Food, Photography and Bons Mots
I subscribe to an interesting app. It is titled Eat Your Books (https://www.eatyourbooks.com/myhome). Eat Your Books allows me to intelligently (and efficiently) search my burgeoning cookbook collection. Here is how it works. You enter the titles of the cookbooks you own. Once that is done,…
I remember first encountering bok choy years ago on a trip to China. Whether we were in Bejing or in The Stone Forest, bok choy was on our plates. It’s a staple in the Asian kitchen. Today, back in the United States, bok choy is…
Jose Andreas.
Marcella Hazan.
Jacques Pepin.
Elena Zalayeta
Masaharu Morimoto
Marcus Samuelsson.
And on and on and on…and on.
These women and men have enriched the American culinary world.
Immigrants all.
So here, in the spirit of recognizing and celebrating the creativity, drive and good food that immigrants have brought to the American table is my adaptation of Marcus Samuelsson’s recipe for Black-Eyed Peas With Coconut Milk and Berbere . Here is the link to the original recipe: Black-Eyed Peas With Coconut Milk and Berbere. My dish substitutes white beans, actually Rancho Gordo Marcella Beans, for Samuelsson’s black-eyed peas. You could choose to go either way. I’ve made this before with black-eyes (and featured the original recipe on Blue Cayenne ( Black-Eyed Peas With Coconut Milk and Berbere). Made with black-eyes, this is a sweeter dish. Made with Marcella white beans, the dish is a bit more savory.
Here is Samuelsson’s recipe as I adapted it to my kitchen.
These cheese blintzes were a walk down memory lane for me. I used to serve them for brunch all the time, but somehow they fell off my menu in recent years. I have a local supermarket nearby that specializes in Eastern European foods. I kept…
As I sat steaming bowls of this beautiful soup in front of my New Year’s Day guests, I remember saying “This may be the most beautiful soup in the universe.” And it is. The intense orange color of this soup is spectacular. And the edgy…
For just about every basic recipe, you need “the little black dress”–the basic fall-back recipe that never fails.
Here is a wonderful vinaigrette that hits all the right notes. It is tangy with just the right amount of sweet.
This was a gift recipe from a good friend. I keep going back to it again and again and again.
Here is the recipe as I prepared it in my kitchen:
Persimmons! My kitchen fruit bowls are brimming with persimmons this year. In the past, finding myself with persimmons in the winter, I’ve pretty much defaulted to making the usual fruit-cake-like loaves of persimmon bread. Those loaves have been good–sometimes very good–but eventually that iteration…
Have I ever mentioned that I love soups? OK. I know I have—over and over and over. Forgive me. Here is a new favorite. This is a Deborah Madison recipe from her cookbook Vegetable Soups. This is her recipe for Broccoli Soup With Garlic, Ginger…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodies recipe is for Caramelized Carrots. Here is the recipe: Caramelized Carrots.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page:Blue Cayenne. .If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
This is quite a good variation on traditional Caesar Salad Dressing, enriched as it is with a ripe oily Haas avocado. This recipe is based upon one that appears in America’s Test Kitchen’s The Complete Salad Cookbook. The cookbook is available through your local bookstore…
