お元気ですか？(O-genki desu ka?) Vous allez bien? Dje si? Shnoo ahwalak? Wherever I travel, I like to think about linguistic nuances that reveal something about a culture, and sometimes even about human nature. While every place has its own version of “How are you?” and other common greetings, there are some places that add a distinct and interesting twist. In Japan, “O-genki desu ka?” asks not only how you are, but also whether you have good health, energy and spirit. The French likewise often eschew the open-ended “How are you?” for the more to-the-point “Are you well?” Continue reading
I made these berry and spice bars hoping they would be chewy & crisp, the kind of bars we could pack on a picnic or bring along for a walk in the forest. They instead turned out crumbly and gooey, best eaten right at home, which is what we did during a rainy afternoon yesterday. I’m still on the lookout for a packable & crisp fruit bar for our outings (do you have a good recipe to share?), but these tasty, crumbly ones with jammy fruit oozing out the sides made for a sweet afternoon of nibbling. They’re also a great way to use up a stash of frozen fruit, which I did, to make room for berry-picking season. Continue reading
I have a growing collection of international food staples bought online. It started with spices and teas, then expanded to various grains and flours, and then bloomed with an assortment of oils and pastes. My husband barely raises an eyebrow now when he lugs home a 3-lb. jar of coconut oil or a pallet of rice flour and I gleefully add them to my stash. I’ll say, Just wait til you see what I make with this!
This bowl of noodles started with a little jar of tamarind paste that I ordered online. I had just read The Spice Merchant’s Daughter, Christina Arokiasamy‘s tantalizing account (and recipes) of growing up working in her family’s spice stall and kitchen in Malaysia. Her recipes are rich with exotic and aromatic spices and ingredients, including some unfamiliar ones to me, such as tamarind. Then Bon Appétit featured this mouth-watering spicy tamarind skirt steak, and Steve at Oui, Chef followed suit with this deliciousness; I knew I had to give tamarind a try. Continue reading
I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:
A little story and a recipe
We have eaten well this week. Heart-healthy veggie salad? Check. More veggies, fresh herbs and whole grains? Check. Now time for something just a bit sweet for our Fiesta Friday virtual get-together over at the Novice Gardener. I’ve missed the last two parties, and there’s no way I’m going to miss out on the amazing eats and conversation this time around. Spring has sprung over here in Germany, and the rhubarb is out. That alone is enough reason to party. I’ll be bringing mini-parfaits of stewed rhubarb, fresh strawberries, a whipped mascarpone yogurt, and some shortbread cookie crumble. Now to find my dance shoes and I’m good to go. (They don’t call me L-Boogie for nothing.) Thanks to Angie once again for her fabulous hosting. Happy Fiesta Friday to everyone!
“Dumplings taste better when filled with memories.” ~ From an NPR series, “Dumpling Week.”
First it was NPR’s airing of vignettes about dumplings from around the world that got my memories and taste buds stirring last August. Then in October, fellow blogger Amanda from What’s Cooking ~ Fine Dining My Way posted these jaw-dropping delicious photos and description of her Chicken & Chive Pot Stickers with Ginger Chili Soy Dip. You could say I’ve had dumplings on the brain for a long time.
In the time between winter and spring, I crave warm & hearty food one moment, and bright & zesty flavors the next moment. This Thai-style red curry satisfies both those cravings, with enough heft to be filling and enough heat to chase away the evening chill, yet with vibrant lime, ginger and cilantro to keep the flavors fresh. This can easily be adapted for chicken, scallops, or a vegetarian version; here I use shrimp and sweet red bell peppers.
My husband and I once traveled to a remote coastal town in Maine in search of the perfect seared scallops. Unfortunately for us, the chef was having an off night, and so the pinnacle of our scallop-tasting experiences eluded us.
But now, it just might be here, in these butter-seared scallops with a trifecta of sauces: coconut cream infused with lemongrass and ginger, a puree of mango and lime juice, and a kiwi puree. And just in time for Valentine’s Day! I hope you make this and enjoy it with your favorite one(s).