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Sometimes cooking sounds like a sentence of being shackled to the kitchen counter in a prom dress and pink pumps, and makes me want to run away screaming and wielding a knife. A food blog gives you a unique sense of time and cooking. I have realized, for instance, that the domesticity of making food currently gives me hives. Before the blog I simply would have shirked the cooking and ordered takeout, four weeks in a row. While I will never be a housewife angel, I also relish the audience and the gift of nourishing others. I love cooking, and learning, and creating, but hate constraints, habit, and tedious tasks. I move fast and need to keep learning. I rarely put things in my mouth I don’t like, regardless of whether it’s food, ideas, or labels. But if I don’t love to cook all the time, how can I expect anyone else to?
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We spent this weekend visiting mom and pop Pelletier in Dighton. In spite of Saturday’s rain we enjoyed ourselves splendidly, visiting a couple of Portuguese bakeries, a supermarket, and a restaurant called TA (Terra Nostra) in Fall River, MA.2 Comments » Keep reading »
On our recent trip to the Brooklyn Flea, we sampled some of these tasty Lebni yogurts from Likitsakos Specialty Foods. Sweetened with honey and spiked with vanilla extract, these yogurts are rich and creamy, and flavored with things like real blackberries, almonds, and grapes.1 Comment » Keep reading »
It feels like we’ve been tackling the flu since our return from Japan (or are we just sick with longing to go back?). When I caught sight of this recipe chock full of garlic, ginger, and dark leafy greens loaded with calcium, Vitamin A, and Vitamin C, I thanked its source, Eating Well, for giving me a treatment I don’t need to gag on and swallow with huge gulps of water. Not only are the ingredients healthy, but this salad tickles your sweet, salty, bitter, and sour buds. Throw in some kelp and you’d have all five taste buds present.5 Comments » Keep reading »
I can’t share this whole recipe with you. It’s not a secret. It’s just that I was in a mood when I started it, and ended up opening my cabinets and dumping everything into a bowl in instinctual proportion but without paying attention. So to repeat, you may need to release the tension into the salad dressing, abandoning any care for convention, and relish this spicy concoction. So somewhere in the line of: 2 minced shallots, 2 minced cloves of garlic, 3 tablespoons olive oil, 1 teaspoon lemon juice, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon cashew butter, crushed red pepper flakes, a little coconut milk, 1 teaspoon chipotle salsa, 2 teaspoons balsamic vinegar, 1 teaspoon whole grain English mustard, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and some pepper. Whisk. Taste. Holy shit.7 Comments » Keep reading »
Fish baked in a pouch. Sounds eh, doesn’t it? Well how about Thyme and Lemon Butter Cod en Papillote with Leeks and Purple Haze Carrots? Suit your fancy? Did mine when I came across a variant in Cook’s Illustrated.8 Comments » Keep reading »
When I think of dinner parties, I think of time I will be spending in the kitchen. My recent adventure actually left leisure time for relaxation and conversation BEFORE DINNER WAS SERVED. Shocker. There was exceptional kitchen help and there was also chicken adobo. Crowd pleaser. Leftover king. Low-key, accommodating, with some natural charisma and a lot of flavor.13 Comments » Keep reading »
Mulligatawny, an Indian-Brit recipe, means “pepper water” in Tamil (“millagu” is pepper and “thanni” is water). This was my favorite soup growing up. The list of ingredients may seem a little daunting, but just think of the cooking spread over two days (like we do), and it’s a cake walk. There is nothing complicated to make this (other than the prep and measuring of spices). I have made it with my mother before, but this time documented while she cooked, and am now presenting her recipe to you.
It’s got a complex flavor coming from the sweetness of the coconut and onion, spiciness of the chili and pepper, and a complex aroma from the broth and Indian spices. The soup is a beautiful golden yellow color, specked with green, and has a soft texture and smooth finish. The chicken basically just melts in your mouth. Served on brown rice it is an excellent and complete dinner.6 Comments » Keep reading »