Monday, June 22nd, 2009
If I haven't mentioned achar before in another post, I'll take this opportunity to proclaim Achar Pachranga from Pachranga Foods as one of the best spicy oil pickles on the market. I'm especially fond of the lotus root and Indian gooseberries in their signature blend. You can put the stuff ...
Posted in Fruits, Lipids, Spices, Vegetables | 4 Comments »
Sunday, April 26th, 2009
... I'd probably enjoy this simple miracle of ingredient cross-utilization on a fairly regular basis. It is, quite obviously, an uncomplicated salad of carrot julienne, cremini mushrooms and basil chiffonade with an impromptu strawberry walnut dijon vinaigrette and cracked pepper.
Posted in Fungi, Herbs, Vegetables | 2 Comments »
Wednesday, June 18th, 2008
They don't call it food porn for nothing. Want the recipe?
I seasoned this 16-ounce (0.5 kg) ribeye with olive oil, sea salt, cracked black pepper and chopped rosemary. I didn't feel like building a fire to grill it, so I seared each side in a white-hot cast iron skillet. Upon ...
Posted in Meat | 2 Comments »