I've broken a couple rules. I know I haven't blogged in a while - and in blogging world, it's a cardinal sin. The truth is, I just have not felt as inspired lately. The winter has some great warm and cozy foods...but for me, it doesn't compare to spring and summer. And, well...I sort of miss the produce - and the sun! I cheated a little bit and recently made a Panzanella salad. Something I never thought I would make in late December. I swore I would only eat tomatoes in summer when they ... continue reading...
Shaved Fennel & Orange Salad
I was standing in line at the checkout for my groceries and the lady could not seem to identify this bulb looking thing. "it's fennel" I said - slightly annoyed that I had already waited about 15 minutes for her to ring up the lady before me. I felt a tiny bit stupid when she punched in the code for "anise" - the other name for fennel. Go figure. Fennel is exactly that - anise. Licorice flavor is better understood by most people....and you either hate it or love it.There's really not much ... continue reading...
Cooking without Recipes
Sticking only to a recipe doesn't truly allow your creativity and your inner chef come out. Here's why I suggest you ban your recipes. If you learn a recipe, you learn how to make that dish. However, if you learn technique, and acquire skill - then you have a larger repertoire to choose from. Recipes are merely a guideline. They are there to help you along the journey. Like a traveler who wants to explore the country as a tourist by riding on public transportation and taking the back roads, ... continue reading...
Sweet Potato & Zucchini Latkes
Potato pancakes can be found in almot every culture. The Spanish have "tortilla de patatas", The Irish have their delicious "boxty", The Swiss have the Rösti, and the Jews have "Potato latke". As the story of Chanukah goes, a little oil went a long way. However, when cooking for the holiday, we seem to drench the potato latkes in oil and they become greasy and limp. I tried a different approach by using zucchini and sweet potato in just a tiny bit of oil. I love the fact that you can ... continue reading...
Carrot-Ginger Dressing
Why do people peel ginger with spoons? I think it's a little weird because you don't actually peel as efficiently as you could with a "Y" peeler. You end up just digging mini pocket holes into the ginger instead of nice smooth edges. The most effective way, is to square off the ginger with your knife and then peel downwards as you would peel an apple. I have always enjoyed this dressing when eating out at Asian restaurants. You know the kind - they serve you plain lettuce with maybe a ... continue reading...
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