AWEsome Cookery

  In my opinion, shiitakes are never boring. My father tells this story: long ago one of us youngsters was sitting on his lap, attempting to get his attention.  He was reading or talking or had other tasks at hand so he wasn’t giving his full consideration to the tot.  Determined to get what they needed, this child placed both of their little hands on either side of his face and, with a triumphant smile, turned his head to face

    Today there has been very little physical activity as I begin the process of recovering from the marathon flurry of scrambling to prepare for our Edible Alien Theatre show “In Profundus”.  It is incredible what can happen when there are deadlines, especially when 109 people signed up to see what it is that you have been promising.  A remarkable amount can be pulled together in the final 72 hours! There will eventually be a page for the show

    Too many times I have suggested to a client an interesting idea, and as it is leaving my mouth my brain is shouting, “Stop, you crazy woman! You don’t know how to do that!!” For example: My Mouth “‘Oh yes, we could serve Squash Soup using acorn squash for bowls to 125 people…in a barn.” My Brain, “Shut up!  Shut up!  Stop talking!  Delete!  Delete!”   More often than not these ideas were proposed by me so I have

  If you live in an area where winters are chilly and you have access to local produce, then you know that Spring = Eggs and Greens.      (In some circles Spring also means Maibock Beer, but that’s another story…) . So if Spring = Eggs and Greens, and Eggs and Greens = Frittata, then Spring = Frittata. My 7th grade geometry teacher Mr. Gerhart would be so proud! . . A Frittata could be called a crustless quiche, or an open-faced

  “Fragrant” would be the word for this hearty North African soup. As we continue with the idea of mixing ‘sweet’ spices (like nutmeg) with savory dishes, Harira is a perfect example to try.  Cinnamon and ginger play important roles in this stew, providing a warm spice that earns it a spot on the list of comfort foods even if you’ve had no history with it. . Harira is traditionally served to break the fast at Ramadan and at other

    First, the confessions: There is cheating involved with this cake recipe…but sometimes you just have to do what you have to do.   The second confession is that there is a reason why this site is named “Awesome Cookery” and not “Awesome Bakery”.  Though I can maneuver well with taste and texture and visuals of cooking, I seem to be unable to count past two when measuring!  When I baked this cake I accidentally used only two eggs

    Clutter |ˈklətər| noun—a collection of things lying about in an untidy mass. De-clutter—to remove the untidy mass.   When given a chance to rest, the brain runs a defragmenting program that de-clutters itself from the constant internal chatter, giving some deliciously blank space between the ears.  Those pesky excess thoughts are shed like the melting of snow dissolving into thirsty ground, and sometimes huge chunks of distraction crack off and float away from the main iceberg.   This

    For a few months now I have now been hoarding my summer goodies that were processed and stored in the freezer.  Those tastes-of-sun treats—the green beans and strawberries and pesto—I keep thinking that I need to wait for that special moment to bring them out.  It’s a small freezer and I did no canning, so the bounty is not endless. But it’s time to stop the saving and begin the archeological dig into the frozen depths to see

    I’m so hungry! What can I make to eat? What’s in the Fridge? How many times do we ask this of ourselves each week…not having the brain power left to plan ahead, but desperately needing a quick meal because we forgot to eat breakfast?  Too many. Fortunately I have been cooking off the squash that is laying around from my fall binge at the farmer’s market. I roast a pile of it on one day and use it for

  Perhaps part of the purpose of a food blog is not just to give recipes that you have never tried before (which is getting more difficult to do), but to remind you of things you have not thought about in a while.  Maybe there is an unconscious appetite that we tap into, and the reason I was thinking of enchiladas is because you wanted them for dinner, but had not yet come to that realization. . . This is

  If there is a highway that links Gluttony and Hunger, and if on that highway there is a small cafe that occupies the space halfway between Gluttony and Hunger, then on their handwritten menu would be Fuul. As we journey out of the holiday season and the heavy eating that goes with it, the butter and cheese and paté and dips and stuffing and gravy…. not unlike the bacchanalia and feasting of Mardi Gras or Carnival and waking up

As the Frost-Season parties continue, we search for yet another surprising flavor to serve that causes people to freeze in their tracks, forget whatever they were blathering about, and relish the moment whilst savoring the symphony on their tongues.  That isn’t too much to ask, is it? . .. I have used this dip at countless parties and weddings, both winter and summer, and even the anti-curry-ites cannot stop themselves from eating more! This can be made with a pre-made

Pancakes aren’t just for potatoes anymore.   I love potatoes, don’t get me wrong…but there is something endearing about the Underdog.  The humble rutabaga, or ‘Swede’ as the Brits call it, it has become a forgotten vegetable in our culture, looking huge and weird in the produce section like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers.. . . “…Prior to the introduction of the potato to the Old World, latkes were, and in some places

Chewy tasty tidbits on a stick….everyone loves them!  Perhaps it harkens back to our cave days, we do seem to love the food-delivery system that is a skewer.   Especially when it is accompanied by a flavor bomb of a dip.  For many people, Thanksgiving marked the beginning of The Indoor Party Season.  Whether you’re hosting or just bringing a dish, it’s handy to have something that is exciting to taste, yet can be done in advance and sit patiently.

Chutneys—pungent enough to raise your eyebrows, but sweet and savory enough that you close your eyes and let out an involuntary groan of pleasure.  Eaten alone it should be almost too much flavor, and eaten as a condiment to chicken or beans or rice…it should make you glad to be alive.   There are SO many versions of a small side dish of ground-up-somethings, eaten in small amounts, to either complement or contrast the main dishes.  Salsas, relishes, chutneys, sambals,

      That’s right, fruit. Here is one of my Rules of Thumb: If there is a technique that works for one thing, it might work on other things.  If you can roast wedges of potato you can probably roast beets, yams, celery, carrots, rutabagas, brussel sprouts, or onions.  If you can roast a mushroom you can also roast tomatoes, pears, apples, persimmons, a pineapple, blueberries, eggplant, or fennel bulb.   This rule of thumb doesn’t always work, but

…or “How the North Got Its Own Balsamic Flavor” . . This is about those ideas, the little tidbits that you hear in passing, those half-overheard conversations on a bus, that can change your way of thinking.  A small suggestion riding the radio waves when you’re barely listening, lightly washes ashore, letting you see that it can become one of your mainstays, one of your staples.   Gotta love those sneaky little ideas.   I was driving home from work