Lentils are a favorite in our house. We make our lentil burgers and our mustard-vinaigrette lentils. We have our lentil tabbouleh and lentil penne dish. We love our lentils. This lentil soup is a recent addition to our lentil love. The beauty of this soup is that it comes together quickly and makes more than enough to go around (and then some).
So leftovers are a given with this recipe. And the advantage with a good soup is that the flavors tend to intensify with time. A few days in the refrigerator Continue reading
It’s funny. Some of the easiest things to make can sometimes be the hardest. Case in point: rice. People have been cooking rice for thousands of years. It is a staple crop and a foundation for meals for hundreds of millions of people around the world. And damned if I can only make it well once out of every two tries.
I mean, I could always get a rice cooker, that could gauge the temperature and weight of the rice, and take all the chance out of my hands. But I already have so many kitchen appliances. And I only make rice so often.
Instead, I just stick to my saucepan Continue reading
As the Holidays come to an end and the weather turns from cool to downright frigid, a warm bowl of chili becomes all the more inviting.
While I was in Cincinnati, I made a version of that city’s namesake chili. In that effort, I used ground turkey to thicken the chili and give it that hearty depth.
This year, Caitlin and I have been striving to eat less meat, all Continue reading
In preparing for my move, I worked on paring down what I needed and what I did not. I went through my closet to determine what clothes I was wearing and what clothes I was not. I looked around my bathroom, and decided what items had outlived their utility. And naturally, I went around my kitchen, searching for redundancies, coordinating with Caitlin to ensure that we did not arrive with two or three of every useful kitchen device.
Beyond these steps, I also worked to use up my food. There was no need to stack my car with bags of flour and sugar. By the same token, there was no sense in throwing away perfectly good butter or eggs. The last few weeks saw a veritable flood of baking and cooking.
Among these items, Continue reading
These days there are legions of bloggers, forming a veritable army of individuals tapping dutifully on their keyboards from all around the world. And for those who aren’t blogging, there are still brigades of those tweeting and providing regular status updates on facebook. All of which can seem very much like overkill.
But maybe it isn’t.
I’ve been listening to Continue reading
Every city it seems, has its signature dish. In Boston, it’s that eponymous Cream Pie; in Baltimore, it’s crab cakes. For Philadelphia, it’s cheese steak, and in Saint Louis, toasted ravioli. In my home town, rich in culinary traditions, it could be any number of dishes, from gumbo to jambalaya, to po’boys and muffulettas, to beignets and pralines.
Here in Cincinnati, chili carries the day, with residents swearing their allegiance to one of two local brands. Just as I-75 divides the city into East Cincinnati and West, chili divides the city between Gold Star and Skyline.
But after two months living here, I still had not tried either of the nearly ubiquitous chili shops. So when Caitlin came to Cincinnati Continue reading
When Caitlin and I were in Santa Fe, several of the restaurants offered a bowl of posole as we waited.
Posole is a thick soup or stew, made from nixtamalized corn (corn that has been treated or soaked with lime and water, or calcium hydroxide). The nixtamalizing process improves the flavor and aroma of the corn, increases its nutritional value, and makes the corn easier to grind. Nixtamalized corn is also referred to as hominy. You may be able to find it in a local grocery store, though I went to a special Latin American grocery store to find mine. (where it was called pozole). It’s also available online.
Because corn was a sacred plant Continue reading