Parsnips are sweet, starchy and kind of look like albino carrots gone wild.
They’ve been treasured for eons, too. Did you know that the English made parsnip wine in the nineteenth century? That the Irish liked to brew parsnip beer? And that even now, Italian farmers who raise pigs for melt-in-your-mouth Parma prosciutto often feed their animals parsnips to add natural sweetness to their meat?
If your ketchup MO is to reach for the usual squeeze bottle, Sir Kensington’s may have you reaching for their glass jars to scoop out the stuff instead.
Sir Kensington’s mascot may be totally mustache in cheek — a top hat-crowned, monocle-wearing British dandy who supposedly created the tomato-based condiment 300 years ago for Catherine the Great to top her steaks with.
But truth be told, like so many wonderful artisan products these days, Sir Kensington’s actually originated in Chelsea, NY. With Mark Ramadan and Scott Norton, former business and finance consultants, to be exact. They thought there ought to be an alternative to Heinz that was more hand-crafted.
While most mass-produced ketchup relies on tomato concentrate and corn syrup, Sir Kensington’s does not. In fact, they’re made with vine-ripened pear tomatoes, real onions (as opposed to powdered or dehydrated), cane sugar, honey, agave, apple cider vinegar, coriander, lime juice and allspice.
Haven’t you scratched your head over the fact that there was an Edible San Francisco, Edible Marin, Edible Monterey Bay and so many others — yet no Edible Silicon Valley magazine?
Wonder no more.
Now, there is one.
Edible Silicon Valley debuted its first issue this month.
Yours truly is proud to be a regular writer for the new publication. Enjoy my first story for the magazine, a profile of Jesse Cool, the Peninsula chef-restaurateur who’s been a long-time champion of sustainable, organic and local foods.
Seamus Mullen, chef of Tertulia in New York, will be signing copies of his cookbook, “Seamus Mullen’s Hero Food,” at two upcoming Bay Area appearances.
Diagnosed with rheumatoid arthritis a few years ago, he discovered that his quality of life improved dramatically when he based his cooking on 18 key ingredients, such as olive oil and fresh fish. Learn what other ingredients he favors, along with delicious recipes spotlighting them.
I became an instant fan of his “Mutti’s Blueberry Boy Bait” cake recipe included in the book. In fact, it was so good, I made it twice last summer. For the recipe, click here.
Mullen will be signing copies at Omnivore Books in San Francisco, 6 p.m. to 7 p.m. Jan 25.
The next day, Jan. 26 from 5 p.m. to 6 p.m., he will appear at Whole Foods in Napa, an event sponsored by Cooperfield’s Cooks.
If you’re a Northern California food artisan, Andrea Blum, culinary artist at Montalvo Arts Center in Saratoga, wants to hear from you.
She has started a project called “My American Pantry” (MAP), in which she is mapping the lush landscape of artisan American food and drink — through aerial photographs.
Just take a look at the image here of 23 Bay Area artisans with their products — everything from seaweed to pies to eggs to chickens to alcohol.
Blum’s hope is to celebrate the breadth of the American pantry by eventually creating a map, where people can go to click on the stories, recipes and products of these artisans.
Although I’ve traveled through parts of Europe, I’ve yet to make it to Greece.
(Cue melancholy violin music now.)
Yes, the white-washed buildings and mesmerizing blue sea there have yet to be explored.
Until I finally do journey there, I have to content myself with getting my fill of Greek food at Bay Area restaurants. Or by making it, myself.
Thankfully, Diane Kochilas’ new cookbook, “The Country Cooking of Greece” (Chronicle Books), makes that part easy. The cookbook, of which I received a review copy, is the latest by Kochilas, who has written 18 other books specializing in Greek cuisine.
The 200 recipes spotlight Greek country cooking, full of nutritious greens, whole grains and the bounty of the Mediterranean Sea.
“Northern Greek Braised Pork and Leeks” is a classic dish made all over northern Greece that’s a favorite Sunday repast.