EAT DRINK TRAVEL

I’m having a new website built! Stay tuned…Jan. 15, 2010….

Sally — Tue, 22 Dec 2009 20:08:15 +0000

I have been negligent with blogging…but I’ll be back when my new site is up and running. The new site will be FAST and EASY….filled with anecdotes about the West and beyond.

ARUGULA: LOW CALORIE, EASY TO GROW AND HEALTHY, TOO

Sally — Sat, 30 May 2009 22:28:37 +0000

Let Them Eat Cake? No Thanks: I’d Rather Have Bitter Greens!

I find that most people who aren’t big on sweets have a penchant for salty, acidic, or bitter fare. A bite of birthday cake is plenty for me; show me the Campari! Hand me a Negroni! Give me a radicchio salad slathered with garlicky vinaigrette!

Other than my occasional Jones for kettle chips, my body screams for bitter flavors. Daily. I adore amaro (”bitter” in Italian) flavors so much that I’d rather have a shot of Fernet Branca (which many people find totally repugnant) than sweets of any kind.

Which brings me to the topic of one of my very favorite salad greens, arugula, which I harvested yesterday evening. It was the first home-grown arugula of the season, and enough for a huge salad.

VICTORY GARDENS, 2009

As more home gardeners fight the recession by growing fresh, organic produce in the backyard or front porch, I’m seeing an increasing interest in growing a variety of leafy greens. In addition to basic lettuces, inspired gardeners are reaching for new greens–such as arugula, radicchio, and treviso– to add to the salad bowl.

I’m a novice gardener, and if I can grow arugula (from seed), anyone can! It’s a member of the mustard family and jam-packed with antioxidants but lean on calories.

Grow it, share it, eat it. I love it with a robust vinaigrette:

ARUGULA SALAD WITH CIDER VINEGAR DRESSING

serves 2 to 4

2 large cloves garlic, finely minced

1 teaspoon dijon mustard, or to taste

2 teaspoons cider vinegar, or to taste

Pinch of kosher salt

1/4 cup extra virgin olive oil, or to taste

Freshly ground black pepper, to taste

4 to 6 cups loosely packed arugula leaves

In a large salad bowl, combine garlic, mustard, vinegar, salt and pepper until well-mixed. Add the olive oil while whisking with a fork or wire wisk until blended. Let stand at room temperature until ready to serve. Add arugula, toss to blend, adjust seasonings and serve immediately.

MEMORIAL DAY: A TIME FOR REMEMBRANCE

Sally — Mon, 25 May 2009 19:46:14 +0000

Photos of Arlington Cemetary are spread across my desk today, in honor of my Uncle Sam, a prisoner of war and Purple Heart recipient. Other heros are on my mind today as well…

As I recall my brave Uncle (who lost his leg to gangrene, went on to work for the CIA under the Kennedy administration, and passed away last year) I find myself pausing to remember not only the brave soldiers serving us (isn’t it amazing that the word, us, has the same letters as the abbreviation for United States?) but also the mentors, leaders, teachers, and colleagues who have helped me through the years.

Without those mentors, I would have only had luck, education, and good manners on my side.

Thank you, teachers, mentors, leaders, all.

It’s a holiday, so this blog will be brief. But I want to acknolwledge some of the people who who have helped me along the writing/editing/marketing path:

William Garry, (RIP), former Editor-in-Chief of Bon Appetit. Bill hired a 30-something me (dressed in a Steven Sprouse suit and my hair was very, very spiky….) and believed that I could bring a je ne sais quois to the magazine.

Barbara Fairchild, Editor-in-Chief, Bon Appetit. Barbara kept me on staff when Bill passed away, and continues to be of service when I need guidance.

Jean Anderson, www.jeanandersoncooks.com , who gave me my first book assignment and continues to guide me.

Alice Gordon, formerly with Texas Monthly, House & Garden and Travel & Leisure. Alice taught me (when I was an ingenue in NYC) how to leave academic writing behind and use words for magazines.

Carole Lalli, clalli3@aol.com. Carole convinced Simon & Schuster to buy my first cookbook and she served as my editor, as well.

Joanna Krotz, www.joannakrotz.com who made me write, re-write, and re-write again and again and again at House Beautiful magazine. She was always right, and my copy was much better after she’d red-penned it.

