What is garam masala? [feast_advanced_jump_to] You are pushing your cart down the aisle at your local supermarket. You are on a special quest! You need this specific spice for a new recipe you are dying to try. You finally reach the spice section and start searching. There it is: "garam masala". Well, like curry, garam...
Article
Every now and then I like to take a break from recipes and write articles related to food or culture. After all, this endeavor falls in line with the mission of my blog. Writing an article also gives me the chance to delve into the history of the food, something I find truly fascinating.
I try to make my article fun and engaging, and not overly academic. My goat is that when my readers peruse the article they walk away with a bit of knowledge. I always joke around with my friends that when they read one of my pieces they will learn enough to"impress their friends and intimidate their enemies." I actually didn't make up this quote, I heard it a long time ago, and borrowed it.
I hope you really enjoy reading through these, and let me know what you think. I would love to hear from you.
Nigella Seeds
Nigella? Nigel's twin sister? Nigella Lawson? NO!!! Read on..... Nigella seeds are a small and ancient oblong seed believed to be native to the Mediterranean. Through the whims of nature and steady commercial trade they have spread throughout North Africa, Southern Europe and Eastern Asia. Nigella seeds are the seeds of Nigella Sativa, an annual...
Saffron
Saffron, considered one of the world's most expensive spices ( $1000-$1500 per pound) comes from the crocus sativa, a wild crocus which grows predominantly in mild Mediterranean climates. You might ask yourself, What makes saffron so expensive? Well, the expense is the result of its labor intensive harvesting process, low yield, and a slow growing time. ...
Prosciutto
On a cold and snowy March morning (we live in the frigid north) my husband and I had the pleasure to meet Marc Berarducci, a talented chef with 25 years of experience in Italian and European cooking. Marc is also the author of two cookbooks : My Old World Kitchen: Some of my Favorite Italian...
Nappe Consistency: The Perfect Texture
Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin. How do you know then your sauce has reached the right consistency? Take a...
Rosewater
Rosewater Rosewater, a byproduct of steaming rose petals, is widely used in Middle Eastern and Indian cooking for savory and sweet dishes as well. It was the Arabs who introduced the Hindus to rosewater in about 1000 A.D. Since this blog has a historical as well as a sociocultural component to it, I would be...
Avocados, ugly yet tasty!!!!
Avocados, ugly yet tasty!!! I love them. The avocado is thought to have originated in Puebla, Mexico and its earliest use dates back to 10,000 BC. Known as alligator pear for its odd pockmarked appearance, the avocado is a powerhouse of nutrition. Avocados have been called the world’s “most perfect food.” Although they contain some...
Plantain: The Banana's Cousin
Ready to go bananas? Or should I say plantains? You will with this delicious starch that presents an interesting alternative to the ever common spud!!! No matter what, no Latin American or Caribbean meal is complete without plantain. Whether ripe or green, the plantain is a staple in the Latin American as well as the...