Year of the Sandwich — A Soft Spot for Soft Shells

Spring is a really good time for food. And several great seasonal items appear around this part of the year.

One of my very favorites is the morel mushroom, which they sometimes (rarely) get at Whole Foods. So driving down the street the other day, rather than shaking my head sadly at all the people mortgaging their futures to shop there when the Whole Foods came into view, I pulled in.

Soft shell crab sandwich

There were no morels.

I continued back to the seafood counter to see if there was anything interesting there. And my eyes nearly escaped their sockets when I realized it was also the time of year of one of my other most favoritest things: soft shell crabs. And on sale, no less!! More

Tacos, Foiled!

I was trying to make tacos, a simple enough goal.

And yet, I was being foiled.

Veracruz-style fish tacos

Veracruz-style fish tacos

Whilst in Seattle, my pal Bob reminded me that it was the “Year of the Taco” at Skinny Girls & Mayo. I hadn’t exactly forgotten, per se — but I clearly hadn’t been focusing any of my narrative attention lately to the recording of taco adventures in the kitchen. More

Multekrem, Revisited

It had been nearly four years since I wrote about cloudberries and the Norwegian dessert, multekrem, on this very blog. It was time to revisit the subject.

Multekrem

Multekrem

I would run into my towering Norwegian pal Pål (with the cool little bubble over the “a”) over the intervening years at school. Pål had brought polar cloudberries that his parents had smuggled in frozen from Norway to our house for dinner, and I was smitten. The cloudberries, folded into whipped cream, became multekrem — one of the most heavenly flavors ever. (Appealing, perhaps, to my northern DNA…) The salmon-colored cream would often enter my head for no reason at all, like a beautiful song from the past. More

Tacotopia, Episode #5 — In Praise of Leftovers

Leftover steak is always a welcome thing in our home. It’s uses are many, beyond simply having tasty leftover steak in the fridge: Vietnamese beef salad or spring rolls, pasta Bolognese, steak sandwiches… And, perhaps most deliciously of all, tacos.

The taco

The taco

Even under normal circumstances, I’m always on the hunt for new taco inspiration. This particular day, in addition to the leftover steak, I had some roasted pasilla chiles in the fridge. An exceptional combination, thought I — especially with the addition of some slices mushrooms and monterrey jack cheese. More

Fried Artichokes

I heart artichokes. But I don’t cook them all that often. They are usually ridiculously expensive. However, a couple times a year, around the two harvests (spring and autumn), they will be abundant and cheap. And at those times, we eat a LOT of them.

EHEI1428

Compound that with my discovery at the local grocery store of the “wilted and cosmetically challenged” produce area, where I often find three or four slightly-over-the-hill artichokes packaged together for $.99, and we’ve been on something of an artichoke bender — steamed artichokes, artichoke dip, artichoke pasta, artichoke salad, artichoke soup… and my new favorite, fried artichoke. More

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