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: Food
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…
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…
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…
Butter
Did you know that pioneers made butter on the march using the motion of the wagons to agitate the cream? The scientific process of creating butter includes agitating whole cream until the fragile membranes that surround milk fat are broken, allowing fat droplets to form and join. More churning hastens the separation of cream into…
2012 in Review – Thank You Visitors Near and Far!
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog. I am so honored to have so many visitors from around the world! Thanks everyone! Here’s an excerpt: 600 people reached the top of Mt. Everest in 2012. This blog got about 5,000 views in 2012. If every person who reached the…
Lesley’s Peppery Popcorn Balls
My daughter-in-law, Lesley, is a creative and talented cook. Her culinary creations contain unique combinations of ingredients that surprise and delight the palate. I happen to know that Lesley’s favorite snack is freshly popped corn topped with pepper, so when I suggested she join me in my kitchen to transform her peppery popcorn into sweet,…
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