I discovered Japanese pumpkin (aka kabocha squash) at an organic farm in Apple Hill this past fall. They average about 2-3 pounds and have green, knobby skin (the ones I’ve seen in stores are darker green than the one at left, which lived on my kitchen counter for about 4 months). According to Wikipedia, they […] Read more…
January 2010 archive
What do YOU want to see on Kitchen Adventures this year?
I’ve been brainstorming to come up with foods to explore on Kitchen Adventures this year. Many are unusual, while some are more common but people are often afraid of cooking them or don’t know how to cook them well (such as Brussels sprouts). Here are some of the ingredients I’ve come up with so far: […] Read more…
Week 4: The Mother of All Grains
Quinoa can be intimidating – it doesn’t even have an obvious pronunciation. Pronounced KEEN-wa, it is an ancient food that originated in South America. The Incas called quinoa “the mother of all grains,” but it’s actually seeds from a plant that is related to beets, spinach and chard. The seeds are however treated like rice […] Read more…
Easy Homemade Pineapple Vodka
Pineapple isn’t that unusual of an ingredient, but many people do avoid fresh pinapple because it’s a bit of a pain to work with (and canned is no comparison for flavor!). To that, I suggest this uni-tasker (usually I would avoid such things on the advice of Alton Brown, but believe me, this is worth […] Read more…
Week 3: The Other Dark Meat
Have you ever eaten bison (aka buffalo)? I never had before my partner introduced it to me. I resisted for a long time, particularly because I was eating vegetarian at the time, but eventually succumbed to this delicious recipe. Yes, these enchiladas are so good that they brought me back from being vegetarian. Incidentally, bison […] Read more…