Dive into the archives.
- Greek Siesta Snack
Yes. Tostones are good. But this is better. Simple, filling, delicious, and pretty cheap assuming you have a few pantry staples. Best yet, you won’t find this in any cookbook (I’d hope, anyway). It’s not even a recipe, just a rustic happenstance that occurs across much of the Mediterranean.
- Tostones – Fried Plantain Medallions
This is one of the easiest and most rewarding dishes I’ve ever made. Ever. These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they’re starchier than bananas, they’re usually eaten with some sort of savory dish and used to sop up fats and liquids—but they’re also eaten as treats, which is how I’ve prepared them. Here’s how to do it.
- The Em-pear Strikes Back
Its just past 3:30 in the morning and though tired, I don’t really feel it. So, I went for a super-mini bike ride up the street to check on the pears I mentioned awhile back. Unlike last time, I spotted a cluster instantly. They’re not full size yet, nor should they be. Afterall, its barely September. Anyhow, here’s a photo:
- Tzatziki - Greek Yogurt and Cucumber Sauce
You’ve probably eaten it on gyros - which is entirely fine. But most likely, it came out of a plastic squeeze bottle, watered down and soapy - which is not so fine. Most Greek food places use inferior ingredients. Sorry, countrymen, but garbage in, garbage out. And when the garbage out is synonymous with the food you shovel into your face…things aren’t good.
- Garam Masala inspired Rice with Sautéed Mushrooms and Onions
Rifling through a book at work landed me on a page with a recipe for garam masala, the classic Indian spice mix. Seeing those ingredients got my wrinklepatch whirring like mad!
- Fried Rice Explorations, with Mustard Greens
This post will kill two birds with one stone - and three if you count the chicken thighs I used.
A few days ago, some friends explained the process of preparing fried rice. Nothing overly complex, but there are a few ingredients that I had seldom used. Also, I had never cooked mustard greens. As the [...]
- Fond du Lac “Fondy” Farmer’s Market
I just biked back from Milwaukee’s Fondy Market, on 22nd and Fond du Lac. I talked to some vendors, the manager (and her trainee), and bought a few things:
green beans
habenero peppers
chiles
mustard greensOne of the vendors was a wonderful older Hmong woman, with whom I spoke for awhile - mostly about cooking. I’ve never prepared mustard [...]
