My husband, Chris, and I just got back early this afternoon from a quick trip to Portland, Oregon where we relaxed, explored the beautiful city, and, of course, ate to our hearts content. I will post a more-detailed trip report later, but Salt & Pepper Ribeye, Peruvian Lamb Shank in a Cilantro-Black Beer Sauce, and a Gorgonzola, Caramelized Onion and Bacon Burger were some of the highlights. Continue reading
I have a confession to make. I have never eaten what is perhaps American’s favorite flavor combination – peanut butter and jelly. While I love peanut butter, and I like all sorts of jams and jellies, I have never understood the cult-like obsession America has with this pair. In fact, the combination was utterly unappealing to me, and the more my friends tried to get me to eat it, the more I pursed my lips shut, folded my arms tightly and stomped my feet in defiance. Continue reading
Rhubarb is a hardy, frost resistant crop that is similar in appearance to celery, except for its red or pink color. Its fleshy and, sometimes, stringy stalks are the edible part, while the leaves are not eaten because they contain large amounts of oxalic acid, a stomach irritant, which can be toxic. When purchasing rhubarb, look for crisp, glossy stalks; the more intense the color, the sweeter they will be. Rhubarb has a strong tart and bright flavor, and is best cooked with sugar as a compote, chutney or pie filling.
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Chives are one of the easiest herbs to grow, and are a staple in my herb garden. They are hardy perennial plants from the same family as onions, leeks, and garlic. They grow in clumps with narrow, hollow leaves that reach about 6 to 12 inches in height. In the spring, they produce a mass of beautiful, globe-shaped violet blossoms which, I learned recently, are also edible. I planted a couple of small plants about three years ago, and, since then, I’ve been spoiled with an abundant supply of chives all year round.
I don’t often make regular-sized cakes. It is well-documented here that I prefer to make cupcakes, muffins, or other miniature-sized desserts. I find them to be more portable and, as a result, easier to serve at social gatherings. Also, I love how cute they look and that they come out of the oven in individually-sized portions. However, I decided to make a “proper” cake when I ran across this recipe since I had featured olive oil muffins not that long ago. So why did I post a picture of muffins at the top of this post, you ask? Where’s the cake? Well, read on…
There are many variations of this wonderfully filling and comforting dish. In its simplest form, eggs are poached in a flavorful tomato sauce. In Southern Italy, it is called Uova al Purgatorio, or Eggs in Purgatory (due to the appearance of the eggs cooking in a hot, bubbling sauce resembling flames in hell purgatory), and it is often made with parmesan cheese and basil served over bread, pasta, or polenta. In the Middle East, it is known as Shakshuka, and it is made with a spicier tomato sauce, crumbled feta cheese, peppers, and cumin and served with warm pita bread. The Turkish dish, Menemen, is similar, as the eggs are cooked with tomatoes, onions, and peppers in a single pan, but the eggs are almost always scrambled, instead of poached.
Italian soda is a refreshing drink, especially perfect on a warm, sunny day. Despite it’s name, this drink was actually invented in San Francisco’s North Beach, not in Italy. It gets its name from the flavored syrups that originated in Italy that are used to make it. The drink is simply flavored syrup mixed with carbonated water served in a tall glass with ice. Add a splash of cream and it becomes an Italian cream soda or cremosa. Either way, an Italian soda is a nice alternative to store-bought soft drinks. Continue reading
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