A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it
Tag: eggs
The recipe comes from the blog Living the Gourmet. The founder of this blog is Catherine Cappiello Pappas, but two other contributors include her son and daughter. I’ve made the salsa once before, and wanted to make it for the blog so I can share the recipe. I was a bit skeptical at first because
Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture. With very little work, you can turn this piece of cow into a fabulous “cold cut” for
When I first made biryani a million years ago, or so it seems, it was a fun dish for me because it was a perfect vehicle for leftovers – leftover rice, leftover chicken, even a leftover curry. But one can also make it purposefully from scratch, creating a custom version of what you like. Biryani
Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,
There was a summer many years ago when I taught cooking classes to four little girls. They were two sets of sisters who were homeschooled. Their mothers thought that cooking classes would satisfy many interests and teach quite a few skills to the girls. And indeed, I’ve always thought that cooking classes are fabulous for
2020, the year that will always be remembered for the world-wide pandemic, was also the year my husband and I would finally visit South Africa, and some neighboring countries. This was a highly anticipated trip of ours, not only for wildlife, wine, and culture, but for me, it was so much about the food of
At our first breakfast in Cusco, Peru, when staying at the Hotel Belmond Palacio Nazarenas, there was lovely display of a green sauce with little clay cups for self-serving. I love just about everything green, and I’m addicted to condiments, so I put some on my eggs. I started small not knowing the heat level
In my lifelong experience with chocolate mousse, thanks to my mother, two versions come to mind. One is thick and dense, almost like soft fudge. The other is like the first, but aerated with whipped cream or egg whites, or both. My preferred version is the dense one. I mean, if you’re going to eat
My French mother went through a long Chinese cooking phase, starting when we moved to Seattle, Washington. An avid scuba diver, Mom made a deal with Mrs. Chin, who owned a Chinese cooking store and school at Pike Place market in Seattle. In exchange for sea cucumbers picked off of the Puget Sound’s sandy floor,