I am thrilled to announce that THE FOREST FEAST COOKBOOK will be out in Spring of 2014!! It will contain 100, mostly new vegetarian recipes, with my hand lettering, watercolors and photography. The book will be published by Stewart, Tabori & Chang, an imprint of Abrams. I am so excited to be working with Dervla Kelly from Abrams and am immensely grateful to my agent Alison Fargis. Many thanks to everyone who has been following The Forest Feast, I could not have done it without your support! More recipes to come this week….Happy feasting!
Artwork Exhibition at Umami Mart
I will be having an exhibition of artwork from The Forest Feast in Oakland at Umami Mart in 2 weeks, so excited! The show opens on Thursday, November 15, and there will be a reception from 6-9pm that night. We’ll be serving The Forest Feast’s signature cocktail, The Skylonda, and work will be for sale! Lots of fun holiday gift ideas, from recipe cards to small fine art prints.
For those of you in the Bay Area, hope you can join us! Save the date!
xx, Erin
The Umami Mart Shop imports high-quality kitchen, table and barware from Japan (and beyond the galaxy) for your cooking, eating + drinking pleasure. 815 Broadway, Oakland, CA 94607
Disaster Relief Donations
Feeling a little blue here in the woods today thinking of everyone on the east coast who is dealing with the mess that Sandy left. I am so glad to hear my friends and family are safe but I know there are many people who have been really devastated by this storm. If you’d like to help, click here to donate to disaster relief through the Red Cross.
Pumpkin Smoothies
I had so much fun going to the pumpkin patch a few days ago in Half Moon Bay with Jonathan. The ocean is only a half hour from us, just over the mountain. There is a lot of coastal agriculture on this stretch of Highway 1, and it’s just gorgeous, despite the dramatic fog! We stopped into Farmer John’s Pumpkin Patch and picked up a red kuri pumpkin (which the farmer said was the sweetest). Slice and bake your pumpkin until soft (350, approx 30 min. depending on size, or microwave 5 min). Scoop out the flesh (discard seeds) and cool. (If you don't have time, you can also just use a can of pumpkin purée.) Combine the pumpkin with a frozen banana, ice, honey, milk (I used almond milk) and a dash of cinnamon and nutmeg. This is great for breakfast or dessert. To fancy-it-up, you could even add ice cream! Sprinkle a little cinnamon on top before serving.
Happy Halloween!
By Erin Gleeson for The Forest Feast
Apple Galette
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe with how-to pics there. A galette is a free-form pie and the recipe does not need to be exact— here are the basic instructions:
On a baking sheet, spread slices of Brie on a round of pastry/pie dough (1 small cheese wedge, approx 6 oz). Top the cheese layer with a fan of thin apple slices (1-2 apples), then sprinkle with the dried herb mixture Herbs de Provence, a drizzle of olive oil and a pinch of salt. Pinch up the edges of the pastry before baking for about 25 min at 350°F, until the crust is golden. You can substitute Brie with any soft cheese and feel free to try it with other herbs like rosemary or thyme as well.
Enjoy!
By Erin Gleeson for The Forest Feast
