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This blue rice (photo #1) is made by steeping the water with the butterfly pea flower, which colors it naturally. The flower is used to brew herbal tea in Thailand, just by steeping the dried blue pea flowers in water. Simply steep 5-10 flowers, fresh or dried, in a cup of hot water. Let it…
Continue reading “TIP OF THE DAY: Make Blue Rice With The Butterfly Pea Flower”
[1] Butternut squash risotto: creamy and toothsome with crunchy pine nuts and notes of sage (photo © DeLallo). [2] Asiago cheese. Serve extra Asiago on a cheese or charcuterie plate, or on a sandwich (photo © Wisconsin Cheese). [3] Fresh sage is a favorite fall herb (photo © Good Eggs). [4] Arborio rice gives risotto…
Continue reading “RECIPE: Butternut Squash Risotto”
Farro is the original wheat, one of the first cereals domesticated in the Fertile Crescent. It nurtured the population of the Mediterranean and Middle East for thousands of years. It was cultivated by the ancient Egyptians; it became the staple ration of the Roman Legions; it was ground to create the original polenta. It has…
Continue reading “TIP OF THE DAY: Try Farro, a.k.a. Emmer Wheat, A More Nutritious Type Of Wheat”
If you’ve never cooked polenta, it’s a great comfort food—and gluten-free, too. We don’t know why Americans don’t eat more of it—and more parsnips, too, while we’re at it. (Parsnips [photo #2] are one of the delicious fall vegetables roasted for this recipe.) Fall and winter months beg for a dish of warm, creamy polenta.…
Continue reading “RECIPE: Pumpkin Sage Polenta With Roasted Vegetables”
[1] Comfort food: warm, creamy polenta topped with a fried egg and sautéed cherry tomatoes (photo © Good Eggs). [2] Cherry tomatoes are sauteed into a jammy sauce, called “burst tomatoes” (photo © Barilla). [3] Buy a box of polenta. You can use it at any meal of the day (photo © Delallo). [4] An…
Continue reading “RECIPE: Fried Eggs & Polenta For Brunch & Lunch”
