How to prepare and enjoy jicama, by itself or with other fruit... click on image for more
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Dessert: Fun Fresh Fruit!
Month: March 2018
Main Course: Not for the Vampire at Heart
“Al mojo” means “in sauce” and it may refer to different herbs and spices, but in Mexico it has always been a mix of olive oil, butter, a hint of lime, salt and pepper, and tons of chopped garlic... click on image for more
First Course: Mexican Style Noodle Soup (Sopa de Fideo)
When you first look at a bowl of sopa de fideo, it might seem like any other chicken noodle soup, just with tomato added to the broth; another difference, which gives this soup its very distinctive flavour, is that the dry pasta is browned in oil before adding liquid... click image for more
What Happened to the Oysters?
That was the Miss Manners’ opener to a Chicago Tribune reader’s question about whether to serve salad or soup first at a formal dinner [1]; she was, of course, referring to the appetizer, which would have probably been seafood, such as the afford mentioned oysters, or maybe shrimp... click on image for more
Line-Up for Early Spring: Pots, Dirt, Light and Seed
It is time to gather supplies for starting seed indoors and outdoors; I want to highlight two vegetables that are not easy to find at the store, and one herb ... click on image for more
The Mix-and-Match Game of Guacamole
There are as many versions of guacamole as there are cooks who prepare them, but these three are the most basic in Mexican cuisine ...click on image for more
Seeing Red, but in a Good Way
The spicy sauce (without tomato) on the left, has a nice contrast next to the milder (with tomato and onion) on the right, both in terms of colour, and flavour... click on image for more
Backyard Stories: Parsnips are Zen
Parsnips are one of those vegetables that I like from my garden, but never had an interest in buying from the supermarket... click on image for more
St. Patrick’s Day Special – Colcannon Quesadillas, Green Sauces and Green Mexican Beer
After setting the table with the frosted beer mugs, cold drinks, natural green dye and a couple of spoons for mixing, I also set the sliced jalapeños, sour cream and green sauces at the table. The quesadillas were topped with cabbage and onions, plated and served immediately. ¡Feliz día de San Patricio! ... click on image for more
Moving on to Greener Salsas
The two sauces looked pretty next to each other, and they offered two very different flavours even though I started with exactly the same ingredients for both ... click on image for more
