Lentils

If you’ve been reading my blog for any time now, you’re probably aware that I’m in love with legumes of all kinds. White beans, black beans, beans of all sizes, shapes, and colors. And, of course, all kinds of lentils. East Indian cuisine refers to all of these as dal, or dhal, but I am

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Fruit Cheese

So what is fruit cheese? It’s a terrible name, really, but that is exactly what it’s called in this book: Karen Solomon is the author. The fruit cheese is really a fruit paste. It’s similar to the wonderful quince paste or membrillo that’s served alongside Manchego on a Spanish cheese platter. Except that my paste

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Romesco Sauce

My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is. But Romesco is one of those I remember. But it’s only

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Red Pepper Confit

Confit is a French term for something cooked in fat – the most well known being duck confit, which is duck legs cooked in duck fat. But I’m thinking that the term is used a little more loosely these days, because I’m starting to see more vegetable confits. One vegetable confit I’ve made is with

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