As a finalist in Iron Foodie 2010, I anxiously awaited delivery of the mystery box of ingredients from which I was to prepare my challenge dish. Day after day, I anticipated UPS ringing my bell and asking me to sign for a large box filled with some of the exotic products sold over at Marx Foods. So imagine my surprise when the bell finally rang and I was handed this tiny box.
There was no wild boar sausage, no geoduck (not complaining!) and no truffles (whining a little). But, in that tiny box, there definitely was a challenge. I had to create a signature dish using at least 3 of the following ingredients: dried aji panca chilis, Bourbon vanilla beans, fennel pollen, dried porcini mushrooms, Tellicherry peppercorns, Dulse seaweed, maple sugar, and smoked sea salt.
I’m anxious to see what the other contestants did but, meantime, here’s my dish. I’d say it rates -0- in degree of difficulty and a high 5 (hands up everyone) for level of taste. Continue Reading
The color of paprika is deep and gorgeous…almost carnelian, the aroma somewhat pungent yet enticing, and the taste…well, I’m still experimenting.
All my life I’ve loved what paprika does to chorizo (Spanish sausage) but considering I’m second generation Spanish American and that paprika (pimentón) originated in Spain, I use surprisingly little of the spice in my cooking — though apparently I’ve tried from time-to-time as witnessed by three opened (and aged) jars in my spice cabinet.
When I spotted this attractively labeled can of imported Spanish paprika, I just knew I had to have it — besides I was long overdue to toss those 3 jars.
I recently discovered a winning combination. It’s cantaloupe and tomatoes. They were perfect together with just a little dressing the first time I tried it. So good, in fact, that I had to do it again almost immediately.
This time I really celebrated the bounty of summer and added some other seasonal items and some salt via the olives and feta. It’s obviously simple and it’s very tasty. Try it before Summer turns to Autumn. Continue Reading
I’m going to start out by just saying…this is delicious! Like many of you, I’m always trying to find healthy alternatives to some traditional meals. I’ve done a lot of dishes replacing rice and pasta with the more nutritional spaghetti squash. It has less calories and less carbs and it works well because it takes on the flavors of the rest of the dish just as rice and pasta do. I treat it as a “starch”, substituting it as a base for the dish rather than as a side vegetable. Continue Reading
I was surprised to note that I hadn’t posted this dish before because it is definitely one of my favorites and I make it frequently. I call it Sicilian because it has ‘ingredient pairings’ that are often found in rustic Sicilian dishes, like mixing savory and salty with a trace of sweet and citrus. You definitely want to try this recipe…even if you don’t like the second ingredient. 
So, take out the soundtrack to “The Godfather ” and get ready to eat a dish that just builds on flavor…layer after layer…right up to and through the Finishing Touch(es). Questa pasta ha un sapore molto buona! Continue Reading
Oatmeal…it’s NOT just for breakfast anymore.
I must confess that I’m not a big fan of oatmeal. I don’t dislike it but I don’t crave it either. I eat it 1-2x week because (a) it’s purportedly a cholesterol inhibitor and (b) it varies up my breakfast selections. The other day I had it for lunch. Continue Reading
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