I really hate wasting food, but there are times when I just can’t get through an entire bunch of bananas before they go bad. Making banana bread is one way of using up old bananas, but spending an hour baking isn’t always an option. Recently, I was headed out of town for a week and found myself with full bunch of bananas that just weren’t going to make it until I got back.
I love any excuse to eat bread, especially since I’m currently on a diet-thingy which prohibits anything fun a.k.a. grains. Sometimes, especially when given the right excuse, rules are meant to be broken and a few days ago when the fava beans at the market were looking super cute, I decided it was time to live on the edge.
While some people enjoy eating spinach raw, it’s a green that I always cook because it contains a relatively high concentration of oxalic acid. While you’d have to eat an inordinately large amount of raw spinach to kill you, in smaller doses it causes kidney stones due to the accumulation of calcium oxalate in your kidneys. While heat will not destroy oxalic acid, blanching spinach in a lot of water first will reduce the concentration.
I have been making riffs and renditions of this cookie for as long as I can remember. I think it started a few Christmases ago when I was searching for the perfect chocolate chip cookie. I know that’s subjective, seeing as we all have a different criteria as to what makes the perfect cookie, but for me it’s two things: a soft interior and a crispy edge. I like the contrast. Oh and I like a thickish, buttery cookie.
Continue reading “Take Comfort with Cherry Chocolate Cookies”
While a certain miso marinated dish catapulted this fish to fame in the US, sablefish (a.k.a. “black cod”) is a versatile white-meat fish that works beautifully with high-heat cooking methods. Thanks to its high fat content, the fish is almost impossible to dry out, which makes it perfect for tandoori.
Continue reading “Discover Sablefish Tandoori with Mango Relish”
I get a good amount of questions about pantry staples. I always suggest having grains, pasta and rice in your cupboards. This way a full-on meal, along with a few fresh ingredients, is only a few minutes away. And then, of course, I love to have things like dried mushrooms, dried fruit and nuts, a fully stocked spice cabinet and good olive oil and a variety of vinegars. When it comes to freezer staples, I always recommend making sure someone refills the ice cube tray. I’m personally the worst at this. Oh and definitely a few sheets of frozen puff pastry.
Continue reading “Use Puff Pastry to Make an Asparagus Tart”
For the most part, lettuce is a vegetable I consume because I feel like I should, not because I want to. It’s not that there’s anything wrong with the vegetable, it’s just that it’s so often used as a filler in salads when all you really want is all the other stuff that goes into it. “Green salads” are probably the biggest offender and I’d rather skip a meal than subject myself to the tedium of eating a flavorless bowl of leaves.
I’m a sucker for a lemon pasta of any kind. I love the comfort that pasta always seems to provide, with a punch of brightness. It’s a winning combination. The lemon always seems to add a bit of lightness that pasta sometimes needs; especially when the weather is getting slightly warmer and eating outside seems like it’s only a few more weeks away.
Continue reading “Roasted Cauliflower, Feta, and Lemon Pasta”
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