Nothing reminds me of Fall more than mushrooms: Wood Ears, Chanterelles, Criminis, Enoki, Hedgehog, Oyster, Maitaki, or Hen of the Woods. All of these, and the more wild varieties, can make me salivate. Mushrooms, when cooked properly, evoke an earthy sense, a...
Quinoa is a super food that has been consumed by the Incan, Mayan and Aztec populations for thousands of years. There are over 150 varieties, but only a few that are fit for human consumption. Originally grown in the Andes, quinoa has made its way up into the US,...
It is peach season and that song comes to mind by the Presidents of the United States, “millions of peaches, peaches for me.” But what to do with such abundance? The expression used is “putting up.” In the past this meant cooking, canning, and...
August may be a hot humid month, but don’t despair; it is also National Watermelon Month -- that means refrigerating, slicing and eating as much watermelon as you want. I’ve found lots of delicious ways of consuming one of my favorite foods. Here in the...
In the spirit of cooking with foods from South America and Mexico, I decided to giveyuca root (cassava) a try. There are several ways to prepare this popular food, but since I love to deep fry food I decided to use this method. The two-step process starts with...
-------------------------------------------------------
