Archive for the ‘South America’ Category
Deconstructed Egg Tortilla Casserole
Tortilla and eggs with salsa fresco
We have been making traditional egg tortilla casserole for what seems like a long time now. This variation presented here is a restaurant style adaptation of the dish – a little easier to eat and much prettier to look at.
Pecan coffee cookies
Pecan, Coffee, Butter...
I am a fan of Heidi Swanson’s unusual combination of ingredients and textures. Original recipe for this cookie can be found here.
I did some variations. Like I chopped the pecans by hand instead of making a fine meal. Why? I like using a knife – a bit of blood, sweat and tears always makes the food taste better. Kidding!
Skin to seed of tomatoes – part 3 – Green tomatoes
Green Tomatoes
I can’t beat my local Farmer’s market in quality of heirloom tomatoes but in Bay Area, where green tomatoes are non-existent in the marketplace, growing your own tomato plant has this added bonus.
Wait to for the tomatoes to achieve their full size. Pick when still green and very firm.
In Indian cooking, green tomatoes are used like ripe ones – only difference is in color of the curry and tartness. Here are couple of multi-purpose (and cross-cultural) fat free recipes using green tomatoes.
