Commentary

TIPS ON SUBSTITUTING ALTERNATIVE FLOURS & SWEETENERS FOR THE WHITE STUFF

TIPS ON SUBSTITUTING ALTERNATIVE FLOURS & SWEETENERS FOR THE WHITE STUFF

TIPS ON SUBSTITUTING ALTERNATIVE FLOURS & SWEETENERS   FOR THE WHITE STUFF     FOR WHITE ALL-PURPOSE FLOUR * Most non-wheat flours do better in conventional recipes when combined with some wheat flour. *When using whole wheat or other flours, sift the flour two or three times to incorporate air into for baking. *Try adding […]

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A Meditation on Ketchup

A Meditation on Ketchup

A MEDITATION ON KETCHUP  The issue of ketchup is instructive because it is made principally from tomatoes, which most people think of as vegetables but in reality are fruit.  If we understood that tomatoes straddle two very basic categories of food, we might further understand how it is that ketchup is so versatile. When I […]

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Pomegranate Syrup & Muhammara

Pomegranate Syrup & Muhammara

POMEGRANATE SYRUP  also known as  Pomegranate Molasses What on earth would one do with Pomegranate Syrup/ Molasses?  Pomegranate syrup is, well, syrupy and rich, and you can decide how “sweet” you want it to be. It’s similar to the umami flavor of mushrooms, tangy and a little musky with a depth of flavor that will […]

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TEFF

TEFF

TEFF One marvelous result from fusion cooking is the introduction of new ingredients to our palate of tastes and textures, as well as beneficial aids to our nutrition.   Somewhere between 8,000 and 5,000 BC, the people of the Ethiopian highlands domesticated plants and animals for food and teff was one of the earliest plants so […]

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Lovage

Lovage

LOVAGE Making my rounds in one of the local Farmers Markets, I ran across a leafy green herb I hadn’t seen in years.  For the life of me, I had no good memory of its flavor and hence possible usage, so I bought a bunch.  That greenery was lovage. Its leaves look like flat leaf […]

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En Papillote

En Papillote

EN PAPILLOTE There’s a fancy way of combining roasting and steaming; the French call it “En papillote,” meaning in a paper bag.  Of course, no restaurant serves it in something which actually looks like a paper bag (unless it’s clams or oysters). Quite the contrary, the food is placed flat on a piece of parchment […]

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Roots, Stems, and Leaves, Oh My!!

Roots, Stems, and Leaves, Oh My!!

ROOTS, STEMS, LEAVES, FLOWERS, FRUIT AND SEEDS Food is about relationship, among those who eat it and among the things that are eaten.  Culture and science offer us some amazing pieces of trivia.  Our names for food and the way we treat various foods are full of delightful confusion and contradiction.  This puzzlement is part […]

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From 2015

From 2015

COMMONALITIES IN WORLD FOOD Look to the crossroads, where trade and other forms of commerce have happened, historically, and you will find that most often the food eaten there is as cosmopolitan and international as any large urban center.  You will also find some of the best examples of fusion cooking.  You will also find […]

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