Category Archives: Recipes

by Brad Greenlee bgreenlee, Flickr Creative Commons January 13

5 quick facts about persimmons

1.  Persimmons belong to the genus Diospyros, and like tomatoes, persimmons are technically berries   2. Persimmons originated in China, eventually brought to California in the mid-1800s. China is the world’s top persimmon producer.   3. The name persimmon roughly translates from Greek into “fruit of the Gods”   4. Persimmons are high in dietary […]

lovefood.com December 27

Five quick facts about cucamelons

Melothria scabra are native to Mexico and Central America, where they are believed to have been domesticated before western contact Other common names include mouse melon, Mexican sour gherkin, Mexican miniature watermelon and Mexican sour Cucamelons can be grown from seeds, taking three months to mature. Cucamelons look like miniature watermelons, roughly the size of […]

IMG_0934 December 20

Easy, 20-minute baked mozzarella sticks

These delicious, no-guilt snacks take 20 minutes to make from start to yummy finish. And without the frying, you can have these more often! serves 2 Ingredients: 4 mozzarella sticks 12 wonton wrappers 2 Tbs. Olive oil 1/4 cup marinara sauce water to seal wonton wrappers basil to garnish Directions Preheat oven to 350 Cut […]

by MattJP Flickr Creative Commons June 13

Food Thursdays: How to dice an onion in less than two minutes

Cut the onion in half Cut the half onion lengthwise into vertical sections from top to bottom being careful not to cut completely through the tip Turn your knife and slice the onion lengthwise three to four times Finally, cut across the top of the onion Back to Food

IMG_0657 June 06

Food Thursdays: How to cut cherry tomatoes and pitted olives in half in less than 15 seconds

This is a great time-saving way to cut any small round fruit and vegetable.  1.  You will need: 2 small plates roughly the same size Sharp chef’s knife 2.  Place the tomatoes in the center of the plate inside the lip 3.  Place the other plate on top: 4.  Press down on the top plate […]

photo-36 February 14

Creamy Lime Tart

Serves 10-12 Ingredients: Crust: ½ box graham crackers ½ c butter   Filling: 6 egg yolks ½ cup sugar ¾ cup lime juice 2 tsp. grated lime rind 1 Tbs. gelatin ½ cup cream, whipped   Garnish: Rind of 4 limes, julienne ½ cup sugar   Preparation: Preheat oven to 350° Place graham crackers in […]

panettone January 31

Panettone Bread Pudding

(serves 8-10) Panettone is a traditional Italian fruit cake served at Christmas, and Christmas is usually the time when panettone is most fresh.  So what do you do when you got too much panettone and it’s turning stale?  Bread pudding, YUM!  I got this recipe from the Bauli website, but tweaked it, because the recipe […]

photo-35 January 06

Beef Tripe Milanese Style, Trippa alla Milanese

Beef Tripe Milanese Style, Trippa alla Milanese (serves 4)  A note on beef tripe: Beef tripe alla Milanese is one of my favorite dishes ever.  My grandmother made this dish on special occasions, and I never eat it outside of my house or a family member’s house.  This is because improperly cleaned or prepared tripe […]

Carne Desmechada, Colombian Ropa Vieja With Egg

  (serves 4) Ingredients: 1 Flank Steak (about 1 lb.) 1 medium yellow or white onion, small dice 1 medium yellow or white onion, cut in 4 1 carrot, peeled and cut into 2-3 pieces 2 medium tomatoes, diced 2 cloves garlic, minced 2 Tbs. Olive or vegetable oil 1 Tbs. tomato paste 1 tsp. […]

My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms

My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms (serves 2-4)   This is my take on the pork that is used as filling for lotus leaf wraps at dim sum places.  I know it probably has nothing to do with the original dish, but served over sticky rice it is simply divine! […]

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