You are my professional heroes, and I thank you for giving me many, many opportunities.

WATERCRESS! TASTY SPRING CLEANING

Sally — Sat, 23 May 2009 19:02:30 +0000

This Tangy Salad Ingredient is Also Terrific Cooked. And, According to Traditional Chinese Medicine–and Your Grandmother– it’s Good For you, too!

I grew up gathering and eating wild watercress (we called them “creasie greens” in the South) and after a good rinse, we ate them in salads: raw and drizzled with whatever dressing happened to be in the fridge.

It wasn’t until many years later that I met up with cooked watercress: at La Varenne cooking school in Paris, we made quarts and quarts of watercress soup. It was incredible, but that kind of cooked watercress is not what I’m referring to here.

Stir-fry it. Wilt it. Barely cook it, and in minutes, a quick side dish is on the table. This tart, slightly bitter side dish is a welcome change from wilted spinach (which I love, but …a change is always nice.)

Watercress is in season, it’s widely available, and oh-so-easy to cook. One of my yoga teachers (we’ve traveled twice to India together) Cora Wen explained the importance of eating leafy greens–such as watercress–as we leave cold weather behind and build up our liver health. (Also known as liver chi, but we’ll leave that for another blog…)

Basically, the delicious bitterness of watercress is extremely beneficial to the liver, an organ that many of us (myself, included) may have abused during the winter months with rich, fatty foods and, um, maybe a little too much wine…

Google Traditional Chinese Medicine and you’ll find oodles of entries and plenty of dietary advice. Eating in season fascinates me, so stay tuned for more tasty locavore info in upcoming blogs.

Not only does food taste better in season ( ever had a good, local tomato in December in North America? I haven’t!) but ecologically, you’re conserving precious fuel by eating foods growing now and close to home.

One of my favorite ways to prepare for Sauteed Watercress is a variation of a recipe by renowned cookbook author, Nina Simonds. Simonds specialzes in Asian fare, and her books are well worth adding to your library.

SAUTEED WATERCRESS WITH TAMARI DRESSING

(inspired by a recipe by Nina Simonds in her book, A Spoonful of Ginger)

Serves 4 to 6 as a side dish

1 1/4 pounds fresh watercress

2 teaspoons toasted (dark) sesame oil, or more to taste

2 tablespoons Tamari (naturally fermented soy sauce), or more to taste

1 1/2 tablespoons rice wine, or to taste

2 teaspoons finely minced garlic

1/2 teaspoon granulated sugar

Pinch of red pepper flakes

1. Use kitchen scissors or a chef’s knife to remove the stems from the watercress. Place stems in a salad spinner, rinse well with tepid tap water, then spin dry. Set aside.

2. Place watercress leaves into the salad spinner, and proceed as for stems. Set leaves aside.

3. Heat a large skillet or wok over medium heat. Add the oil and heat until smoking, but not burning. Add watercress stems and stir-fry about 1 minute.

4. Add tamari, rice wine, garlic, sugar, and red pepper flakes. Cook about 30 seconds. Add watercress leaves and stir-fry about 30 seconds more or until barely wilted. Taste for seasoning. Serve hot as a side dish or serve room temperature.

Midlife Transition: Writing and Working in the West

Sally — Wed, 20 May 2009 16:08:35 +0000

There IS life after New York! A Freelancer’s Life Can be Tough, but Oh! The Pleasures of Having a Hiking Trail only 15 Minutes Away…

I love New York. I am so grateful to have lived there, worked there, and cut my professional teeth in The Big Apple.

But sometimes a geographical change is necessary…and it can also be exhilerating!

During the years I worked as an editor for several national magazines (including the now-defunct House & Garden), I couldn’t help but notice that many articles featured homes, chefs, and designers residing in and around New York (or Los Angeles, where most magazines have offices and location scouts.)

Yawn. Greenwich, CT. Wilton, CT, upstate New York, Santa Barbara, CA. Those locations are fantastic, but there are talented chefs, designers, and artisans in the rest of the USA!

Surely, there is great talent in NY and CA. But I can’t help but believe the decisions to feature so many East Coast/West Coast articles involve editorial budgets. It’s much easier to send an editor, writer, or stylist to a day-trip-from-the office locale than to fly him or her to a faraway place.

Which brings me to one of the reasons for my relocation to Montana: I wanted to be a resource for editors on both coasts…to scout, find locations, stories, and of course, to write about them.

