Mar 05
I do love garlic, whether browned and simmered whole in a slow cooked marinara sauce, sliced thin and sauteed with anchovies and olive oil then tossed with pasta, used in a stir fry with broccoli or rubbed raw on toast and eaten with steak tartar. The aroma, flavor and versatility of garlic (Allium sativum) make …
Mar 02
Much has been written in science, history and cooking on the influence of rice, corn and potatoes, yet the vegetable know by it’s scientific name Brassica oleracea (wild cabbage) is all around us, but few of us realize how often “wild cabbage” is eaten. When we were in high school and learned about the classifications …
Feb 14
As per usual, Bill and I were having a telephone conversation and he brought up the subject of the Ortolan Bunting, which is a small bird eaten as a delicay in France. Though for a long time the Ortolan has been protected, the law hasn’t really been enforced. Bill was discussing how the method of …
Feb 12
“A cook turns a sausage, big with blood and fat, over a scorching blaze, without a pause to broil it quick” a quote from Homer’s Odyssey was most likely referencing a blood sausage (Kishka) such as pictured to the left is of Slavic origin and literally means “gut” or “intestine”. Traditionally blood sausage is found …
