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Monday, December 30, 2019

White Ginger Turmeric Latte Recipe

Disclaimer: My thanks to Sonoma Syrup for sponsoring this post. I only work with brands that I personally use and want to share with my readers  I love the tingle and zing of ginger, especially fresh ginger, but lately, I’ve been using Sonoma Syrup White Ginger Infused simple syrup to add a bit of spice and warmth to Winter recipes. Just this past week I used it in both applesauce and turmeric latte or golden milk. Instead of using sugar in applesauce, I added 1/4 cup of the white ginger infused simple syrup to 8 peeled and diced apples and the juice of one lemon. This was a change from the usual cinnamon, and it was particularly good on potato pancakes.  I’m a bit of a latecomer to the pleasures of "haldi doodh" also known as turmeric latte or golden milk. A traditional drink in India, it is purported to have all kinds of health benefits including everything from warding off colds to curing acne to supporting weight loss. I can only speak to one benefit, which i...
Monday, December 23, 2019

Joy of Cooking: 2019 Edition Fully Revised and Updated Review

Joy of Cooking was one of the first cookbooks in my collection. It's been a solid reference book for home cooks since it was first published in 1936 and was the cookbook I turned to when I was learning to cook. I turned to Joy to learn  how to make biscuits, cobblers, pie crust, gingerbread, how long to roast a chicken or leg of lamb, and the general guidelines for everything from how long to steam an artichoke to how to make zucchini bread. As my cookbook collection has grown and my cooking has become more adventurous, I stopped referring to Joy of Cooking which felt a little old fashioned, and a little too Midwestern. But the latest version has brought me back into the fold and here's why. The most recent version was updated by John Becker, the great-grandson of the original author Irma Rombauer and his wife Megan Scott. They live in Portland, Oregon, and the book now has more of a West Coast flavor than ever before— which is evident in recipes for things like poke an...
Thursday, December 12, 2019

Pantry Pasta Pomodorini Recipe

I’m a big believer in a well-stocked pantry. I could probably cook everyday for a month without shopping thanks to my pantry full of beans, pasta, rice, condiments, jars of anchovies, cans of tuna, along with fresh onions, garlic and potatoes. I also have tomato paste, canned whole, diced, fire-roasted tomatoes and cherry tomatoes from Italy. I believe you can never have too many cans of tomatoes or too much pasta. No one will ever go hungry in my house.  There are probably a million things you could make from pantry staples, but pasta with tomato sauce has got to be one of the most comforting. This pasta recipe uses cannelini beans so it’s kind of a mash up of pasta fagioli soup and pasta pomodoro. The beans add creaminess and starch to the pasta and also protein. If you haven’t ever tried using canned cherry tomatoes, you really should. They have a flavor and texture that you won’t get from regular canned tomatoes and they are perfect for a quick pasta sauce.  Pomodorini i...
Monday, December 02, 2019

All About Simple Syrup & No Oil Added Granola Recipe

Simple syrup is one of the most classic cocktail ingredients. Even though simple syrup is extremely basic and true to its name, simple, it is also incredibly versatile and can be used in so many ways other than just for cocktails and coffee drinks. I became fascinated with simple syrup thanks to Karin Campion, the founder of Sonoma Syrup . Her company grew out of her experiments developing high quality handcrafted simple syrups infused with ingredients from her garden in Sonoma. I use Sonoma Syrup simple syrups because they come in a wide variety of flavors making them more suitable for recipes and because unlike homemade simple syrup, they don’t require refrigeration and last a very long time, even though they don't include any artificial preservatives, colors or flavors. After Karen shared her products with me, I discovered that in addition to using simple syrup in cocktails, and in hot and cold beverages, it could also be used in cooking.  While I rarely see recipes u...
Sunday, December 01, 2019

Fall Fruit Salad Recipe

I love the Thanksgiving meal as much as anyone else if not more, but I admit, it’s heavy. It needs something light, bright and frankly refreshing. I know fruit salad isn’t traditional but my mother often decorates the holiday table with seasonal fruit that makes the table pop with color, and I was inspired by her tablescape to make a salad using Fall fruits. The main fruit in the salad is Fuyu persimmons. Fuyu persimmons are the rounder ones with bright orange skin and a very firm crunchy texture. They are incredibly sweet and have a very unique flavor. Hachiya persimmons are delicious as well, but too soft to use in this recipe.  While Summer fruits are probably my favorites, Fall fruits are pretty compelling too. In addition to persimmons, I used grapes and pomegranate which each provide a pop of sweetness along with acidic and sweet tangerines. Apples and pears are in season too, but they have a tendency to brown. Kiwi fruit is another fruit that is in season starting in October...