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Classic Family Recipe The holidays are among us. I’ve recreated a classic family holiday recipe that my late paternal grandfather created. It’s our butter cookies. Gramps was a baker. Back in the day, he used to bake these cookies for our family. Over the years, the recipe was passed to my late aunt (the eldest […]
The Concoction Recipe of the Season Thanksgiving is this week, and I’m excited to share my famous fresh blueberry cranberry sauce with red wine. I’m thrilled to make it again. Like stuffing, I didn’t like cranberry sauce until I made my own. You can’t beat fresh cranberry sauce. None of that canned stuff- not for […]
Thanksgiving in the Blink of An Eye Thanksgiving will be here before we know it! I appreciate this holiday because I can reflect on all I’m grateful for. I’ve been enjoying taking part in my Thankful Challenge posts. I look forward to sharing them with you all every day this month. Thank you for being […]
What’s Dal? Klinger (2015) defines dal as a hearty spiced stew made by simmering lentils until they’re tender. Dal means “to split” in Sanskrit, which is an ancient language in Hinduism (Agrawal, 2021; Joshi, 2016). Recipe & Kitchen Equipment Yields: 4 servings 3/4 cup red split lentils 2.5 cups water 1 tablespoon clarified butter 1 ounce […]
Sweet Savory Mostarda Mostarda is a sweet and savory Italian jam and condiment. Charcuterie In Demand It can be paired with charcuterie (pronounced “shar-coo-tuh-ree”). What’s charcuterie, you say? It’s a French term and culinary art of preparing cured and fresh meats (Traylor, n.d.). Charcuterie boards have become popular recently. They include assorted cheeses, fruits, nuts, […]
What are Basted Carrots? You may recall another post on Carrots Vichy a few months ago. Basting carrots look similar to Carrots Vichy; however, they’re different- taste and all. Basting is a cooking method that involves moistening a liquid. I’ve used butter to cook these delicious carrots. The technique was unique. It’s something I’ve never […]
Gravlax- Cured Salmon Appetizer Gravlax is a Scandinavian cured salmon appetizer. Salt and sugar are used as brine to cure and preserve the salmon. It’s a straightforward dish. After two days, the cured salmon is ready to eat. It can be enjoyed by itself, with crackers and cream cheese or a charcuterie assortment. Recipe & […]
Black Bean Burger Patties are IN! Vegan burger patties have become popular over the years as a healthier alternative to traditional meat burgers. I made black bean burger patties in my farm-to-table culinary course a few months ago. I was hesitant to try it because I haven’t been the biggest fan of eating beans. However, […]
Honey Granola Goodness I was excited to experience making homemade granola in my farm-to-table (FTT) approach course at Escoffier School of Culinary Arts. It was a memorable experience. It’s simple and quick. I love everything about granola, especially the crunch. I love sprinkling it on my yogurt and açai bowls. FTT is Lit! FTT restaurants […]
Spice Almonds Recipe & Equipment Before making these savory and seasoned almonds, they need to be toasted first. Pan toasted almonds: Yields 1 cup 1 cup organic raw almonds Mixing bowls/cups/spoons for mise en place ingredients Measuring cups/spoons Baking sheet Parchment paper Sauté pan Wooden spoon Pyrex container Spiced toasted almonds: Yields 1 cup 1 […]
