Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
Chicken better than any chicken salad. That’s what Elizabeth David promised with this recipe in her Mediterranean Cooking. The result … lunch by the pool, a setting as secluded as a honeymoon suite, delivered effortlessly by the perfect lover. The recipe will follow, and so will the ideal rice salad
Dukkah, Dry Dip Hot Day Lunch The excuse to get together was to take pictures of food. Food like the Egyptian dip called Dukkah. It has all the flavor of a dip, concentrated so a bland thing like a chip or cracker compliments and carries it, but Dukkah is dry.
Fresh Fish: Making Ceviche at Home If you can made a trip to Whole Foods, you’ll find the freshest fish available anywhere in this country. Quality can’t be guaranteed just by sheer proximity to oceans and streams. We spent a month on the Pacific coast in California and only found
A Mothers’ Day Herb Fruit Salad: Spring Tarragon Salad with Fruit The tarragon has come back in my garden and its sweetness, because it is so young, makes it so mild that I added it with some garden mint to the fruit salad I made for Mothers’ Day Brunch. It’s
A tortilla in Colorado is a flat bread made of corn masa or wheat flour. In Spain, it’s a unfolded omelet or what I’ve heard called a Frittata. The Basics of the Frittata: Beaten eggs poured into a skillet, vegetables/additions added and it’s baked until the eggs are set. Potatoes
¿Qué Cocinas? a Summit County, Colorado Cooking Show Lights and cameras are on, and the Cook Show stars are at my friend’s stove. We’re the audience, in the living room, watching the productions of Summit County TV’s ¿Qué Cocinas?. Jannine Walldan will be cooking with a mother-daughter team making guacamole
Vegan is best when cooking with vegetables. Trying to bake vegan is like barbecuing vegetarian. I understand that vegan is a philosophy, like not eating meat on Friday, but I’m not a believer and make choices according to my food philosophy which is simple, fresh and efficient. For Thanksgiving dinner,
Crackers: Five minutes of mixing a cup of flour (not more than 1/2 dense whole wheat, but any other is fine) with a pinch of salt and a 1/2 teaspoon baking powder with enough water to bind it together and you’re ready to roll out your very own crackers. I
Beef Brisket is in the refrigerator right now, in a zip-lock plastic bag covered with salt and spices like crushed pepper, nutmeg, bay leaf, thyme. It’s been turned once a day for the past week, and weighted down with steel plates because we happen to have them. In a normal
Vegetable Cooking Time By MarthaSmith The Nose Knows How long should asparagus cook? That questions comes up all the time for vegetables. One infallible way to know when a vegetable is cooked is to let your nose decide. You can’t put a number of minutes on any vegetable. There are