I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients. Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take … More Oven Roasted Salsa
The seasons will change in a couple of days, yet, when I checked the forecast this morning, snowflakes were in the forecast for the second day of spring. I was glad to see that by afternoon the predictions had been modified slightly for the better. I am anxious to get the spring garden fully … More Spring
Tempeh, a food item made with fermented soybeans, is packed with nutrients and probiotics, so, as a vegetarian, I am supposed to like it… I guess… Well, this lifelong vegetarian could give you a long list of vegetables I don’t particularly care for, dislike or even detest. Many of them I eat anyway, every now … More Tempeh?
A frequent dish in the breakfast menu rotation is eggs with shredded zucchini, either as an omelet, a stovetop frittata, or starting out stovetop and finishing in the oven. What I did this morning was not so different. Instead of shredding the zucchini I employed a seldom used device to spiralize it. After tossing … More Zucchini Breakfast Bake
Two weeks and two days ago I started a batch of sliced onions fermenting in a salty brine. After tasting today I deemed them sufficiently soured, crunchy and delicious. I mentioned to Faye that I was going to make a sandwich with peanut butter, fermented onions and spinach. She looked at me as though … More Peanut Butter Sandwich With Pickled Onions & Spinach
Sweet Sapphire grapes were abundantly available this year. I was able to purchase them on at least three different occasions. This morning I made a fruit sauce or compote, if you will, with nothing more than grapes, pomelo and tapioca starch. The grapes and pomelo were simmered for a time in a sauce … More Grapes & Crepes
Faye was called on to tutor a new intern, and had to be in the city early in the morning. That entailed an hour and twenty minute commute before daylight. Rather than eat in the wee hours at home she opted to eat breakfast after arriving at her destination before the training session. So I … More Breakfast To-Go & A Salad To Come Home To
A 65 year old woman walked into the kitchen this morning and made herself a cup of coffee. It seemed like the right thing to do so I went ahead and made her some breakfast. Happy birthday, Faye!
This is one of those dishes which, when all has been eaten, you wish there was more. It began by brushing the cut side of halved Belgian endives with an emulsion of olive oil, mushroom ketchup* and turbinado sugar. *Mushroom ketchup is strong flavored and salty so it is used in very small quantities. The … More Belgian Endive With Creamed Mushrooms & Leeks
Two boiled eggs in the fridge needed to be eaten. I made a basic egg salad with prepared yellow mustard, kosher salt, black pepper, turmeric, Spanish paprika and red pepper flakes. As an accompaniment to the rest of the meal, I stuffed a Roma tomato with the egg salad and cut it into thick slices. … More Peppadew Peppers Stuffed With Egg Salad