Finding myself the lucky recipient of many large red bell peppers, I needed some quick ways to use them. After grilling them and removing the stems, skin and seeds. I placed them into a glass container and covered them with olive oil. The oil seals off the air and acts as a preservative so the peppers […]
Search results for "Queen of schmootz"
Queen of Schmootz Holiday Amuse Bouche – Part I
I first discovered Lima Bean Skordalia at Market Hall in Rockridge. This delightful, light green schmootz is made by The Pasta Shop. It is very garlicky and wonderful. Serve it with Pita crisps. Lima Bean Puree Make up two two days ahead, bring to room temperature before serving. 1 lb frozen baby lima […]
Queen of Schmootz
I hope that when I’ve long left this earth, I will be remembered for my purees, mashes, or quite simply put, schmootz’s. I love to experiment with different ingredients and never tire of creating new combinations. The dip on the left has its origins in one of my favorite cookbooks from the fabulous Greek restaurant in […]
Simply Organic French Onion Dip
Allow me to introduce you to the little black dress of my pantry: Simply Organic French Onion Dip. My neighbor, Eliza, turned me onto to it several years ago when she served it at a party. I seriously could not stop eating it – like get your face out of the dip bowl Mayone. This […]
Meatless Monday: Kid-Approved Sweet Potato Hummus
I’ve got a house full of dippers/grazers and after the success of Fatima’s Salad, I thought a hummus-centered dinner might fit the bill and I am happy to report that 3 out of 4 kiddos (including Marco) were on board. Allow me to introduce classic hummus meets beta-carotene, in the form of sweet potatoes. The […]
Sahadi’s and Taramosalata
When I used to live in Brooklyn Heights, I could easily jaunt over to Alantic Avenue to Sahadi’s for my favorite Middle Eastern foods. It was here that I was introduced to taramosalata – a salty, lightly pink creamy schmootz. The main ingredient is tarama which is fish roe (eggs from cod or carp) but don’t let […]
Nigella- and I don’t mean Lawson
While perusing my recent copy of Nutraceuticals World, I came accross a bit of information about one of my favorite seeds from India, the nigella seed. There it is used on top of breads and it has a wonderful distinct flavor that is like onion but without the bite. Known as “Black Seed” in […]
The Ingenuity of Raw Food – Part 2
As the Queen of Schmootz, I highly recommend that you try making this Cashew Hummus. I was intrigued by the technique that raw foodies have for soaking their nuts for 24 hours. In the case of the cashew, it actually starts to sprout! This is a divine surprise and although it is technically not a […]
Functional, Fantastic Kitchen Bowls
Anchor Hocking makes a really wonderful bowl that is very practical as they minimize splashing and since they can be stacked, they take up less space in the cupboard. Nigella Lawson offers one of the more sensually shaped bowls. I love mine as they are egg shell blue and made of ceramic. I keep […]
Tai’s Pepita Pesto – Cooking with Green Pumpkin Seeds, II
In an earlier post on green pumpkin seeds, I eluded to a pesto created by Tai Leavitt, of Val 21 restaurant in San Francisco. Being the queen of schmootz, I offer this up as a great dipping sauce for roasted potatoes or grilled chicken. At Val 21, we stuffed pepita pesto into chicken breasts. We would pan fry […]