Some time ago, I bought a large jar of pickled eggplant. I like eggplant and was curious what the pickled version would be like. I had no idea how to use it, though, so I googled it. Of course, most of the answers involved bread products (sandwiches, crusty bread). And while I do use bought bread products occasionally, I try not to eat them too frequently.
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It occurred to me today that one of my guiding principles in the kitchen may simply be finding new ways to eat melted cheese.
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I have memories of making a recipe for squares obsessively when I was a kid. I remember that they had butterscotch chips and nuts. I loved the squares, and I made them whenever I was allowed to.
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Since travel to warmer parts of the world is off the table right now, I thought I would bring a little piece of the tropics to me.
I mixed pineapple nectar, grenadine, lime juice and white rum to create this lovely drink. I made a large batch and am keeping it chilled in my fridge. Given the chilly weather outside right now, ice cubes seemed inappropriate. I do love the whimsy of this glassware, though. It certainly elevates this drink a little.
I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.
I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.
There are certain activities that help keep me sane—such as walking, reading, taking photos, writing—and during the pandemic, I have been trying to make them a priority. One of these activities has always been creative cooking—me, in the kitchen, experimenting away. This blog was born purely so I could blend cooking, photography and writing all together.
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This was a fantastic meal I made recently. I used thai green curry paste and coconut milk to make a delicious sauce. The curry featured chicken, green peas, green onions and zucchini. It was spicy and infused the rice with flavour. I will definitely make this again soon.
Another delicious meal! I made kofta kebabs earlier this week and they tasted amazing. Here they are paired with Greek potatoes (cooked slowly in a bath of broth, olive oil, lemon juice, garlic and oregano) and store-bought dips—tzatziki and baba ganoush. What a feast!
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I had been craving pepperoni pizza for a while now, but could never find gluten-free pepperoni when I remembered to look for it. Then I finally found some made by Piller’s. I used it to make this pepperoni, jalapeno and onion pizza.
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A Flour By Any Other Name 