Farro is the most controversial grain I’ve ever encountered. Here is it’s background: farro is an ancient grain, a type of wheat that was one of the first domesticated plants in the Middle East. However, it’s a low yielding crop and has been replaced over the years by its cousin modern wheat. It still remains […] Read more…
Archive of ‘Entree’ category
Week 16: Chayote
Chayote is another one of the unusual ingredients I’ve found to have several aliases. In different countries it is known as sayote, mango squash, choko, chuchu, chow-chow, chocho, christophene, custard marrow, xuxu, mirliton, and the most fitting, vegetable pear and pear squash. They really do look a lot like pears, except a bit more wrinkly. […] Read more…
Ad Hoc's Easy Caramelized Sea Scallops
Life has been pretty busy lately. I’ve been out of town quite a bit and also had family visiting in between trips. It’s starting to settle down, but of course now I’ve caught a cold. So, no baking this week, but instead I thought I’d share what we had for dinner the other night. Russ […] Read more…
Week 15: Goose Eggs
After my fun experience making tiny poached quail eggs a few weeks ago, I jumped at the opportunity to try goose eggs. I also found these at a Whole Foods, this time from a local goose farm. Now all I need to do is find fresh duck eggs – unless there is another egg I’m […] Read more…
Week 14: Umeboshi
Umeboshi are pickled ume fruits, often called plum but are actually closer in relation to apricots. The little orange-pink fruits are round and wrinkled and pickled into umeboshi by using salt and vinegar. Umeboshi is common in Japan and are considered to be a sort of super food – good for digestion, preventing nausea, helping […] Read more…