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There’s hot chocolate, and then there’s hot chocolate. Some of us who grew up in the 70s became used to packaged mix with dehydrated marshmallows, which is actually hot cocoa. So, it wasn’t until I was an adult that I discovered real, creamy hot chocolate made from scratch.
What’s the difference between hot cocoa and hot chocolate? Hot cocoa is usually made with cocoa powder, milk and sugar. Hot chocolate is just melted chocolate with milk or cream. Sugar is not added but I have added it into this recipe since I’m using dark chocolate.
It’s very easy to make but requires a little patience to allow the milk to boil without scorching and the chocolate to melt completely. The real secrets are using a whisk and boiling the mixture a second time.
Try some of the flavor tips in the recipe notes. I love mine with crushed peppermint!!
What’s the difference between hot cocoa and hot chocolate? Hot cocoa is usually made with cocoa powder, milk and sugar. Hot chocolate is just melted chocolate with milk or cream. Sugar is not added but I have added it into this recipe since I’m using dark chocolate.
It’s very easy to make but requires a little patience to allow the milk to boil without scorching and the chocolate to melt completely. The real secrets are using a whisk and boiling the mixture a second time.
Try some of the flavor tips in the recipe notes. I love mine with crushed peppermint!!
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Mushrooms are an incredibly versatile ingredient. They bring earthy nuances and rich meaty flavor to a dish. The health benefits of mushrooms alone make them ingredients worth including in your favorite recipe They are fat-free, gluten-free, and rich in vitamin D and potassium.
The following recipe is from Fantastic Fungi > Fungi as Food and Medicine for Plants (and us) by Eugenia Bone.
A few words about buying, storing, and cooking mushrooms. Mushrooms are the fruiting bodies of fungi, and as such, they should be purchased and stored much the same way as you would flowers or fruit. When buying mushrooms, look for the elasticity of youth in the texture and a lovely earthy smell. Like berries, do not wash them until you are ready to prepare them. Some species can be eaten raw, but not all–morels, for example, they will make you sick. When in doubt, cook mushrooms.
The following recipe is from Fantastic Fungi > Fungi as Food and Medicine for Plants (and us) by Eugenia Bone.
A few words about buying, storing, and cooking mushrooms. Mushrooms are the fruiting bodies of fungi, and as such, they should be purchased and stored much the same way as you would flowers or fruit. When buying mushrooms, look for the elasticity of youth in the texture and a lovely earthy smell. Like berries, do not wash them until you are ready to prepare them. Some species can be eaten raw, but not all–morels, for example, they will make you sick. When in doubt, cook mushrooms.
EUGENIA BONE is a nationally known nature and food writer and author. Her work has appeared in many magazines and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, Sunset, and The Denver Post.
She is the author of six books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award, and was on many best cookbooks of 2014 lists. Her current book, Microbia: A Journey into the Unseen World Around You, will be published by Rodale in April 2018.
Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others.
Eugenia has lectured widely, in venues like the Denver Botanical Garden and the New York Pubic Library, judged food and wine competitions, and she has appeared on television and radio many times.
She is the founder of Slow Food Western Slope in Colorado, a master preserver, the former president of the New York Mycological Society, and a member of the National Association of Science Writers. She writes the blog, www.kitchenecosystem.com.
Photo: Susan Hornyak
She is the author of six books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best cookbooks of 2009 lists. Mycophilia: Revelations from the Weird World of Mushrooms, was on Amazon’s best science books of 2011 list and nominated for a Council on Botanical and Horticultural Libraries award. Her fifth book, The Kitchen Ecosystem was nominated for a Books for a Better Life award, and was on many best cookbooks of 2014 lists. Her current book, Microbia: A Journey into the Unseen World Around You, will be published by Rodale in April 2018.
Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, and The Food & Wine Cookbook, among others.
Eugenia has lectured widely, in venues like the Denver Botanical Garden and the New York Pubic Library, judged food and wine competitions, and she has appeared on television and radio many times.
