annaliesemaree articles + websites

oxford american, “this land is our land”

“For those of us who live to eat, there are hopeful times. Mindful eating is in vogue. As I write these words, Michael Pollan has two books on the New York Times bestseller list, and our first lady is focusing her attention on linkages between this nation’s food supply chain and childhood obesity. Perhaps a change is coming in what and how we eat. Soon, someone is going to realize that those white kids in their twenties, the ones who swear allegiance to the “good, clean, and fair” dictum that defines the Slow Food Movement, the ones who know how to decipher the recycling numbers on the bottoms of plastic bottles and actually buy carbon offsets when they fly–have a few things in common with the grizzled vets who fulminate on behalf of the Federation of Southern cooperatives. Both groups are determined. And righteous.”

-John T. Edge

annaliesemaree breakfast, recipes

eggs & spicy rice

on hand: heirloom tomatoes, brown rice, sweet onions, eggs & hot sauce:

layer the cooked brown rice on the bottom of the plate, top with sliced tomato. slice the onion and cook over low heat in 1/2 T olive oil and 1/2 T butter until caramelized. place on top of the tomatoes, and finish with an over-easy egg and hot sauce.

annaliesemaree appetizers, recipes, sides

parsley-feta hummus

sabra hummus has always been my favorite store-bought brand. it has a really smooth consistency & great flavor, with whole garbanzo beans and herbs on top. I wanted to try to create a rendition of the sabra hummus at home, and had a lot of parsley on hand, and this is what I came up with. traditional pesto with pine nuts, parmesan, basil and garlic would’ve been really good too I think, it just happened that I had a large jar of feta from last week’s black been tacos & walnuts in the fridge.

parsley-feta pesto:

blend one cup packed fresh parsley with one chopped green onion in a blender. add 1/2 tsp of salt, 1/4 cup olive oil, and blend until almost smooth. crumble 1/2 cup of feta and a handful of walnuts into the blender and pulse. add water to smooth if necessary.

even though a food processor is first on my list of “big things” to buy, I’ll admit that I like the consistency of hummus made in a blender even more.

basic hummus:

1 15 oz. can garbanzo beans

1/4 to 1/3 cup tahini

1-2 T. plain yogurt

1 T. lemon juice

1/2 tsp. salt

rinse and drain the garbanzo beans, reserving about a tablespoon. pour the rinsed beans into the blender, with the tahini, yogurt, salt, and lemon juice. add the oil, and turn the blender on. Add water until the consistency is how you’d like it. when the hummus was finished, I put about 1/4 of the pesto I had made into the hummus, mixing just slightly. throw the extra garbanzo beans on top.

annaliesemaree personal

tuesday night dinners

on tuesday nights this summer, I’ve had a group of friends that have set aside a few hours each week to share a meal & keep up with one another. It’s been a fantastic way to try new recipes and spend some time talking about food. we show up at my friend melody’s house around six, not knowing what each person will contribute to the meal–and each time, I’m surprised by how well the plate comes together. these pictures are from a few weeks ago, one of our first attempts at a raw menu.

annaliesemaree breakfast, recipes

white peaches

1 cup plain yogurt

1 white peach, sliced

1/2 tsp. ground cinnamon

assemble: layer the peach slices between half cups of yogurt & sprinkle with the cinnamon. add a tsp. of honey or maple syrup to sweeten! enjoy. the peaches I’ve been using at my house are from my roommate Lydia, who is working at Penn’s Corner Farm Alliance and is receiving a CSA share for the season. The peaches are from Kistaco Farm, in Apallo, PA.

annaliesemaree Uncategorized

new cookbook

Around two weeks ago, I heard about a new cookbook that grabbed my attention from the minute I read the title. Being recently reminded of the size of my cookbook collection when I had to move it in several boxes to my new apartment last week, I thought it best to do a bit of research before I bought Recipes From an Italian Summer.

However, this week I’m on vacation with my family, and taking a break from the kitchen has me thinking about what I’ll make when I return to Pittsburgh. At the bookstore yesterday, I came across the book, and decided to go for it. After flipping through the pages, I don’t think I’ll mind the extra weight in my bag.

annaliesemaree personal, places

the 4th.

this is a multi-frame video made from clips of the Pittsburgh fireworks on the 4th of july, it was too beautiful not to share.

artist: Jon Brown

7/4/10

7/4/10
http://vimeo.com/13164592

About this video:
“For some time I have been wanting to do a small multiple frames project. However, in doing this “little” project I realized how complicated a multiple frame piece can become. So this is my attempt at a simple multiple frames piece.

Music:
So Long, Lonesome
by: Explosions in the sky

tech stuff here:
http://www.jon-brown.net/“