Comments for Carin McKay

Comment on Mushroom Camp, 2011 by carinmckay

carinmckay — Tue, 22 Mar 2011 22:36:37 +0000

Hi Junai,
As I am looking at the last of my oyster mushrooms that I cultivated at home, I think you should simply let me know if you are ever up this way. I would be happy to teach you some mushroom lore. I am also teaching a series at the Regenerative Design Institute starting April in Bolinas. Hope all is well in your world!
Carin

Comment on Mushroom Camp, 2011 by Junai

Junai — Tue, 22 Mar 2011 20:36:01 +0000

Any opportunity to learn the joys of culinary mushrooms from you in the near future?
That would be sweeter than candy-caps!

Comment on DQ University, Apocalypse or Possibility? by carinmckay

carinmckay — Mon, 06 Dec 2010 20:54:56 +0000

Hi Tracy,
Thanks so much. It was a very powerful experience being there. There was much good energy generated there, and hopefully will ripple out to enliven that special place.

Comment on DQ University, Apocalypse or Possibility? by tracy tree

tracy tree — Mon, 29 Nov 2010 10:53:52 +0000

Carin – this is an excellent report – I have done a bunch of stuff with DQ over the years, mostly years ago, visioning the exact work you are bringing there – your analysis is spot on and I hope and pray that the nourishment your brought will feed new strength into a very complex struggle -
Bless you and all you do!
LOVE

Comment on Thanksgiving Menu Ideas by carinmckay

carinmckay — Fri, 19 Nov 2010 01:13:12 +0000

Thanks patrick. do you blanch them first before you sautee them?

Comment on Thanksgiving Menu Ideas by Patrick

Patrick — Thu, 18 Nov 2010 03:03:10 +0000

Hey there!!

the menu ideas sound great!! I have been doing brussel sprouts a little differently this year than my last year. This year I cant get enough of them cut in half, chopped roughly, sauted till browning, with a little garlic and salt. Then they get tossed with Sherry Vinegar and chevre. The floral and smooth yet tart sherry vin turns the sprouts almost sweet and the goat cheese makes ya fall over…just a thought for ya! You know how the qichef does it…lots of love too!!
ciao!

Comment on Scapes by carinmckay

carinmckay — Sat, 21 Aug 2010 06:18:34 +0000

Hi Kambria
Here are the cookies(substitute the cherries for apricots and use white spelt flour instead of white flour. Below is the soup recipe. I will need time to get you the other stuff.Enjoy…
Chocolate Cherry Oatmeal Cookies with Pecans

1 ¼ cup spelt flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups rolled oats
1 cup pecans (or walnuts) toasted and chopped
1 cup sour cherries, rough chopped
¾ cup chocolate chips
1 ½ stick unsalted butter, softened
1 ½ cups brown sugar
1 large egg
1 teaspoon vanilla extract

• Heat oven to 350 degrees
• Grease 2 cookie sheets
• Whisk flour, baking powder, baking soda, and salt in a bowl. Add oats, pecans, cherries and chocolate chips.
• In a separate bowl or with an electric mixer, beat the butter and sugar until no lumps remain, about 1 minute. Add egg and vanilla and mix.
• Gradually add the flour mixture until incorporated.
• Divide dough into 20 cookies, and roll into balls. Place on baking sheets and press balls to one-inch thickness.
• Bake for 12 minutes, pull out cookies and rotate, and cook for 5 minutes longer, or until the cookies are medium brown but the centers seem wet.
• Let cool

Note:If you choose not to add nuts to this recipe, add 1 cup of oats to the batter to hold the cookies together. The nuts add structure to the cookie.

Heres the white bean soup recipe
Italian White Bean Soup
1 cup lima beans soaked for 6-12 hours in 6 cups of water
1 tomato, diced
1 onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 carrot, diced
Olive oil
Fresh or dried oregano, basil
Salt to taste

Cook lima beans in 4 cups of water. In a separate pan sauté onion, celery, carrot and garlic, in olive oil. Add to the lima beans. Let cook until lima beans get soft and creamy. Add the fresh tomatoes and basil and the end. Turn off the stove and drizzle olive oil on the top.

Comment on Scapes by carinmckay

carinmckay — Sat, 21 Aug 2010 06:15:04 +0000

Hi Margie
Its going to take me a minute to get these recipes together, but they will come. Truth be told, I don’t even use recipes, so to accurately make them for you in a usable form takes a little time.

Comment on Scapes by carinmckay

carinmckay — Sat, 21 Aug 2010 06:13:35 +0000

Hi Missy
I too love scapes. I like to toss them in olive oil and a little salt and pepper, and bake them at 350 till they are crispy done. I got mine in bolinas in June. Delicious and soooo unusual.

Comment on Scapes by Missy

Missy — Fri, 20 Aug 2010 00:17:18 +0000

I LOVE LOVE LOVE Scapes! Carin, do you know approximately when they are in season here in Northern CA?

My favorite is to chop them up and add them to my scrammbled eggs or omelet. It adds that garlic-y taste without being too strong or sharp.

I also have a recipe for garlic scape pesto. MMMmmmmm….

-Missy