Several holiday appetizer recipes I created were published in the November 19, 2010, issue of Whatcom Magazine. If you’re looking for snacks for visiting friends, you might want to take a look. Continue Reading
(See to the right and behind the bowl in the photo.) She said she had seen it used in Asian dishes.
At first I was baffled. The roots were so woody that I couldn’t imagine how to prepare them in a way that would make them easy to chew. Finally I found a suggestion online to pan fry the chopped roots to make them a little crispy, and then grind them up with a mortar and pestle. Continue Reading
Celeriac is currently in season early winter, and I thought it might make an interesting flavor twist if used as a non-traditional ingredient in a traditional dish. I’ve been experimenting with ways to prepare it. Celeriac is also called celery root, which is exactly what it is. It’s whitish, typically about the size of a baseball or softball, and has little flat stems sprouting out of it every so often randomly. It kind of looks like an organic alien spacecraft…or something. Continue Reading
Some sauce recipes have become “classics” known to everyone. For example, experienced cooks learn how to make an Alfredo sauce, a buttery bechamel, and an herbed tomato sauce.
One reason these sauces are classics is their versatility. They can be used in many ways with many different ingredients. For example, bechamel sauce can be used as is over potatoes, or as the basis of a mustard sauce for chicken or a creamy herb sauce for steamed vegetables. Herbed tomato sauce can be served over pasta, grilled meats, or spread on toasted bread as a crostini appetizer. Continue Reading
My garden (and my friends’ gardens) produced an overabundance of cabbage this year. What to do with all that cabbage?
Fortunately I enjoy cabbage, but I usually prepare it as a side dish. In order to use sufficient quantities this time, I decided I needed to come up with a main dish. Continue Reading
Making soup stock is a fairly simple process, but getting the flavors balanced can be a little tricky sometimes. Not so with this mushroom stock. It’s made with the tough stems and trimmings from fresh mushrooms (though dried mushrooms could be used instead, if necessary). Just about any combination of flavorful mushrooms will work easily and taste wonderful. Continue Reading
Thanks to the Northwest Mushroomers Association (NMA) Show in Bellingham (see photos I took), I was able to connect with Cascadia Mushrooms and purchase a beautiful assortment of locally grown mushrooms. Many of them also grow wild in our area, and I’d encourage you to contact NMA if you are interested in learning how to identify the edible varieties. Continue Reading