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abraberens.com

Autumn Olive / Abra Berens

http://www.abraberens.com/2016/11/2343

Producers & Restaurants. Autumn olive is an anathema to conservationists. It was brought into the ecosystem to prevent erosion and help feed a formerly dwindling deer population. It was brought in before it’s invasive traits were fully understood. But since it’s here, we might as well eat it, right? Below is a recipe for both autumn olive chutney and pickled autumn olive. The pickled berries keep their seeds but they are slightly softened from the treatment, so if the seeds of raspberries or figs don...

abraberens.com

Squash (Summer) / Abra Berens

http://www.abraberens.com/ingredient/squash-summer

Producers & Restaurants. Tight, unmarked skin with a bit of fuzz still hanging on. Even width along the body. Store in a cool dark place. Refrigerators make zucchini dull and pocked. The larger the squash the larger the seeds and the more water in the flesh. Large squash are good for zucchini bread etc. Small squash are best for shaving raw. Summer squash is generally dull in flavor perk up with a lot of herbs, acid, salt and fat. Recipes Using summer squash. Green Bean, Tomato, Zucchini Salad.

abraberens.com

Herbs / Abra Berens

http://www.abraberens.com/ingredient/herbs

Producers & Restaurants. Firm perky leaves with little browning. Flowers are often edible and just as tasty as the leaves but also sometimes change the taste of the leaves. Ask your farmer for a taste to be sure that it is what you’re after. Most herbs can be stored either in the fridge wrapped in a paper towel in a plastic bag or in a vase of water on the counter. Delicate herbs (looking at you, Basil) should not be stored below 50F and so a vase of water is the best option. 1/22/17 Ramen Battle @ Yusho...

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upcoming events / Abra Berens

http://www.abraberens.com/2016/07/upcoming-events

Producers & Restaurants. I am cooking for several exciting upcoming events. Monday, July 11, 2016. Stock Smorgasbord @ Nomad Food Company. At Stock the café within Local Foods our favorite way to eat is to eat a lot! A lot of different dishes of food with different textures, flavors, and colors. We also like sharing. And we like to eat like it’s a party. And so what better way to combine all of these likes than an unconventional, Midwestern Smorgasbord of food! Tomato Zucchini Chevre Salad. Together chef...

thefundamentalist.org

The Fundamentalist • Ms.

http://www.thefundamentalist.org/ms

I am a teacher who does not know everything. This blog is about finding out what I do not know, or do not know how to do, through risk and interaction. MORE. October 31st, 2012. It’s Halloween, a Dark and Stormy Night, and your phone rings. You answer it. It’s Gloria Steinem. She tells you that you should be afraid, very afraid. Of what should I be afraid? Let me Google that for you. You’re not an advocate for equal rights for women? 8221;, and I would think: “Why do you assume I have a new one? And six ...

thefundamentalist.org

The Fundamentalist • Ms.

http://www.thefundamentalist.org/ms/gloriasteinem60s

I am a teacher who does not know everything. This blog is about finding out what I do not know, or do not know how to do, through risk and interaction. MORE. October 31st, 2012. It’s Halloween, a Dark and Stormy Night, and your phone rings. You answer it. It’s Gloria Steinem. She tells you that you should be afraid, very afraid. Of what should I be afraid? Let me Google that for you. You’re not an advocate for equal rights for women? 8221;, and I would think: “Why do you assume I have a new one? And six ...

abraberens.com

Events / Abra Berens

http://www.abraberens.com/events

Producers & Restaurants. Sunday, January 22, 2017. Join me and Ethan and Tony from Cellar Door Provisions. As we go head to head in Yusho’s 34th Ramen Battle. All proceeds to go to support Pilot Light. And their education efforts in Chicago Public Schools. Friday, January 27, 2017. Maplewood Beer dinner @ stock. We’re mixing two of our favorite things– food and beer. $45 for three courses and lots of beer. Saturday, February 4, 2017. What to do w/ Pate a Choux. From Abra Berens's Twitter.

abraberens.com

apricots / Abra Berens

http://www.abraberens.com/2016/08/apricots

Producers & Restaurants. I have a tendency to anthropomorphize fruits and vegetables their physical characteristics translating to a perceived personality in my kitchen and in a dish. Peaches epitomize childhood summers with their fuzzy skin and liquid sunshine dripping from each bite. Cherries, on the other hand, are always at the ready for a jubilee. Their pits always game for a spitting contest. Nectarines very polite and adult like a crisp white linen shirt and just as striking. Apricots are also ext...

abraberens.com

Producers and Restaurants / Abra Berens

http://www.abraberens.com/producers-and-restaurants

Producers & Restaurants. This page is my ever-growing guide to the food makers that I love in the places where I spend the most time. These are my favorite places to eat and my favorite people producing some of the best food in the region. Athenian Room 773.348.5155. 807 W Webster Ave Chicago IL. View, share, or print this on its own. Avec Restaurant 312.377.2002. 615 W Randolph Chicago, IL. View, share, or print this on its own. Floriole Bakery and Café. Floriole Bakery and Café 773.883.1313. 303 N St&#...

abraberens.com

Potatoes / Abra Berens

http://www.abraberens.com/ingredient/potatoes

Producers & Restaurants. Avoid potatoes with a heavy amount of greening a sign they’ve been exposed to the sun. The greening is mildly toxic and can give you a belly ache. If it is mild, simply peel it off with a vegetable peeler. Dark spots or rotty patches sign of insects or poor storage. New Potatoes: store in a paper bag in a plastic bag in the fridge but eat them up! Older Potatoes: keep in a cool, dark place that won’t freeze. Floury Potatoes: Varieties like Russets, Kennebec and King Edward. T...