Stuffed Mushroom Caps Topped with an Egg or Not – A Kitchen ExperimentAfter a few days of contemplating just how we would enjoy some very special eggs, I was ready to experiment and create a new recipe. Along with the fresh herbs now in the garden, everything was in place. As you can see, it took a few attempts to get the Stuffed Mushroom Caps Continue reading Stuffed Mushroom Caps Topped with an Egg or Not
Strawberry Mango Verrine – Poetry in a GlassLayers of gold, red, white and green,
sweet berries, luscious mango, rich coconut cream,
all together create Strawberry Mango Verrine.
It makes you feel special, a person of class,
when you eat your dessert with a spoon in a glass. Continue reading Strawberry Mango Verrine with Coconut Cream
Violet hued purple cabbage sauerkraut stands out from the crowd. Based on its before picture, you’d never guess that Violet Kraut would turn out so gorgeous after fermentation. And that’s gorgeous not just in its color. But in its delightfully sour taste and healthful probiotic bacteria as well. Continue reading Violet Kraut – Naturally Fermented Purple Cabbage Sauerkraut
Crustless Quinoa Quiche – Scrumptious & SatisfyingWhat a week. Neither soup nor spread nor strawberries nor saag came out to my liking. Each recipe needed work (as in lots of work) before it would be ready to share with you. Fine, I thought, I won’t post this week. Then Sunday morning I saw a recipe online that looked interesting. With a few adjustments in ingredients and techniques, we thoroughly enjoyed a Crustless Quinoa Quiche with Greens Continue reading Crustless Quinoa Quiche with Greens
Chocolate Roasted Tahini Truffles – Thank You, Brooks HeadlyReading pastry chef Brooks Headley’s article touched my heart. He and the other chefs at New York’s Del Posto restaurant respond with compassion and creativity to guests with food allergies. “… no judgment on our part … none of us working the line freaked out, no one cracked wise ….” Continue reading Chocolate Roasted Tahini Truffles – Rich, Dark, Distinctive
Radish Soup – The Essence of Spring An engaging photo of a four-year-old French boy eating an open-faced radish sandwich has lingered in my memory for many years. The photo by Mark Kauffman (©1968 Time, Inc) in the Time Life Book The Cooking of Provincial France introduced me to eating radishes Continue reading Radish Soup for Spring – Refreshing, Flavorful & Rosy-Hued
Muhammara – Syria’s Zesty Alternative to HummusFew boldly flavored and undeniably delicious foods have so many differing pronunciations. I’m currently going with pronounced mhamara, without pronouncing the “u.” Though, you might prefer one of these other possibilities: mu-HUMM-a-ra moo-hahm-MRAH mooah-MARA. 😉 Continue reading Muhammara – Roasted Red Pepper Dip, Spread & Sauce
