Caramelized Tomato Confit

This isn’t really, truly a confit. It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes. Technically, since I am not meaning for the sugar and the oil to preserve […]

Caramelized Tomatoes

Caramelized tomatoes are a way to take perfectly ripe, absolutely perfect tomatoes and make them even more amazingly delicious. Caramelizing them concentrates the natural flavors of the tomatoes, and the salt, olive oil, seasonings and the sugar you add at the very end just gently enhance their fragrance and taste. Texturally, caramelized tomatoes are soft […]

Anglo-Indian Curried Lamb Stew

Don’t worry–there isn’t any curry powder to be found in this stew. Or curry. Or whatever it is. You could call it either a stew or a curry, or heck, you could call it Marge if you want to, but the fact is, it is both a stew and a curry. It is a hybrid […]

Fusion Fun: Thai Pesto Noodles

I am not always one for fusion dishes. Quite a few of them come across as less fusion and more like confusion, with muddled flavors and odd combinations of unrelated ingredients. t But, as I was planting my Thai basil this spring, right next to a planter full of Italian and Greek basil, I thought, […]

Meatless Monday: Summer Salade Composee

Salade composee translates into English as “Composed Salad,” which makes vegetables sound like musical notes or something; Translations aside, what it really means is that you make or compose a salad out of many different ingredients, some cooked, some raw, which showcase different flavors, colors and textures. All of the ingredients are cut in shapes […]

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