She is the founder of Slow Food Western Slope in Colorado, a master preserver, the former president of the New York Mycological Society, and a member of the National Association of Science Writers. She writes the blog, www.kitchenecosystem.com.
Photo: Susan Hornyak
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“A thankful heart is not only the greatest virtue,
but the parent of all the other virtues.”
– Marcus Tullius Cicero
but the parent of all the other virtues.”
– Marcus Tullius Cicero
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This was a really fun challenge for me as a recipe for the magazine. I don’t eat spicy food so I choose peppers that are mild when I need them. It was time to break out my hazmat suit and tackle jalapeños. This is a basic cornbread recipe but with the goat cheese, and a touch of cheddar, it’s really moist with a wonderful taste and texture.
First, we char the jalape os. I placed my cast-iron skillet over medium-high heat and added coconut oil. You can use other oils but coconut is a great high-heat oil. Use “refined” otherwise, the peppers will taste like coconut. To char on a stove, one must have a powerful fan. If not, not only will the smell of jalapeños be in the house but also some of the sting. I will say that my eyes hurt a little for the rest of the day until I could air things out. I highly recommend charring them on an outdoor grill. Whatever you decide, don’t skip this step because it’s totally worth it.
First, we char the jalape os. I placed my cast-iron skillet over medium-high heat and added coconut oil. You can use other oils but coconut is a great high-heat oil. Use “refined” otherwise, the peppers will taste like coconut. To char on a stove, one must have a powerful fan. If not, not only will the smell of jalapeños be in the house but also some of the sting. I will say that my eyes hurt a little for the rest of the day until I could air things out. I highly recommend charring them on an outdoor grill. Whatever you decide, don’t skip this step because it’s totally worth it.
I cut the peppers in lengths for thinner slices, using the largest middle slices for the top of the cornbread. The peppers may be cut in half and charred on each side, if preferred.
Once you have some of that great charred jalapeño oil in the skillet, add 2 more teaspoons of oil and place in the oven while you mix the rest of the ingredients.
Once you have some of that great charred jalapeño oil in the skillet, add 2 more teaspoons of oil and place in the oven while you mix the rest of the ingredients.
When adding goat cheese, leave small bits unmixed.
HOT TIPS:
- Want a sweeter cornbread, add an additional 1 tablespoon of brown sugar and 2 teaspoons of granulated sugar.
- Don’t have buttermilk on hand, make your own. Use 1 cup of whole milk, 2% milk or heavy cream then add 1 tablespoon of either lemon juice or white vinegar. Let it sit for 5 to 10 minutes to thicken.
- For more heat, add 1 extra jalape o, seeded and diced to the batter.
- If you like the added flavor of the jalapeño but not the heat, remove the pepper from the top of the cornbread slice before eating. There is plenty of pepper flavor already in the cornbread after baking.
- Don’t have a cast-iron skillet, use a 10 or 12-inch pan with coconut oil or cooking spray. Char jalapeños in a separate stove safe pan or on an outdoor grill.
Top cornbread slices with pats of butter and drizzle with honey.
FOOD SAFETY:
- Use gloves when handling hot peppers and avoid touching your eyes.
- Avoid breathing pepper fumes when charring.
- Cast-iron skillets are very hot so remember to use good hot-pads when lifting, or moving, and never leave the hot skillet unattended.
This is a great recipe for a family meal. Using a large 12 inch cast-iron skillet will give the cornbread more flavor with a moist center. You may cut this recipe in half and use a smaller skillet but watch your cooking time to retain moisture in the center.
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Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back childhood memories. Maybe not the bourbon part, but you get the idea. It’s a fairly easy pie to make and a big hit with family and friends.
For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I've never added an egg before but I really like it! It’s been a fool-proof crust for me for the last year. Not that Nana’s recipe isn’t close to perfection. This recipe makes two 9-inch crusts but I used all of the dough in the bottom of my pecan pie.
For the crust, I used a recipe that is super close to the crust my Nana used to make. The difference is the egg. I've never added an egg before but I really like it! It’s been a fool-proof crust for me for the last year. Not that Nana’s recipe isn’t close to perfection. This recipe makes two 9-inch crusts but I used all of the dough in the bottom of my pecan pie.
