Mix up a couple of authentic American flavors like maple and corn, and what do you get? Crumbly, toasty golden muffins just right for a lazy breakfast or afternoon tea. Bake the muffins in paper and they’re great for on the go meals or road trips. Or, simply pour the rich corn batter into a…
Tag: Cuisine
Ichiban Dashi
Dashi, or Japanese stock, is the most essential ingredient in Japanese cuisine. Rest assured you can buy pre-made dashi – either in liquid or powder form. But, if you learn to make your own, the flavors and richness of your Asian dishes will be deeply enhanced. It only takes three ingredients to make dashi –…
Crêpe Dracula
Costumes are ready, parties planned, trick or treating routes mapped out. But have you thought about your Halloween breakfast? Whatever your age, here’s a trick you should treat yourself to: bite-sized banana Draculas wrapped in chocolate capes and drizzled with crimson fruit sauce. These are easy to make and fun to assemble. Consider bringing the…
The Food of French St. Martin – Part 4, Dining In
When we visit St. Martin, we enjoy dining in almost as much as dining out! Love the cute kitchen I get to cook in: Come on in…. All the local and imported products make for some wonderful home-cooked meals… Of course we do a lot of grilling… We even grill the bread! Yum! I use…
Komatsuna no Goma-Ae
Komatsuna is a slightly tangy Japanese vegetable similar to spinach. When topped with Goma-Ae, or toasted sesame sauce, you’ll find a perfectly satisfying contrast of sweet and spicy flavors. Don’t be concerned if you can’t locate komatsuna – almost any leafy green can be used in this dish with delicious results. My favorite local sushi…
The Food of French St. Martin – Part 3, Grocery Shopping
Sorry, I’m still harping on about the food of French St. Martin. Could be I’m a little obsessed? It’s just that I have all these lovely photos to share: The combination of imported French products and local fare is just too tempting. And the bread, oooh the bread. I couldn’t get enough of these poppy-encrusted…
Irish Parsnip and Apple Soup
In my mind I see a woman, head slightly bent against the wind and hefting long skirts. There is still a blustery nip in the air. Fields lie fallow, awaiting spring. She walks purposefully across the yard, her thatched-roof cottage behind her, cozy smoke rising from its stone chimney. She lifts a heavy door, and…
The Food of French St. Martin – Part 2, Mardi Gras
With all the swirling sights and thumping beats of the Marigot Mardi Gras crew bands and trucks, I was somewhat distracted from the food offerings… Nevertheless, several parade vendors caught my eye… I loved the way all these snacks were stuffed into a shopping cart: And the way this…
Butternut Squash Soup
With its lightly sweet yet rich flavor, Butternut Squash Soup is a real crowd pleaser. I love to serve it as a first course, sometimes spiced up a bit with a swirl of horseradish sour cream. With a salad and some freshly baked bread or homemade herbed crostini, it makes a delightful lunch or gentle…
Mushrooms
Did you know that mushrooms have no chlorophyll, so they don’t need sunshine to grow and thrive? As a fungus, the mushroom lacks ability to use energy from the sun. Instead, it extracts carbohydrates and proteins from decaying, organic matter. Here’s an old Igbo proverb for you: “If you wish to eat a mushroom, you…
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