Ghee is a little hard to make unless you see someone do it. This photo essay lets you make your own ghee without someone there to help you.
Chicken Adobo, crowd pleaser, low key, accommodating, with some natural charisma and a ton of flavor. The chicken is a little sweet and a little savory, falling off the bone, and accompanied by tender whole cloves of garlic.
Trifle has cake and jam, whipped cream, pudding and fruit. It is made like lasagna, in layers. Trifle is festive. You make it in a big bowl and dive in with a big spoon to serve it. It is sensual, decadent, the way a party dessert should be.
This month’s recipe is in honor of the spirit of a beautiful young woman I know, who has gone home to be with her family while her mother bravely battles with cancer. To me she represents the spirit of the mother, the spirit that is in all of us that nurtures, supports, and loves.
When I was in my late teens I began reading cookbooks like novels. It turns out I have something called synesthesia where a stimulus that comes in through one sense gets transferred to another sense. For me, it meant that when I read a recipe, I could smell it and taste it.
We had a lot of fun developing this Spring Galette recipe. We looked up a ton of recipes to see the general technique before landing on an approach that fits with our style of cooking.
We discovered this eggplant dish in the 70’s, and it is a wonderful recipe for those of us, including me, who only like eggplant under certain specific circumstances.
Smoked fish is a longtime favorite of ours, both in sandwiches and served on crackers as a delicious appetizer for parties and guests. Trout is a wonderful fish with flaky white meat and a lot of flavor.
There is a precious little country in South America with 3 ½ million people and 30 million free range cows getting fat on the rich pampas grass that grows wild there. This young country, established in 1825, is called Uruguay, “river of the painted birds.”