Black “Butter”

Here I combined oil/salt cured olives and black garlic, both boldly flavored ingredients, to make an intensely flavored spread. Not as intense as Vegemite, but like Vegemite it is best spread thinly in small quantities. Oil/salt cured olives are salty with deep olive flavor. Black garlic is sweet in a savory kind of way with … More Black “Butter”

Asparagus & Penne Pasta with Black Garlic & Green Peppercorn Sauce

Asparagus spears poke through the soil only a few at a time every few days, so it take a week or three to accumulate enough to do anything with them of significance. There were less spears in the refrigerator than I thought so penne pasta made up the difference to fill out the dish.   … More Asparagus & Penne Pasta with Black Garlic & Green Peppercorn Sauce

Salad Bowl

It may be too soon to do another post about salad in a tortilla bowl, but I can tell you it’s not too soon for me to want to experience one again. The freeform bowls were made with tortillas brushed with olive oil and baked at 350ºF.   Black beans were seasoned with cumin, chili … More Salad Bowl

Oyster Mushrooms With Ramps, Green Peppercorns & Lo Mein Noodles

We paid a visit to the Super G Mart and, as usual, found some interesting items. I was thrilled to find these baby green mangos which are now on their way to becoming mango pickle. More on them in a later post.   We were browsing the olive section when another customer voluntarily recommended these … More Oyster Mushrooms With Ramps, Green Peppercorns & Lo Mein Noodles

Green Mango Sauce

Apples that weren’t hard, dry and woody were difficult to find in South India during the 1950s and 1960s. Americans living there at the time who missed having apple sauce commonly substituted with homemade guava sauce and/or green mango sauce. Sweetening the sourness of green/unripe mangoes required a fair amount of sugar. When I saw … More Green Mango Sauce