Red, Yellow and Green Thai Curry Pastes

For many years, I made very large quantities of  green, yellow and red Thai curry paste at Christmas time to give as gifts (and also to stock my freezer).  A few years ago my friend Kerthy helped me roast and grind all of the ingredients and half way through the process we could barely speak or…

Garam Masala (two kinds)

Garam Masala is a spice blend used in Indian cooking.  It’s usually added at the end of cooking as the final seasoning.  You can buy it at the store but it really does taste better if you make your own fresh.  Even if you take a whole year to use your homemade garam masala up,…

Roasted Red Peppers

Chris and I used to go to Bulgaria in the fall.  In little villages all of the old ladies would be roasting the last of their pepper harvest on outdoor fires so that they could store them for the winter.  It is a very good smell.  It makes me want to eat sausages, feta cheese,…

Huevos Rancheros (and other Mexican breakfast)

I am a lover of breakfast and also lover of Mexican food.  A few days a week during the school year I teach near a cafe that makes really good Huevos Rancheros.  I eat “lunch” with the kindergarteners at 10:30 AM so I order Huevos Rancheros…or rather the lady at the cafe sees me coming…

Experimental Economical Vegetable Stock

I have really gotten into making vegetable stock using this new method. It is the most economical thing you can make if you cook with vegetables and enjoy soup. The trick is this: you save the discard bits of the vegetables you chop up and use in other dishes. These can be saved over time…

Slow Oven-Roasted Tomatoes

I know that tomatoes are no good in New York at this time of year.  I know this.  But I sometimes order my groceries from a delivery service that gives “Good right now!” recommendations on their website.  They said that their beefsteak tomatoes were “good right now!” and I foolishly believed them.  I also saw…

Apple Rum Raisin Pie (gluten-free and traditional)

I made this pie for our second Thanksgiving on New Year’s day.  This is another recipe from Little Pie Company (see the cookbook tab for more info).  I will include their excellent recipe for pie crust as well as the gluten-free recipe I use.  The gluten-free pie crust is really, really good and does not…

Thanksgiving Entrées for Herbivores and Carnivores

WILD MUSHROOM COBBLER This is a vegetarian entrée from The New Vegetarian Epicure by Anna Thomas (more info under the cook book tab).    It is supposed to serve 6-8 but I double the recipe for 8 people because everyone loves this and goes for seconds and I don’t mind having some leftovers at all.  I have sadly…

The many virtues of home-made chicken stock

This is the beginning of chicken stock making season for me.  In truth, it is more satisfying to make chicken stock when the weather gets a bit colder, but I am underemployed in the early fall and too busy to make chicken stock in the winter when I need it for soups and holiday dishes….

4 Reasons to make home-made mayonnaise

It helps to have multiple reasons to make home-made mayonnaise.   It should really be eaten within  day or two of being made since it is made with raw egg but  it is impossible to make a small amount since you have to add enough oil to make it thick.   It’s a drag to throw…