Once you’ve made your pie filling, use pecan halves to make a design on top. I like to start with a cross in the middle and continue to add…like cutting a pizza. You can also start with a circle around the pie’s edge and continue in a circle (spiral) until you reach the middle. Just make sure you have extras on hand. The two cups in the recipe will be in the filling. You do not have to make a design. That’s just something extra.
I used local Georgia grown pecans. Check your own local growers. There are many types of pecans and flavors.
Hang on to any leftover dough. If you have leftover filling, you can make a mini-pie and get a taste before the family gathering. Pie dish sizes vary so I usually have extra.
Waste...nothing.
Waste...nothing.
Nothing like getting together with friends and family for homemade pie and hot coffee.
I could hardly contain myself during this shoot, and yes, I ate this piece when it was over.
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Treat your pup to some home made goodies this Thanksgiving. Of course, you’ll be very busy roasting turkey and toasting the marshmallows on the sweet potato casserole, but these are really easy and with some cool cookie cutters, a fun project to keep the little ones busy.
When finely grating a fresh apple, it can turn in color and look more like apple sauce. This is fine and will not affect the final results. I used a Gala apple.
MAKE OAT FLOUR
Make your own oat flour by placing 2 cups of organic rolled oats in a food processor and pulse until ground. Small bits left in the flour are fine as dogs don’t mind it. For a finer flour, add 1 cup of rolled oats to a blender. Process in small batches for better results.
DOG BREATH
If you need to freshen your dog’s breath, split the dough in half before rolling and add 1 tablespoon of fresh mint leaves and 2 tablespoons of fresh parsley leaves to one of the halves. I think mint can be overpowering and I would only feed my dog 1 – 2 treats each week. I’m lucky, being that Zu eats a raw food diet, he doesn’t have bad breath.
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Whether you call it jam, jelly or preserve - this delicious treat is another traditional method of larder preservation. From the very proper English scones with jam and cream to your humble jam on toast, this old favorite is enjoyed worldwide by people from all walks of life.
But did you know this humble treat had a rather illustrious beginning? Although historians can't pinpoint an exact date, it is widely believed that cooks in the Middle East were the first to make fruit jams and preserves. It might have been during the 4th Century or even earlier. The first mention of fruit preserves (made using honey) can be found in the oldest surviving cookbook from antiquity called "De Re Coquinaria", The Art of Cooking. The book is believed to date back to the late 4th or early 5th century and is attributed to one Marcus Gavius Apicius, the famed epicure who lived during the reign of Tiberius, early in the first century AD.
- Source: Marian Tisi, food faith.com.au
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Throughout the course of human history, there have been two things that have never failed to bring a community together: music and food. At Pariah Recorders, an analog-equipped recording studio in Atlanta, Georgia, the combination proves even more effective, drawing together an enclave of artists and creatives just north of the city of lights.
Boasting an analog-outfitted live room with in-house photography, publicity, booking, and artist management, the close-knit team runs the studio, manages the official site and social media channels, films the videos, and builds the studio fittings - like the custom console desk and tape machine case. The team also mans the grills outside when work is done, offering a fully immersive live, work, and play experience to the artists who come to write or record their next album.
This group is great on the grill! Try TJ's Prime Rib Roast, cooked on the Big Green Egg!
Read more about this creative team in our "chocolate" issue, volume 2, of Nourish and Flourish magazine.
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Photos © 2019 Blaine Scinta
One of Nourish and Flourish’s contributors is Blaine Scinta, a freelance brand and travel photographer. We caught up with him recently between trips and asked if he would share his story with our readers from his own voice. Here is what he had to say.
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Hello! My name is Blaine Scinta. I’m a 27-year-old brand and travel photographer based in Louisville, Kentucky. My generation grew up with social media, and over the years have learned how to create interesting stories and original visual content through photography –one good example is the Instagram platform. Instagram offers a unique opportunity for businesses looking to reach their target market with engaging visual content. As with most social media platforms, Instagram is all about visual sharing. The main goal is to share and find only the best photos and video.