Montana, Wyoming, Idaho, Colorado, Oregon, Washington and the Canadian Rockies. They are my neighbors and we all share a similar love for the outdoors and for the freedom of the West.

Editors–especially in this economy– love the fact that they don’t have to fly someone to the Northern Rockies….They know they can call ME! A magazine can save oodles of $$$$ without the added expense of airfare, hotel, etc.

Editors and Publishers: Contact me for your editorial needs. Summer is coming: Fly fishing stories, Picnics under The Big Sky, Hiking and Biking articles and more….Shoot me an e-mail or call me. Let me do the legwork for you!

office: 406 582 1859
Sally@sbkproductions.com

Recipe Testing: What’s Up with THAT?

Sally — Sun, 17 May 2009 20:56:19 +0000

Wonder Why That Cake Didn’t Look Like the Magazine (or Book) Photo?

Remember the time you had company coming for dinner and the dessert (or the lamb chops or the souffle) was a complete disaster?

Don’t blame yourself. Well, sometimes we all make mistakes and forget to add the baking powder or whatever. But quite often, the recipe that YOU followed perfectly didn’t turn out perfectly because it wasn’t tested properly. Or at all.

Recipe testing is an art, a science, and a necessity…especially if that recipe appears in print and hundreds–maybe thousands–of anxious cooks will be trying it out on friends and family.

Food writers know this, but others may not: those recipes you see in really good magazines in books have been tested 2, 3, 4, and maybe even 5 times! A recipe that really works is what sets the good magazines (and books) apart from the not-so-good publications.

Having worked in several test kitchens in NYC, it was always astonishing to cook up a flawed recipe from a hurried Celebrity Chef. That’s why we tested the recipes. We fixed them. We called the chef and asked why there wasn’t any yeast in the ingredients list for yeast bread. Is the cucumber seeded and peeled? If the recipe doesn’t say so, what’s a home cook supposed to do?

You get the picture.

Recipe testing is an important part of food writing. And strange as it may seem, I adore testing recipes! It’s like a puzzle: OK, now, when do I add the broth to the skillet? (The chef doesn’t say in the recipe he/she sent to me.) Does the chef mean lemon peel or lemon zest? (He/She didn’t specify.) What kind of flour: all-purpose or (higher gluten) bread flour? Again, he/she didn’t specify.

Home cooks be advised: use magazines and books that you trust to avoid mishaps! And, of course, pay attention when you cook: it’s easy to get carried away and leave out an important ingredient. (Note to self: don’t drink too much wine while you’re cooking!)

Editors: Call me for recipe-testing jobs for flawless recipes!

SOME LIKE IT HOT: AMAZING INDIAN FARE IN THE BIG APPLE

Sally — Mon, 04 May 2009 20:32:26 +0000

Amma–a family-owned restaurant in midtown Manhattan–offers stellar service and memorable fare

DATELINE: SPRING 2009, NEW YORK

“I love Amma, too!” says cookbook author and Indian culinary expert, Julie Sahni when I phoned her yesterday. I’d just dined at Amma and adored everything about it.

Sahni (a renowned cookbook author and dear friend who has even dined at my Thanksgiving table) agreed. “It’s a family-run business and I know them well,” says Sahni. “It’s a great place.”

That’s all I needed: Sahni’s stamp of approval.

The moment I stepped into Amma (246 E. 51st St.) I felt embraced, as if my mother–or someone’s Indian mother–was hugging me. The food was superb (great for vegetarians, as well as carnivores), the atmosphere warm and friendly, and–much to my delight–there are Indian wines on the wine list.

Named for the Hindi word for “mother”, the fare from Amma’s kitchen tastes like home-cooking: lovingly prepared and easy to enjoy–just like Mama, err, I mean Amma–used to make.

For the past two years, I’ve spent a month in India; since I won’t be going to the subcontinent in 2009, I decided to get my “fix” by dining on Indian fare while I was in New York last week. I was not disappointed.

After a dynamite palate-teaser, Bombay Behru (small corn, lentil and rice fritters with mint and tamarind chutneys), I dined on crispy fried okra, Cucumber Raita and Dum Aloo for a well-rounded meal that left me feeling satiated but not stuffed. To drink? Grover Vineyards crisp, fruity Viognier from vineyards near Bangalore.

