Kiwis have amazing health benefits and yet they’re difficult to incorporate into your normal eating habits, probably because the peel is so tricky to remove. You just end up with a lot of kiwi fur on your knife and no one wants that! Food & Wine has a great trick for peeling kiwi to avoid catching the fur while saving as much of the fruit as possible.
See the video after the jump!
Sometimes I forget that vegan cooking can be quite simple. This eggplant dish is a great lazy meal since it only takes a few minutes to prep. The rest of the cooking time is baking in the oven so you can set it and forget it.
Did you know that there are 14 varieties of eggplants? Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape. If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise. You can also garnish with fresh green onions or chilies.
Recipe after the jump 🙂
Yuzukoshō is most familiar as green, sublime speckles of heaven on sushi. Add a dash of ponzu sauce and hello foodgasm!
Yuzukoshō is made from the peel of Yuzu, a specific type of citrus, “koshō” (chills), and salt.
Recipe after the jump 🙂
This gorgeous plant grows from very common roots that are sold at grocery stores. Can you guess?
Check out the answer after the jump! Continue reading
If this was a drink, what would it taste like?
Ahhh The Oscars 2014 is upon us. I present to you cocktail accompaniments to each of the nine Best Picture Nominees. In essence, these are your nominees reincarnated as alcoholic drinks. For your consideration…
We all know that buying fresh herbs can get expensive and they tend to spoil fairly quickly. Whomp whomp. Here are 4 ways to extend the shelf life of your herbs.
1. Turn Fresh Herbs to Dry Herbs by Microwaving
Food & Wine’s Mad Genius video series on YouTube demos how to dry herbs by microwave. Genius indeed!
Famed French impressionist artist, Henri Matisse, once said:
“There are always flowers for those who want to see them.”
I say, why not drink them too! What can be better than a bouquet of roses for Valentines Day? How about a floral craft cocktail. Alcohol, strawberries, and flowers in a drinkable pink concoction, umm, yes please!
Recommended movie pairing – the 1988 Tom Cruise classic, Cocktails and Dreams.
While passing through Gilroy on my move to San Francisco, I stopped by a produce stand and bought a bulb of elephant garlic. My only regret was not buying more. Elephant garlic is actually a variant of the leek species. It’s more mild than regular garlic, thus preferred when used raw. I love the convenience in size. I usually only need 1 clove when cooking. I do a rough chop by knife then I finish dicing in a food processor.
Elephant garlic can be bought online. The cheapest option is to purchase seeds or bulbs for planting. Here is one store in Gilroy that ships harvested elephant garlic – http://store.garlicdude.com.
Culinary Cadet 