An online magazine from Whole Foods Market, Dark Rye brings together pioneers of unconventional ideas to explore the edges of the creative life. Here on the Dark Rye Tumblr, we’ll compile a mixtape of their secrets—a daily how-to and counter-convention dose of sass and entrepreneurialism for your own neighborhood.
We’ll offer perspective on our monthly themes as well as the pioneer’s blueprint: fresh insight and an idea-starter that makes every day feel like a sleeves-rolled-up Saturday morning in spring. Hang out here to stay revived between Dark Rye feasts.
Andrew Paynter
I decided to enter ‘The Great Sheffield Art Show’ this year with the above artworks and I’m delighted to say that all six of my...
Simple joys.
11 posts tagged jerry james stone
I admit, as a home chef, one of my favorite things to do is substitution. And one of my favorite things to substitute for is the tomato. Don’t get me wrong, I am an avid fan of tomatoes. Love them, really.
But they are so ubiquitous that replacing them with something else is always an interesting challenge. That is where the inspiration came from for this caprese salad. I still wanted to use a fruit—like the tomato—but I wanted something a bit unexpected.
Mango was the perfect choice. Like the tomato, though sweet, it has earthier notes to it that allow it to be used in a variety of ways. I decided to grill it to showcase those flavors even more. And boy did it work! This salad is as tasty as it is gorgeous! Enjoy.
This salad recipe uses my Marinated Mozzarella Cheese, which is bursting with lime, cilantro and basil—yum! It goes so well with the grilled mangos that it is bound to be a favorite.
yields 3 servings
2 Mangos
½ Pound Fresh Mozzarella Marinated in Basil & Lime
10 fresh basil leaves
Olive Oil
1. Okay, if you haven’t made my marinated mozzarella cheese recipe, get at it! It is super tasty. You don’t need use that for this recipe…you can use plain cheese. But why would you do that?
2. Now you need to slice those mangos. Instead of cutting it into chunks, I just did strips. Easy breezy!
3. Grill the mangos such that they have these lovely grill marks on each side. Man, they are so good this way. It was difficult to not eat them all up fresh off the grill.
4. Now serve it up, layering the basil, grilled mangos and mozzarella cheese. Drizzle olive oil over it and chill it in the fridge for about 20 minutes before serving.
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
Confession: I use these roasted tomatoes in everything—homemade marinara, or on grilled cheese sandwiches. They are so rich in flavor that you’ll be surprised at how easy they are to make. And once you make them, you’ll be even more surprised at how often you do.
6 Tomatoes
4 cloves of garlic
1 sprig Rosemary, chopped
Olive Oil
1. Slice the tomatoes so they are about 1/4 inch thick. I find the meatier they are the better they turn out. What we are doing here is caramelizing the sugars and removing liquid to intensify the flavor. If they are too thin, they just become chewy.
2. On a parchment-lined baking sheet, spread the tomatoes out in a single layer and drizzle olive oil over them. Then sprinkle them with the chopped rosemary. Add the cloves of garlic to the sheet, leaving them peeled and in tact.
3. Roast the tomatoes for 6 hours at 200 degrees F. The meat of the tomato should shrivel but they will still be a bit liquidy.
Start using them in your favorite dish!
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
You are probably thinking, why are these deviled eggs pink, right? Well, this recipe is sorta like a martini deviled egg. The eggs are pickled (using a beet-based brine) and then vodka is added to the filling. Are you drooling yet?
They’re the perfect deviled egg really, and they’re easier to make than they look! I promise. The brine is quite simple and once you make it, you just have to store some eggs in it. After the eggs pickle, it is business as usual…except with more vodka!
Yields 12 spiked deviled eggs
6 Eggs
3 Cups Water
1 Beet, peeled and sliced
1 Garlic clove
2 Tablespoons Brown Sugar
4 Sprigs of thyme
1 Bay Leaf
1 Tablespoon whole peppercorns
1 Cup apple cider vinegar
1 1/8 Teaspoons Salt
¼ Teaspoon dried anise seed
1 Tablespoon Mayonnaise
1 Teaspoon Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Vodka
1 Tablespoon dijon mustard
Rosemary
1 Serrano Pepper, sliced
1. Bring 3 cups water, 1 peeled beet, a clove of garlic, 2 tablespoons brown sugar, a bay leaf, tablespoon peppercorns, 1 cup vinegar, 1/4 teaspoon anise seed and 1 teaspoon salt to a boil, then simmer covered for about 20 minutes until the beet is tender. Let mixture cool completely.