Julie Sahni generously gave me permission to reprint her Dum Aloo recipe, which is a filling and mildly spicy dish that can be served as a side or as a main course.

Whole Potatoes in Spicy Yogurt Gravy (Dum Aloo)

Serves 6-8

12 even-sized small boiling potatoes (about 2 pounds)

7 tablespoons vegetable oil

1 1/2 cups finely chopped onions

1 tablespoon finely chopped fresh ginger root

2 teaspoons ground cumin

4 teaspoons ground coriander

1 teaspoon turmeric

1/2 to 1 teaspoon ground red pepper (cayenne)

1 teaspoon Mughal garam masala

(nb: Sahni perfers the gentler Mughal garam masala instead of commercially available garam masala for this recipe. Check Sahni’s books for the recipe!)

2 cups canned tomato puree (preferably organic)

2/3 cup plain yogurt

4 teaspoons Kosher salt

2/3 cup heavy cream

1. Peel potatoes and prick them with a thin skewer or knife in 4-5 places. Put into a bowl of cold water until ready to use.

2. Heat 5 tablespoons oil in a large non-stick skillet that can hold all the potatoes in one layer over medium-high heat. When the oil is very hot, drain potatoes, pat dry, then add. Cook until they have several tiny browned spots and a crust (8-10 minutes), turning and tossing as you cook to ensure even browning. Transfer potatoes to a bowl.

3. Add the remaining oil to the pan along with the onions. Cook until onions turn medium-brown, about 15 minutes, stirring constantly so they do not burn. Add ginger, and cook 1/2 minute. Add cumin, coriander, turmeric, red pepper, and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt, salt, and the fried potatoes (in one layer) and bring to a boil. Reduce heat and simmer gently, covered, 35 minutes or until potatoes are tender. Check during cooking to make sure gravy is not sticking or burning. Gravy should be thick enough to coat the potatoes. If It looks thhin and runny, increase heat and boil rapidly, uncovered, until it reduces to desired cosistency. If gravy is too thick, add a few tablespoons water.

4. Add cream, stir, and simmer until heated through. For a milder flavor, add up to 2 tablespoons vegetable oil. Taste for salt, and serve.

Printed with permission from Julie Sahni from her book, Classic Indian Cooking (William Morrow and Company, Inc., New York). For more about Julie’s books, cooking classes, and culinary tours to India, go to www.juliesahni.com.

(NOT) Going to the Dogs: Doggie Bags Rule

Sally — Wed, 29 Apr 2009 18:01:39 +0000

Sorry, pups. The contents of this bag is for me!

Yesterday I had lunch with a colleague after a planning meeting (we’re on the Gallatin Valley Land Trust special events commitee) and as we watched the snow fall–while simultaneously watching our wallets–we both ordered the 3-course lunch special at Ted’s Montana Grill. Little did I know I would be following a Michelle Obama trend: cookies to go.

Today, the New York Times features a charming article about doggie bags in general, and how–in this economy–an increasing number of diners are hesitant to waste food. Tap water instead of the pricey bubbly kind. No appetizers. No extra side dishes.

And of course, one of the best ways to “waste not want not” is to take leftovers home for tomorrow’s lunch or–as the NYT suggested in the case of The First Lady–cookies for the kids. In a doggie bag. From Table Fifty-Two in Chicago.

But back to my own doggie bag. Ted’s (yup, Ted Turner’s upscale chain) is known for its generous portions, so requesting bagged or boxed food is almost expected. My lunch–a hearty chicken noodle soup (with homemade noodles) was thick and filling and I could have stopped there. Entree? A grilled salad replete with mounds of vegetables, avocados, and grilled chicken slathered with ranch dressing. (What, I’m in Montana and I’m going to have blueberry vinagrette? Uh, no.) Dessert? A choice of huge homemade cookies: Chocolate Chip, Peanut Butter, Snickerdoodles, or Oatmeal Raisin. Upon ordering, I asked the waiter to bag that hulking cookie (oatmeal raisin), because I knew I’d be full after the soup and salad.

I actually forgot about the cookie until this morning, when I happened to dig into my purse and there was breakfast: perfectly wrapped, intact, and delicious with my mug of Earl Grey tea.

