Thursday, June 7, 2012

Herbivoracious Book Signing and Cooking Demo

Last night I attended the cooking demo and book signing of Herbivoracious by Michael Natkin at Kitchen in the Market.

I was torn at first because I’m obviously not a vegetarian.   But I assured myself that I do love vegetables and need some new side dish ideas.   I am also craving vegetables like crazy after returning from 12 days in Prague, Vienna, and Budapest eating lots of sausage, meat (too much meat), and gravy!   I also figured that I could always add chicken or something to any dish if I felt the need for some meat, but having some meatless meals once in a while could be a good thing for my body.   

I was really glad I went.   I got a copy of the cookbook and Michael signed it! 

I love cookbooks, but I love personally signed cookbooks even more.    The book is gorgeous; the photos are beautiful and I seriously can’t wait to try a lot of the recipes.   

Michael demonstrated a couple recipes from his book and they were all delicious.  I would definitely make these two appetizers.   Click on name of the dish for the recipe.  

Some tips that Michael shared during his demonstration that I thought were really valuable include:

  • Use your microplane to mince/grate ginger.  Brilliant idea!  I tend to use my microplane to zest citrus or grate cheese, so I love this idea.  I always try to dice ginger with a knife but never get it as small as I want it; this is the perfect solution.
  • Use canola or olive oil spray to ‘grease’ a pan.   I had forgotten that those oils come in a spray.  Goodbye PAM!   
  • When tasting your dish before serving consider acid.  I always taste to see if my dish or sauce needs salt or pepper but have never really considered adding acid, such as wine or lemon juice, to “wake up” the flavor.   Rest assured I will be doing that going forward, maybe you should too.
  • Maldon Sea Salt.   Michael said this is his favorite salt.   While, I have about 15 different salts in my cupboard (no joke) I have never heard of this salt.   Needless to say, I had to look it up.  This is what I found: There is no substitute for Maldon Sea Salt and it is now one of the best recognized brands in the market. Its soft white flaky crystals are free from artificial additives, giving Maldon Sea Salt a distinctive texture and salty flavor, which means less is required. Free from the bitter after-taste often associated with other salts, its characteristic clean fresh taste enhances the flavor of all natural and fine foods.”   Find out more here:

There you have it.  Definitely check out Michael’s blog and the cookbook:   

Cheers to a summer of good food and good fun!  

1 comment:

  1. Thanks so much for doing this review, Penelope. I'm glad you found some of the tips to be useful, that makes me happy!