Pumpkin Pie is as much a part of Thanksgiving as turkey. Have you noticed that? But, it shouldn’t just be a Thanksgiving pie. It’s so easy to prepare, it should grace our tables more frequently. Let’s all work on that, okay? Continue reading
At our house, rice pudding is a HUGE comfort food. Right up there with tapioca pudding, but that’s another post. And then, there’s pumpkin pie, all spicy and creamy. And around this time of year, pumpkin pops up in everything, so I decided to combine these two comforts. Why not? And just in time for Thanksgiving, too. Continue reading
We ate at “Shu” in West Hartford, CT last week. It was mind-blowingly delicious and nary a fortune cookie in sight. This is real Sichuan cooking. No gloppy sauces, just complex flavors and heat. They like to use a good amount of chiles and Sichuan (Szechuan or Szechwan) peppercorns, which works for me! Continue reading
Szechuan, Sichuan, Szechwan Pepper and any other iteration(s) there might be, are more-or-less the same thing. We’re going with Szechuan Pepper, because The Goddess likes the look of the “z” (or “zed” for our friends from other English-speaking countries), in the word….humor (humour) me, okay? It’s currently snowing and blowing like crazy, YET AGAIN, making this a rather appropriate spice to be discussing. Continue reading
Cabbage is a rather overlooked vegetable. When we think of cabbage, I think most of us think of cole slaw or stuffed cabbage rolls. I love both, but sautéed cabbage it good, easy and very versatile. Cabbage is great this time of year, when it’s fresh and sweet. I like to combine red cabbage with green and I prefer Savoy cabbage. Savoy is less coarse, but regular old cabbage holds up very well to sautéing. Continue reading
In my last posting, I mentioned using cinnamon in a savory manner. So here we are….
In centuries past, like a lot of spices, cinnamon was traded by the Arabs (remember the infamous spice route?). The Moors were in the Iberian peninsula for over 700 years, bringing with them many flavors and products previously unknown to that part of the world, cinnamon being one of them. Continue reading