I had a book – Paradise Contained – with pictures of the most glorious bulbs grown in pots. The photographs would seem a little dated now; color preferences have changed and we’re a bit more sophisticated. There are a few things about starting your own bulbs indoors that make the time spent extremely worthwhile. Although…
Archives for November 2014
Cambodian Noodles
The World Curries class this week at my cooking school provided the ingredients and inspiration for this cup-o-noodles. The cilantro had turned to black mush. How does it do that so quickly – it’s the worst. The exotic garlic chive flowers remained in excellent condition, happily soaking up water in a vase in the fridge….
Wild Mushroom and Potato Frittata
Bet you think I spent the weekend rambling through the rainswept woods, foraging for mushrooms, and picnicking on moss.I much prefer leaving all that rambling to the professionals. Like Chris and Patty Darrah at Mainly Mushrooms. The fall harvest is in and the selection is staggering. Black foot, cauliflower, hen-of-the-woods, chantarelle, and more. I usually…
Moroccan Preserved Lemons, Harissa, and Ras el Hanout
My students often ask me what my favorite cuisine is and invariably I answer Moroccan. I love the taste triumvirate of the hot harissa, preserved lemons, and complex ras el hanout, all pulled together with the sweet addition of a spoonful of honey. One of these ingredients you must plan for a month ahead…
Crystallized Ginger
The freshly dug, young ginger that I got the other week at the farmers’ market wasn’t going to last forever, so why not make crystallized ginger! It’s so adorable, with it’s sweet bite awakening cakes, cookies, juices, dessert toppings, scones, etc. It’s been on my Martha Stewart Not-So-Everyday List for 20 years. I sugared lilacs…