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…
Week 2: What is a Kohlrabi?
Last Saturday, I was walking around the Farmer’s Market and saw this: I doubled back to check out the farmer’s table. It was purple kohlrabi, a member of the cabbage family. There are several varieties and they come in both purple and green, although I was a bit disappointed to find that the inner edible […] Read more…
Week 1: How do You Eat Quince?
I don’t know about you, but I’ve been wondering about quince all winter. I’ve noticed it more and more, popping up in food blogs, restaurant menus, and farmer’s market jelly and other goodies. To me, it looks like a cross between a pear and a lemon (and is in fact related to pears and apples) […] Read more…
Welcome to 52 Kitchen Adventures!
Happy New Year everyone! Over 2010, I will explore and demystify one unusual ingredient each week, ranging from strange looking produce to exotic pantry items. Each Sunday, ingredients will be introduced with a bit of background information, traditional uses (including links to recipes) and original recipes made up in my kitchen, complete with pictures, step-by-step […] Read more…