Oh kale, I love thee, let me count the ways. Kale, the veggie titan that’s killing it in every Farmer’s Market and produce department. Thousands of pounds are consumed and purchased worldwide, as it’s the trendiest and most hyped leafy green on the veggie Vogue parade in recent years. Once unappealing and certainly given the bypass, it’s now the number one contender and much revered by all. Packing a big wallop nutritionally, it’s a giant among veggies, as it’s brimming…
It seems rather silly to post a recipe for avocado toast because what’s to it? However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed…
It might be abominably indelicate and neglectful not to present some form of pre-dinner nibbly-bits for your guests and family to munch on while they are catching up on the year’s activities. What better way to pique the appetite for the main event than with some avant-guard cocktails and some of these amazing appetizers before and the wolves pounce to devour the lovingly prepared dishes at the table? CARAMELIZED ONION DIP This is a killer dip and a way better…
Summer has left us and Fall. has made it’s arrival. All the adult summer toys will be stored for safekeeping in the cooler climes, and the leaves will start turning their vivid and romantic hues of the most colorful and romantic season in the year. Although in some parts, the stifling and cloying heat is ever pervasive, seemingly hotter than at the beginning of summertime. Some produce stands are still yielding some remarkable jewels. The farmer’s market around the corner…
Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions. Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…
3 Haas ripe avocadoes – halved and seeds removed ½ jalapeño – seeds removed and minced 1 clove of garlic – minced ½ TSP ground cumin Juice of 1 lime 2 TSP chopped cilantro Pinch of cayenne pepper 2 medium vine ripened tomatoes – seeded and chopped finely ½ medium sweet onion – such a Vidalia or Maui – diced finely ½ TSP of Kosher salt Halve the, core and scoop out the flesh of the avocadoes into a…
These Asian shrimp-inspired meatballs are not only outstanding but addicting. I choose to serve them with a healthy dollop of aioli on top of each ball. If you live anywhere where mosquitoes are raging outside because of the heat and humidity, even more reason to stay indoors and knock these out tonight, as they are pretty light in preparation and rather filling for a weekday meal substituting for the customary meatball. Try not to omit the bonito flakes –…
These chicken tenders are diabolically juicy and criminally tasty. Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer. They are excellent for a party, brunch or light summer lunch. 3 chicken breasts – sliced into tenders and lightly pounded ½ cup of coconut milk 1 TBSP of red Thai curry paste 1 TSP of fish sauce 2 TBSP lime juice ¾ cup of unsweetened coconut flakes ¾ cup…
There is already a post on Asian Sticky Balls which are pretty swanky. However, I made these for a party and my guests became raving lunatics over the balls and specially the homemade Hoisin sauce, so I think I better share it with ya’ll. MEATBALLS ½ LB each ground pork and ground sirloin 1 TBSP garlic/ginger paste 2 eggs – beaten 2 TBSP toasted sesame oil ½ cup of minced scallions ½ cup of Panko breadcrumbs Toasted sesame seeds…
Living in South East Asia one encounters all kinds of savory balls. Cuttlefish (squid), prawns, pork, fish, each more flavorful than the next. Some are served fried with a light glaze, some come covered in sauces or showcased as the main ingredient in soups and they are far from dry or insipid. This version is an adaptation from one of the many forays into Singapore hawker centers. They are baked instead of fried and the results are just stellar! Don’t…
If you haven’t had dolmades, then you have been missing out. They are a Greek delicacy and when prepared correctly, they are a delight to the senses. Homemade are far superior to store bought and they are rather uncomplicated to make. You can purchase grape leaves at specialty stores but note that they are packaged in a brine and therefore salty, so they need to be rinsed before using. The have a green, earthy and salty flavor to them which…
There is something so decadent and intimately sensual about eating raw fish whether it’s with sushi, sashimi, tartare or poke. It’s a salad consisting of chopped raw fish, called Tako in Japanese and Poke in Hawaiian. In Europe they serve it as Tartare or Carpaccio and nowadays the trendy appellation in most snazzy, hip joints is crudo, meaning “raw”. Many abstain from eating anything raw, because they believe any meat has to be cooked. Once your crudo-uneducated palate savors its…
Hummus is now the global swanky food at every deli counter. From Dean and Deluca in NYC to the Harrod’s Food Halls in London. It should be nominated for an Oscar and get a star on the Food Hall of Fame. And it’s no wonder, with survey trending sources back in 2015 predicting it would become the “chic” superfood in America – and it has – by a landslide. It’s now a mass produced superfood, sold on very supermarket shelf, Sabra…
What fetching and altogether heartwarming memories are brought forth when thinking about culinarily forays! In this particular instance, journeys across Europe and recollections of crossing Spain from North to South (French-Spanish border). Stopping along the serpentine road-trip at various rustic, but delectable roadside cafes where, even when you only partake of a coffee or a glass of Regional, solid wine, you are presented with a charming, accompanying side dish. A churro or buñuelo for a fortifying coffee in the later…