During the pandemic isolation period, I finally found the time to understand how to make jams, without using pectin. With reduction in sugar I was able to make some fabulous jams, Italian plum, blueberry and even fig. And though I did try the pectin for one of my...
Lahmajoun is an Armenian type dish akin to a pizza. My first time trying it was in Montreal, eating it at a place known for lahmajoun, Chez Apo. The friend who introduced me to it, Chef Michele Forgione, recently reconnected. He was curious if I had any interesting...
There's an art to mixing up panettone. Ignio Massari, a master of this annual holiday bread, says he changes the structure of his panettone annually, using variations around salt, fruit and raisins. But for Ignio, the base egg quantity stays the same. In addition, a...
Goat butter has always interested me in the possibility in baked goods, why you ask ... But seriously, I love goat and sheep cheeses, they have a different flavor, and easier to digest then cow's milk. The trail of my endeavors go way back, I found in my...
Ceviche to me is like sushi, albeit marinated or cooked with citrus and chilies. My first exposure to ceviche was in Ecuador. Looking back at it, this version is a shrimp "cocktail" style. I believe that the Ecuadorians fear raw fish, which explains a a...
On my daily Covid-isolation walkabouts around New York City, I ended up trying multiple smoothie shops, none of which much brought delight. But recently I found a local grocery store whose "smoothie barista" whipped up a couple of deliciously healthy renditions that...
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