Fermented Food Adventures & Recipes
When I came up with this vinegar (i.e. unfermented) pickle recipe, I had made fermented “phokra” several times. (That name is a no-brainer of course.) I love that stuff and plan to post a recipe at some point. Fermented foods are rich in probiotic bacteria and have tremendous flavor. On […]
I’m excited to share this recipe. It’s really delicious and the addition of the pho spice really puts it over the top flavor wise. This is the corned beef I used in my Pho Reuben sandwich. I devoted a whole section of my website to this epic meal because I […]
My fruit sriracha explorations continue. This was made with sweet frozen black cherries. Frozen foods have marketing challenges in that they may seem inferior to fresh. But there are some good things about frozen: So grab yourself a pound of high quality frozen cherries (I’d recommend a well-received organic brand) […]
Ah, yes! Infamous “Kraut-chi”… is it sauerkraut, or is it kimchi? Do I list it in my sauerkraut section or kimchi section?? Well, the way I’ve prepared it, it’s quite a bit of both, and is in both categories! I still have so much sauerkraut from my cabbage harvest last […]
Did you know that “pho” is pronounced “fuh”? So when I tell people, “You need to get the pho kraut!,” it can sound a little threatening. But I really just mean, you need to eat this! It’s almost as delicious as pho soup. And if you don’t know what that […]
Although many recipes abound for salt-preserved lemons or limes (commonly “limoo” or “loomi” but it depnds on the area), it is not common to find guidance for other citrus like oranges and grapefruit. However, the process is essentially the same. The only difference is that while lemons and limes in […]
It’s bright, tangy, healthy and delicious. It’s also vegan, Paleo, and easily made organic. If you’re having falafel, schwarma, kafta and other kebabs, sabich, and so much more, you just have to have that cucumber/tomato salad in your pita or on your plate. In Iran it’s known as Shirazi Salad. […]
For starters, I made a Pho-spice Reuben sandwich and all the components were made from scratch, except the bread and swiss cheese. Although Russian dressing is the traditional spread on a Reuben, Thousand Island is also a popular substitute. So, I made both types of dressing, and I thought they […]
Don’t you just love those bright pink onions on your tacos? (And also the escabeche of hot peppers, carrots, radish, etc. common to Mexican restaurants?) I’ve been asked how to get that really striking shade of pink before and the answer is simple. Besides using red onions, for a real […]
In case you didn’t know, I love Pho soup. Did you know pho is pronounced “fuh”? There’s a restaurant here in the Atlanta area called “What the pho?” and I’ve heard of one called “Pho King Awesome.” (My all-time favorite pho place, by the way, is here in Atlanta and […]