Archive for the ‘ingredients’ Category
Lemons for Later
There’s something special about taking an ordinary ingredient and making it spectacular. From fish and julia As you probably know I have somewhat of a fascination with old time preservation methods. Using traditional techniques to not only preserve, but to enhance is a great way to kick up your c ulinary repertoire. One of my [...]
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Chive Blossoms
I was in the city today for a stage and took some time before hand to check out union square market. The market is in full force right now although much of the best stuff was gone by the time I got there. I was able to pick up some heirloom tomato plants (As if [...]
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Sometimes I will remark about flavors, preparations pr textures that I remember eating as a kid. After all, isn’t patriotism nothing more than the great things you ate as a child. Dulce de Alcayota also known as spaghetti squash jam is one of them. From dulce de alcayota I can’t find a good definition of [...]
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Apple Galette/Pie
As American as apple pie. For the most part I really don’t bake pies. There’s something about making pâte brisée that really tests my patience. It just irks me that the butter has to be cold and that everything has to be so delicately handled and rested. Also, as I’ve said before, I can’t stand [...]
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Plum Clafouti – Green Gage?
I’m always looking for cool new ingredients wherever I can get them especially since there is very little variety here on Long Island. One of the places that I check out most frequently is Trader Joe’s. They will sometimes have the most ridiculous deals or some really outstanding stuff which as I said is very [...]
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Tags: clafouti, plum
Probably one of the greatest examples of ugliness meets beauty. In my opinion this root vegetable is one of the most delicate and wonderful ingredients to work with in the world. It basically takes the work out of being clever. It has so much aroma, such a delicate texture and so much versatility that it [...]
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Tags: celeriac, cellery root
Every once in a while I taste a cheese that just jumps ahead of the other cheese in its category. This is one of them. This cheese is it! I don’t always get too excited about blue cheese because its not really one of my favorites but this is definitely a cheese to seek out. [...]
Filed under: cheese, ingredients | 4 Comments
Tags: australian cheese, blue cheese, cheese
Carrot – Coriander – Cilantro
One of the most distinctive flavor combination on the culinary map is that of Carrot and Coriander. Coriander or Cilantro is an herb used throughout the world for its bright herbaceous taste and slightly pungent aroma. Coriander seed is also a very popular spice that is used all over the world. The seed and the [...]
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Tags: complementing flavors
Sounds more like the name for a whole desert right? Well everything listed is major and I really find no way to shorten the description. I have a fascination with all things caramel. Add brown butter to the equation and I go gaga. Add mango…well you get the picture. Mangoes possess a certain caramel like [...]
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Merquen – chile from Chile
One of the most haunting and lingering taste from my travels to Chile is that of Merquen, a spice blend used In many traditional dishes. Merquen was made by the local Indians by grinding “cacho de cabra” a dried chile and a few other spices, namely cumin, coriander and salt. This blend is used from [...]
Filed under: ingredients, travel | 3 Comments
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