Calling all tahini lovers… I often have a jar of tahini on hand. It’s an essential ingredient for hummus and great for drizzling over roasted vegetables, though I had never really thought of using it in a sweet preparation. Somewhere along the way, I came across a recipe for tahini mousse. I had jotted down … Continue Reading
You may be familiar with the term probiotic, which means “for life” (pro = for and biotic = relating to life). Alas, fermented foods are alive. Fermented foods, such as a ginger bug, not only preserve nutrients, but break them down into more digestible forms. They’re rich in lactobacilli, the health-enhancing probiotics like those found in … Continue Reading
I had previously cured whole (peeled) eggs in tamari, but was intrigued by the idea of curing just the yolks using a similar process. According to Cook’s Science, “The high concentration of salt from the curing liquid (soy sauce or tamari) draws out water from the exterior of the yolk, forming a thin, intensely savory exterior … Continue Reading
This is a recipe from way back in the archives that I’ve decided to revisit. Any bread pudding fans out there? The great thing about bread pudding is that it’s a way to prevent food waste, by utilizing leftover bread that might otherwise get tossed. Plus, it’s easy to prepare and delicious. At a minimum, … Continue Reading
In undertaking some desperately needed spring cleaning of my fridge this morning, I noticed that I had accumulated several bags of polenta (all now half-full) and a bag of grits buried in the freezer. I had also amassed several ziplock bags full of frozen shrimp shells. Always save the shrimp shells (and heads, if you … Continue Reading