Moral of the story? As a daughter of parents who grew up during the depression, I learned about frugality long ago. However, during my years as a food editor in New York (read: expense account meals), I often left food on my plate and ordered that expensive bubbly water.

Now–especially after three trips to India and a heightened awareness of hunger and real poverty–I’m never, ever embarrassed to ask the waitstaff to bag or box up the leftovers on my plate.

And these days, unless the bag truly contains dog-friendly food, the contents become a second meal. For me.

Long live the Doggie Bag!

Welcome to My Blog!

Sally — Fri, 10 Apr 2009 03:44:44 +0000

Follow me as I write about food, wine, travel and design!

As a freelance writer, editor, stylist, producer and recipe developer I guess one could say my career is pretty diverse. A MA in art history, a BFA in Art Education, and a diploma from L’Ecole de Cuisine la Varenne cooking school have all added to the evolution of Sarah Belk King Productions, Inc . I’ve written and co-authored several books (see Amazon for more information) and to have served as an editor for four national publications: Bon Appétit, House Beautiful, House & Garden and Big Sky Journal. Recently, I served as a columnist for winereviewonline.com, a terrific site for everything wine-related.

But it doesn’t stop there. To reverse the effects of culinary delights, I’m passionate about yoga, Pilates, figure skating, hiking, skiing and other activities; needless to say, they keep me sane and healthy. Want to know more? Check out my BIO.

Come on along….

SOUP NOT SALAD: SPRINGTIME IN MONTANA

Sally — Fri, 10 Apr 2009 03:28:45 +0000

Here in the Northern Rockies we don’t eat mud, but for most of April and May, that thick, dark, stuff reigns supreme. ( Note to City Slickers who think April is about daffodils: much of the mud that surrounds us is a result of run-off…i.e., winter’s snow melts and literally “runs” down the mountains. The result? You got it: MUD.)

In addition to run-off, spring arrives with bizarro-ville weather: will it be flip-flops or a down jacket? A tank top and sunscreen or thermal wear with hat and gloves? Open the window for fresh air or amp up the thermostat and build a fire?

No matter what–no matter how much we might complain–a wet spring is great for the environment (a soaking wet ground means fewer forest fires in summer), but lousy for sun-starved souls aching to bike, hike and get out the kayak.

So, what does that mean in terms of cooking? I want twice-baked potatoes, grilled rack of lamb with rosemary and garlic, thick, chunky soups, and steamy stir-fry vegetables with chicken or tofu. Here’s one of my favorite weeknight recipes; add whatever you have in the refrigerator, but be sure to cook the “hard” veggies (broccolini, cabbage, carrots, etc.) a little bit longer than the softer ones (bok choy, bell peppers, mushrooms, spinach, etc.)so that everything is tender at the same time.

SPICY VEGETABLE STIR-FRY WITH JASMINE RICE

Serves 2

4 to 6 cups cooked Jasmine rice

1 bunch broccolini or broccoli rabe, trimmed, cleaned and chopped

2 heads baby bok choy or 1/4 head cabbage, cleaned and chopped (if using cabbage, chop finely)

1 red bell pepper, halved, seeded and chopped (or substitute 1 pint mushrooms, trimmed and wiped clean)

1 pound organic chicken breast or firm tofu, well-drained and cut into 1″ cubes

4 tablespoons toasted sesame oil, or more if needed

2 tablespoons canola oil, or more if needed

2 slices fresh ginger, each about 1/4″ thick

2 cloves fresh garlic, halved

Tamari sauce (preferably organic)

1. Cook the rice, set aside and keep warm. Clean and trim vegetables and set aside.

2. Heat 2 tablespoons sesame oil and 1 tablespoon canola oil in a wok or skillet over medium heat. Add 2 tablespoons water and the prepared vegetables and cook, stirring frequently, until the broccolini and other vegetables are crisp-tender. Add additional sesame oil and/or water if needed. Cover and keep warm.

3. Meanwhile, in a separate wok or skillet heat the remaining sesame oil and canola oil over medium-high heat. Add the drained tofu and cook until golden brown and slightly crispy on all sides. Drain on paper towels and keep warm.

4. To serve, ladle 2 cups rice into each of two warm bowls. Top with vegetables, then with tofu. Season with tamari or soy sauce to taste and serve immediately.

Recipe created by Sarah Belk King; reprints by permission only. Contact sally@sbkproductions.com for permission.