Asparagus has an intense rich flavor that is nearly impossible to describe. It is a universally favored vegetable that has been coming to the table for thousands of years. It is said that Julius Caesar simply like to eat asparagus with melted butter. Here are some suggestions for how you can serve asparagus: • Thinly […] More
Here’s a short collection of horseradish recipes: Basic Horseradish Makes 1 cup 1 horseradish root ½ cup white or rice vinegar Salt to taste 1. Peel horseradish root and cut into chunks. 2. Place in food processor with half the vinegar (or grate the root by hand). Cover and process until finely minced. 3. Add […] More
• Peel and chunk sunchokes, simmer in water with a squeeze of lemon until just tender about 10 minutes, drain and dress with lemon juice, olive oil, and chopped parsley. Add cubed avocado and sprinkle with crumbled bacon. • Cook sunchokes with potatoes, onions, celery, and herbs. Purée and add milk, cream, or butter to […] More
Sauerkraut is pickled white cabbage. How to Make Sauerkraut in a Stone Crock Finely sliced cabbage is placed in a stone crock, a hardwood keg, or barrel and layered with salt. As the layers are built up, they are pounded down with a wooden mallet. Then the layers are covered with a clean cloth, a […] More
The key to cooking cabbage is to cook it quickly. If you can cook cabbage in 5 minutes or less, you will reduce and even avoid that cabbagey smell that can foul a kitchen. Cabbage contains several sulfur-containing compounds which break down when cooked to release hydrogen sulfide, a gas which has an odor akin […] More
Seviche is a blend of fresh raw saltwater fish, lime juice, and the addition of vegetables and spices. Seviche is popular as both an appetizer and main course in many Latin American countries. Seviche–which is also spelled ceviche or cebiche–is said to have originated in the ancient Inca civilizations of Peru and Ecuador. The essence […] More
The season for making orange marmalade is winter through early spring. Orange marmalade is a jam like preserve that contains chunks of orange and slivers of orange rind. Preserves, conserves, jam, and marmalades are made when chunks of fruit are simmered and thickened with sugar and then stored in airtight containers. The first marmalades were […] More
Print Candied Citron Recipe Author Steve Albert Here’s how you can candy citron (and by the way, it works for other citrus as well). Instructions Grate moist citron peel to release the oil from the cells. Cut the peel into thin strips and place in a heavy pan: Use 2 cups of citron peel. Cover […] More
Stephen Albert