And this little figgy piggy screamed “kiwi, kiwi, kiwi” all the way home!
This semi-exotic fruit lends a clean, tart flavor to savory dishes.
There are about as many versions of Migas as you can imagine. It’s basically scrambled eggs kicked up an infinite level, with chorizo (Mexican sausage), tomatoes, jalapeños, cheese, tortilla strips and salsa verde or salsa roja. My spouse first introduced me to Migas when we lived in Forth Worth, Texas. It’s one of those dishes that has come to remind me of what Sundays are for, relaxing and enjoying the moment and yourself.
You wouldn’t normally think of combining watermelons and another summertime favorite: heirloom tomatoes. But they actually go well together. The sweetness from the watermelon brings out the sweetness in the tomatoes and the tomatoes also provide a contrasting tart note.
This dish combines two ingredients that are among my favorites: pork tenderloin and pineapple. Pork tenderloin is one of those unappreciated cuts of meat. And too bad too. It’s easy to cook, lean and low in fat plus it doesn’t take long to cook. Pineapple is one of those fruits that’s commonly used in cooking in Asian foods, but not so much with American dishes. And too bad for that, too. It has the perfect balance of sweet and tart and lends itself to sweet and sour dishes. Plus you don’t have to mess with a fresh pineapple if you don’t want to deal with the rather complicated process of peeling and prepping the fruit — you can just use canned pineapple.
One of summer’s delicious and juicy treats is fresh heirloom tomatoes. They come in so many varieties, each with a unique flavor that adds its note to the chorus of tomatoes. There are purple varieties, beefstake, orange and golden yellow. Wandering the farmers markets in the late spring and early summer, its one of the vegetables I look forward to coming into season. And when they do, what a more perfect way to enjoy them than in fresh gazpacho. Chilled to take the edge off your summer afternoon.
An egg pie with a crust of hash browns and topped with tomatoes makes a quick and easy breakfast on a lazy Sunday. Kick it up a notch by serving it with some salsa on the side. Mimosas, anyone?
From my childhood in Thailand and Singapore, I remember a fish dish that Mom cooked. She would deep fry a whole fish and then smother it in sauce comprised of bell peppers, tomatoes and garlic that was simply seasoned with fish sauce. In most restaurants, this would probably pass as sweet and sour fish if […]
I have been pondering writing an article on “cooking with intention” for The Taste of Oregon for some time now. For those of us who enjoy cooking passionately, is it always entered into and experienced with a feeling of joy and excitement? Where is our mind? Nothing can spoil a pleasurable experience more than chatter between our ears, nagging us: “You didn’t start early enough, you don’t have all the ingredients, you’re out of your league, no one will like this, pickled pork is so passé,” etc., etc., etc. Fortunately, I learned some methods for silencing that chatter. After a brief “negotiation” with my mind’s voice I hear it whimpering, “OK, you win, I’ll shut up.”
I was perusing epicurious.com for ideas and inspiration for a new appetizer or an amuse-bouche if you want to be hoity-toity and au courant. I came across Tomato “Sushi”. I’m a patsy for such things that aren’t exactly what they seem to be but rather are culinary amusements, or twists like “Filet Mignon of Tuna.” (You can read more about that in an upcoming post.) It’s also creations like these that Thomas Keller of French Laundry fame does so well and so often.
Congress Gives Pork a Bad Rap — Sage and Rosemary-crusted Roast Pork Tenderloin with Pear Ginger Compote
Pork has frequently been a controversial food. Various religions forbid the consumption of pork products and there was a time when pork carried dangerous parasites and required thorough cooking. Most controversy today centers around pork fat. Most will agree that pork fat delivers a wallop of flavor, especially if the pork is smoked. There’s a reason so many dishes call for some bacon or salt pork; a pot of beans gently simmered along with a smoked ham hock is undeniably delicious. And who among us hasn’t awakened to the aroma of frying bacon?
Mozzarella Tarantella for “La Nozze di Foglie di Salvia” or Mozzarella and Sage Grilled Cheese Sandwiches
My “Sage and Mozzarella Sandwich” began to take shape quite a few years ago. I was thumbing through The Fine Art of Italian Cooking by Giuliano Bugialli. I became fascinated with a recipe titled Foglie di Salvia Ripieno or “little sage sandwiches.” I imagined Catherine de’ Medici serving these little packages at one of her repasts in France. And by the way, her personal chefs inspired the beginnings of French cuisine as we know it today.