2. At the same time the brine is cooking, carefully place the eggs in another sauce pan and fill the pan with enough water to cover the eggs by 1-inch.
3. Bring the water to a boil over a medium-high heat. Once it is boiling, turn off the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.
4. To stop the eggs from over cooking and turning the yolk gray, empty the hot water and replace it with cold water. You can even add ice.
5. Once the eggs are cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.
6. Place the eggs and brine in a container now adding the fresh thyme and serrano chiles, seal it and chill it in the refrigerator, stirring every few hours. Depending on how pickled (and pink) you want your eggs, let them sit for at least 10 hours.
7. When brining is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the tablespoon mustard, tablespoon mayonnaise, teaspoon vinegar, and 2 tablespoons olive oil. Mix/mash until smooth. Add the 1/8 teaspoon salt but salt to taste. Be careful here, it is really easy to over salt deviled eggs. I would work the salt in portions at a time and taste as you go.
8. Add in 1/4 of the vodka and mix well. The key here is to make them super boozy but not liquify the yolk mixture. If the consistency holds, add in the remaining vodka, 1/4 at a time. In fact, you can add more if your yolks allow it. This is variable because of the egg size.
9. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped rosemary and chill. Enjoy!
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
~ Jerry James Stone
Tucked away in Wine Country’s picturesque Russian River Valley—some 50 miles north of San Francisco—is Lynmar Estate, a sustainable vineyard and winery, and almost virtual garden of eden. With 40-something acres of grapevines, nine of which are over 40 years old, the ranch is a wooly mix of ornamental and edible fruits and vegetables, which literally grow up together side-by-side. But it’s not their philosophy on farming or their amazing wine that makes Lynmar Estate so special, it’s their partnership with The Ceres Community Project that does.
Fruits and vegetables that are sustainably grown at the vineyard are then donated to Ceres where the yield is then used to teach teenagers how to cook; the prepared food is then delivered to cancer and AIDS patients within the community.
“Cooking for someone who is sick is really nice,” says 14-year-old Candler Weinberg. “I can walk out of here every week feeling like I helped change someone’s life.” And she has! Every year, Ceres—aptly named after the Roman goddess of agriculture—delivers some 30,000 meals to those in need. That’s a pretty impressive number considering only about 50 or so teenagers participate in the project.
I cannot even begin to explain how much this warms my heart. For example, fewer than 10-percent of U.S. teenagers eat their recommended five fresh fruits and veggies every day. But through the sustainable practices of Lynmar Estate and community actions by Ceres, teenagers are eating better, learning to cook, and feeding those in need. How is that for a warm fuzzy feeling?
Rob Hogencamp, the project’s chef, recalled his shock the day the kids first made caramelized Brussels sprouts,”I literally had to ask [the kids] to stop eating the Brussels sprouts!” Brussels are a cruciferous vegetable that contains potent cancer risk-reducing chemicals. It’s also worth noting that parents are usually begging kids to eat them, not the other way around.
If you are looking for a new way to enjoy brussels, try my Brussels Sprout & Tangerine Couscous Salad.
Typically, Ceres provides about four meals a week to patients and their families. Luckily, Lynmar Estate has enough to go around. Tomatoes, tomatillos, leeks, fennel, carrots, lettuces, and red kale are just a few of the crops they grow. And they even pay close attention to crop rotation so that the same vegetables are never planted in the same beds over and over.
Eytan Navah, Lynmar’s head gardener, goes on to explain, “You’ll see we got a lot of different things growing together. Nothing is in blocks, like a block of broccoli here, a block of chard there, etc. We’re not doing any kind of monoculture farming. We’ve created an ecosystem where we’re planting lots of different flowers along with our edible plants, creating more of a harmonious environment for the plants, and for the creatures that are living in this ecosystem.”
Not that it takes much convincing for me to partake in wine from Lynmar Estate, but now I have a few more reasons to visit. Their collaboration with Ceres the perfect partnership if there ever was one. And, if you make your way to the vineyard, try their Russian River Valley Pinot Noir, as it is a particular favorite of mine. There’s probably a good chance you’ll run into me there.
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
Best Damn Guacamole Ever!
What is it about guacamole? People go crazy for it. I mean, it’s good. No, it’s great and I LOVE guac myself. But I have been to guacamole competitions and everything. Peeps be crazy serious about that sh*t.
Well, I am here to say that is this the best one you’ll ever have. Chunky, spicy and bright…this guacamole recipes goes best with cold beers and good friends. Lot’s of them!
Oooh, share the goodness, our own Jerry!
