A Fusion Dish from San Francisco
Fennel, Chili and Mint Combine
Limes
In this Fusion preserve as served by Danel Patterson of Coi in San Francisco, Apricots combine with Fennel, Chili and Mint to produce a Continue reading
Caramel Sauce is Key
A Fusion Note with Pancetta
Clay Pots
The strong, intense bittersweet Caramel Sauce is the key to this dish. This version,adapted from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.
Clay Pot cooking is one of the favored techniques of Continue reading
A Mughal Style Dish
Yogurt in a Clay Oven
The name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals. The blend of spices Continue reading
Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required
Cold Cucumber Soup
This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.
This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.
An Indian Dish
Another Affinity with Eggplant
Bitter Melon
Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.
Bitter Melon Braised with Eggplant Continue reading
Multi-Layered Cuisine
Luau’s, Poi, Poke, Tikis and Spam
“Mangoes of golden flesh, with turpentine
Coconut Palms
“Peel and odor. Plums of inky stain
“And the pucker of persimmons….” — Genevieve Taggard, “The Luau” [1]“Shrimps, sea-urchins, lobsters, crabs and various kinds of shell-fish, as well as sea weed….” — Henry M. Whitney, Hawaiian Guide Book, 1875 [2]
The Paradise of the Pacific is truly Continue reading
