Herb Week

This week I’ve been harvesting and preserving herbs. The basil and oregano were going to seed and the rosemary, French tarragon and parsley were overgrown and crowding each other. The basil I blended to a purée with olive oil, white wine vinegar, honey and salt. The purée was spooned into ice cube trays and frozen. … More Herb Week

Pumpkin With Wild Hickory Nut Glaze, Okara Potato Patties & Sweet Potato Greens

I generally like to focus my posts on just one dish or one element of a meal since a reader might find one item of interest and not another. Today I make an exception. I thought the entire meal turned out well. I am not a big fan of pumpkin, and almost never use it … More Pumpkin With Wild Hickory Nut Glaze, Okara Potato Patties & Sweet Potato Greens

Potato Patties With Spinach & Fenugreek Leaves

Yesterday I made mashed potato balls with fenugreek leaves. They were good, and today I expounded on the idea and made something similar and even better. It started with boiled potatoes lightly mashed and a little lumpy. To the potatoes I added: chopped onion chopped jalapeños frozen fenugreek leaves chopped curry leaves chopped cilantro chopped … More Potato Patties With Spinach & Fenugreek Leaves

Black Lentil Tikkis

I cooked up some black lentils the other day to use in a dish, and today I used the remainder to make these tikkis. Patties, croquettes, cutlets, kebabs, tikkis… sometimes I’m not sure what to call them. This time I will go with tikkis. When they were first cooked the black lentils were seasoned with what … More Black Lentil Tikkis

The Continuing Search For The Perfect Veggie Burger

Here is another attempt in my ongoing endeavor to make the perfect veggie burger. In my last experiment I concluded that black olives made a worthwhile contribution. This time I used salt cured olives marinated in oil and herbs. They are some of the most flavorful olives I have tasted. The soft flesh separates readily … More The Continuing Search For The Perfect Veggie Burger