Most weekday mornings I eat a bowl of homemade granola with a big dollop of homemade yogurt on top. It’s hard to get over the amount of money you pay for granola at the store. Also, I find most granola too loaded with sugar; I don’t like it as sweet as it invariably is (here’s my strawberry-banana granola recipe). Yogurt is the same, both the quality and the cost make the home-prepared better and less expensive than what you can buy at the grocery store. Also, I want to make sure it’s got plenty of vigorous, gut-healthy bacteria. I make a batch of yogurt about once every three weeks or so, using a spoonful of the previous batch to inoculate the fresh whole milk. I usually make regular yogurt because I like the whey Read On »
Posts Categorized: Ethnic Cuisine
Donna and I spent half the day yesterday shooting the promotional video for our new book, out next month, and I figured I should ask our videographer, Cynthia Albanese, to shoot as much video as possible. So in addition to describing the book, I also roasted a chicken, made stock and made a soup from the stock to demonstrate The Generosity of a Chicken. We had fresh corn, tomatoes from the garden and everyone loves the dynamic flavor the lime juice gives this soup, the richness of the avocado, and fresh crunchy tortillas, so that’s what I made. When you’ve got delicious stock on hand, you’re five minutes away from dozens of possible meals. I could have used left over chicken and some noodles, I could have cooked potatoes in it, pureed it, finished it Read On »
The EU has just recognized that the Cornish pastie must originate from Cornwall, England therefore giving it DPO status, via Independent UK.
This is not just a guacamole recipe and preparation, it’s a broader lesson about aromatics and acid and using seasonal foods. It’s avocado season, so they’re really good now! And they will be all summer long. Avocados are one of my favorite fruits; they’re kind of like butter, a ready made sauce—all you have to do is adjust texture and add flavors. I recently offered this mortar and pestle to followers on OpenSky (more on OpenSky here), and it makes a gorgeous service piece in addition to being a practical cooking tool. I mash garlic and salt to a paste, then add minced shallot (yes shallots!). Then I add lime juice. This is one of those great all-purpose techniques I use in many preparations, from mayo to vinaigrettes. First, the juice dissolves the salt so Read On »
Making English meat pies and the history of them from Egypt, Greece, Rome, to the UK, via Feast.