Idli From Scratch

In my last post I mentioned starting a batch of idli/dosa batter by washing and soaking rice, urad dal and fenugreek seeds. Here is the rest of the story: After the rice, dal and fenugreek seeds had soaked in water most of the day I blended them into a smooth consistency and combined all in … More Idli From Scratch

Rice, Green Beans, Mushrooms & Caramelized Pearl Onions, Black Walnuts & Peppers

I got hold of some fresh looking green beans and wanted to use them in conjunction with pearl onions and black walnuts. I built on the idea throughout the morning, prepping the ingredients at odd moments between other activities as they occurred to me.   Black walnuts have a strong flavor which I thought might … More Rice, Green Beans, Mushrooms & Caramelized Pearl Onions, Black Walnuts & Peppers

Roasted Brussels Sprouts & Sweet Potatoes With Orange/Hickory Nut Glaze

This is one of those dishes that evolve from a sketchy idea into a delicious meal. I spent some time this morning shelling and lightly roasting wild hickory nuts I had gathered this past fall. Time spent with this tedious task passed quickly listening to Tuba Skinny.   As I was prying the nut meats … More Roasted Brussels Sprouts & Sweet Potatoes With Orange/Hickory Nut Glaze

Nothing But Grapes

The Sweet Sapphire grapes had been in the refrigerator for well over a week and I didn’t want a single one of them to go to waste. I cut each one into two or three pieces and put them into a pot on the stove without any added water, or any added anything, and let … More Nothing But Grapes

Salsa/Guac

A Mexican restaurant we used to frequent would bring three different salsas in carafes to the table along with the complimentary chips. All three were excellent salsas, but our favorite was the salsa verde which obviously had avocado as an ingredient. Despite being tempered with avocado it was the most picante of the three. Since … More Salsa/Guac