We’ve ALL been there. Some of us are there every day. We wake up as one-eyed, one-worded, zombie-esque beings until the coffee IV drip hits the bloodstream and transforms us back into humans. If you’ve ever wondered if there’s a better way, keep reading. Keep the Coffee…Just Cut Back:...more
This recipe was given to me by my lovely Sudanese friend EB. It is called aswada: aswad means black in Arabic, and is the Sudanese word for aubergine (eggplant) because of its black skin. This dip is a cousin to babaghanoush, but with peanut and lime in place of tahina and lemon. It should be sharp and zingy and very garlicky.On Friday I had some of my absolute favourite ladies over for supper: Madame la Moue, Mrs Madeira, Mrs H, Madame Pantalon and me Julie. This went down very nicely with a glass of wine as a pre-dinner snack.Aswada...more
When I first had the opportunity to meet award-winning chef, Raghavan Iyer, I admit I was quite nervous. He has multiple cookbooks, is a known authority when it comes to Indian cooking and he was about to open a restaurant in downtown Minneapolis....more
At first I was going to title this post, “Rutabaga, It’s Not a Turnip,” a quote from Andrea Cheesman’s The Garden Fresh Vegetable Cookbook. But it didn’t quite give the rutabaga its due. While a wonderful veggie resource, in her section on rutabagas, Andrea seemed unable to mask her lack of enthusiasm for this week’s vegetable. Thankfully, I found the Advanced Rutabaga Studies Institute, and it wasn’t a front for a viagra site, as I’d originally feared. (Sorry ARSI.)
The Rutabaga is related to the turnip. To my untrained eye, purple top turnips and rutabagas are identical twins. The word rutabaga hails from the swedish words for “thick root.”...more
Last night I attended a Seattle Free School class about making your own mascarpone cheese, and then how to make tiramisu with the cheese. And let me tell you, homemade mascarpone is much better than the stuff in the store. Not to mention much easier and inexpensive. Seriously, it’ll knock your socks off at how easy it is to make. The recipe below is the one I got last night at the class. Photo by Maciej Lebkowski. Mascarpone1 quart cream1 quart half-and-half1/8-1/4 teaspoon tartaric acid (not cream of tartar)Continue Reading Here......more
I’ve always wanted to be one of those people who could write clever taglines when signing their name. Like on a birthday card, yearbook, or going-away poster secretly tacked up in a conference room for you to sign, before sending a co-worker on to bigger and better things.
Two phrases, written to me, stick out. First is “Stay Gold,” which my middle-school soccer teammate penned on my stuffed cat, a collective birthday gift made from material meant to write on (not an actual cat). Most people wrote things like, “have a good one” or “nice getting to know you this season.” But not Cyd. “Stay Gold” was a reference to the Robert Frost poem “Nothing Gold Can Stay” recited by teenage heartthrob C. Thomas Howell in the movie “The Outsiders.” Ralph Macchio (you know, the Karate Kid guy) played Johnny, who, moments before his character’s tragic demise, remembered the poem C. Thomas had read to him and told him to “Stay Gold.” Cyd was much cooler than I was.
The second phrase is “May your kohlrabi always be sweet,” written by Ivy Manning to me when signing a copy of her cookbook. I was struck by it because I always think it’s a trick when people tell me a vegetable I haven’t tried is sweet, and because it was a cool vegetable tagline–and hey, I write about vegetables, maybe I need a cool vegetable tagline!
That was six months ago. I still don’t have a cool vegetable tagline, but at least I’ve finally tried kohlrabi, ...more