Black garlic came into my life back in 2015 from a fellow blogger, Elaine who made Black Garlic Harissa. https://foodbod.wordpress.com/2015/02/20/introducing-my-black-garlic-harissa-so-exciting-plus-a-discount-for-this-amazing-garlic/ Being a gardener and a cook I was fascinated with the possibilities. Could I grow it like my regular garlic – no such luck as it goes through a process, not fermentation, but what is … Continue reading
For years I made my own pesto, a favorite summer condiment. Basil is so full of flavor and has many uses in recipes. In the past I used a lot as I could grow as much as I wanted; I always started my plants from seed too. Make a batch, top with a little olive … Continue reading
Are you looking for a side to complement your holiday ham, turkey or perhaps lamb? These sweet potatoes are the answer. I find recipes in all kinds of sources and this one comes from Burlap & Barrel’s catalog of spices they sell.
Acorn squash is one vegetable that I don’t make very often, probably because they are so hard to cut. However, you can bake the whole squash in a 400 degree oven for 20 minutes to make it easier to cut. Allow to cool to the touch and then proceed with your recipe. They make an … Continue reading
This mac and cheese is a twist to an all-time favorite comfort food. I always thought it was an American dish but no it is said to originate in Italy in the 14th century. It became a staple here popularized by Thomas Jefferson who served a version (macaroni pie) at a state dinner in 1802. … Continue reading
What a wonderful combination – fresh, cheesy, lemony, herby and of course with zucchini. This seems to be the summer vegetable whether it’s the star of a recipe, an ingredient in pasta, salads, or in savory and sweet dishes. I just happen to love zucchini and enjoy using it so many different ways so I … Continue reading
Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of … Continue reading
I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it … Continue reading
These cute appetizers have been appearing in my Pinterest feed and I finally decided to make them. It’s true to say I love to play with my food. Being a gardener most of my adult life I am frequently drawn to garden-related recipes, especially when they are my one of my favorite “good bugs.” The … Continue reading
It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and … Continue reading