Natural wines were a (sorry, not sorry) natural choice, and we naturally (can’t stop, won’t stop) turned to Chaylee Priete, who worked alongside our own Chef Justine for many years in one of San Francisco’s best-known, James Beard Award-winning restaurants. Chaylee is an expert at matching wines to the flavor profiles of Justine’s recipes, and Justine is a huge fan of Chaylee’s wine picks. We sat down with Chaylee to learn more about these fascinating wines.  

So, what is natural wine anyway? 

First off, it’s important to know that there’s no regulated definition of natural wine, but there are a few generally accepted practices: 

• Made with organic or biodynamically farmed grapes. 
• Hand-picked. Machine harvesting can damage grapes, which can lead to oxidation and bacterial growth. Picking by hand also helps reduces a winery’s carbon footprint. 
• A mostly hands-off approach. Makers of natural wines like to get out of the way and let the combination of grapes and time work their magic. 
• Fermented with natural yeasts. When conventional grape growers spray their vineyards with herbicides and pesticides, they kill the yeasts that live on the grapes. Because natural wines are made with unsprayed fruit, the wines can spontaneously ferment, leading to a greater range of flavors. 
• No additives. Industrial winemakers use ingredients like liquid oak (yes, that’s a thing), coloring agents, sugar, and yeasts cultured to produce specific flavors. 
• Low or no sulfites. Industrial winemakers use sulfites as a preservative. Natural winemakers strive to use as little as possible.  
• Nothing removed from the wine. This means that sediments from the expired yeast, which is typically filtered out, remain in the wine. That’s why natural wines are often cloudy rather than clear, but those sediments also give added flavor and body to the wine. 

How does all that affect the taste? 

If you have a favorite wine that you buy all the time, you may notice that it always tastes the same. That’s not necessarily a bad thing, but that consistency comes at a cost. Winemakers rely on all sorts of chemical additives to maintain specific qualities in their wines. Natural wines are less consistent. They are typically less fruity and more yeasty than you may be used to, more like fresh pressed cider or kombucha, though some can be quite clean tasting. 

What makes a wine a Sun Basket wine? 

I look for wines that pair comfortably with Sun Basket recipes.  

This means they are: 

• Almost always less than 14% alcohol. 
• Balanced. Meaning that there’s fruit present (so it tastes good), and also acid (so that it pairs well with food).  
• Mineral-driven. My favorite quality in a wine is minerality, this is a vague term for that dusty, crunchy, rocky sense of place, earth, terroir. 
• Wines I want to drink, and hopefully ones that you want to drink, too.

Learn more about our wine program here. 

The post Why We’re Obsessed with Natural Wine appeared first on Sunbasket.

We’ve heard some inspiring stories from our customers that their kids are getting involved in the cooking process when they get their Sun Basket. I have a daughter, Stella, who loves being in the kitchen with me, so I thought it might be fun to keep kids in mind when developing recipes. I’m thinking about a kid-friendly palate and family-friendly recipes, food that can bring everyone together around the table.

Q. How would a family-friendly recipe differ from any other Sun Basket recipe? 

A. Our regular Sun Basket recipes are developed with couples in mind. They tend to rely on a lot of seasoning blends and spices, with a more adventurous flavor profile. I’m looking to classic comfort foods and giving them healthy updates. So instead of traditional mac ‘n’ cheese, I’m testing a baked penne made with delicious, high-protein quinoa pasta and loaded with vegetables like broccoli, beans, and tomatoes. My goal is to gently nudge kids and their parents in a healthy direction while keeping the flavors simple and recognizable. 

Q. You’re working with some interesting ingredients like quinoa and jicama that a lot of kids might not be familiar with. Any suggestions for getting kids to broaden their tastes? 

