I was recently introduced to Indo-mandarinquats by a coworker. Breed mandarin oranges and kumquats and their babies are delicious little bite-sized treats with edible skin. When I was trying to find them in the produce section, I came upon another kumquat hybrid: limequats! A cross between key limes and kumquats, they look like miniature lemons […] Read more…
Chocolate Avocado Cake with Avocado Buttercream
Here’s a random recipe floating around the net utilizing a common ingredient in an unusual way: Serious Eats posted a recipe from Joy the Baker for Chocolate Avocado Cake with Avocado Buttercream. It’s a very unusual use for avocados but I’m totally intrigued. You probably have a couple of extra avocados laying around this weekend […] Read more…
Week 5: Middle East Meets Far East
I discovered Japanese pumpkin (aka kabocha squash) at an organic farm in Apple Hill this past fall. They average about 2-3 pounds and have green, knobby skin (the ones I’ve seen in stores are darker green than the one at left, which lived on my kitchen counter for about 4 months). According to Wikipedia, they […] Read more…
What do YOU want to see on Kitchen Adventures this year?
I’ve been brainstorming to come up with foods to explore on Kitchen Adventures this year. Many are unusual, while some are more common but people are often afraid of cooking them or don’t know how to cook them well (such as Brussels sprouts). Here are some of the ingredients I’ve come up with so far: […] Read more…
Week 4: The Mother of All Grains
Quinoa can be intimidating – it doesn’t even have an obvious pronunciation. Pronounced KEEN-wa, it is an ancient food that originated in South America. The Incas called quinoa “the mother of all grains,” but it’s actually seeds from a plant that is related to beets, spinach and chard. The seeds are however treated like rice […] Read more…