If you have never prepared or even tasted jicama (hee-cah-mah), you’re in good company. These odd looking vegetables don’t offer a clue about how to use them, yet they are are a wonderfully crisp, mild and refreshing treat, perfect for a summer salad or as finger food to dip in guacamole or other light dips.
Recently I found an interesting re-do on Chicken Parmigiana in a magazine. The recipe came from Kitchen Remix, by Clarkson Potter. I’m surprised that somehow I never had the wildly popular Chicken Parmigiana, or maybe I saw it on a menu but chose not to order it. Who knows? What caught my eye about this recipe is that this summer my teen grandsons are putting their stay-at-home time to good use by learning to cook. This delicious recipe sounded like the ideal easy chicken dish to teach them, from the crushed potato chip crust to the creamy mozzarella topping that could then be popped into warm buns with more melted cheese, and eaten as a sandwich.
My mother took culinary classes when she lived in Washington, D.C. in the late 1960s, and one of the series focused on desserts from various countries. Karidopita Cake was among the desserts and one we really liked. So, when I was invited by a chef friend to a Greek Easter party I volunteered to bring the cake.
Move over brownies. The World’s Best Blondies are gaining popularity one bite at a time! A meringue-like top, chewy bottom and really delicious!
What’s In Your Pantry? Part Two
Wow! Who would have thought that writing about pantries would be fascinating. I effectively stepped back into our American past when pantries were crucial for making it through the winter. At the same time, we’re exploring how to best navigate a segment of our current, rather challenging history, as it unfolds.
Disaster is sure a powerful teacher, isn’t it? The pandemic has most certainly upended our comfortable routines and made us look at our daily lives in an entirely different way. We didn’t expect this, but we have an opportunity to reassess everything, to “wake up,” to appreciate what we do have and also to look at the weak links in our daily lives. One area we can fix right away — Stock our pantry!
Courtesy of Lauren Groveman
These are the appetizer of your dreams, the kind you’d most want with a beverage of choice at the end of a work-week, or sitting outside with friends on a late summer afternoon while dinner cooks on a grill. Or just about anytime you want something both savory and soothing. My only caveat is that these Herbed Cheddar Shortbread cookies are very addictive, so be prepared!
As the name of this beverage implies, it is made from the deep crimson or magenta calyces (sepals) of the roselle flower: Hibiscus sabdariffa. It is drunk either hot as a tea or cold as a beverage pretty much worldwide, though the name varies from region to region. In Mexico and Latin America it is known as Flor de Jamaica, Rosa de Jamaica or just plain Agua de Jamaica. On the other hand, in Jamaica, where it likely originated as a beverage, it is known as Sorrel. In Australia, Roselle. It is equally popular in much of Asia, the Middle East and Africa. To a lesser degree it is drunk in Europe and the US, though in California it is sold as an Agua Frescas in Mexican restaurants. I first had it in Mexico and later, Guatemala and it has been one of my favorite go-to summer beverages ever since.
I have a confession to make. Until yesterday, I have never made a cheese soufflé. This is a somewhat startling revelation given I’ve been cooking since I was five years old. When I was younger, I was intimidated by the idea that it might fail and I would have what I assumed would look like a pancake. (It won’t). This was of especial concern if I had guests waiting for a spectacular dinner that failed.
Recently I made “A Perfectly Delicious Chocolate Cake” as a birthday gift for a friend. One of the recipients of a slice of cake was completely taken by it and wanted to make it for his partner’s birthday. The problem was it needed to be vegan. I suggested that I would experiment to create a foolproof recipe for a really good vegan cake. He agreed.
On a journey toward permanent weight loss? Want to kick up your immune system? Looking for new ideas for healthy eating? If so, put fresh pineapple on your weekly shopping list.
It doesn’t matter whether it’s raining, snowing or sunny, when we’re exhausted or coming down with a cold or the flu, or even a little too much fun on the weekend, sleep and homemade chicken soup are the best medicine for whatever ails you.
We probably can never have enough good, “straight ahead,” recipes in our collections. I have been wanting a good chocolate cake recipe for a while. You know, the kind you can whip up for a birthday or a rainy day or even a potluck. One that’s not complicated and you know will be good.
Mushrooms are so amazing! They make a flavorful meat substitute and help to strengthen our immune system, a big plus during the winter and early spring. Using a variety of mushrooms adds more flavor and texture to this easy-to make dish. The mushrooms can be cooked ahead of time, then baked just before dining. It’s good as an entrée, side dish or appetizer. Use a cast iron skillet as I did, and it can go from oven to table and remain warm as cast iron cools down slowly.
A lot of people have a love/hate relationship with eggplant. Believe me, I get it. Unless eggplant is cooked properly, it can be a chewy, rubbery, unpleasant experience. Baked until tender, eggplant yields and absorbs the wonderful flavors of the vegetables, sauce, and spices that envelop it. And this is true of silky-smooth Baba Ghanoush, a very popular dip that originated in Lebanon (the Levant) and popular throughout Mediterranean and Middle-Eastern countries. While Baba Ghanoush is available in many markets, like so many things, homemade is often the best.
One of the popular dishes David Jackman served at the 2019 Vanilla and Chocolate Festival, was spinach salad with a pesto dressing. A couple of details made it a stand-out salad. The baby spinach leaves were sliced as thinly as possible then coated in pesto made with baby arugula and pistachios, and topped with coarsely toasted pistachios. It’s unique, delicious, joyfully messy and you’ll want to check your teeth after eating it, but it’s worth it!
This is a refreshing winter salad when everything citrus shines. Ruby grapefruit are sweet and heavy with juice. If you can’t eat grapefruit, navel oranges are in season and, if Cara Cara oranges are available, choose them; they’re exceptional! Some people believe they are a cross between a grapefruit and an orange. They aren’t, so don’t worry if you can’t eat grapefruit. Mandarins or tangerines are a snap to add in this salad as there’s no need to segment them. Do take a moment to remove the “strings” off the segments, however.
Celery soup appears to have fallen by the wayside over the years, as has celery in general. It’s too bad as celery is a nutritional powerhouse as well as low in calories. And, it tastes good! I remember as a child even Campbell’s canned soup had Cream of Celery, which was often used in condensed form for the liquid in the ubiquitous casseroles of the 50’s. Actually, maybe that’s reason celery soup fell out of fashion; the canned version wasn’t anything to write home about. At any rate, I really like this soup and I hope you’ll try it as it’s really good. On a cold afternoon or evening, add a grilled cheese sandwich and you’re set.
This holiday season and beyond, I invite you to join me to assist a dear friend and fellow graduate of the Women Leaders for the World, Rosemary Nakijoba.
