For Real This Time


Not too long ago, a preparation of shrimp and orzo, a pasta somewhat reminiscent of rice, was featured on these pages.  Satisfying, surely, but it was merely wheat acting.  Enough of the imposture.  This time we get the real deal, no looks-like.  Honest-to-goodness rice, simmered with tomatoes and parmesan cheese until the whole sauce is… Continue reading For Real This Time

Make Some Noise, East Coast


Despite Canadians earning something of a reputation for being quiet, one of their more prominent desserts is anything but.  In fact, one of the sweeter specialties of the eastern (Maritime) provinces is something with the rather peculiar name of Blueberry Grunt, so-called due to the noise blueberries make as they cook down and partially reduce… Continue reading Make Some Noise, East Coast

Party Tonight in Quezon City


Must be quite the occasion, as today introduces not just one, but two types of lumpia,  a Filipino egg roll of sorts typically served at parties and at other celebrations.  There’s the classic pork, carrot and water chestnut variety, pictured above on the right, and a newer crab, pineapple and ginger version from Hawaii, which… Continue reading Party Tonight in Quezon City

Ultramar


“Ultramar,” the Portuguese word for “overseas,” was used for centuries to describe the country’s various colonies, including those in Mozambique, on Africa’s southeast coast.  A variant of the term also was applied to residents of those lands, who often mixed Portuguese traditions with native customs.  As history unfolded, the years refined the mixture and led… Continue reading Ultramar

Hike an Alp or Two


When Austrians want to journey up one side of a mountain and down the other, or to fortify those who will, they prepare an encouraging one-skillet meal replete with what’s necessary for the day’s exertions.   Thus, they invented Tiroler Gröstl, a stamina-building combination of diced potatoes, onion and bacon, traditionally topped with a lightly… Continue reading Hike an Alp or Two

Really, Just Like Chicken?


Saying something is “just like chicken” has become something of a culinary joke by now, a sure sign the speaker lacks imagination or descriptive ability.  Maybe so, but what if something is surprisingly similar to chicken?  Especially when it’s not even meat?  Cauliflower achieves such a feat when it’s prepared after the Lebanese fashion and… Continue reading Really, Just Like Chicken?