Making chocolate and balsamic roasted beets
by Jerry James Stone for DARK RYE
By now, my obsession with avocados and eggs [LINK TO AVO FRIED EGG] is no secret. They are quite the pairing. I swear, if I had an avocado tree and a few chickens, I wouldn’t eat anything else. It is probably best that I do not have an avocado tree and a few chickens. That said, here is one more way to enjoy avocados and eggs. I had been meaning to hack the classic deviled egg dish for quite some time, and the avocado seemed like my perfect accomplice. Enjoy!
6 organic farm eggs
1 avocado
1 tablespoon cilantro, chopped (more for garnish)
1 teaspoon serrano chile, minced
1 teaspoon mustard seeds, finely ground
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon olive oil
New mexico chile powder (for garnish)
1. Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch.
2. Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.
3. To stop the eggs from over cooking and turning the yolk gray (like I did because I got distracted by Hulu), empty the hot water and replace it with cold water.
4. Once the eggs are just cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.
5. Half the eggs, placing the cooked yolks into a mixing bowl. Add one tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of ground mustard seed, one tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil. Mix it well.
6. Half the avocado, pit it and mash it in a separate mixing bowl.
7. Fold together the egg mixture and the mashed avocado. I like the yellow and green contrast so I suggest not overdoing it here. The marbled effect is quite pleasing to the eye.
8. Scoop heaping spoonfuls of the mixture into the halved eggs. You can use a pastry bag if you want it to be all pretty and stuff, but ain’t nobody got time for that! I like the messier look and plus I want to get to eating these eggs! Top with some chile powder and cilantro. Enjoy!
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
by Jerry James Stone for DARK RYE
The egg, simply put, is amazing. It’s delicious on its own, whether it be fried, deviled or poached, but it’s also quite good as a supporting character. Cakes, custards and crepes, are just a few foods that benefit from the egg. One of my favorite dishes is the Egg in the Hole, where you fry an egg inside a slice of toast. Yum! This recipe is a Californian twist on that recipe. Instead of using bread, I use a thick slice of avocado. I also serve it up with a nice stiff mimosa.
1. Slice and pit the avocado. If you are making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are fairly pricey so you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do).
2. Cut the avocado halves into slices about 1/2” thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you fry and flip the egg. It’s a personal choice. Try both ways and let me know what you prefer.
3. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, I admit, that’s really what I did.
3. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top.
Serve with some fresh black pepper and sea salt. Maybe some cilantro?
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
The baked egg turns almost anything into something fabulous, not that artichokes aren’t fabulous to begin with. Celebrate them with this tasty no-fuss recipe that is perfect as a side or just on it’s own. Either way, it will make any meal that much more elegant.
3 artichokes
6 eggs
1/2 cup Panko bread crumbs
1/4 cup Parmesan Cheese, more for topping
2 lemons
6 thyme sprigs
6 tablespoons of olive oil
Sea salt and fresh cracked pepper
1. Choose artichokes that are about 4 inches wide. This way they will tightly fit into your 9” baking dish. Trim the end of the choke and peel the stem, then half it length-wise.
2. Half one of the lemons and juice it into a large mixing bowl. Then fill that bowl with ice water.
3. Remove the hairy choke. You cannot eat this, it is really gross. Artichokes are almost color coded so you know which part to remove. I use a paring knife to cut the choke out and then remove any excess with a small spoon. As a side note, when artichokes bloom…the choke turns this gorgeous indigo color and is simply lovely. But here it is evil and must be destroyed! Place each cleaned artichoke into the lemon water.
4. Add the bread crumbs, cheese and juice from the other lemon half to a small mixing bowl and mix well.
5. Slice the remaining lemon.
6. Place the artichoke halves sliced-side up in a 9-by-13-inch baking dish, and then fill the cups with some of the bread crumb mix. Add the olive oil to the baking dish. Place the lemon slices and fresh thyme on top and cover with foil.
7. Bake at 375 degrees F for 40 minutes.
8. Remove from the oven, removing the foil. Crack an egg into each cup, making sure the artichokes halves are level first. If you don’t do this, your egg will just pour into the baking dish.
9. Bake uncovered for about 20 minutes, or until the eggs have set.
Finish with more cheese, salt and fresh cracked pepper. Enjoy!
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.
Gooey Valentine’s Day Baked S’mores
Valentine’s Day is this week and while a box of chocolates and flowers might earn you some points, you’ll definitely score by making something homemade. And you don’t even have to make something overly complicated. It’s the thought that counts, right? And these gooey baked s’mores are definitely thoughtful. Oh, and pretty freaking tasty too!
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