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I love curry, especially anything made with red curry paste. What I have been searching for is a flexible basic curry soup–one that is quick and easy and keeps in the refrigerator for a few days. This recipe originally came from the Vegetarian Times and fits the bill. I have adjusted several things to make … Continue reading
This is a dish that I created “out of nothing,” as my mom used to say. I needed to make something for lunch and wanted something warm and quick, but didn’t want to go to the store on this cold and snowy day. What I found in my cupboard was a package of Israeli couscous. … Continue reading
Very early in our relationship, Dan and I moved to an old Finn farmhouse on 80 acres in the country west of Carlton, Minnesota (about 35 min. southwest of Duluth). Our closest neighbors to the west were goat farmers, and I made friends with Betty, the mother. One day, she took me to a farm … Continue reading
I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked. The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food. My first memory of … Continue reading
I first ate fish prepared this rustic way in Belesta, France in the 90s. It was so tasty and so different from other fish I’d had that I decided to reproduce the recipe myself. It is fresh and moist with a taste of tomato and herbs that does not disguise the delicate taste of the … Continue reading
This barbecue sauce is part mom, part me. She liked her sauce sweet and piquant; I like it on the spicy side. This sauce works especially well with chicken, but also ribs and other cuts of beef and pork. I use Louisiana Hot Sauce, but I’ve also used Habanero and Sriracha. Makes enough for 4-6 … Continue reading
This recipe came from one of Dan’s wine journals, and he is the one who cooks it most of the time. Of course, we’ve tampered with it over the years. It is very fast and very tasty. Don’t overcook.Salmon with Ginger Soy Glaze 1/4 cup soy sauce (lite, regular or tamari sauce. I prefer tamari) … Continue reading
When I was a kid, my favorite lunch was Campbell’s tomato soup and grilled cheese sandwiches. Now that I am older, my tastes are more refined, but I still love this classic soup and sandwich combination. I’ve cut back on salt and fat from my original Betty Crocker recipe. I’ve also added some pepper sauce … Continue reading
A real warmer-upper as we move into cooler weather. This recipe makes quite a lot–enough for a party or to keep in the freezer through the winter. It makes the best (albeit cholesterol-laden) hot buttered rum I’ve ever tasted. Indulgent Hot Buttered Rum 1 lb softened butter 1 quart softened vanilla or French vanilla ice … Continue reading
The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes. I have adjusted the recipe to give it a stew-like thickness. I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile. This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter. Serve … Continue reading
Cookery & Rhetoric 