For the Love of Lemons

Posted by Kitchen Shaman | Aug 17, 2015 | Fruits, Ingredients |

Lemons have been around for thousands of years. In all the articles I examined, I found that experts can't agree on where they originated. Speculation says they come from Northern India, Burma, and/or southern China. Lemons are a cross breed between lime and citron. Citrus has long been domesticated and genetically altered. One of the more easily manipulated plants, lemons have been cross-bred with a variety of other citrus. No matter where they are from, this remains fact.

Pickling Jalapenos

Posted by Kitchen Shaman | Aug 12, 2015 | Condiments, Recipes |

There is some mystique around pickling. It’s what your grandmother or great grandmother did. Walking into the kitchen and smelling the vinegar, sugar, and spices, watching in wonder a few weeks later when the pickled vegetables were pulled out of the jar; it was a process that seemed both magical and delightful. I always loved tasting the spring flavors in winter, looking at the perfectly preserved colors. My child brain really didn’t understand the chemical transformation that was taking place but it didn’t need to. Grandma made good food.

Alas, I did not retain the information that she was passing on to me. I’ve had to recreate that child-like wonder through working in professional kitchens and practicing the techniques that I re-learned. There really is nothing mystical about pickling. It just requires time and patience.

The Amazing Chili that Could: Jalapenos

Posted by Kitchen Shaman | Aug 10, 2015 | Ingredients |

Jalapeno chilies are the backbone of Mexican and Southwestern cuisine. They are the most recognizable chili in America. Usually 2-4 inches long and ½ to 1 inch in diameter, this amazing little pepper packs a powerful punch. They grow in a variety of soil, but prefer the warmer temperatures of southwestern United States and their native lands in Mexico.

Jalapenos are grown mainly in California, New Mexico, and Texas. They are a perennial plant and one bush will flower and fruit several times a year. Several thousand acres per year are dedicated to growing this favorite chili. I planted my first jalapeno bush last year, which gave us fresh chilies throughout most of the year and we are still getting fruit this year. It was so exciting to go out and hand pick chilies for salsas and soups.

Between Slices: National Sandwich Month

Posted by Kitchen Shaman | Aug 3, 2015 | Food Observances & Holidays |

As a chef I’ve made my share of sandwiches. My first “cooking” job was in a deli and I excelled at cutting open buns and wrapping sandwiches. I’ve made more BLT’s than you’ve eaten and I’ve grilled untold numbers of Rueben’s, grilled cheeses, and turkey sandwiches. As I became vegan, I started bemoaning the loss of tasty sandwich treats until I stumbled upon a grand concept: make the best vegan sandwiches possible and eat them! Then share them here with you.

Food Holidays in August 2015

Posted by Kitchen Shaman | Jul 31, 2015 | Food Observances & Holidays |

August brings us some incredible food celebrations. First of all it is National Sandwich Month, Peach Month, and Eat Dessert First Month! All of these foods are cause for celebration. We are a nation that runs on sandwiches, from the humble PB & J to the more elaborate stuffed burgers. Delis, sandwich shops, and food trucks should bust out the goods and create the best sandwiches this month.

We Have a Newsletter: Kitchen Shaman’s Kitchen

Posted by Kitchen Shaman | Jul 30, 2015 | News |

Everything you love about our blog (food facts, cooking tips, food history, and, of course, food porn) will soon be available in a monthly e-newsletter: "Kitchen Shaman's Kitchen."

Following the Spice: Star Anise

Posted by Kitchen Shaman | Jul 27, 2015 | Herbs & Spices, Ingredients |

We are back on the Spice Road and this time looking at star anise. What makes this licorice tasting spice so popular, even today?

Star anise is a spice that hails from southwestern China. It spread through Indo-China and Japan, ultimately finding its way into Europe and the rest of the world by the late 1500s. It is a medium-sized evergreen tree from the magnolia family. The fruit creates a star shape that can have up to eight points on it. The seeds are contained within this casing. The plant itself is highly decorative and can be grown for its beauty as well as its spice.

Creamy Coconut Polenta Cakes

Posted by Kitchen Shaman | Jul 22, 2015 | Entree, Recipes |

In the world of professional cooking being able to make a good polenta is just as important as mastering the art of risotto. The careful watching of the pan. The constant stirring. Adding the fat and the liquid at just the right time. Turning out the polenta. Setting it. Then there's the second stage, after the maize concoction has cooled, when it is cut into squares or rounds and seared. Served with some sort of rich stew, polenta offers the diner food of substance, food that will "stick" to your ribs.

Break Out the Basket: July is National Picnic Month

Posted by Kitchen Shaman | Jul 20, 2015 | Food Observances & Holidays |

It’s time to get out the picnic basket because July is National Picnic Month.

What is a Picnic? A picnic is an outdoor gathering where food is brought by the attendees and shared.

Picnics have evolved over the last several centuries. Thought to come from hunting banquet feasts of medieval times, the modern picnic resembles nothing of the pomp, clothing, and posturing these gatherings surely facilitated.

National Ice Cream Day the Vegan Way

Posted by Kitchen Shaman | Jul 17, 2015 | Food Observances & Holidays |

July 19th is National Ice Cream Day and in this heat nothing tastes better than creamy frozen goodness. Even vegans can celebrate the many forms and varieties of ice cream with all the choices we are presented with today.

In the spirit of celebrating not only National Ice Cream Day, but also National Ice Cream Month, I thought I would share some of the most awesome vegan ice cream I've eaten over the years. These few photos do not include Almond Dream bites, or some of the other packaged ice creams I've sampled over the years. It does include scoops and Tsoynami's.

Author: Kitchen Shaman