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The Evolving Palate

Reinventing the American Diet

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The Evolving Palate | evolvingpalate.blogspot.com Reviews
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Reinventing the American Diet
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2 ingredients
3 1 c milk
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6 posted by jes
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8 labels faux meat
9 bumper crop cooking
10 apple crisp
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The Evolving Palate | evolvingpalate.blogspot.com Reviews

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Reinventing the American Diet

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The Evolving Palate: June 2009

http://evolvingpalate.blogspot.com/2009_06_01_archive.html

Reinventing the American Diet. June 26, 2009. Ethiopian Stew in Spicy Berbere Sauce. Ethiopian cuisine is unusual in that most of it is eaten with a spongy flat bread called injera. If you ever get the opportunity to eat in an Ethiopian restaurant, take it! Ethiopian food also tends to be spicy. A common spice blend is called berbere, which is used in many local dishes. This recipe recreates this blend. The amount of heat can be controlled by how much cayenne pepper is added. 2 small onions, finely minced.

2

The Evolving Palate: May 2009

http://evolvingpalate.blogspot.com/2009_05_01_archive.html

Reinventing the American Diet. May 26, 2009. One of the hallmarks of Spring is fresh asparagus. There really is no end of dishes you can make with this flavorful vegetable, but one of my favorites is in a frittata. We love frittatas because they are not as "eggy" as an omelette. The vegetables and other things take the center stage and the egg simple binds it altogether. 8 oz pencil thin asparagus, tough stems trimmed. 1 T olive oil . 4 shallots, thinly sliced . 2 large eggs . 4 large egg whites. 3 Set a...

3

The Evolving Palate: Spice Blends

http://evolvingpalate.blogspot.com/2009/05/spice-blends.html

Reinventing the American Diet. May 10, 2009. Variety is the spice of life" is a common expression. Yet in American cuisine, spices are not really the spice of food. If you poke around the spice cabinet of a typical American kitchen, you'll find salt, pepper, and a few dried herbs. Mrs. Dash might be the only spice blend you come across. It is odd that spices are not a big part of the American food culture, but we pretty much stop at salt and pepper. Other cuisines have a very rich spice blend culture.

4

The Evolving Palate: Moroccan Lentils

http://evolvingpalate.blogspot.com/2010/01/moroccan-lentils.html

Reinventing the American Diet. January 24, 2010. Moroccan food is one of my favorites. The dishes are fresh and festive. But what I like most are the simple dishes, those with just a few ingredients showcasing a vegetable or bean. The following recipe is a simple lentil dish that is full of warm spices. It is a common village meal, and is best eaten with bread. 2 T olive oil 1 T butter. 1 onion, finely chopped. 2 cloves garlic, minced. 2 t ras el hanout. 1¼ c green or brown lentils, sorted and rinsed.

5

The Evolving Palate: Bumper Crop Cooking

http://evolvingpalate.blogspot.com/2010/02/bumper-crop-cooking.html

Reinventing the American Diet. February 9, 2010. Bumper-crop recipes are those that focus on a large amount of one or more particular ingredients. As an avid gardener, I sometimes find myself in this situation: "Dang, I have twenty pounds of tomatoes that are going bad! Of course you could employ numerous techniques to preserve such bumper crops, like canning, freezing, drying, or giving it away. But my favorite remedy is just to cook some dish that features that ingredient. 1/4 c white sugar. 2 Place th...

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High Plains Harvest: March 2009

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Tuesday, March 31, 2009. Lawns Are So 19th Century. As Spring comes nearer, many homeowners are getting ready for the yearly resuscitation of their lawn from the long winter's nap. They are preparing the sprinklers, the fertilizers, the de-thatchers, the aerators, sharpening and tuning lawn mowers, etc. But I have another suggestion: Get ready to kill you lawn. Ok, everyone put down your guns and sickles. Take a deep breath and hear me out. Drier The other obvious resource in jeopardy is the gasoline to ...

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