This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally […]
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. […]