This is a copious and hearty vegetarian salad. It’s a perfect for those hot dog days of summer and a welcome difference to the regular potato and macaroni salads that dominate picnics and BBQ’s at that time of year. Summer yields a cornucopia of incomparable fresh produce, something that we all take advantage, as every farmer’s market is bursting with color and spectacular fruits and vegetables. Although this salad doesn’t include much of the fresh produce offered during the hot…
No matter how it’s pronounced potato, potatoe who doesn’t love a tuber? The adoration is universal as the potato has truly changed the world. It was introduced to Europe by the Spanish Conquistadors that brought it over from the New World and it fueled the rise of the West and the adoption of the spud created the outline for modern agriculture being the fifth most grown crop in the world. When it arrived in Europe, Marie Antoinette wore potato blossoms in…
In Italy, Minestrone means “big soup” and since it’s a ubiquitous giant for all seasons, when done correctly, there is no better dish. There’s really no traditional set version for this gastronomic chameleon, as you can practically throw in the kitchen sink and it’s amicable to any palate. The habitual partnership of a profusion of veggies and some kind of bean demand a sturdy broth, with substantial seasonings. In Italy, the high regard for Minestrone calls for a version in…
From youthful recollections, you know your ma’s and grandma’s Chicken Noddle Soup was one of the best things you ever tasted. Those are gratifying memories of comfort and home associated with this classic which removed the chill from a frigid winter’s eve and also provided essential TLC when you were feeling poorly. We have succumbed to the relentless gravitational pull of processed foods and with the diurnal 24 hour countdown, it’s easier by far to reach for a can of…
For most folks, soups are the soul food consumed piping hot to ward off the chill throughout the bone-numbing temperatures during the interminable winter months. However, cold soups are the perfect complement for dog days of summer as they are the ultimate solstice cooler when there’s a cornucopia of fresh veggies and we crave something refreshing. Requiring no introduction, this classic from the Iberian Peninsula, specifically Andalusia, Gazpacho demands no stove preparation and it has many variations, typically red or…
The infallible and highly sought after French fry! You may be flummoxed to learn about the misnomer revolving around this golden, crispy wonder, an age-old conflict raging between the Belgians and the French. They both want accreditation in the parentage of the fry. Belgium maintains they gave birth to this fried spud in the 1600’s, when the peasants deep-fried small fish obtained from the river Meuse and when the river froze in winter, they survived on fried potatoes. Arguably, pommes…
Make sure you get the lowdown on the art on glazing with my post For Goodness Glaze PARSNIPS WITH HONEY MISO GLAZE I found this glazed parsnip recipe in an old Canadian cooking magazine while travelling there on assignment and I immediately was anxious to put them to the test with my own spin. This particular recipe has such a wow factor you’ll be incapable of forgetting them. The miso and honey transform this melancholy root veg from dull…
Closely related to the French Ratatouille and the Spanish Pisto, Caponata is the soul and essence of Sicilian cuisine. It’s a sweet-sour Italian chunky veggie jam, where the star is the mellow flavored eggplant, making it a perfect vessel for absorbing all manner of splendid flavors. Raisins and toasted pine nuts are thrown in which reflect the Arab overtones ever present at the Sicilian table, although, there are recipes of Caponata that exclude these two ingredients, so each seasoned chef…
Although Pisto is associated with the Spanish region of La Mancha, the land of Don Quixote and sun-bleached windmills, it’s a revered staple all over Spain. It consists of a rustic medley of peppers, tomato and zucchini, characteristically served with a fried egg on top and it’s also utilized as the filling for Enpanadillas (Spanish Empanadas). You can make a couple of holes in the center of the pisto, about 5 minutes before it is done and crack a couple…
This dish definitely anchors the pillars of Middle Eastern cuisine. Just like hummus, tagine, couscous and lamb are fundamental chapters in Levantine feasts, eggplant is a force to be reckoned with, prepared in a myriad of succulent ways. Baba Ghanoush is served mostly as a “mezze”, an appetizer and it can be left chunky or creamed and left at room temperature before serving, to allow the flavors to deepen and become earthier. This is an ever-present Levantine dish. What makes it…
The infinite bounty when it comes to veggies can be mind boggling. Don’t get bewildered and perceive it as a task because you are fresh out of ideas. Same old potato dishes, boiled green beans, or peas and carrots, God forbid they are out of a can… The horror of it all! The “farm to table” movement is now a cult. Direct and soulful relationships are established between local farmers and restaurants that stress the abundance of organic produce harvested…
The ugly duckling of the root vegetable family – the lowly parsnip. Why should a root veg that is so flavorful and delightful, take a backseat to all other vegetables? Alas, Brutus – it is lamentable, but true! Grieved for its lonely state, the forlorn parsnip is one of the most unappreciated vegetables. Definitely not parading alongside the sexier, ruffled kale; the earthy, exotic shitake or the accredited showstopper, the Brussel sprout. It’s a darn shame really, considering that it…
This is a dish that in its rustic simplicity carries such a flair of elegance. It accompanied many dishes from Mrs. Padmore’s kitchen, as it is the perfect garnish for fish, meats and roasts. The preparation is ridiculously simple and the outcome rather fair and virtuous! This is my take on the usual Pomme de Terre Boulangere. When your guests sample this dish, they will realize there’s something extraordinary and elusive about the flavor that will bewilder them. None would…
By far, this is the most popular Indian salad, served as an accompaniment to many dishes. It is refreshing, colorful and a cinch in preparation. It can be served during the warm, summer months as a side salad. Use vine ripened tomatoes as they pack the most flavor and are the sweetest. The use of fresh mint and cilantro is essential and shouldn’t be substituted. Allow the flavors to marry well, so thirty minutes in the fridge is the minimum,…