A. I think the trick is to give them an unfamiliar ingredient and season it in a familiar way. 

That’s the thinking behind the latest recipe we tested, Enchilada Casserole with Quinoa and Apple Radish Slaw. Instead of tortillas, I swapped in quinoa but flavored it with our own Sun Basket enchilada sauce. The name and the look of the dish might be a little different, but the taste is one that’s familiar; it’s a classic sauce that I developed to be mild, yet flavorful enough for a kid to love. As for jicama, I never met a kid who didn’t like it. Seriously, it tastes like a juicy apple. 

Q. We love the idea of getting kids involved in the kitchen, but it can get a little crazy. Any suggestions for managing the chaos? 

A. I think it helps tremendously that Sun Baskets arrive ready to cook, so it’s easy to stay organized. Let kids unpack the box and choose what recipe they want to make. From there, it really depends on the kid. Parents know when their kids are ready to handle a knife or work at a hot stove. And I also encourage the whole family to use their hands. As long as everyone washes up before they begin, there’s no reason you can’t tear the lettuce and herbs instead of cutting them. 

pictured: Chef Justine and her daughter Stella

The post We talk to Chef Justine about her Latest Adventures in the Kitchen appeared first on Sunbasket.

Sources:
http://www.toyota.com/prius/2017/features/weights_capacities/1223/1224/1225/1226
http://www.nationalgeographic.com/animals/mammals/a/african-elephant/
http://store.waterpumpsupply.com/pocaca.html
https://www.reference.com/food/much-half-barrel-keg-beer-weigh-6cfdf37b0f0fd8fa
http://www.census.gov/quickfacts/table/PST045215/10

The post Our 2016 Measured in Elephants, Swimming Pools, and Kegs of Beer appeared first on Sunbasket.

Sun Basket’s Emily Thelin sat down with Donnelly to learn what makes a dish potluck-worthy. 

What is it about potlucks that inspired you to write a book?

Potlucks are as popular as ever, but as a genre of food, it needed an update. Not only because it’s gotten more complicated to feed people, whether they follow a vegan or gluten-free diet or something else, but also because we have much more access to good ingredients—to farmer’s market vegetables and international foods—than ever. People want to eat more vegetables and lighter, brighter flavors.

What’s the anatomy of the ideal potluck-friendly dish? What are some basic rules to follow?

1. It needs to be easy to transport.

2. It can be served at room temperature.

3. It’s crowd-pleasing. Unless your friends are super-adventurous, a potluck is not the time  to show off your favorite tripe recipe.

How do you handle dietary restrictions when organizing a potluck?

Sometimes I’ll have potlucks where more than half my guests are vegetarians, in which case I’ll often keep the whole meal meat-free, since a lot of my omnivore friends are happy to eat that way. If there’s a really serious allergy, like nuts or shellfish, I like to make everyone aware of that as well; if people are bringing their preschool-aged kids, that’s always a risk.

What about picky eaters, do you cater to things like “I don’t like mushrooms” or “no spicy foods”?

If I drew a venn diagram of what my friends eat, I would be down to black beans as the only dinner option. The beauty of the potluck is that the truly picky can bring something they know they’ll eat.

You’ve now had almost a year of promoting the book; any surprises you’ve learned about our national potluck culture?

I hadn’t realized how important potlucks are to groups who either need support or feel marginalized or underserved. There are a lot of vegan potlucks, but then there are also potlucks for addicts in recovery, and as the election drew nearer, more political gatherings, and a lot of potlucks for peace. I knew potlucks brought people together, but I didn’t know just how useful they are as a tool for community organizing. That’s what inspired me to start Potluck Nation. In the coming year, I’ll be traveling throughout the U.S. hosting and attending community potlucks, sharing recipes and points of view. To join me, sign up here.

What are some of your favorite ‘updated’ classic potluck recipes?

I have a recipe for potato chip-crusted magic bars, I make those a lot. They don’t fall under the “eat healthier” category, but they’re updated in that they’re sweet and salty.

Any favorite dishes from childhood potlucks that you still make?

I have a weakness for any cheesy potato dish with a crisp topping, whether it’s corn flakes or onions or whatever.

Any tools, tips, or tricks that make attending a potluck easier?

