May - 2016

Roasted Asparagus with Balsamic Syrup

Asparagus is the quintessential spring vegetable. While we can get it for a good portion of the year at the supermarket shipped in from other countries, nothing compares to the month or so of locally-grown or gathered fresh asparagus. While asparagus can be eaten raw, steamed, stewed, or grilled, I prefer it roasted. The asparagus becomes slightly sweet, toasty, and tender; yet it holds its shape. And when you add Balsamic Syrup and a few other goodies, roasted asparagus b

Tomato & Feta Bruschetta with Balsamic Syrup

This originated as a salad. I would combine tomatoes, basil, ricotta salata (salted ricotta) when I could find it or feta cheese when I couldn’t, and dress it with balsamic vinaigrette. It was really good but after sitting for a bit, the balsamic vinaigrette would begin to muddy the cheese and mushify (okay, that’s not really a word but you get the idea) the tomatoes. It tasted fine but the texture and appearance weren't all that appetizing. If there were any leftovers, I

Balsamic Syrup

Great in salad dressings, inexpensive, everyday balsamic vinegar becomes something special indeed when you give it two simple things: time and a little bit of heat. It couldn’t be easier…except maybe buying the aged-for-decades balsamic vinegar in the first place. Which you totally could. But for me, I’d rather use the $400 it costs for a bottle of traditional Italian balsamic vinegar to actually go to Italy! That’s one of the reasons why I take the time to make this syrup

Garden Journey 2016, Part 2

Eggplants, basil & tomatoes ready to move into their new homes. I am not a parent so I’m not even going to pretend that gardening is the same thing. However, when I plant seeds, there are those moments—somewhat maternal, perhaps—when I hold my breath and cross my fingers as my seeds graduate from one stage to another. Nestled in moist soil pods, the seeds are incubated under a plastic terrarium until they begin sprouting anywhere from 4 to 21 days later. The seedlings remai

Ingredient Spotlight: Balsamic Vinegar

For me, there is only one “black gold”. No, I’m not talking about oil. It’s balsamic vinegar. Despite being syrupy, balsamic vinegar doesn’t contain any balsam (sap). Nor is it related to balsa wood. The origin of the name (from Ancient Greek and Latin) simply means balm—a thing that cures or restores. And that’s how I look at balsamic vinegar: it’s a balm for the palate. It’s rich and sweet and yet tangy enough to round out other flavors with an acidic pop. But not all

Risotto allo Zafferano (Saffron Risotto)

This risotto gets its deeper color from the combination of saffron and homemade vegetable stock made from veggies, mushrooms, and onion skins. Risotto allo Zafferano is the vegetarian version of Risotto alla Milanese—or “rice in the Milan-style”—which is made with beef stock, marrow, lard, and saffron. It is often golden to bright yellow in color. The first time I ever tried Risotto allo Zafferano, it came from a box—but it sure didn’t taste like it! The quality was superb

Ingredient Spotlight: Saffron

On the left is several tablespoons of Mexican saffron which cost about 25 cents. On the right, is a pinch of saffron threads worth about $6. I use both. Ladies and gentlemen, I give to you the most expensive spice in the world…Saffron! And why is saffron so expensive? Well, let me tell you! First, saffron is the threads (stigmas) of the saffron crocus. A flower not found in the wild but probably hybridized thousands of years ago (we’re talking Bronze Age, here!), this littl

Yogurt-Cumin Chicken with Apricot-Mango Compote

The inspiration for this dish comes from a chicken place that opened in Michigan a year before I became a vegetarian. The chicken was marinated in cumin and flame-roasted. It was served with pita bread and honey butter and a salad that--if I remember correctly--contained buttermilk. The earthiness from the cumin, the char from the flame, the sweetness of the honey, and the creamy tang of buttermilk are all represented here. In the Don't Freak Out! section, you'll also find

Ingredient Spotlight: Cumin

I use cumin several times a week in my cooking. It’s a versatile spice because it is found in so many different cuisines: Mexican, Tex-Mex, Indian, Asian, North African, Middle Eastern, and European. Cumin has a distinctive taste and smell. Open a packet of taco seasoning and the earthy, warm aroma that stands out from the rest of the spices is actually cumin. For many people, however, too much cumin reminds them of body odor—so depending on personal preference, cumin can