Bean Cuisine II: Saag Masoor Dal

Masoor dal: picked over and washed, ready to be cooked. Unfortunately, the salmon-coral color does not survive the cooking process. The lentils dull down to a faded yellow color which is easily perked up by the addition of turmeric or other food-based coloring agents. Or in English, Red Lentils with Greens. Last night, we had […]

Ice Cream Fusion Reaction

Lavender-ginger ice cream beside an apple galette with golden raisins and dried cranberries. This time, when I added the raisins, cranberries and almonds to the filling, I put them -under- the apples, rather than on top where they burned last time. This worked perfectly, I am pleased to report. I don’t often make desserts. Mainly, […]

Green Gold

The ramps are up, and my tastebuds are happy! Spring is definitely here! On Saturday, at the farmer’s market, I came upon a nice young couple selling little bundles of freshly cut ramp greens as well as pesto made from ramps. Of course, I had to buy some, even though I knew I would be […]

Puttanesca: Fast Food for Fast Women

The finished dish of Puttanesca; it is best if you toss the pasta with the sauce in the pan, but I didn’t remember that last night. Puttanesca is a classic Neapolitan pasta sauce based on olives, tomatoes, capers and anchovies. The name comes from the Italian, “puttana,” which means, “whore,” and there are several different […]

Split Pea Soup: It’s Ugly

There is no way around it: split pea soup is frightfully unattractive. However, it tastes divine, and is a frugal dish that anyone can make. But it sure does taste good. It seems I am making a lot of soups recently. I think it started with Zak and I having the flu. This fomented the […]

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