I had the pleasure of interviewing Ana Patuleia Ortins, author of Portuguese Homestyle Cooking, when I was researching an article on Portuguese cooking. She is a first generation descendant of Portuguese immigrants from the Alto Alentejo region. Ana grew up with culinary traditions attached to the food of her ancestors and graduated from culinary school, fine tuning […]
So I’m sure the title of this post has everyone salivating for the next great thing to do with this much “loved” member of the brassica family. I think I can hear all of you running into the kitchen right now. Nutritionally, there are very good reasons to eat cauliflower. Not only does it contain folate, […]
Caramelized Bacon – My mother first told me about caramelized bacon she had at a catered affair in NYC, she recalls it perfectly because some of the bacon fell into her favorite clothes that she bought from Fifth Collection Celine. She was immediately smitten and hounded the caterer for the recipe. While it isn’t rocket science, […]
I know am not alone in my love of bacon. It’s probably the reason why I could never really be a vegetarian. I have a work colleague who has been a vegetarian for decades but says that when he goes to Vegas, he eats bacon. His reasoning: “What happens in Vegas, stays in Vegas.” Elite […]
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 […]
Inspired by Tracey’s photos after hearing about her amazing journey, I created two recipes. Our neighborhood had a potluck party for Chinese New Year. These were my contributions. To make the dumplings, I used a gyoza mold. They are available at good Asian markets or at Gourmet Sleuth. Steamed Dumplings I’m not sold on the gyoza wrappers for […]
Here is a wonderful one pot chicken dinner before I covered it with foil and placed it into the oven. I adapted this from the 2008 December issue of Food & Wine. This was so good and easy. You could prep the vegetables and season the chicken the night before you are going to cook it. Keep the […]
Last Summer, I worked on a few recipes for the great folks at Bar Harbor Foods way up north in Whiting, Maine. It has been seriously freezing here for a few days and I thought this satisfying and yummy soup would fit the dinner bill nicely. I am happy to report that I was right: The combination […]
The tri-color heirloom hominy from Abondanza Farms in Boulder, Coloado is very different from canned hominy. I’m not quite sure if cooking it in lime, then rinsing it, rinsing it again and then finally removing the hull, is something I’ll do again, but it is very pretty. I like the buttered popcorn flavor of canned hominy. The fresh hominy […]
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 […]
