I love discovering new and interesting ingredients, seeking out the less than usual. I crave diversity. I often see comments (in the context of cookbook reviews) that a given cookbook had too many odd/unusual or hard to find ingredients. Fair enough. On the other hand, ‘odd’ is a bit subjective. I guess there’s a fine line, … Continue Reading
Today, crostini two ways: first, freshly shucked oysters and smoked bacon (aka Devils on Horseback) and second, the perfect 6 1/2 minute soft-boiled egg topped with freshly cured anchovies from Santoña (the anchovy capital of Spain). Both versions feature grilled whole-wheat sourdough bread (that I brushed with the drippings from the bacon). I could eat … Continue Reading
