Here we have chicken stock simmered with kelp buds, a few Italian style anchovies in oil with a dash of Tsuyu sauce...to which is added sliced backyard squash (in this case, Serpent Gourd) and garden Daikon radishes,today's harvested garden greens(Read more…
I'm developing a taste for some favs.
My latest sensation involved Hokkaido Pumpkin (LINK) --aka Red kuri squash.
Great tasRead more…
Here you will find a Recipe for WHOLE LEMON CAKE with GLAZED LEMON SLICES. I don't know where the Recipe originated but I am sure it would be from a country where Lemons are plentiful. I could be wrong there but it would be nice to know.
WHOLE LEMORead more…
There is nothing -- absolutely nothing -- worse than running out of garlic.
You know the feeling?
So here's a fermenting hack:
- 6-8 Heads Of Garlic Peeled
- 2 Teaspoons Of Salt
Peel garlic and add salt to it before blending the mix into a paste. 'CRead more…
There are two kinds of people in this world: those who LOVE pumpernickel bread and those who positively hate it.
I passionately love it.
My rye bread baking has taken a sabbatical while I root myself by refurnishing my tastebuds. I now chomp on rouRead more…
I'm one of those foodies who respects offal.Like Adrian Mole I think it's Offally Good.
Liver, for instance, is one of the most densely nutritious of foods on the planet.
- An excellent source of high-quality protein
- Nature’s most concentrated source
My offspring are currently in Japan eating their way south past Mt Fuji.
I've always been a noodle lover but seldom got the merging of ingredients right. I'd live off Vietnamese Pho -- if I could make it correctly -- and my partner is addicted to SRead more…
I'm a soup snob as I really like soups and have partaken of many of the genre.
But this extremely simple soup is a great repast.
The trick is the soffritto :
In a good dose of extra virgin olive oil (for me that's almost one half a cup) stir fry up:Read more…
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