Adapted from an article in Saveur high lighting the cuisine of the Garifuna people of coastal Hounduras. I made it to accompany home-made brown-butter pecan ice cream for my families 3rd annual pre-post thanksgiving dinner for friends. (serves 6-8) Ingredients: 1/4 cups olive oil 2 cups white whole wheat flour 1/2 cup honey 1/2 … Continue reading
(Makes about 1 quart) Ingredients: 1 cup whole milk 2 cups heavy cream pinch of sea salt 6 large egg yolks 1/2 cup honey 1 cup pecans 4 tablespoons sweet cream butter melted 1/4 teaspoon sea salt Method: 1. Combine milk, cream and pinch of salt in a sauce pan over meduim-low heat. Stir occasionally, … Continue reading
A smokey and substantial mole for the vegetarians. Ingredients: 3 lbs pearl onions, trimmed and peeled. (or full sized onions pealed and chopped into 8ths) 4 serrano chiles, stemmed 4 cloves garlic, peeled 1 ½ medium white onions, cut into quarters 1 lb. tomatillos, husks removed, rinsed 1 cup roughly chopped cilantro 4 large leaves … Continue reading
Cranberry and citrus to compliment a dinner full of chiles, spice and smokey flavors. (adapted from Saveur) Ingredients: 1 lb. fresh or thawed, frozen cranberries 1 1/2 oranges, zested, peeled and roughly chopped. 1/3 cup honey 1 lemon, zested, peeled and roughly chopped. 1½ teaspoon ground cinnamon 1 teaspoon sea salt ½ teaspoon freshly ground … Continue reading
place-taker to the mashed potatoes I am always looking to avoid. (makes ) Ingredients: 3 bulbs of Celery root, peeled and chopped onto 1 inch pieces 1 apple, peeled and diced into 1/2 inch pieces 1 fennel bulb, cored and diced into 1/2 inch pieces 1 onion roughly chopped 1 cup cream 2 cups milk … Continue reading
Giving thanksgiving (or friendsgiving in our case) a kick this year with a chile spiced turkey. To begin with, I brined my turkey for the first time last year with delicious results. I’m doing it again this year and every year hereafter. Partially inspired by a recipe in Saveur, I’ve tried flipping the turkey … Continue reading
With prunes, poblano chiles, orange zest and eggs. A loud n’ proud vegetarian stuffing to accompany Oaxacan-flavored Friendsgiving 2012. (adapted from Saveur) Ingredients: 12-oz. piece whole wheat bread, roughly cut into 1/2″ cubes (about 7 cups) 8 tablespoons unsalted butter 6 tablespoons olive oil 2 large white onions, chopped 2 ribs celery, chopped 1 bulb … Continue reading
Souvenirs from a road trip to a better growing season. A bit of California fall in Utah. Serve with meyer lemon ice cream. I used a variation on my favorite pastry dough inspired by the “yoghurt dough” from Nourishing Traditions (makes 1- 10 inch (or so) tart) ingredients: 1/2 cup plain yogurt 1/2 cup butter, … Continue reading
My southern-rooted mother politely told me that, in the south, “we cut up the okra into pieces before we batter and fry it.” What can i say, fryin em’ whole makes for better dipping and keeps um’ juicy. Ingredients: Battered okra: 1 lb okra 1 egg 1 Tablespoon yogurt ~ 1 cup Masa Harina … Continue reading
Inside every apricot pit is an almond-like morsel. Every summer I save the pits of my apricots during canning and later, somewhat labor intensively, crack each open to reach what the french call “noyau” but are also commonly referred to as apricot kernels. Noyau are slightly more bitter than almonds and have anti-carcinogenic properties (they … Continue reading
Food for My Belly 