Not everyone knows the term, “sumac,” or that it’s both a lovely tree-shrub looking plant AND that it’s an amazingly aromatic spice used for cooking! Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout…
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Are you ready for some soup? Some truly amazing soup?It’s not Tom Kha Gai (traditional Thai coconut soup), but it’s similar – and I’d like to believe it’s a little better.At least it’s more colorful. And you know when you find those special, rare items at the market you simply MUST pick up for any…
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As I said before, the blood orange season is simply so sweet and so short, I feel compelled the create and consume the superb citrus sphere. Rather than a cake – this time, a perfectly roasted pork tenderloin over polenta and spinach, glazed with the sweet savory goodness of a blood orange reduction-paste. Enjoy. Polenta,…
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It’s a special time of year when blood oranges are in season. Garnet. Ruby. Crimson. Blood. RED. They are superbly sweet, slightly tangy, and a whole lot of citrusy. They are delicious. And so is vanilla cake. Thus, we must. Mix, match, meld.. …bake a cake. Blood Orange Vanilla Cake 2 1/4 cups all-purpose flour…
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Avocado Mousse is one of my favorite ways to both magically surprise staunch fruit and veggie eschewers, and to gently “trick” them just a little bit. You see, raw avocado mousse tastes nothing like the creamy goddess green fruit (often confused for a veggie). It also tastes no where near healthy ~ masquerading as mere…
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