20100129

Joyous 2010!

Happy 2010 fellow food lovers! May this year bring you lots of wonderful and delicious things. Last night I made a delish two mushroom dish sauteed with soft tofu, which I will share with you soon. In the meantime, I've stumbled upon a few interesting sites I thought I'd share with you.
Happy New Year!!

Difference Between a Yam and a Sweet Potato


Apartment Therapy The Kitchn

Elle's New England Kitchen

20091217

Season of Sharing and Giving

Hi Everyone! Happy Holidays!
May you all have a happy and yummy Christmas season!
I just stumbled upon two useful articles that give suggestions of food related causes. What better way to celebrate and help others celebrate this time of year, than to give and be kind to others.
Be Merry!


http://www.lime.com/blog/jessicaharlan/2008/12/23/foodie_philanthropy

http://www.chow.com/stories/10855

20091030

Comfort Snacks

oven roasted japanese yam


fresh pinenuts



Autumn is my favorite season. While the weather begins to turn cold, the air crisp, and heavy jackets come out of the closet; warm, comforting dishes make a comeback as well. Even fall fruits and vegetables evoke a sense heartiness and familiarity that wrap your soul. Persimmons, apples and pumpkins make there way into grocery produce sections. The following two fall time snacks each come from my Grandmothers, and will make your Fall time palates crave for these simple, wholesome offerings:


Whole Roasted Japanese Yam

Rinse yams and pat dry, poke a few air pockets with fork, bake in oven at 400F for about an hour depending on size of yams.





Pan roasted Fresh Pinenuts

Rinse pinenuts, add to pot and cover with water by half and inch. Bring to boil and simmer about 20 minutes or until cooked through and soft and tender. Drain, dry roast in a pan (with no oil) until crackling can be heard- about 3-4 minutes.