There are some condiments I enjoy making from scratch and chile oil is one of them. I have been using a very simple recipe and then I ran across this recipe in “The Art of Escapism Cooking – A Survival Story, With Intensely Good Flavors” by Mandy Lee. I have all the ingredients to make … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading
Compound butters are wonderful to make ahead and have on hand when you prepare your meal. Whether you put it on your biscuits, vegetables, fish or steak it adds a nice flavor to your recipe. As my lavender is blooming I decided to make one fit for the summer season and served it with cream … Continue reading
Pickling is a means of preserving the shelf life of food by fermentation in brine (like kimchi) or immersion in vinegar like most of our grocery store pickles. There are no preservatives or artificial colors and the taste and texture of homemade is much better than pickled jalapenos you can buy from the grocery. They … Continue reading
The cauliflower shawarma was originally served as a side dish but chef Gaby added it to a “bowl”, or salad, with lots of great ingredients. Think Halloumi cheese fries, hummus, lemon tahini dressing, mixed greens, toasted bread chips… Lemon tahini dressing… Chickpeas minus the skins… Left to right: Naan, mini pita and tortilla
Katsu Chicken is a Japanese dish of fried chicken made with panko bread crumbs. In Japan it is served with a vegetarian pureed fruit-based brown sauce, or tonkatsu. In Hawaii it is served with a well seasoned ketchup or Katsu. It is a popular plate-lunch item and is found in most restaurants. You can use … Continue reading
Many people (young and old) enjoy a good hot dog, have had one sometime in their lives or at least know about them. Of course we are more health conscious now but we know the significance of the “Dachschund Sausages” brought over to America in the late 1800’s by German immigrants. Think sports events, Labor … Continue reading
It is October 9th and some of my flowers like nasturtiums are flourishing and so are the bees hoping for one or two last tastes of nectar so necessary for the well-being of their hives. Is Fall ever coming to Southern Michigan? This is one happy bee! This is one happy bumblebee! This little bee … Continue reading
These tasty pickles were included in a recipe for Koreatown Baby Back Ribs. I love these flavorful pickles so much that I decided to give them a post of their own. I especially enjoy them with a simple grilled cheese… My homemade black bean burgers (I also like Morningstar brand)… Or how about a BLT … Continue reading
Wontons are the simplest Chinese dumplings to make if you buy the ready-made wrappers. I always do as there is a limit to how far I will take “homemade”. There are 100’s of versions which can be wrapped or stuffed and then steamed, baked, deep-fried, pan fried or boiled. This is the first time I … Continue reading