Saturday, September 4, 2010 |
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Simple Recipes
Have you ever cooked with radicchio? Until recently I have only had it in salads. For those of you who may be unfamiliar with it, radicchio looks like a small head of red cabbage; you can usually find it in the produce section of your grocery store. It's actually not a cabbage, but a chicory, and it has a just slightly bitter, crisp taste. Continue reading "Grilled Radicchio Salad" »
Have you noticed the brightly colored bell peppers in the market lately? They're glorious. Here's a quick and easy recipe for Italian peperonata, or fried peppers, with onions, fresh plum tomatoes, garlic, and basil. This is one of those "I almost ate the whole batch" dishes, only reluctantly shared with my parents who agreed they were terrific. Peperonata recipes come in many versions; some get cooked a good long time, some get cooked with potatoes, or without tomatoes. This dish is certainly open-for-improvisation. Rather than cooking the peppers until they were stew-like, we opted for a light sauté so there is still some crunch in the vegetables. A perfect side dish for chicken or fish, great on bread, and great on its own too. Continue reading "Peperonata" »
If you have friends growing zucchini, right about now they are probably delighted, bordering on desperate, to give some of it away. Especially problematic are those huge, baseball bat-sized monsters, that appear out of the blue when you've neglected to check the garden for a few days. This soup is made for such occasions. It uses lots of zucchini, it cooks up quickly, perfect for a midweek meal, and it keeps for at least a week in the fridge. I like it just as well chilled as hot. Continue reading "Spicy Zucchini Soup" »
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Food News
Fremont Police Officer Todd Young required more surgery Sunday, after he was badly wounded Friday in Oakland while attempting to serve an arrest warrant. The 39-year-old was still listed in critical, but stable condition as of Sunday afternoon. The second surgery was to repair a badly damaged bladder. Well, this week's tip is going to be with a pepper, but not your regular pepper. What about a sweet banana pepper? That's right! They're sweet and they're called banana peppers because OK face it, when they start to change color they're yellow and almost shaped like a banana, so what a wonderful name to call them; sweet banana peppers. Well, this week's tip is going to be with BAGGED APPLES. Do you know that at one time this was the premiere way to buy apples? The number one way consumers were buying them in three pound, five pound, and even sometimes in ten pound bags; why? Less expensive and right now the most popular are the three pound bags. The quality is still good and they're smaller, which is good for the kids lunches, and this time of year they sell like hot cakes. Hot cakes—apple hotcakes—OK…forget it. Well, this week's tip is going to be with Broccoflower, you know…Broccoflower? Let's say you want to have broccoli, or you want to have cauliflower, you can't really decide, and most of the time they're displayed right next to each other. Here's the broccoli, and here's the cauliflower, so what I do is get the broccoflower. Kind of a combination of both, but you need to select and store them right, and by the way they are loaded with nutritional value cause they've got that green color to 'em, which means the nutrition is there. California's attorney general subpoenaed nine present and past city officials Monday, ordering them to turn over their financial records and undergo questioning under oath in a widening investigation into a salary scandal. This week's tip is going to be with FENNEL. I made a salad the other day and my guests that enjoyed my salad—we were sitting outdoors saying why does this salad taste so good? |
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