A Simple Basic Tomato Sauce

Eat Well Edibles Grow Well Recipe

In an ideal world, my kitchen counters would overflow in late summer with vine-ripened tomatoes of all shapes and sizes and colors, picked that morning and still warm from the sun.

Though my thumb is arguably quite green, I am, at present, keeper of a garden routinely ravaged by an impressive array of creatures and forces of nature. Each season my tomato plants are the most spectacular failures. Plans to preserve the tastes of long-faded summer sunshine with jars stacked upon jars of whole tomatoes, tomato chutneys, fiery salsa and a killer homemade tomato sauce are shelved for ‘someday.’

For tomato sauce there is, thankfully, another way. Maybe even a better way.

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Smoked Salmon Kedgeree with Spinach, Green Peas and Leek

Eat Well Edibles Recipe

Paella, risotto, biryani, bibimbap, fried rice, arroz con pollo. The world over, fluffy grains of rice shine in familiar classics — from Spain to Japan and nearly every culture between.

A product of the British occupation of India, kedgeree takes its origin from a simple rice and lentil dish called khichari. The Anglo-Indian colonials, apparently fond of rice dishes with lots of garnishes, often served small plates of cold cooked fish, onion, and hard-boiled eggs alongside more mildly spiced versions of khichari in their homes. Eventually everything merged into one bowl, the smoked fish and/or egg replacing lentils, and kedgeree was born.

Kedgeree with salmon

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Pizza Dough

Eat Well Edibles Recipe

When yeast meets flour — specifically, the sugars and starches — dough is born. Every great pizza begins with great dough.

But opinions about what “great” actually is differ wildly. It’s an entirely subjective concept, best discussed over a large glass of red wine, if you ask me. Our definition of great is a thin, crispy, positively shattering crust that takes us back to the divey joints we grew up with in Wisconsin. Today I’m sharing this favorite.

Pizza dough ball

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Dark Chocolate Stout Torte (Flourless)

Eat Well Edibles Recipe

As I continue to climb down from post-travel To-Do List Mountain, it has come to my attention that February arrived.

Phil recently made his highly scientific prediction, meaning the pink hearts and red roses holiday is not far behind. It’s as delicious a reason as any to satisfy our chocolatiest, butteriest desires. I’m talking deep dark chocolate torte (inspired by our wedding cakes) with one special ingredient to set it apart from the rest of the flourless cake pack.

Flourless dark chocolate stout torte

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Plantain Tortillas

Eat Well

We lived a hop, skip and a jump from the Texas-Mexico border on and off for several years, absorbing the super-heated sun’s rays, the colorful surroundings, the local culture and cuisine — the extraordinary tortillas, in particular. Whether at a sit-down restaurant or a run-down truck in the long-closed tire shop parking lot, they were as close to perfection as you could find without traveling further south. Tender and pliable, yet sturdy enough to withstand soupier fillings. Not too thick, not too thin. Always warm and fresher than fresh, pressed only minutes before landing in front of us.

As soon as possible I learned the time-tested methods for both corn and flour, purchased the requisite ingredients and tools, and haven’t looked back since. The origin story of a tortilla snob, perhaps, but nothing compares to handmade.

A recent addition to our routine line-up: plantain tortillas. Yes, they’re unconventional, but they’re also worthy of your experimentation. And if you’re new to plantains, this recipe is a good starter. Made from a handful of basic ingredients, these tortillas are surprisingly simple with flavor and good looks that speak for themselves.

Plantain tortillas_HGN

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