There is a dish called Shakshuka in which eggs are poached in a spicy tomato pepper sauce. I’ve been thinking about making this for some time. Meanwhile, I’ve been reading Vivian Howard’s wonderful book Deep Run Roots and noticed she has a recipe for Stewed… Read More
2 eggs fried with kielbasa drizzled with sriracha, side of rye toast, plenty of coffee https://youtu.be/5QbFWGw1Ez0
Growing up, I had an aversion to all mushrooms. I think my young palate couldn’t cope with their unique texture, and as well, I’m not convinced I had an opportunity to enjoy really well-prepared mushrooms as a kid. My aversion disappeared in early adulthood, and… Read More
As the eggplants roasted in the oven, it occurred to me to look up the meaning of the Arabic term Baba Ganoush. Wiki tells me it means “pampered papa” or “coy daddy”. As delightful as that is, I’m not making this for someone’s daddy –… Read More
Frittata and salad for dinner tonight. My ingredients: onions and green peppers – I had sliced up too many for pizza the other day several slices of pepperoni – also from pizza day leftover roast veggies – they’ve been in the fridge a few days… Read More
Quick and easy chili shrimp. These beautiful jumbo tiger shrimp were marinated for a while in a garlic-chili paste and a little soy sauce, then fried up in a wok at high heat until done and served over white rice with a sprinkle of peanuts.
OK, what’s for dinner? There was some leftover takeout veggie biryani in the fridge and some garlic naan too. I heated up the biryani in a skillet, then fried up two eggs sunny side up in the same pan, warmed up the naan directly on… Read More
Home-made mac & cheese might be the ultimate comfort food. I spice mine up a little with smoked papikra and hot mustard powder, and make a little crunchy topping with panko bread crumbs, butter and some good Parmesan cheese roughly grated. It’s easy to make.… Read More
I had some fennel in the fridge and some cold basmati rice, so I thought what the heck, how about fennel fried rice? I sliced up about a third of a big fennel bulb along with half a small red onion and cooked it up… Read More
First, visit the enchanted mushroom forest and forage up some tasty edible mushrooms. Any old fool knows that mushrooms you’ve foraged yourself taste best. Just be sure you pick tasty edibles and not sickeners or poisonous mushrooms. Today I used scaber stalks (Leccinum), which I… Read More
27th Street 