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 […]
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 […]
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 […]
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 […]
Regardless of what you think of this food fad/lifestyle change, I have learned so much from raw foodists, the likes of Roxanne Klein and the amazing folks at Cafe Gratitude in the San Francisco Bay area. Some things are too much for me and others are just "aha" food moments. The principle behind raw food is […]
This post could also be aptly titled "What is Great about Thanksgiving." This year, we celebrated the holiday at my sister in law’s home. Rose and her husband, Mark, are gracious hosts and fantastic cooks. The meal was superb, 22 guests in all and not so much as a hiccup. Rose’s meal is a very smart […]
As we get closer to the holidays, we would like to offer up some recipes to those folks who are not hosting Thanksgiving. The holidays present a great opportunity to try some new things in the kitchen in an effort to recognize the host of the event that you are attending. Today’s recipe (Curried Apples) is a personal favorite […]
I have a vegetarian son who is looking forward to Thanksgiving because he can have Quorn roast. Never mind that he has these products every week, as it is a great source of protein for him. Made from a myco-protein (meaning it’s derived from mushrooms, but they don’t taste anything like mushrooms) Quorn products are soy-free. […]
With the holidays coming and our economy such as it is, this recipe makes a great inexpensive gift, which can literally keep on giving. It takes about 10 days for the starter to ferment, so you have to plan accordingly. But outside of remembering to follow the recipe each day, this is makes for an […]
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 […]
