Tao in the Kitchen
When we first saw these green garlic stems in the Korean groceries, my first thought was to pickle them but actually I’ve done everything BUT pickle them so far! Once the stems are trimmed and cut to the desired length, they are sauteed in olive oil creating both a fragrant oil and a pre-cooked aromatic …
Continue reading “Steamed Periwinkles with Garlic Stems & White Wine”
I’ve had a love affair with eggplant, or aubergines, for as long as I can remember. And when I think of eggplant I’m thinking first of the slender, long Japanese eggplant like the ones in this photo, since those are what I grew up with. In Hawaii, we found locally grown eggplant all year round …
Continue reading “A Taste of Persia: Lamb Khoresh with Eggplant”
Last spring I was shooting envy spears at everyone harvesting wild greens and herbs all over the planet. This year I get to join in the hunt since we’ve already identified 2 wild things growing right in our neighborhood. One is something I grew up with and knew well; the other I was introduced to …
We’re still catching up with recipes and photos from Hawaiii, so here is one for the current mango season there. This recipe for a mango and sake sauce for fish was created after we were visited by an enterprising tween-ager last spring who was selling ice-cold peeled, ripe pirie mangoes door-to-door for $4.00 per bag!! …