As a curious non-believer who wants to understand all of the various diets people undertake, please help me understand what makes oats prohibitted. Is there more to Passover restrictions than just leavening? Do oats pose a more general problem for cooking kosher? Does “leavening” have meaning beyond that of raising or lifting the dough? I just can’t see how oats would be a problem, but I see this as an opportunity to learn. Thanks.
Isn’t funny how we can miss out on things that are “trendy” because we’re busy eating and creating good food? I think that living on the West Coast with lots of new Asian immigrants makes fusion (with a small “f”) less of a bad word and more an accurate description. Maybe Fusion was tacky in the restaurants, but in our home kitchens it’s a matter of making Asian style food with American/Western ingredients. Or Western style food with an Asian flair. I can’t find rau ram for my Vietnamese salad? Okay, I’ll use cilantro, mint and basil instead. Instead of grilling giant steaks for a cookout maybe I’m grilling small bits of meat/fowl/fish and adding them to salads. That same salad might be served with grilled bread instead of rice, but maybe the salad has grilled pineapple, too. Instead of peach ice cream for dessert we might have peach-ginger sorbet (yes, I like ginger, dang it, and I won’t stop eating it just because it’s passe). If you don’t worry about what it’s called or what someone else thinks is hot/not, you can just eat good food.
I love the comment about the visual element of cooking. It’s how I cook but I wouldn’t have been able to describe it that way until I read your answer here. Thanks for helping me understand how I envision new meals/recipes (see, I even use the term “envision” but I didn’t realize just how visual it is).
2 pounds persimmon (fuyu or hachiya)
3.5 cups water
0.5 lbs drid apricots
1.5 cups raisins (I think I might have used dried cherries once instead)
2T minced fresh ginger
1T mustard seed
0.75 t chili powder (I think I used chili flakes)
1.5 cups white vinegar
1.25 cups brown sugar
cut off stems, peel, and chop. You need about 4.5 cups of fruit. Combine fruit with water, apricots, raisins, ginger, mustard and chili; bring to boil then simmer 10 min. Add vinegar and sugar and simmer uncovered until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes (stirring occasionally).
Hachiya persimmons: pull off stmes, cut in half and scoop pulp from skin with spoon to get about 2 cups of fruit. Prepare as above with ONE MAJOR EXCEPTION: instead of cooking persimmons with the rest, add them at the end, after vinegar and sugar have been added and recipe has been reduced to 4.5 cups (about 55 min). Add persimmon and remove from heat.
I love polenta and find it soothing to prepare. I grab a book (yes, I have no kids) and stand in the kitchen stirring it every few minutes. I love to taste it as I go, seeing how the flavor develops over time. I think it just has a bad reputation - it’s not more difficult to prepare than mashed potatoes, though. Also, it looks beautiful on the plate or bowl, has a nice flavor, is low in calories, made from whole grains (I think), and is complementary to many stews, meats and vegetables. It can be layered into lasagne style casseroles. Thanks for the primer on its preparation.
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