Hillbilly Farmgirl Supper

Yesterday, we did pretty well with eating locally. For brunch, we had some quesadillas made from Holmes County, Ohio cheddar and smoked cheddar, with Organic Valley sour cream and the Calico Salsa I made last week. The tortillas were godawful–I would have done better making my own. Whatever healthy brand they were, I am not […]

The Path of Pie III: The Best Pastry Crust in the World

As I have noted in previous posts in this short series, the thought of making pie crust used to give me fits of anxiety. I had convinced myself that not only did I lack the “touch” necessary to make good pies, but that such a touch was not a learned ability but some mystical inborn […]

Calico Salsa: It is All About the Tomatoes

I wait the entire year for summer tomatoes. The rest of the year, I don’t bother eating any fresh tomatoes. There is no point. The hothouse or hydroponic tomatoes in the grocery store do not even deserve the name, “tomato,” they are so unlike the real article–they completely lack the flavor, texture and juice of […]

Harnessing the Five Fires

I adore strong flavors, and always have. My mother tells me that when I was teething, I used to run about with a scallion hanging from my mouth, and I would gum it furiously, until green dribbles would stain my lips and chin. She said it looked ghastly and smelled worse, but it kept me […]

Cantonese Minced Chicken in Lettuce Cups

Summer is the perfect time of year to investigate dishes which emphasize light flavors, crisp textures, and use the produce from prolific vegetable gardens. Cantonese cuisine, which is known for its skillful use of minimal seasonings, its emphasis upon contrasting textures and flavors, and colorful, artistic presentation, is a natural fit to the summertime cooking […]

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