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Zingerman's Food Tours
30 followers -
Guided travel to the source of great artisanal food!
Guided travel to the source of great artisanal food!

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The first stage of making coq au vin, in a pressure cooker! Mine is quite large, since I use it for pressure canning quarts of veggies, but I decided to try cooking with it on Saturday. It worked really well - after browning and adding other ingredients, you bring it up to pressure and cook for only 9 minutes! And it was delicious. If you have favorite dishes to make in a pressure cooker please let me know, I think I'll be cooking this way more often.
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Greetings from Florence - the Zingerman's Food Tour to Tuscany starts today! We rendez-vous with our 18 guests in an hour, and 10 days of wonderful Tuscan food and wine await. I'll post some photos here, and more at facebook.com/zingermansfoodtours if you'd like to follow along! 

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Frost warnings in Ann Arbor the last few  nights, so I harvested my beans! The cranberry beans may be the same kind as the Italian Borlotti beans, I'm not sure. The fresh ones were delicious, I boiled them for a few minutes and ate them with olive oil and lemon juice. And I grew some of the coveted Tuscan zolfini beans - I didn't get a huge amount, but enough to eat a few and save the rest for next year's seeds. 
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This past weekend I pretended I was in the Italian hills, canning massive quantities of tomatoes in boiling water in a metal drum over a roaring fire outside - except I was using my gas stove, and a large pot. I did make three batches of sauce from about 100 pounds of tomatoes from my garden though, letting each batch cook down for a day before canning it. 
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In case you'd like the recipe for the corn pancake with blueberry sauce that I mentioned the other day, I just posted it to my blog.

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There are still blackberries and blueberries at the farmer's market - and this was a fine use of them! 
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I enjoy making breakfast on the weekend - this was from the recent NY Times recipe, "Puffy corn pancake with blackberry sauce" - I had fresh corn, and blueberries instead of blackberries, on hand - it was easy and delicious (and easy to make gluten-free). Served with some country sausages from Broadbent's. Yum. 
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If you are ever going up to the Leelanau Peninsula in Michigan (I recommend it - gorgeous area, great food and wineries), Hillside Homestead B&B is a lovely place to stay. Elph and I stayed there two nights. The breakfasts are amazing, and the owner, Susan, cooks them on a wood stove - the house is furnished and run as if its still 1910, the year the house was built. (Except, that the guest rooms have modern, plumbing, electricity, and wifi.) Its hard to see but one of her chickens is strolling past the porch...
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I went to the fair in a nearby town (Chelsea, MI) last night, and had a great time looking at the fruit and vegetable competition entries - loved this watermelon mouse. 
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Summer squash, as my mom used to prepare it, courtesy of Julia Child. You blanch the whole squash for 2 minutes, then chop them up, pat the pieces dry, and fry quickly in a hot pan in a little butter and olive oil, with salt and pepper. Yum. 
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