The word rilettes is French and traditionally rilettes take hours to cook. The word is more about how the final product looks, shreded and rather creamy. This recipe is neither. It’s quick to make and most likey would never be considered a rilette, except for the end result of it’s texture. This is a lovely […]
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 […]
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 […]
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 […]
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 […]
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 […]
"And don’t forget the crackers" – as Wallace of Wallace and Gromit will remind you. While I stand by my Triscuit Thins Crisps, I like to combine them with these other amazing crackers. 34 Degrees Crispbread are attractive, thin crackers that are wonderful for soft cheeses (and schmootz’s). Mary’s Gone Crackers are gluten free but don’t […]
Every now and again, I am pleased to find out that a gigantic multi-national food corporation can still produce a decent product. While not fancy, Triscuit Thin Crisps are absolutely superior to the original Triscuit. They are crispy and have a nice crunch. I feel better about eating Thin Crisps instead of say potato chips because they offer 8% RDA of […]
