Middle Eastern dips and sauces are some of the best in the world, in my opinion. Often thick, rich in flavor, and healthy for you, they are also easy to make – and to modify – if you know what goes into them. What is Muhammara? Muhammara, a red pepper and walnut dip from Aleppo … Continued
Garlic has long been my favorite vegetable. I love it so much that, in college, I used to eat raw cloves. My roommate’s mother, a Taiwanese lady who rarely spoke to me when she visited, made a point to call me out on it one day. “You eat garlic like the Red Army. They’re strong, … Continued
I teach a class called Friday Night Fridge Finds on ChefHangout.com. The premise behind it is that we – people in general – often wind up at the end of the week without much food in the fridge or motivation to cook, but we can still come up with a healthy, tasty, and easy-to-prepare meal. … Continued
Sometimes I buy things on a whim in amounts that don’t seem realistic for my 2-person household. This week it was a 1-pound container of baby bello mushrooms. Since I have been on a roasting kick this fall – pretty much any vegetable that comes through the door is subjected to this cooking method. Today, it was the bellos’ turn.
Monster soup is perfect for a family get-together or a Sunday-night football potluck. Serve it up with some hot cornbread, and anything else that strikes your fancy.
Aside from a good substitute for flour tortillas, there is one other thing I keep trying to figure out: a good garlic sauce for pizza. Today, I finally came up with one which is a definite keeper.
Today is the day – garlic fest! I’m excited to see what other garlic dishes make an appearance at dinner tonight, particularly for dessert. The second entrée we are making is a vegetarian, dairy-free, naturally gluten-free mushroom garlic risotto. Sounds delicious when I put it that way, doesn’t it? Well fret-not; this is a flavor-packed delight.
Tomorrow is another Iron Chef night. The ingredient: garlic. I have no idea what the complete meal will entail, but we are preparing the entrée. With vegetarians and omnivores and food-sensitive folks in attendance, we opted for a garlic and parsley pork roulade with a balsamic glaze, and a roasted garlic and baby bella risotto – which I’ll get to in another post.