Have to-go containers on hand, so that you can bag leftovers to keep for yourself, but also to give to other people, and allow guests to take home clean dishes. Pyrex casserole dishes and mixing bowls with lids are a really smart idea. They make it really simple to carry food to parties.

The post Behind the Casserole appeared first on Sunbasket.

Sun Basket’s Emily Thelin sat down with Donnelly to learn what makes a dish potluck-worthy. 

What is it about potlucks that inspired you to write a book?

Potlucks are as popular as ever, but as a genre of food, it needed an update. Not only because it’s gotten more complicated to feed people, whether they follow a vegan or gluten-free diet or something else, but also because we have much more access to good ingredients—to farmer’s market vegetables and international foods—than ever. People want to eat more vegetables and lighter, brighter flavors.

What’s the anatomy of the ideal potluck-friendly dish? What are some basic rules to follow?

1. It needs to be easy to transport.

2. It can be served at room temperature.

3. It’s crowd-pleasing. Unless your friends are super-adventurous, a potluck is not the time  to show off your favorite tripe recipe.

How do you handle dietary restrictions when organizing a potluck?

Sometimes I’ll have potlucks where more than half my guests are vegetarians, in which case I’ll often keep the whole meal meat-free, since a lot of my omnivore friends are happy to eat that way. If there’s a really serious allergy, like nuts or shellfish, I like to make everyone aware of that as well; if people are bringing their preschool-aged kids, that’s always a risk.

What about picky eaters, do you cater to things like “I don’t like mushrooms” or “no spicy foods”?

If I drew a venn diagram of what my friends eat, I would be down to black beans as the only dinner option. The beauty of the potluck is that the truly picky can bring something they know they’ll eat.

You’ve now had almost a year of promoting the book; any surprises you’ve learned about our national potluck culture?

I hadn’t realized how important potlucks are to groups who either need support or feel marginalized or underserved. There are a lot of vegan potlucks, but then there are also potlucks for addicts in recovery, and as the election drew nearer, more political gatherings, and a lot of potlucks for peace. I knew potlucks brought people together, but I didn’t know just how useful they are as a tool for community organizing. That’s what inspired me to start Potluck Nation. In the coming year, I’ll be traveling throughout the U.S. hosting and attending community potlucks, sharing recipes and points of view. To join me, sign up here.

What are some of your favorite ‘updated’ classic potluck recipes?

I have a recipe for potato chip-crusted magic bars, I make those a lot. They don’t fall under the “eat healthier” category, but they’re updated in that they’re sweet and salty.

Any favorite dishes from childhood potlucks that you still make?

I have a weakness for any cheesy potato dish with a crisp topping, whether it’s corn flakes or onions or whatever.

Any tools, tips, or tricks that make attending a potluck easier?

Have to-go containers on hand, so that you can bag leftovers to keep for yourself, but also to give to other people, and allow guests to take home clean dishes. Pyrex casserole dishes and mixing bowls with lids are a really smart idea. They make it really simple to carry food to parties.

The post Behind the Casserole appeared first on Sunbasket.

The post Sun Basket vs. the Grocery Store appeared first on Sunbasket.

What are some of the signature flavors of Persian cooking?

Tart flavors are elemental. There’s not one single meal you’re going to have in Iran that doesn’t include something sour, whether it’s lemon juice, sumac, tamarind, or pickle. 

What are some of your favorites?

Barberries are really particular to Iranian cuisine and Iran. They’re used in rice, in desserts, in savory dishes if you want just a little sour touch. They’re a fun, iconic ingredient that you rarely find outside of Iran. 

Sumac is interesting, too – it actually grows wild in the US; on the East Coast, you can find sumac berries, which look like little, bright red cones, growing on the side of the highway in late summer and early fall. Native Americans used them in their cuisine. Ground sumac is delicious, you can basically use it as a substitute for lemon juice, as a seasoning to brighten all kinds of dishes.