The key is creating your own original content–not using stock photos.
Creating interesting, authentic visual stories is a gift for me. I consider it a true art form. In the business world, it is a very powerful medium for a brand influencer like me to share stories, moments, and special places captured throughout this amazing journey called life. If my artistic talents can be leveraged to show not only the brands I love and trust, but also an outlet for my creative work, it’s a win-win. Stories are everywhere, and they can help us learn more than we could have ever imagined. My profession connects me to the natural world and affords me the time to enjoy the outdoors and travel.
Luckily my entire family instilled a thirst for creativity from my childhood. My father F. Scott Scinta introduced me to what it means to think and apply a creative mindset to everything that I do. As an accomplished art director, professional painter, and graphic designer, he (and my mom and the rest of my family) always encouraged my creative side.
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Read all about Blaine and his travels in the current issue. Purchase a copy online today and use the PROMO CODE "Blaine" for free shipping!
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Hello! My name is Blaine Scinta. I’m a 27-year-old brand and travel photographer based in Louisville, Kentucky. My generation grew up with social media, and over the years have learned how to create interesting stories and original visual content through photography –one good example is the Instagram platform. Instagram offers a unique opportunity for businesses looking to reach their target market with engaging visual content. As with most social media platforms, Instagram is all about visual sharing. The main goal is to share and find only the best photos and video.
The key is creating your own original content–not using stock photos.
Creating interesting, authentic visual stories is a gift for me. I consider it a true art form. In the business world, it is a very powerful medium for a brand influencer like me to share stories, moments, and special places captured throughout this amazing journey called life. If my artistic talents can be leveraged to show not only the brands I love and trust, but also an outlet for my creative work, it’s a win-win. Stories are everywhere, and they can help us learn more than we could have ever imagined. My profession connects me to the natural world and affords me the time to enjoy the outdoors and travel.
Luckily my entire family instilled a thirst for creativity from my childhood. My father F. Scott Scinta introduced me to what it means to think and apply a creative mindset to everything that I do. As an accomplished art director, professional painter, and graphic designer, he (and my mom and the rest of my family) always encouraged my creative side.
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Read all about Blaine and his travels in the current issue. Purchase a copy online today and use the PROMO CODE "Blaine" for free shipping!
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“I know sustainable is a popular buzzword today. Everybody wants to be sustainable. But my question is: Why in the world would we want to sustain a degraded resource? We instead need to work on regenerating our ecosystem ~ Gabe Brown, regenerative farmer and author, Dirt to Soil: One Family’s Journey into Regenerative Agriculture.
Gabe Brown, Ray Archuleta and Dr. Allen Williams created the Soil Health Academy to teach other farmers how to apply the principles and practices of regenerative agriculture outlined in new his book, Dirt to Soil. They offer hands-on training for students to see first-hand how those principles and practices are implemented in a host-farm setting.
Read the entire story and excerpt in the current edition of Nourish and Flourish. Available online. This excerpt from Gabe Brown’s book Dirt to Soil: One Family’s Journey into Regenerative Agriculture (Chelsea Green Publishing, 2018) is printed with permission from the publisher.
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What is healthy soil and how does it affect human health?
For many years, the discussion about healthy soil and nutrient-dense foods has been limited to agronomists, nutritionists, scientists, organic farmers, foodies, and others on the fringes of mainstream agriculture. Books and articles about soil health, nutrient-dense foods, and regenerative agriculture are now the hot topics of conversation.
What does that really mean? To date, there’s no universally accepted definition of “regenerative” farming or soil health. We have talked to many experts in the field, and each has his or her own ideas about what this means. One thing the experts, social media advocates, and scientists agree on is that it is time for agriculture to move beyond “sustainable.” This practice of giving back what you take just isn’t enough. After all, a farmer’s largest asset is his ground, the soil he tills and relies on to provide a harvest.
