Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

​Cherry and Fennel Mostarda

5/30/2020

0 Comments

 
Picture
Serves 4, as a sauce/condiment
​
Check out this video which walks you through how to make this end of spring seasonal sauce:
https://youtu.be/XBN_nJRdFq0
 
1 cup fresh cherries, washed and cut in sixths 
1 teaspoon olive oil
¼ cup balsamic vinegar
¼ cup chenin blanc or sauvignon blanc (or any dry white wine)
½ teaspoon crushed garlic
1 teaspoon lemon zest
1 ½ teaspoons yellow mustard seed
½ teaspoon ground fennel seed (roast the fennel for about 3 minutes in a pan, then grind it)
Salt, to taste (about ¼ teaspoon sea salt) 
 
1. Prep all of the ingredients listed above. Preheat an oven to 375 degrees Fahrenheit.
 
2. Put the slivered cherries, olive oil, and a generous pinch of salt, about ¼ teaspoon, in a roasting dish. Put the cherries in the oven and bake for about 8 minutes. Your task is to just slightly caramelize and cook the cherries—you still want a little firmness and juiciness to each bite. 
 
3. Place the balsamic vinegar, white wine, crushed garlic, lemon zest, yellow mustard seed, and ground fennel seed in a small sauce pot (make sure it is non-reactive—a stainless steel pot works well). Put the pot on medium-high heat. Cook the solution until it is reduced by 90%. Usually the solution can reduce at a medium heat until you are within a minute or two of reaching 90%; when you get close to that point, I recommend turning the heat down significantly because the liquid reduces quite quickly. Remove the pan from the heat as soon as it gets close to a 10% reduction. 
 
4. Once the cherries are oven roasted and the mostarda base is cooked down, place all of the ingredients in the roasting dish (make sure that it is non-reactive) or in the saucepan. Stir the cherry mixture into the mostarda base and check it for salt. You may want to add another pinch of salt to balance the sauce. 
 
5. Set the sauce aside at room temperature for at least two hours to let the flavors mingle and the mustard seed infuse with the cherry liquid. You can make the sauce ahead of time and keep it in the refrigerator for about a week before serving, but fresh sauce is always best. 
 
6. Serve the sauce on top of brined and roasted pork chops, or roasted duck or chicken. 
0 Comments

Fresh Pea and Mint Puree

5/2/2020

0 Comments

 
Picture
Serves 4-6

Check out the video below which walks you through how to make this fresh spring sauce:
youtu.be/Hnct6cTDSLc
​


1 cup fresh peas
1 tablespoon lemon zest
1/2 cup extra virgin olive oil
1 tablespoon fresh mint 
¼ teaspoon sea salt (plus sea salt to cook and cool the peas)
 
1. Fill a medium-sized pot with filtered water (or tap if necessary) and place it on the stove. Turn the heat on high until the water boils. Add generous amount of salt, so that the water is slightly salty. 
 
2. While the water is heating, pick the peas. For 1 cup of fresh peas, I recommend purchasing a pound of peas in their shells. If possible, use fresh peas—this recipe highlights the essence of fresh spring peas. That said, if you want to make this recipe with frozen peas, make sure that they are organic. 
 
3. Place very cool or iced water in a medium-large bowl. Slightly salt this water mixture with a ¼ teaspoon of salt. 
 
4. Place the peas into the boiling water and cook them for about 4-5 minutes. The time will depend on the size of your peas. Aim to just barely cook the peas through. You do not want any hard pea pieces when you bite in, but you do want firmness and certainly, no mushiness. Once the peas are just cooked through, lift them out of the water with a slotted spoon or strainer, and place them in the cool water. 
 
2. While the peas cook, prepare and gather all of the other ingredients. 
 
3. Place the ingredients in a food processor. Lift the peas out of the cool water, shake off any excess water, and place them in the processor.
 
4. Process the ingredients until they form a puree, which is a smooth cohesive sauce. 
 
5. Check the puree for salt and balance. You may want to add in a very small squeeze of lemon to balance the acidity, but if you do this, I recommend serving the puree immediately—the juice might oxidize the mixture. 
 
6. Serve the Fresh Pea and Mint Puree on top of poached eggs, roasted or grilled chicken, pork, or duck, or use it as a seasonal topping for a burger.
0 Comments

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied