Coop. Craft. Hive. Home.
First: black garlic Is. Not. Fermented. It is caramelized or, I suppose, ‘aged’, where the Maillard process (think sear on meat) breaks down the sugar in garlic. The result of heat applied over time: savory, molasses-y garlic cloves, that are dark brown to black in color. Black garlic still retains the garlic flavor but it […]
Read MoreA hearty and healthy chicken chili that is not short on flavor and just as much a stew as any other chili. This was really easy to do and used up the roasted chicken I had left over. Always plan to get a few meals out of a roast chicken, at home or store bought. […]
Read MoreNothing fancy or revolutionary. Just a share. Simple recipe, tasty dip, no limit to customizations. Maybe more bean dip than hummus, but whatever. Hummus is the Arabic word for chickpeas. Chickpeas are also known as garbanzo beans. Why can’t they just have one name? Everybody wants to be original I guess. Scholars are at odds […]
Read MoreHere is a quick side dish done in a Malaysian Thai belacan -ish fashion. All said, it took us about eight minutes beginning to end. Don’t fear the shrimp paste! It’s a tasty treat. You will need to use your “to taste” skills to get just the right amount of flavor without going too salty […]
Read MoreA burst of flavor for the eyes and taste buds! Embrace the anchovy and witness the wondrous transformation. This simple salad is actually quite hearty, great way to use up veggies (limitless additions) and definitely healthy with olive oil, beans and brightly colored greens. Serve up alone or alongside grilled chicken or shrimp skewers. I […]
Read More. . . when it’s served up three ways in a Chinese Restaurant! Right now is live King Crab Season, at least here in Seattle, and the method of choice for celebrating the three most important days in April: mine, my father-in-law and my mother-in-law’s birthday. All within just a handful of one another, as […]
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Odds & Hens : Ramblings. Creations. 