vinegar

pink wheat berry salad with kale and beets in tahini dressing

May 2, 2011

I found a small bag of wheat berries buried in my pantry during the ongoing kitchen remodel. (Ugh! When will there be running water!!!) It was forgotten there for a couple of months, maybe. I had seen a wheat berry salad at the Whole Foods and Bi-rite in the Mission. My original idea was to [...]

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grilled artichokes with mint, caper and anchovy

November 8, 2010

My friend John made this antepasto several times for us. It is so tasty that I requested, no, firmly insisted, on the recipe from him. He spotted it on Epicurious. He did make some minimal changes to the dish, mostly with the amounts of ingredients. This is his version as best as I can make [...]

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deconstructing a pepper mobile: Indian style chili pickle and sundried hot peppers with a warning for good health

July 23, 2010

Steven’s parents have just returned from an Alaskan cruise. They didn’t see Sarah Palin or the Cullen vampire clan, but loved it nonetheless. Their pictures made it look really exciting though quite cold, even in summer. I want to visit Alaska sometime in the future, but I don’t think I can do it by sea. [...]

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Indian style chili pickle

July 23, 2010

Indian style chili pickle 1lb mixed chili peppers (different stages of ripeness is fine) ½ inch fresh ginger, peeled and grated 1 tsp whole black mustard seeds, roughly ground in a mortar Juice of 4 limes 1 tbsp wine vinegar 1 tsp sugar ¼ tsp cumin seeds partially ground ¼ tsp coriander seeds partially ground [...]

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baby fingerling potato lima sprout salad

March 31, 2010

When I was a kid I remember going to wedding parties with my mom and they always served small potatoes as an appetizer you could spear with small toothpicks. I never cared for the candies and cakes (weird kid!), but I stuffed myself with those potatoes: they were my favorite! I need to find out [...]

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purple kohlrabi ’slaw

March 25, 2010

Kohlrabi is crunchy. It tastes something like broccoli, though sometimes I get that sweet, watery flavor of jicama followed by a mild spicy kick like horseradish when I bite into it. It’s a weird looking thing, which also adds to its appeal. Kohlrabi’s versatile. It’s good for salads, in cooked dishes and for decoration of [...]

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grilled vegetable tapenade

March 23, 2010

Did you know that the word tapenade comes from tapéno, which in Provençal means capers? Tapenade is normally made mostly of black olives and lesser amounts of capers, anchovies, olive oil and spices. It’s strange that this amazing paste derives its name from capers, whereas the major ingredient is actually olives. I love anything made [...]

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palm heart cherry tomato salad

March 22, 2010

I adore palm hearts. I wish they were more widely available here in the US. I used to get them from Trader Joe’s but they’ve stopped selling the Brazilian type, which are the best in my opinion. There’s really no substitute for Brazilian palm heart. Will you TJ people reconsider selling them again? I was [...]

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spring greens with cherry tomatoes and roasted red bell pepper dressing

March 17, 2010

Only recently I realized that the ‘bell’ in bell pepper is called that because the shape is reminiscent of a church bell. The same holds true for the ‘navel’ in navel orange. It looks like a belly button. I love English for its flexibility. Just the other day I posted an entry on sow thistle, [...]

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fusilli with spicy Thai peanut sauce

December 24, 2009

My friend, Kristen, moved into her new house a few weeks ago with her, now, long-time boyfriend, Y. Last Saturday we finally got the chance to see her new pad at her house warming party. Finally! She disappeared from our radar for several months on her quest to find the ideal home. Naughty girl We [...]

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