Tamarind is a fruit that originally comes from India, which obviously is not far from Iran. It’s used a lot in the south, not as much in the north. But when I visited the Persian Gulf in the south, they sold it in the markets in blocks. In Thai and Mexican cuisine, it’s usually paired with a lot of sugar. But in Iran, I found they didn’t use sugar to temper it. It’s valued for its sourness. 

You’ve written how Persian food is loaded with spices but not spicy. Any theories why? 

On my 2014 trip to Iran, I actually did find chiles in the south. It makes sense chiles didn’t get adapted in the rest of the country, which has a temperate climate. But in the south, just like other tropical regions around the world, chiles have a very strong presence. Especially near the Persian Gulf, near the border with Pakistan, the temperature regularly climbs over 100 degrees. But in the rest of the country, chiles are still a very alien thing. 

In your writing you’ve described tahdig, the Persian rice dish, as “Iranian soul food.” We loved that. Can you say more?

Tahdig is just universally delicious. It’s crisp, salty, fatty, the most beloved dish on the table. The crust can only be as big as the bottom of the rice pot, so you’d better claim your piece early, or somebody else will eat it for you. It’s not hard to make, it just takes practice. It happens naturally when you cook rice, you get this crust on the bottom of the pan. If you cultivate that crust, it’s even better! The whole concept is so cool, you end up with two dishes in one pot: steamed rice, which you scoop off the top, and this crusted rice on the bottom. 

And cooks can get pretty competitive over who makes the best one?

Oh god, yes. There’s a whole tradition of shutting the kitchen door when you cook it so nobody else can see your secrets. In fact, my Dad, who made Persian rice all through my childhood—and still makes it—has never showed anybody how he does it. I had to figure it out myself. 

The post By the book: Q&A with the author of The New Persian Kitchen, Louisa Shafia appeared first on Sunbasket.

A: I like that it’s fast and easy. I know that not every American household has a traditional Tandoori Clay oven, so in this week’s Globetrotter recipe, Tandoori-style Chicken with Coconut Okra and Cilantro Rice, I use Oaktown Spice Shop’s beet powder to recreate that ‘tandoori’ look. It’s a cool party trick to add the fun color that we associate with tandoori chicken naturally, without food coloring.

Q: Beet Powder? 

A: Right? It’s such an unusual and unexpectedly versatile ingredient. It has a real earthiness in addition to its vibrant color. I love it in salad dressings, marinades, and smoothies. It’s also a great way to boost the nutrition of your kids’ yogurt. 

Q: How did you get the idea to use the yogurt marinade as a sauce as well?

A: In India, they use yogurt in a marinade to tenderize meat and they also use it as a sauce, like raita. That really appeals to me, as I like the idea of using the same ingredient in a variety of ways in the same recipe. It doesn’t just add flavor, but texture as well. 

Q: Why pair okra with coconut flakes?

A: Too many people are afraid of okra…it seems to live on the margins and it doesn’t have to. Adding the crunchy sweetness of toasted coconut to the soft creaminess of okra makes it more approachable.

Q: Any tips for the successful cooking of chicken? Okra?

A: For skin-on chicken my best tip is make sure it’s dry to really maximize crispiness. For marinated chicken, like this week’s Globetrotter recipe, let the meat come to room temperature before cooking—no need to worry. Also, let it rest a bit after cooking, just like you would a good steak.

As for okra, one of the reasons many people shy away from it is a fear of the goopy texture that can happen when it’s cooked in water. In Indian cooking, okra never touches water—it’s cooked in oil over high heat so it’s never slimy. 

Q: Why did you turn to garam masala in the marinade, when you have so many spice blends to choose from?

A: This recipe is full of contrasts: hot & cool yogurt, crunchy and creamy okra. I really like how the sweet spiciness of garam masala balances out the earthiness of the beet powder. Plus, like tandoori, garam masala has its roots in Punjabi cuisine, so the flavors have a natural affinity. 

The post Behind the recipe: Q&A with Chef Justine on Tandoori Chicken appeared first on Sunbasket.