Soil is not just “dirt.” Soil filters our drinking water, for example, and supports the plants that feed, clothe, and shelter us. “Without soil, we’d be hungry, naked, and homeless,” quips Clay Robinson, Ph.D., a New Mexico soil scientist who has taught tens of thousands of school kids about soil in the persona Dr. Dirt. We would also be “breathless,” he adds, “because it’s the plants growing in soil that produce our oxygen.”
What does the ground beneath our feet have to do with human health? A lot, as it turns out. Just like clean air and pure water, healthy soil is vital to our wellbeing. On the most basic level, soil supports and nourishes the plants that we eat—and that our livestock eat. Soil filters and purifies much of the water we drink as well.
Healthy soils also play a role in human disease and medicine. Soils teem with microorganisms that have given us many life-saving medications, including the antibiotics streptomycin and cyclosporine—a drug widely used to prevent transplant patients from rejecting their new organs.
Nourish and Flourish is one of the very few national consumer publications that is dedicated to showcasing farmers, doctors, scientists, advocates, educators and companies involved with soil health and regenerative farming + living. Each edition of Nourish and Flourish will feature profiles, stories, news and recipes directly related to this emerging and vital conversation for the future of our children and our planet. The time is now to learn more about the ground below your feet and get involved! Check back often as we will be sharing more news about the organizations and people to watch. Exciting times are on the horizon.
Gabe Brown, Ray Archuleta and Dr. Allen Williams created the Soil Health Academy to teach other farmers how to apply the principles and practices of regenerative agriculture outlined in new his book, Dirt to Soil. They offer hands-on training for students to see first-hand how those principles and practices are implemented in a host-farm setting.
Read the entire story and excerpt in the current edition of Nourish and Flourish. Available online. This excerpt from Gabe Brown’s book Dirt to Soil: One Family’s Journey into Regenerative Agriculture (Chelsea Green Publishing, 2018) is printed with permission from the publisher.
------------------------------------------------------------
What is healthy soil and how does it affect human health?
For many years, the discussion about healthy soil and nutrient-dense foods has been limited to agronomists, nutritionists, scientists, organic farmers, foodies, and others on the fringes of mainstream agriculture. Books and articles about soil health, nutrient-dense foods, and regenerative agriculture are now the hot topics of conversation.
What does that really mean? To date, there’s no universally accepted definition of “regenerative” farming or soil health. We have talked to many experts in the field, and each has his or her own ideas about what this means. One thing the experts, social media advocates, and scientists agree on is that it is time for agriculture to move beyond “sustainable.” This practice of giving back what you take just isn’t enough. After all, a farmer’s largest asset is his ground, the soil he tills and relies on to provide a harvest.
Soil is not just “dirt.” Soil filters our drinking water, for example, and supports the plants that feed, clothe, and shelter us. “Without soil, we’d be hungry, naked, and homeless,” quips Clay Robinson, Ph.D., a New Mexico soil scientist who has taught tens of thousands of school kids about soil in the persona Dr. Dirt. We would also be “breathless,” he adds, “because it’s the plants growing in soil that produce our oxygen.”
What does the ground beneath our feet have to do with human health? A lot, as it turns out. Just like clean air and pure water, healthy soil is vital to our wellbeing. On the most basic level, soil supports and nourishes the plants that we eat—and that our livestock eat. Soil filters and purifies much of the water we drink as well.
Healthy soils also play a role in human disease and medicine. Soils teem with microorganisms that have given us many life-saving medications, including the antibiotics streptomycin and cyclosporine—a drug widely used to prevent transplant patients from rejecting their new organs.
Nourish and Flourish is one of the very few national consumer publications that is dedicated to showcasing farmers, doctors, scientists, advocates, educators and companies involved with soil health and regenerative farming + living. Each edition of Nourish and Flourish will feature profiles, stories, news and recipes directly related to this emerging and vital conversation for the future of our children and our planet. The time is now to learn more about the ground below your feet and get involved! Check back often as we will be sharing more news about the organizations and people to watch. Exciting times are on the horizon.