You may say, why bother to eat cauliflower, but really it can be very good. With winter in full swing, fresh produce will continue to become repetitive and very cruciferous so I would like to offer up some creative things to do with cauliflower to get you through the somewhat bleak winter months. BTW – […]
Traditionally made with pork and chicken, posole made with the right ingredients can also be delicious vegetarian. In Mexico, this dish is consumed like menudo, to help quell the effects of a hangover. I just love the buttery, crunchy texture of hominy. Two “secret” ingredients for me were my vegetable stock (see the post on […]
Happy Lunar New Year! February 3rd is the start of the Year of the Rabbit. There is plenty of time to plan a celebration as the festivities go on for a week in China! Kimchi Crepes Duck Pancakes Here are some ideas from my Tiger celebration last year. Most items turned out as planned but […]
Saturday, January 22 is National Soup Swap Day. What? You didn’t know? It’s actually a grand idea. Make 6 quarts of your favorite soup and freeze it in clearly labeled, 1-quart size containers. Make a plan for a soup swap with six friends and take home 6 different soups! Here are a few of our […]
Here is a recipe I picked up while traveling in Thailand in 1989. I attend a cooking school at the Intercontinental Hotel in Bangkok. It was a great class covering the basics of Thai cooking. This is one of my favorite recipes for parties. I usually offer it with beef tenderloin and chicken breast. Grilled […]
These cheese crisps couldn’t be easier to make and are perfect for noshing. I highly recommend that you grate the Parmesan as opposed to purchasing the already grated variety. Parchment paper is also a necessity. I served these alongside my curried apples. You can make some with almonds and some without for a little variety. […]
Have the last few days inspired you to slow down a bit and sip some tea? We hope so. Not only do Barr and I love the flavor of tea, we love the tradition of tea and the versatility of tea. Be sure to scroll down for the recipes that would be perfect for holiday […]
Tomatillos have many names and in fact tomatillo in Spanish means “little green tomato”. Many poeple think tomatillos are unripened tomatoes. In fact they are members of the tomato family but related to the gooseberry. I don’t think I’ve ever had raw tomatillos as they are usually cooked. They are the main feature in green […]
There was a bumper crop of peppers this year chez Shafroth. Outside of grilling them and making soups and salsa, one of my favorite ways to preserve them is by making Mexican escabeche which is a kin to pickled jalapenos but a little more than that. This condiment is essential to a simple, really good […]
Terry and I slogged many hours together catering and cooking at Project Open Hand, where we met in San Francisco in the early 1990’s. She is a dear friend and like me has been in an out of the food industry over the years. Currently she is back in and has started a baking company […]
