Category: Herbs and Spices

The classic Sicilian dish named for an opera: Pasta alla Norma

Pasta alla Norma, a beloved traditional dish, gets its name from a Bellini opera—and an update with Japanese eggplant. Recipe below.

Pasta alla Norma

[su_dropcap style=”flat”]W[/su_dropcap]e’ve been doing a lot of harvesting and prepping of crops from our modest city yard. Last weekend, Terry brought in all the remaining basil and put up a bunch of pesto. I froze a flock of shishito peppers. We are drying herbs, and I am pondering whether to dry some tomatoes or just continue my usual policy of eating and eating and eating them out of hand while standing next to the tomato plants. Continue reading “The classic Sicilian dish named for an opera: Pasta alla Norma” →

Authentic Indian cooking deliciously decoded: Dal Makhani (Buttery Black Lentils)

Make this flavorful, spicy vegetarian main dish in your slow cooker—you can start it in the morning, then return home to a heavenly fragrance and meal. Recipe below.

Dal Makhani

OUR WONDERFUL FRIEND ANUPY SINGLA IS A POWERHOUSE. Prolific blogger (over at Indian as Apple Pie), author of numerous cookbooks that make Indian food accessible for the American kitchen and entrepreneur with a bustling company offering delicious Indian ingredients to make the whole thing even easier. Continue reading “Authentic Indian cooking deliciously decoded: Dal Makhani (Buttery Black Lentils)” →

A fresh take on a no-cook pasta (and everything else) sauce: Sage Pecan Pesto

Sage puts a fresh, summery spin on classic basil pesto. This quick, no-cook sauce is perfect for pasta, chicken, chops, steaks, roasted vegetables and more. Recipe below.

Sage Pecan Pesto

Our friend Gloria plants a veritable truck garden every year, mostly on her patio. In contrast to her, this spring we planted approximately nothing in our yard. As a result, that’s pretty much what we have growing there. Except for the sage. We planted it two or three years ago, and it’s surprised us every year since by coming back. Continue reading “A fresh take on a no-cook pasta (and everything else) sauce: Sage Pecan Pesto” →

Tomatillo Salsa Verde, uncooked

This no-cook Tomatillo Salsa Verde tastes as fresh as its ingredients—tomatillos, peppers, red onion, garlic and cilantro. Serve it with chips or over chicken, chops, fish, scrambled eggs… Recipe below.

Tomatillo Salsa Verde

I am officially smitten with tomatillos. The lively, citrusy relative of the tomato, a key ingredient in Mexican and Central American cooking, is as versatile as it is easy to work with. Apparently I’m not alone in my infatuation. When I told colleagues last week of my Chicken Chili Verde adventures, one said she’d made a big pot of her own the week before. And my creative director shared his go-to salsa recipe, a no-cook salsa verde made of tomatillos and just four other ingredients, one of them being salt. Continue reading “Tomatillo Salsa Verde, uncooked” →

Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil

Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner. Recipe below.

Linguine with Tomatoes, Ricotta and Basil

It’s August, and that can only mean one thing. Food websites and blogs everywhere are telling you how to use up all the tomatoes that are filling your garden, CSA box or farmers market. Sounds good to me. Here’s a quick, simple pasta dish that will also help you use up some of your excess fresh basil. Continue reading “Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil” →

Essential kitchen tools: the Peugeot pepper mill

Peugeot Paris Pepper MillAn ingredient that appears in more recipes than not here at Blue Kitchen is freshly ground black pepper. Why freshly ground? Whole peppercorns ground in a pepper mill deliver much more flavor than the pre-ground stuff in tins. When I grind pepper over a pan of simmering food on the stove, the fragrance rises up to meet me, much the same effect of adding any spice to a pan.

Grinding your own pepper also allows you to control its coarseness or fineness, from crushed for steaks and chops to finely ground for delicate sauces. Continue reading “Essential kitchen tools: the Peugeot pepper mill” →

Refreshing the taste of comfort: Pork Meatballs with Juniper Berries

Juniper berries add a subtle, light freshness to pork meatballs. Wine, sherry and sour cream create a simple sauce. Recipes below.

Pork Recipes: Pork Meatballs with Juniper

This weird and messy winter just won’t quit us. Today it is a pleasant 50 degrees, and sunny, and all our windows are open. But  Saturday was cheerless and frigid, and not that far in our future is “damp and raw,” “periods of rain” and even a  nasty “wintry mix.”

The term wintry mix always sounds so dull and industrial. And it always makes me remember Sonny Eliot, a “weathercaster” in the Detroit of my youth, who brought the spirit of playfulness to TV reporting. Continue reading “Refreshing the taste of comfort: Pork Meatballs with Juniper Berries” →

A French twist: Hake with Lentils and Sage Mustard Butter

In this take on the classic French recipe Saumon aux Lentilles, mild white-fleshed fish and sage stand in for salmon and tarragon. Recipe below.

hake with lentils mustard butter

Julia Child famously said, “If you’re afraid of butter, use cream.” We’re not afraid of butter. We use an impressive amount, especially given how little we bake. But when I started researching the classic French dish of salmon with lentils and mustard-herb butter, I was still taken aback by how much butter was called for.

Strictly speaking, it wasn’t just the volume of butter—eight tablespoons, a stick of butter, divided among the various components. It’s that this dish was fish. And lentils. These are not foods one generally associates with such exuberant use of butter. Continue reading “A French twist: Hake with Lentils and Sage Mustard Butter” →

Biscuits and Vegetarian Red Eye Gravy to please (and maybe even fool) a meat lover

Adapted from The Southern Vegetarian Cookbook, this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast. Recipes below.

Biscuits and Vegetarian Red Eye Gravy

AT DINNER WITH FRIENDS THE OTHER NIGHT, one of the diners at our table exclaimed over a vegetarian entrée on the menu. I realized at that moment that I will never willingly become a vegetarian. If there are meat or seafood options on a menu, I can’t get excited about vegetarian choices. Or as I put it to our companions, “It would take a death threat from my doctor to make me turn vegetarian.” Continue reading “Biscuits and Vegetarian Red Eye Gravy to please (and maybe even fool) a meat lover” →