Many people are skeptical when I suggest how good lavender can be with savory foods. But this dish can change their minds. When lavender is cooked with simple boiled potatoes, its sweet and floral flavor turns earthy and mysterious, especially when its savoriness is amplified with fresh rosemary.
This salad is a luscious and refreshing way to use blood oranges and navel oranges in their prime.
Fonio (Digitaria exilis) has been grown in West Africa for centuries. For a long time, it was of marginal importance as a cereal due to its small seeds, but is now the object of renewed interest as consumers begin to recognize its flavor and nutritional qualities.
Mary Cunningham lives in Choctaw County in Alabama, and she is a superb seamstress, a creative cook, and the mother of two grown daughters. She is also a loving woman and an active member of the C. J. Holiness Church, where during revivals and church functions she always arrives with a basket full of good food and memories.
Saag means greens; sarson da saag specified mustard greens, and palak da saag is spinach. This flavorful side dish often accompanies hearty whole-wheat griddle breads in Punjab, the wheat-growing capital of India.
I've written out each step to making a soufflé in detail to insure success. The steps take less than 30 minutes to prep plus about 25 minutes baking time. Whether you make an individual soufflé for one or want to serve up to four people the method is the same, just scale up the formula for the number of servings. Similarly, you can adjust the formula according to the cup-measure of the baking dish you are using.
The word "revolconas" means tumbled, or rolled over, and here it probably refers to the act of mashing up the potatoes. The dish is a specialty of Extremadura (as well as parts of Castile), where the potatoes are mixed with oil flavored with garlic and the local paprika, pimenton de la Vera. This gives the dish a rusty hue and an addictively dusky taste. Bacon or chorizo bits are sometimes mixed in as well. After being mashed, the potatoes are shaped into a cake and served as an appetizer (or a poor man's main dish), though they definitely make a welcome side dish. Smoked pimenton is essential here; it is available at better food shops and by mail order.
These onions make an amazing side dish for any kind of meat dish, from grilled steaks to roasted pork and veal.
Nostrano is a particular Italian word. Very simply, it means "ours." Yet it implies much more: home, family, terrain, tradition. So sapori nostrani, in which the word is used in its plural form, would immediately suggest the comfort and intimacy derived from familiar flavors. I tasted this dish in Spilimbergo, one of Italy's foremost centers of the art of making mosaics. Many dishes there have that name even if they are more a combination of distinct ingredients that retain their characteristics rather than joining in a mosaic. This recipe uses most of the classic foods found in central Friuli.
Caramelized and concentrated into slightly crisp nuggets, roasting gives cauliflower a new personality. Granted, it loses its pearly white complexion, but the payback is in the flavor.