Tuesday, May 19, 2015

Fish Tacos with Pan Roasted Corn Salsa & Pickled Jicama

Corn Salsa, Pickled Jicama


This week I have been highlighting the seasonal produce of Spring with asparagus. Today I am moving to another one of my favorite produce which has now starting appearing at the markets in abundance - corn. Sure, all throughout the year I eat corn using either canned corn or defrosted corn, but there is nothing like the fresh corn right off the ears.

I went to Mexico for some inspiration to create these tacos with a pan roasted salsa. This salsa is a little departure from traditional salsas in that I pureed it instead of leaving the vegetables whole and chunky.

#TravelTuesday - Issue 4 - India - Ooty, South India


It's been two weeks since the last #TravelTuesday issue but I have the best issue yet so I am sure you will overlook the skipped weeks. This is a guest post from my friend PJ. She is from a town called Ooty in South India. Here is her personal tour through her home town. She will have you ready to book your ticket tomorrow!

When you make it to India, sure visit Taj Mahal, Red Ford and Mumbai...but don't miss a visit to this hill station where you can absorb local culture away from the tourist traps!

Monday, May 18, 2015

Asparagus Pesto Pasta with Roasted Squash - #MeatlessMonday

Asparagus Pesto, Pesto Pasta
Here is another one using my favorite Spring vegetable....so if you like asparagus as much as I do you can have yesterday's Asparagus Ricotta Tart for breakfast and this one for dinner!

This is great to serve on #MeatlessMonday that is sure to please. The asparagus flavor does not really come through strong as it is muted by the herbs and other flavors, so this is a perfect way to sneak extra veggies into your family's meal and they won't know the difference.

Sunday, May 17, 2015

Spicy Asparagus Ricotta Tart

Asparagus Tart
Every year I try to make it out to one of the local farms that allow you to pick your own produce. I plan to make the trip within another month, but until then stop at your local farmer's market and take advantage of the fresh in season produce that's available. Eventhough Spring has taken a long time to make an appearance this year...yes snow still continued to plague us until April...it has finally arrived. One of my favorite Spring vegetables is asparagus. Whether it is in a soup, salad, risotto or quiche, asparagus is a versatile vegetable that can be utilized in many ways.

Friday, May 15, 2015

Whole Wheat Soft Pretzels

German Soft Pretzels, Whole Wheat Soft Pretzels, Soft Pretzels

This is another recipe from the curriculum I use to teach my children's culinary classes. These are traditional German soft pretzels. They don't have the crispy exterior you get from NYC street pretzels because it skips the dipping in water step, but these pretzels are still delicious and were a big hit with the kids.
They loved this lesson and were excited when they saw the yeast foam up and were simply amazed at how the dough puffed up. The boys were not interested in learning to knead the dough, but the girls were. The boys were then put on salad duty while the girls had fun learning how to knead. I don't know if it will encourage them to try to make bread..or at least pretzels... at home themselves, but at least they had fun in class and learned something too!

Thursday, May 14, 2015

Selamat Makan - Indonesian Recipes for #FoodoftheWorld


Selamat Makan..Bon Apetit in Indonesian. This month the Food of the World group is celebrating Indonesian food. A large part of my family is from Suriname, one of the most multi cultural countries on the planet, with a huge Indonesian population. Due to marriages, I have Indonesian cousins and am very familiar with Indonesian cuisine.

I was really excited that Food of the World was exploring this dynamic cuisine. However, my schedule just didn't allow me to get a recipe done in time. Rather than delay any longer, here is a quick roundup of some Indonesian recipes I've done in the past. I hope you feel inspired and be prepared for a few Indonesian recipes from me this month as I join in the perayaan (celebration)!

Wednesday, May 13, 2015

Parsi Chapat

Indian Crepe, Indian Pancake, Parsi Chapat

If you suffer with a big sweet tooth like me...then you will love Parsi food! I am ending this week's exploration into Parsi cuisine with a sweet touch...

As mentioned before, the Parsi's are an Indian community of Iranian descent and their penchant for sweet foods appeal to my palate like their Caramel Rice, which I previously made here.

These sweet crepes are full of warm spices that my Caribbean soul loves and the use of semolina gives these crepes more depth and texture than French crepes. A little thicker than French crepes, the technique of making them is easier to master. Half way in between a French crepe and an American pancake, these are light and make a great breakfast or tea time snack.

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