Archive for the ‘Other’ Category

Cashew Horchata

July 18th, 2017 2 Comments

  Horchata The horchata we had in Mexico was made from rice, sugar, and cinnamon, and maybe rice milk added in.  Many a Mexican restaurant will have the churning white liquid in a countertop fountain dispenser, mesmerizing to watch as you wait for your tacos de asada.  Originating in Spain using tiger nuts, horchata can also be made with almonds, barley, sesame seeds, morro seeds, or peanuts depending where in the world you might be. I found an interesting recipe at oneingredientchef.com that includes

read more...

Sesame Chicken Salad

July 4th, 2017 1 Comment

  I really didn’t intend to make a Chicken Salad, it just happened. It started because I wanted to make a chili-lime slaw as a trial run for something I might do for a catering event this summer.  I then saw the toasted sesame oil in the cupboard so I let it shift the flavors into that direction.  Rice vinegar, garlic chili paste, ginger—the dressing was tasty, but I shredded a hard green cabbage and it was not-quite-right, tasting almost bitter, and too intense for what I wanted. What to do?  Add noodles?

read more...

Favorites June 2017

June 27th, 2017 No Comments

    Pearl Street in Boulder, Colorado—-of course this is where one would find a store packed with intricately designed and cut wooden puzzles.  I had an hour to wander the ped mall before my meeting a few weeks ago and puzzle-gravity pulled me into the Liberty Puzzles store at the corner of 15th and Pearl.  It was difficult to not just plant myself in a corner for hours and play with these works of art.   These beauties are made in Boulder not far from the

read more...

Carrot Quinoa Salad

June 14th, 2017 No Comments

  Cute tiny grains.  Bright orange carrots.  Summer days.  Good.   Quinoa is a relatively forgiving grain to cook.  I loosely measure 2 parts liquid to 1 part quinoa, but if you rinse it well and pour a random large amount of water into the pot you can drain off whatever liquid is left when it is cooked to your liking, or you can add more water during the cooking process if needed.  Beautifully un-fussy and un-intimidating—but ONE EXCEPTION is that you

read more...

Sonoran Tortillas Sobaqueras

May 30th, 2017 2 Comments

  In northern Mexico tortillas are commonly made with white flour instead of corn masa like most of Latin America.  In the state of Sonora the tortillas have taken on a life of their own and are made way, way, way bigger than your head, called tortillas sobaqueras.  “Sobaquera” (holster) is a slang term for armpit—these tortillas are made by slinging and stretching them over your arm like pizza dough resulting (if you’re good) in a tortilla the length of  your arm.  These delicate blankets are also referred

read more...

Jerk Guacamole

May 23rd, 2017 8 Comments

  A quick jaunt to Colorado on Amtrak helped me remember that trains are an awesome way to travel.  Everyone is relaxed, friendly, unparanoid, and relatively diverse.  The leg room in coach is luxurious and the small stations have free long term parking.  Perhaps it’s time you consider an Amtrak adventure?     A sun rising over Nebraska was enjoyed by a few of us in the observation lounge.  There wasn’t much talking in that pre-dawn reverie but the appreciation was palpable as we waited for the downstairs

read more...

5-Spice Tofu

May 9th, 2017 3 Comments

  I used to make a similar tofu at the deli, crusted with ground pumpkin seeds, cornmeal and 5-spice.  I simplified it in this version but it still has that hint of exotic with the Big Five to add to your sandwich or stir fry. In the past I would often treat tofu like fish, it has a similar wetness and needs to be handled delicately.  At the Loring Café with we used to make Chef Lenny Russo’s 5-spice grilled trout served

read more...

Favorites April 2017

April 25th, 2017 2 Comments

  The Oxbow Hotel of Eau Claire, Wisconsin   Fun, swank, and simply beautiful this hotel is a collaborative effort of a group of visionaries helping to keep the revitalization of downtown Eau Claire in full swing.  We toured the place in March on our way back from the northland, here is a bit of their story from the website:   “Since the booming logging days of the Chippewa Valley, the ground beneath the Oxbow has always been home to a boarding house

read more...

Another photo flashback

April 4th, 2017 2 Comments

    The word for the day is Mirabilia: miracles, marvels.   Rob Brezney describes Mirabilia such: “events that inspire wonder, marvelous phenomena, small  miracles, beguiling ephemera, inexplicable joys, changes that inspire quiet  awe, eccentric enchantments, unplanned jubilations, sudden deliverance  from boring evils”    Here are some examples of Mirabilia he shared this week: *The National Center for Atmospheric Research reports that the average  cloud is the same weight as 100 elephants. * The seeds of some trees are so

read more...

Pickled Deviled Eggs

March 21st, 2017 No Comments

  Sanskrit scriptures describe the universe as being birthed from an egg. The term Brahmanda is from two words: Brahm (ब्रह्म) = ‘cosmos’ or ‘expanding’, and ‘anda‘ (अण्ड) = ‘egg’.  The Brahmanda Purana, an ancient Indian text, explains this fascinating concept in great detail.  Good reading while you wait for the weather to warm as we muck through this season of mudliness.    Eggs and Spring.   Along with symbolizing life and new birth, in earlier times eggs were one of the few things available

read more...
Page 1 of 1912345»10...Last »