Don’t fear the fierce-looking artichoke. Instead, learn to conquer and eat it. Here’s how. (Photo by Laura Groch)
It pains me to see food misused. I once nearly keeled over while watching a cooking-show host take some very fine lobsters, remove all the meat from the shells, then puree it, mix it with other stuff and pour it into a baking dish. Oh! what a terrible way to treat beautiful, succulent lobster meat!
Similarly, I was shocked to see on another show a vendor at an open-air market slicing all the leaves off an artichoke to reach the tender (and yes, delicious) heart. Oh! what a waste of tasty leaves!
But I can understand it — somewhat. You may be familiar with jarred artichoke hearts, Continue reading →
Lima bean poppers from the San Dieguito Heritage Museum’s Lima Bean Festival 2015. Photo by Laura Groch
The San Dieguito Heritage Museum in Encinitas is holding its free annual festival from noon-4 p.m. Oct. 8. That’s this Saturday.
I’ll be helping judge the entries (and entrees), which will have a broader reach now, since the festival has morphed from being all about the limas to a Beans and Greens theme this year. Even when it was limited to limas, that didn’t stop people from coming up with lima Continue reading →
Tofu Lettuce Tacos With Cilantro And Mint from “Edible Flowers” by Kitty Morse. Photo by Mike Pawlenty.
I’ve been smelling the delicious scents of just-opening flowers on our evening walks with the dogs. Spring really is in the air!
So this is the perfect time for me to tell you that “Edible Flowers: A Kitchen Companion” by Vista cookbook author, teacher and expert Kitty Morse is in its second edition, published by Chefs Press. Kitty graciously let me share some of the recipes (and photos) from the new book. (Also, these two are vegetarian recipes, please note.)
All her books, by the way, feature beautiful photos to go with the recipes. And if you are at Continue reading →
Portobello mushrooms are great in a stir-fry fajita-style with peppers, onions and tomatoes. Photo by Laura Groch
Necessity is the mother of invention, and sometimes bargains can be the parents of creativity. Especially in the kitchen.
I snagged a package of three portobello mushroom caps for 99 cents in the marked-down produce section of my supermarket recently. I knew portobellos were expensive, so this was truly a deal. But if you can’t figure out what to do with your deal, it’s money down the drain.
You can easily make your own chocolate syrup with just five ingredients. Photo by Laura Groch
With chocolate syrup, of course.
Here’s how to make chocolate syrup on the cheap, and without any artificial ingredients.
One of the things I like to do in this blog is to offer easier, cheaper ways to make food. We used to call them helpful hints; today they’re called “kitchen hacks.” (Whatevs.) It’s all still about saving money and time, and sometimes making things a bit more healthful.
I know: What’s so healthy about chocolate syrup? It’s full of sugar. Well, OK — too much sugar is bad for you, so please don’t eat the entire potful of chocolate syrup I’m going to show you how to make. (One pot is not 1 serving.)
I’ve read “Dear Abby” for years and years. Handled the column during my newspaper days. But never felt moved to write a letter to her (or her daughter, who now handles the column) until a couple of months ago.
A young woman wrote in worried about her cooking shortcuts. Neither she nor her husband cared for cooking, both worked outside the home, and she was Continue reading →
Playing the dozens: Here are a few ideas to use up hard-boiled eggs. (Photo by Laura Groch)
Post-Easter (or picnic) hard-boiled eggs often have people hard-pressed to figure out what else to do with them beyond egg salad — although that can be mighty tasty, and I’ve got a recipe below. Here are some other ideas you might enjoy. (If you’ve already eaten all your eggs,bookmark this post for next season and beyond.)
One of my readers, Sheril C. of Escondido, was hunting for a casserole that used hard-boiled eggs, a white sauce and corn flakes. She remembered eating it after an Easter egg hunt in Leucadia in the 1960s. “Maybe someone in the Encinitas/Leucadia area will still have that recipe. It was delicious.”
Kallee K. of Escondido responded, “This is a ‘vintage’ recipe that we have made Continue reading →
Sauerkraut, potato chips and tomato soup can put a little harmless April Fools’ Day fun on your dessert table. Photo by Laura Groch
As April Fools’ Day approaches, we’ll see plenty of ideas from clever, creative sorts for cakes, cookies and other foods transformed into things they are not, the better to turn the tables on folks. Such as cakes turned into what looks like, oh, scrambled eggs or hamburgers, or cookies turned into carrots, and the like.
Such “Fooler Foods” bring to mind some of our efforts at the now-defunct Times Advocate newspaper, precursor to the also-now-defunct North County Times.
Our Food Department was me, whichever feature reporter was free at the time, Continue reading →