Archive for May, 2013

Seasoning Basics and the Flavor Spectrum

May 28th, 2013 2 Comments
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  My little mantra after each recipe is “Taste and Adjust” but people often ask me “How do you  know what to add?  How can I taste and adjust if I don’t know what will help?”.   So here are a few basics about seasoning, hopefully they will help.   Think of a dish as a painting or a picture: the palette of colors are your seasonings, the medium is food. What is the story?  What are the main colors?  Is there balance?

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Watercress Pepita Pesto

May 21st, 2013 No Comments
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  Green green green—after numerous May snowfalls, finally Spring has erupted into GREEN around here!  And with it I want to eat more green.  I found watercress in a store recently and it seemed like the perfect addition to a Spring dinner.   Watercress grows in our local streams and in the past I have picked it from ones that I think (and hope) are clean (no ‘hot’ manure, no field runoff).  Commercial greens are usually grown hydroponically in alkaline

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Mini Spinach Frittatas

May 14th, 2013 No Comments
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  These little buddies are great for parties (graduation season is approaching…) or you could make them as larger patties and serve them for supper.  They’re even good as leftovers and road food.  Because they have a medium-mild flavor I often serve them with a garlic aioli or a Middle Eastern lemon-garlic dip.  Vehicles for big flavor! . . . As spinach cooks it releases an enormous amount of water.  The spinach needs to be as dry as possible so

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Orange Quinoa Salad with Chicken

May 7th, 2013 1 Comment
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  My sister made this dish for our sister’s weekend and we devoured it—she said that even her finicky teenage boys love it.  The chicken makes it a meal but I’ve also made it without the chicken and it was scrumptious.  When my sister started her new job she found in her office a pile of recipes that someone left behind so we have no idea where the recipe originated, we’re just grateful for this little gem that was in

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