Fish Braised in Tomato and Simple Homemade Thai Curry Paste

It’s time to make this dish.  There are so many ripe tomatoes today, but they will be gone before we know it.  Make this dish with all of the tomatoes that you have purchased in a moment of tomato hoarding, or that have arrived in your farmshare.  Make this dish before your tomato stockpile starts…

Creamy Passionfruit Mango Parfait (vegan)

Oh how I adore Passionfruit.  I have recently discovered a very good source for passionfruit puree, which is helping me to get over my deep and abiding regret about not eating more fresh passionfruit when I lived in Hawaii (See my post post on Regret and Coconut Passionfruit Chia Seed Pudding).  It’s called Perfect Puree…

Beet Caviar with Lime and Pepitas

Oh my.  I have been busy.  I have over a dozen posts half-finished for this blog that I have not been able to get up because I am so busy.  I’ve decided to post this one because it is the recipe I have been making, serving and eating the most over these last few busy…

Oven Coven- Rose Potion with Stone Fruit, Cardamom and Pink Peppercorns

Last spring, when the roses were in bloom Maria Dahvana Headly gathered some women together to make food and aperatifs in her back yard.  The idea was to put all of our witchy good intentions into delicious consumables and form an oven coven.  It worked.     We made jars of Preserved Lemons and infused alcohol…

Potato and Fried Almond Soup

This simple, Andalusian style Potato soup has been a standard in my kitchen for many winters.  Is is one of the three most simple and deeply satisfying soups I’ve ever eaten.  The other two are Caldo Verde, the Portuguese concoction of kale, potatoes, sausage and water that magically makes perfect soup and Stracciatella a perfect combination of eggs, greens,…

Blood Orange Curd

Some friends came over a couple of weeks ago.  We ate Kasha and Beet Salad, divided up a huge amount of nuts that we had ordered online for cheap and made blood orange curd.  It filled my house with excellent conversation and the smell of orange zest. We followed the same formula that I’ve used in…

Kasha and Beet Salad/ Estonian Folktale Dinner

In 2012, I travelled to Estonia with my sister to return our father’s ashes to the island that would have been his home had his family not fled during World War 2.  It was an amazing trip and you can see some photos and read more about the food in Tartu, Tallinn and the islands…

Milk Baked Chicken with Orange Zest, Saffron, Cinnamon and Spanish Paprika

I first heard about the concept of braising meat in milk when I read the book “Cooked” by Micheal Pollan.  The book is divided into elements.  There is a fire chapter (about barbecue), an air chapter (about bread baking and leavening), an earth chapter (about fermentation), and a water chapter (about boiling and braising).  It’s one…

Bird Seed Cereal (Gluten-Free)

I’ve been eating this cereal everyday that I go to work, for about 2 years now.  My husband has two ancient pet doves, whom he has loved and cared for since before we were dating. He swears that this cereal is exactly the bird seed that he feeds Phoebe and Lula.  Well, if it’s kept…

Bento Box- Mochiko Chicken, Rice and Miso Slaw

I spent the second half of my childhood in Hawaii.  There are certain local foods that I will never stop craving.  I’ve figured out how to make a few of them. This Mochicko chicken recipe is pretty classic.  The accompanying miso slaw recipe is my own invention.  It’s more hippy food than local food, but…