By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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You’ve been hauling all day, and now it’s time for book club. Damn, the potluck, what to bring last minute?
I’ve got you covered baby, try Kohlrabi Cracker. Weird ol’, yummy kohlrabi just arrived at the farmers markets and no one knows what to do with it. Tackle the purple octopus and lead us into the future. Eat it raw, eat it cooked, or shave into a thin mint and top with whatever-the-hell you want.
Here’s some ideas…
1 kohlrabi, sliced into thins on a mandolin
Hummus of choice
Black kalamata olives
Clean up the bulb, removing the octopus arms (dice fine to use) and leaves (best cooked) Don't peel the bulb, just trim the knobbies. Unpeeled leaves a purple rim around the thins. Slice and top with farmers market hummus, olives and herbs. Actually be creative and garnish with anything: cucumber, red pepper, lime corn, pinenut, etc. Top with muhamarra or baba ghanoush instead of hummus. Or both! Set up a bar of options of let guests DIY-it.
My new black, consumer friendly mandolin (in this picture) is from Whole Foods. I never use the expensive one in the box any longer. I can't even remember how to set it up. This hand-held size is terrific to just whip out when you need one. Cost about $20. Slivered veggies are satisfyingly crunchy and stimulating!