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Category Archives: Food

Adventures in recipes, restaurants and other food topics.

Saag paneer: Indian greens curry with farmer’s cheese

One of my favorite desi dishes is saag paneer: Spicy greens with chunks of farmer’s cheese. It’s very similar to palak paneer which, if I understand the names properly, is made primarily with spinach as the leafy green. I enjoy a mix of several greens, including fenugreek leaves and mustard greens to add some oomph […]

Spiced chicken apple “sausage” patties

To my sadness, our local Whole Foods no longer carries (at least not regularly) delicious chicken apple-spice sausages. I found a good reference for poultry sausage recipes, and decided to make some patty-style “sausages” — in quotes since I don’t have casings. These patties work nicely for the toad in the hole dish! Also, the […]

Chômeur, or maple pudding

Chômeurs referred to the unemployed in Canada, and this was originally a quick dessert made by and for them. I think of it as a quebecois version of treacle pudding, but using maple syrup. Warning: It ain’t a pretty pudding, but it is so, so good! Especially for cold winter nights.

Hazelnut & date bars, with a touch of chocolate

I’m rather picky about what goes into snack bars: What kind of nuts? (No walnuts or pecans, if I can avoid them.) And I’d prefer the absence of dried coconut. Not too sweet, as I don’t want a sugar rush that results in a headachey crash — dried fruits are good, as long as they […]

Gluten-free flour mixes

Need a substitute for wheat or gluten-based flours? Look no further! Shauna the Gluten-Free Girl provides an excellent tutorial: Just weight out the ingredients, then toss to mix. These are just a collection of gluten-free flour mixes that I’ve liked using in baking and thickening sauces. Recipes can be completely gluten-free, including brownies, financiers, and […]

Mint lassi

It started with an avocado lassi: smooth, minty, and refreshing on a hot day with spicy food. The problem with avocados is that their season is limited—they peak in winter here in CA—and dishes made with them quickly go brown, also muddying the flavor. Slightly brown avocado lassi tastes icky. But I learned it was […]

Roasted hazelnut liqueur

For the longest time, the only hazelnut liqueur I had access to was Frangelico’s. It’s okay, but the almond and herbal components interfered with the toasty, rich hazelnuttiness I desire. There are others, but I hadn’t been able to find them in stores. With a large bag of skinned hazelnuts in the freezer, and some […]

Satsuma liqueur

The satsumas were late this year, with fruit ripening through March. The sad thing is that now as winter approaches, there are hardly any fruit for the upcoming winter season. Perhaps the rains will help with next year’s harvest. In any case, earlier in the year I experimented with making satsuma liqueur, and found that […]

Hazelnut financiers (also good with cashews)

Financiers (sometimes called friands) are a good way to use up egg whites, especially after a summer’s accumulation of making ice cream. Typically made with almond meal, I made these with a meal from roasted hazelnuts. Delicious. I also made another version with cashew meal, which were milder, but still tasty. In the future I […]

Mexican chocolate brownies topped with pine nuts

I first encountered this brownie while perusing Sunset Magazine many years ago. Alice Medrich’s brownie recipes from Seriously Bitter Sweet (2013) also provided helpful measurement tips. Furthermore, I added a nice, warming kick of chile powder—i.e., ground dried red chile peppers, not the spice mix containing additions of cumin and oregano.