Christina at Anchor Steam Brewery |
Name: Christina Moretta
Home (+ hometown swap): San
Francisco
Profession: librarian /
archivist / photo curator
How did you first get involved in
food swapping?
I met Aimee at a mutual friend’s
holiday party and she mentioned that she had started a food swap. It sounded
like a perfect match for me. It did take a couple swaps to occur before my
schedule finally matched a swap date. My first swap I attended was October 2011
and there was a lot of excitement because The
Bold Italic was there to do an article.
What did you make for the last food
swap and what inspired your choice?
I made pickled carrots and garlic
confit. My inspiration was the surplus of produce I had from our weekly CSA box
that we receive from Terra Firma. The
garlic confit recipe came from the Bi-Rite Market’s Eat Good Food.
What’s your favorite thing about
swapping?
I like that I can try new things
that I would never consider making. After I have the new swap item, it
motivates me to try new things (i.e., pepita butter).
Who or what most influences your
cooking? My Terra Firma box definitely drives my weekly cooking. I have been a
CSA member since 1994, and I have successfully achieved seasonal cooking. My daughter is vegan and for the last two
years I have been experimenting with vegan cooking. The majority of our meals are vegan based on
the amazing cookbooks and blogs that provide tasty recipes. My favorite vegan
cookbook is Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton.
What’s your favorite kitchen tool?
My grandma’s wooden spoon. Every
time I use it, I have a flash of my grandma’s oatmeal (with lots of brown sugar
and butter!). I spent a lot of time in both of my grandmas’ kitchens. On the
maternal side, I learned how to make red pepper jelly and bake and on the
paternal side, I learned northern Italian dishes (usually Americanized).
Your current flavor or ingredient obsession? Preserved lemons. I made these for the first time in January. A little preserved lemon in a dish changes all of the flavors, and I add it into everything now!
Biggest food surprise?
Shopping at Duc Loi Supermarket on
18th & Mission Streets. I think the whole world is in that
store!
If the Rapture came tomorrow, what
would your last meal on earth be?
All of my favorite foods: olives,
super delicious pizza, veggie lasagna, sautéed kale with garlic, and a shot of
apple cider vinegar.
When I'm not in the
kitchen I'm...reading, riding my bike to & from work, spending time with my
daughter & boyfriend, shaking it with my Sunday Skool dance class, knitting,
and doing lots of cool city outings.
Favorite local food
experience: I consistently enjoy my dining experience at Foreign Cinema and we
love doing take out from Mission Chinese Food.
Recipe from Christina:
Spicy Pickled Carrots (adapted from a variety of recipes)
Yield: about 2 pints
Ingredients:
1 cup water
1/4 cup vegetable oil
1.5 cups white vinegar ( ½ cup can be apple cider vinegar)
½ cup of chardonnay (or any white
that’s in the fridge)
1 ounce chiles de arbol, stems removed
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon kosher salt (plus more to
taste)
1 pound organic carrots, peeled and
cut into thin rounds
1/4 cup slivered onions
1 head of garlic
1 jalapeño, seeds and stem removed,
sliced
Method:
In a medium-sized pot, add the water, vegetable oil,
vinegar, wine and chiles de arbol. Bring to a boil and then turn the heat down
to medium. Cook for 5 minutes, uncovered.
Add to the pot the cumin, oregano, and salt. Continue to
cook on medium for 5 more minutes. Add the sliced carrots, onions, garlic and
jalapeño, and cook for 10 minutes, or until the carrots are your desired
texture. Taste and add more salt if you prefer.
Cool and then refrigerate. Will keep for one month
refrigerated.
Anchor Green tea is an excellent combination of 10 superb herbs & naturals including Terminalia Arjuna, Cardamom, Green Tea, Cinnamon, Senna Leaves, Aniseed
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