Tabouleh is a refreshing and nutritious Middle Eastern dish. Tabouleh's main ingredient is bulgur wheat, an ancient grain dating back to 2800 B.C. [feast_advanced_jump_to] It was once considered a sacred food due to its resistance to insect attack or spoilage. There are also biblical references of bulgur regarding the Babylonians and the Hittites. As a...
Food History
I find food history fascinating. Anytime I am introduced to a new dish I want to know its origin, and if its current state is anything like its original.
What I have found in the last few years of research, is that foods go through multiple developments in order to adapt to tastes, availability, and climate. When delving into food history, sometimes I encounter that the reason a dish exists is due to the ingenuity of a certain culture, usually stemming from need.
In this blog I try to focus on the origins of foods, and how they have been adapted throughout the history of mankind. whenever I bring up the issue of food history , sometimes I get raised eyebrows. Other times, I just get a brush off:"Oh , I just like like to eat, I never really wondered where different dishes or ingredients came from."
Vietnamese Sweet and Sour Mango Salad
I recently tried Vietnamese sweet and sour mango salad at a dinner put on by students in the Culinary Arts program at Mercyhurst University. This is the school where I work; and which happens to have a great culinary program from which my son is a graduate. My husband, mother in law and I went....
Irish Cider Tarragon Mustard Recipe
Many moons ago I made Guinness mustard. It was an experiment of sorts, and it actually turned out really well. Recently I went home to Panamá to visit family and friends, and taught my oldest sister how to make it. She was very impressed. I felt like a true culinary genius. Now, I guess I...
English Toffee Chocolate Chip Cookies
Toffee cookies are an amazing upgrade to chocolate chip Today's recipe for English toffee chocolate chunk cookies comes from Bon Apetit magazine, one of my favorite culinary sources. Every month my husband and I anxiously await this lovely publication. So in one of the previous issues there was a recipe for this cookie; we both...
Prosecco Pomegranate Mimosa
Bring on the bubbly! T'is the season for parties, delicious food, and festive cocktails. Having said that, how about a Prosecco Pomegranate mimosa? Just a new spin on the traditional brunch favorite. The color of Prosecco pomegranate mimosa is so pretty and festive. It definitely helps that pomegranates are in season this time of year...
Best Cooking Class in Hanoi
Last year, my family and I enjoyed one of the greatest cultural experiences of our trip to Vietnam: the best cooking class in Hanoi. Thanh (Tang), my daughter's Vietnamese friend invited us to her house for a culinary experience. Thanh is quite the entrepreneur. She runs a travel company that offers amazing street food tours. Her...
How to Make Guinness Mustard
Because we're almost to St. Patrick's Day, I thought it was a good idea to show you guys how to make Guinness mustard. I'm serious about his homemade mustard! So here we go! I never in a million years thought I would be making my own whole grain mustard, let alone this Guinness recipe because...
Orecchiette with Shrimp, Fennel and Arugula
Seafood pasta is so easy that you can make on a weeknight. The multiple pasta dishes and shapes are too many to count. I've adapted this orecchiette recipe with shrimp, fennel and arugula from The Southern Italian Kitchen. I found this gem in an odds and ends shop, the kind my husband likes to drag...
Creamy Walnut Tartlets
Creamy walnut tartlets for the win Here I am with another walnut recipe for personal food, my FAVE! Creamy walnut tartlets are sweet, crunchy, creamy. They are toasted walnut perfection in a nutshell, excuse the pun! These beauties are a take on a recipe I found in a French cookbook that belonged to my late...
Spicy Shakshuka
Spicy shakshuka eggs? Now that sounds interesting. [feast_advanced_jump_to] What is shakshuka? Well, it's a simple dish that uses tomato sauce, eggs, basil and red pepper flakes. It can be prepared in less than 30 minutes; so in my opinion a fabulous dish! Spicy shakshuka (also known as eggs in purgatory) are perfect for a weeknight...
15 Grape Moments in Wine History
For quite some time I've been dying to write about the history of wine. I wanted to write something fun and educational without sounding too academic. I wish I could take credit for the catchy title "15 Grape Moments in Wine History." Alas, kudos go to my friend's husband for his help and his...
Sweet and Spicy Chai Latte
TAZO® Chai Latte K-Cup® pods: the ultimate marriage of 5,ooo years of ancient traditions and modern convenience. In today's busy world, the delicious flavors of chai latte can be yours in a matter of minutes. Chai has become synonymous with tea. But, did you know that the word is directly taken from the Persian chi which in turn...
Basil: History, Types, and Other Info
For a long time now, I've been toying with the idea of a blog series where I talk about different herbs and spices we all know and love. Basil: history, types and other info is the first installment of the series. Basil, is one of my favorite herbs; I am never without fresh basil, even...
Cumin: A Seasoning for all Ages
Cumin, you either love it or hate it. But, did you know that cumin is as old as recorded history? Indeed it is . For starters, cumin is the only word in the English language that can be directly traced to the Sumerian word gamun, found in cuneiform tablets dating back 4,000 years. A similar...
How to make Ricotta Cheese
A couple of summers ago I became interested in cheese-making. I was talking to someone who casually mentioned she made fresh mozzarella and ricotta cheese. My ears perked up. I mean, up until that day I always thought any type of cheese-making involved a cave. Not so! [feast_advanced_jump_to] My cheese-making adventure began with goat cheese...