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal

Hand selected books for foodies are
at Foodie's Emporium

Hand selected books for foodes are at Foodie's Emporium! Click here.



Aug 12, 2009

Italian Style Potato Salad

Salads Summer

by Anna Tourkakis
Italian Style Potato Salad.
This fresh flavored potato salad is a great alternative to the usual mayonnaise-based salad. The vinegar gives a tangy flavor. Slightly cooking the vegetables makes a unique blend with the potatoes. And remember, great potato salads start with the right potato. See The Right Potato-Salad-Potato.

Ingredients Salad
Serves 6

2-pounds Yukon gold potatoes
6 tablespoons Extra-Virgin olive oil
1 large celery stalk, thinly sliced
1 small bunch, ¼ inch slices of scallions
1 small red onion, thinly sliced, reserve a few slices for garnish  
3 cloves garlic, cut into 3 pieces each
3 tablespoons white wine vinegar
2 tablespoons chopped fresh basil, fresh tarragon or parsley
 Salt and pepper to taste

Continue reading "Italian Style Potato Salad" »



Aug 10, 2009

Five Simple Kitchen Tips

Org Kitchen

by Nancy Black, Professional Organizer
Five Simple Kitchen Organizing Tips
Having an organized kitchen will save you time and money. You’ll save time by having what you need easily accessible; you’ll save money because you won’t buy duplicates of things that you already have!

Here are five simple kitchen organizing tips:
1. Alphabetize your spices so that you will be able to see which spices you already have, avoiding duplicate purchases.
2. Use drawer organizers to arrange items in “junk drawers” and drawers used for cooking utensils. Use appropriate organizers to accommodate different utensil’s sizes and shapes.
3. Use rectangular storage containers to store foods in the refrigerator: they stack well and allow you to store more food in the same space. 
4. Small packages of nonperishable foods can be organized in containers to keep them neat and visible.
5. Know the interior measurements of your refrigerator, kitchen cabinets, and pantry. This let’s you choose the right containers or shelf dividers to make the use of the space you have.


Still overwhelmed? Don’t know where to start?
Nancy Black is a Professional Organizer
Contact nancy@organizationplus.com for more kitchen organizing tips.  
www.organizationplus.com


My Life in FranceMy Life in France
by Julia Child

Julie Child's memoir of her first embrace of France and cooking. Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. 

Julie and Julia: My Year of Cooking DangerouslyJulie and Julia: My Year of Cooking Dangerously
by Julie Powell

Julie & Julia, the bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer), is now a major motion picture. Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.

Hand selected books for foodies are at Foodie's Emporium
Hand selected Books for Foodies are at Foodie's Emporium! 



Aug 04, 2009

Julie & Julia: the Movie

On Film Cooking

by J. Michael Wheeler
What's for Dinner?
Julia Child has influenced so many of us: her recipes and TV shows were our first introduction to cooking and to French cooking (not the least of which was how to be brave in the kitchen). We would try this recipe and then cook that one. We could pretty much count the number of Childs' recipes we'd attempted. But it was certainly nowhere near all 524 of them.

Julie Powell did just that and wrote about it: Julie and Julia: My Year of Cooking Dangerously. And now Director Nora Ephron combines Julie Powell's book on her quest to "be like Julia" and Child's own memoir of her years in France, My Life in France, in a new film (opening August 7, 2009) starring Meryl Streep as Julia Child and Amy Adams as Julie Powell.

Streep practically channels Julia Child as you can see in this trailer from the film. The cast also includes Stanley Tucci, Chris Messina, and Linda Emond. Watch the trailer to the film, Julie & Julia.


My Life in FranceMy Life in France
by Julia Child

Julie Child's memoir of her first embrace of France and cooking. Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. 

Julie and Julia: My Year of Cooking DangerouslyJulie and Julia: My Year of Cooking Dangerously
by Julie Powell

Julie & Julia, the bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer), is now a major motion picture. Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.

Hand selected books for foodies are at Foodie's Emporium
Hand selected Books for Foodies are at Foodie's Emporium! 



Aug 03, 2009

The Right Potato-Salad-Potato

Tips Cooking

by Anna Tourkakis
Use waxy potatoes for the best potato salad.Great potato salads start with the right potato.
Salads are a staple of summer menus. Ever present at cookouts, picnics, and just about any party this time of year, is the potato salad. Making a great potato salad starts with the right potato. Choose a potato that remains in distinct pieces after cooking. The right choice is the waxy type potato.

There are two basic types of potatoes, waxy and non-waxy. The difference is due to their relative content of sugar and starch. The waxy potatoes are high in sugar and low in starch. The non-waxy potatoes are just the opposite: high in starch and low in sugar. These qualities influence how well they hold their shape during cooking.

Non-waxy type potatoes, such as the Idaho or russet potato, with their higher starch content, are ideal for mashing, baking and frying. The waxy potato, such as Yukon gold and red potatoes, with their low starch content, are better suited for preparing boiled potatoes. Waxy potatoes retain a distinct outline after cooking is completed and hold their shape well during preparation.  Usually, potatoes that are round in shape, with a thin, smooth, and lighter colored skin tend to be waxy; long flat potatoes with thicker, darker, and coarser skin tend to be non-waxy.  

The potato of choice for a potato salad boasting solid pieces are Yukon gold, red potatoes, and other varieties of waxy potato.


Anna Q. Tourkakis, DTR, MPA is a nutritional counselor. She teaches nutrition to food service professionals at North Shore Community College and does cooking demonstrations and healthy eating related presentations.

Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or lessMark Bittman's Kitchen Express
Presented here are 404 dishes -- 101 for each season -- that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive.

Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.

Hand selected books for foodes are
at Foodie's Emporium

Hand selected books for foodes are at Foodie's Emporium! Click here.