So I had made a batch of preserved lemons a few months back and ever since have been contemplating what to do with them? Any suggestions?? You would think if one was going to go through all the trouble of preserving lemons, they would have a plan in mind for them. Alas, I did not. … Continue Reading
Cataplana, a symbol of local Portuguese cuisine, is a seafood and/or meat stew originating in the Algarve, the southernmost region of Portugal. The stew is cooked in a hammered copper, clam-shaped pan also known as a cataplana, which is unique to the Algarve region. Historically, the cataplana has played a dual role, one, as a … Continue Reading
I’m a chile addict, if you hadn’t guessed already—just one of many chile pepper enthusiasts known as ‘chile heads’ or ‘pepper heads’ in some circles. A small but growing segment of the population that seek out the latest incendiary hot sauce, fiery salsa, or hottest chile known to man, which currently happens to be Smokin’ … Continue Reading
I had been eyeing the pasta extruder attachment for my KitchenAid mixer for a long time. The thought of whether I really needed another gadget for the kitchen often crosses my mind. Clearly, I do not. But let’s be real, no one needs another gadget for the kitchen, rather, it’s a matter of want. And, … Continue Reading
Fava beans or ful in Arabic. Ful Medames or ful mudammas (my spell checker keeps wanting to change ful to fun) are slow-simmered [dried] fava beans stirred with olive oil, garlic, and lemon juice. It’s a common dish throughout the Middle East. In Egypt, ful medames is practically the national dish, sold in restaurants, ful … Continue Reading
