Crunchy Falafels with Tahini Dip
It all started with a trip to Mineral Point, Wisconsin to go gallery hopping and lunch at Brewery Creek Restaurant. My friend Lu was raving about the walnut burgers. Being a walnut fan I tried the Greek version, which was delicious. She is determined to make walnut burgers at home and we have been e-mailing back and forth on several versions on
I was intrigued with the notion of Bunny Chow ever since I discovered it in the premier issue of Afar magazine a couple years ago. First the name catches your attention and then the description. How could South African street
Is it pizza… is it flatbread…does it matter? Lots of names abound for thin bread either baked on a stone or a grill. It all started when I ran across the name “torta salata” for a dish for my upcoming Italian cooking class. I guess I fell in love with the name. When I actually started investigating, it seemed like more of a quiche,
It started with the carrots. Just finishing that little carrot book for Learn Great Foods and needed a preservation method. I love pickles, and recalled the Vietnamese Pickled Carrots on White on Rice Couple blog. Perfect! I made the carrots a couple weeks ago and have been throwing them in my salads, which is great…but really needed to try
I meet such wonderful people in my cooking classes. Saturday night I had a family celebrating an upcoming wedding. Ingrid, the mom/grandma was from Austria. It was fun to hear them switch from German to English and back again, including the 30-something daughters and 7 year old
As I was carrying up some trimmings of the bushes at the bottom of the yard, I happened to look up the hill and spotted something brown. What could it be? After depositing the brush I returned to investigate and…there it was…a perfect and very large morel! I had tried to buy some from a friend earlier this month. She had
What would the world be without garlic? I use it in almost every dish. Well, maybe not the strawberry tarts we are making tonight, but I have made garlic ice cream and roasted garlic chocolate chip cookies. All this excitement is due to my garlic garden that is growing by leaps and bounds. I planted it last fall. Covered by snow all
Did you ever wonder about the origins of your favorite dish? Well…everything has a beginning.
Keshi Yena, a delicious dish from the Caribbean island of Curacao, has a humble beginning. This dish was born in the heat of the slave trade on the island in the 17th and 18th century.
The best tip ever! A couple had organized their gourmet group to come to the Cookery for a Spanish Paella Party. As they arrived, Heather asked if I would like a dozen eggs from their own chickens. She pulled out the most beautiful eggs in blues and greens from Ameraucana chickens. Oh my gosh! Such a wonderful gift.
Here we go with the peanut butter again. I think I must secretly adore peanut butter. Even I don’t realize it, until I try something like this. Thai flavors are so intriguing…. peanuts, lime, coconut, cilantro, even stinky fish sauce. (No fish sauce in this dressing, to keep it vegetarian, but you could throw in a shot, if you are so inclined.)
As they say….”everyone is Irish on St. Patrick’s Day!” So, of course we had to make traditional Irish food for the Mom and Me group that came for an outing. They come every year to make kid friendly food. Last year it was Indian and before that Italian, as I recall. The most common food for St. Paddy’s Day is corned beef and cabbage. Doing some research, it seems corned beef isn’t even very Irish.
