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Having recently relocated back to the Bay Area from
Colorado, I'm fortunate to be working part-time in
the gorgeous San Francisco Ferry Building and at its
Farmers Market again. For those of you not living in
the area, I have the following clip from an episode
of “Bay Area Backroads,” in which I led host Doug
McConnell on a tour of my favorite food vendors in
the historic Ferry Building:
Bay Area Backroads.
Meanwhile, I continue my work as a freelance food
and travel writer, as well as writing my “Fork in
the Road” food travel column for The
Oakland Tribune/BANG Newspapers (go to www.insidebayarea.com
for current and past columns). Please continue to
check the site for updates on my teaching and tour
schedule. I will be speaking and doing a cooking
demo on “Eating Seasonally, Eating Sustainably,” on
June 13, at 10:30 am, for the San Jose Library
Association. For info., go to
www.sjlibrary.org.
I recently returned from an epic adventure in
Ecuador, where I was on assignment for culture
magazine. culture is the only consumer cheese
magazine on the market, and even though it debuted
in December, 2008, its already found its way onto
the newsstands in Canada, the U.K., Australia, and
New Zealand. Dedicated to educating readers with
informative, entertaining features on cheese makers,
benchmark cheeses, and cheese destinations, and
gorgeous, cheese porn art, it will make you look at
dairy in a whole new light. Available nationwide, go
to
http://www.culturecheesemag.com/findculture.html
to find a copy near you. Look for my Ecuador feature
on Zuleta dairy in the summer issue, out June first.
Now that I am pursuing a second career as a food and
travel writer, I have had to cut back on the number
of classes as The Sustainable Kitchen, but don’t
forget that private group classes and
spring/summer/fall farm tours for adults and teens
can be scheduled, and I am available for lectures,
consulting, and freelance writing services. I will
be continuing to travel while researching stories,
but for updated class and tour information, see the
“Cooking Classes” and “Farm Tours” pages.
Be sure to check the website for information on
artisan food, recipes, and other culinary treats I
discover on my travels.
You can also find my CV by
clicking
Laurel Miller CV
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STRAWBERRIES IN ROSEMARY SYRUP
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serves 4
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1 c. water
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1/2 c. sugar
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1 rosemary sprig
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1 cinnamon stick
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1 pint strawberries, hulled and
sliced
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creme fraiche
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rosemary blossoms or other edible
flowers, such as Johnny Jump-ups, for
garnish
In a medium saucepan, combine the
water, sugar, rosemary, and cinnamon stick and
bring to a boil. Simmer over moderately high
heat for 10 minutes. Remove from heat and taste
to ensure that syrup has adequate rosemary
flavor. If flavor is too subtle, continue to
simmer until desired flavor is achieved. Let
cool completely, then strain into a medium
bowl.
Using a slotted spoon,
add strawberries to four martini glasses or
compote bowls, then drizzle several tablespoons
of syrup into each. Garnish with a dollop of
creme fraiche and rosemary blossoms. Serve
immediately.
Copyright
© The Sustainable Kitchen, 2009
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Copyright
© The Sustainable Kitchen, 2008
® |
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