As a stocking stuffer last Christmas we gave my daughter a tube of Odense Marzipan paste. While home on spring break, she decided to make a cake with it. Her friend, Sien, came over to help. The kitchen smelled great! The cake was dense and moist and delicious. It didn't last long.
Sunday, March 26, 2017
Tuesday, March 21, 2017
Delicious roast chicken recipes like this one are keepers. Although the preparation is simple it still takes a little over an hour from start to finish. Remember to wipe the skin on the chicken with paper towels before applying the oil and the herbs or your chicken skin won't be as beautiful, golden and crisp as Ina's. I like to serve this with soft polenta and a salad.
Sunday, March 12, 2017
Mindful Magazine had a very pretty picture of this soup recipe in their December issue. At this time of year, my interest is easily piqued by parsnip recipes. I made a few alterations to lower the FODMAP content. Also, the orange zest they recommended seemed to make the soup bitter. Now it's simpler soup, but still good on a winter night.
Tuesday, March 7, 2017
That something so simple could taste so good is a mystery to me. The key seems to be the right kind of lentils (find them at Whole Foods or your local co-op) and some chemical reaction that happens when you boil them with a turnip. The dressing has all the right savory notes to perfectly season the otherwise boring combination of lentils and a fairly plain-tasting sausage. This makes a great weeknight dinner with the addition of a crisp green salad and some corn chips or corn bread.
Monday, March 6, 2017
Making polenta over a hot stove used to be an Italian torture experience. You had to tend to it constantly, stirring, stirring, stirring. And the hot cornmeal would pop burning your skin during the long cook time. Forget contact sports with coarse cornmeal--this is the 21st century! Hello, microwave:) With this simple recipe, you can have perfect polenta in 20 minutes.
Saturday, March 4, 2017
See those two mahogany strips of pork belly in the photo above? I know, they don't look like much, but they are the most flavorful bites of pork ever. We had delectable Dong Po Pork, baby bok choy in oyster sauce and fried savory taro cake for Chinese New Year dinner this year--Year of the Rooster!
Thursday, March 2, 2017
Okonomiyaki is a Japanese cabbage pancake. We had these in Osaka and they are a wonderful street food. I made this version with grated taro and chopped bacon and green onion. If you don't have taro, try a potato. You can play around with the mix-ins-- the cabbage is the essential ingredient. For an authentic touch make the sauce and put it in a thin-tipped squeeze bottle. Drizzle the sauce over the pancake. Repeat with mayonnaise or aioli in the perpendicular direction. It's fun. It's tasty.
Wednesday, March 1, 2017
I based this on Ella's recipe for Quinoa and Cacao Crispy Treats. Not having popped quinoa available, I used another kind of gluten-free cereal called Gorilla Munch. You can really use any kind of cereal and your choice of mix-ins--nuts, cereal, dried fruit, etc. In the rendition pictured above, I used walnuts, pumpkin seeds, dried cranberry, and date pieces. Warning: addictive!