Tropical flavors, crisp wine, sunny afternoon

May 17, 2012

Upon receiving my bounty of salmon last week, I knew just what I wanted to make with it. Earlier in the week I had picked up a copy of Saveur magazine on a whim. It promised delightful Corsican foods and bread recipes that I could make. Buried deep inside the issue, though, was a gem of an article on Senegal feasts, with recipes ranging from fritters and stews to magnificent salads. Upon seeing these salads I headed right back out to the store, picking up the ingredients and making them that evening. (more…)

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Simple tapas: stuffed piquillo peppers

August 1, 2011

Stuffed Piquillo Peppers and Tortilla

One of my favorite quick meals in the summer is a stuffed piquillo pepper. Piquillo peppers are a roasted, red Spanish pepper. They’re not too spicy and have a hint of sweetness about them. You can stuff them with any number of things, such as cheese, seafood, meat, rice. While one of my favorite ways to enjoy them is stuffed with a goat cheese (more on that another day), I had eyed this shrimp salad recipe from Martha Stewart for a long time and decided it must be tried. One super-simple summer meal coming up! (more…)

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See How My Garden Grows: Spring 2011 Edition

May 16, 2011

Strawberries

Instead of writing about something I’ve made, I thought I’d give you a preview of what I will be (hopefully!!) writing about this summer when the bounty of the fruits and veggies I’ve planted come in.

Last year, I planted a large pot with four wild strawberry plants, and Raju and I looked forward to the strawberries ripening one or two at a time. These guys taste so much better than the supermarket variety, so this year I planted 5 planters of strawberries. So maybe we can look forward to 5 strawberries at a time, or dare to dream, 10! (more…)

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Roasting peppers – It’s easy!

September 17, 2010

Peppers on the grill

For quite some time I had heard of the method to roast peppers, but I didn’t think it could be nearly as easy as it sounds. Char it over a flame (or under a broiler) on all sides, remove and place into a ziploc bag for about 10 minutes, then you’ll magically be able to peel it with no problems.

Guess what? It really is that easy! Once I tried it, it was an epiphany for me. No more expensive jars of roasted peppers when I could do it myself. I’m partial to throwing it on my gas grill instead of using the oven. Sometimes this leads to me forgetting I have something going on the grill, though; last week it stayed on there for about an hour (now that was charred). Not so easy to peel at that point. Moral of the story – don’t forget about your pepper!

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