How do I delicately say this–without offending Dad? It’s quite awkward, because the guy is a great cook. However, everyone has an Achilles’ heel. Well… his grits might be one of the few dishes with few good memories. Who knows what went wrong. They weren’t creamy. The texture was mostly watery. I only liked them with tons of cheese to hide the taste.
Imagine my surprise, when grits became a trendy ingredient along with the raise of southern cuisine a few years ago. I initially avoided grits on menus, and wondered why any chef would serve them. Over time, I decided to give grits another try to discover a soft, creamy taste. Humbled and in love with my first true taste of properly cooked grits, I wanted to learn the proper technique to cooking them. Read more →
By now, we’re familiar with amaranth, millet, barley, or quinoa—to name a few. Each wholegrain is welcomed with curiosity and questions: What’s the history, where’s it from, and how is it cooked? Similar to rice, they’re mostly mild with a nutty, wholesome taste. Most whole grain recipes are served cold or room temperature as a vegetable salad or pilaf. They’re often used in breads and cereals, too.
In this recipe, quinoa is mixed with sausage to create a savory and healthy stuffing for cubanelle or poblano peppers roasted in the oven. The stuffed peppers are served with a sweet Tomato Peanut Sauce. The sausage is a simple and flavorful addition to quinoa’s mild nutty flavor. The Tomato Peanut sauce is adapted from Marcus Samuelsson’s The Soul of a New Cuisine cookbook. Such a recipe promotes quinoa from a dainty side dish or salad into a main course. Read more →
Broccoli has a powerful public relations and marketing team. It’s originally from Europe. Cultivated in Italy. Seen in every vegetarian cuisine around the world. It’s the instant vegetable to use when the word, ‘healthy’, is needed. Like an overexposed movie star, it’s a boring ingredient.