Smoke & Bog…Part 2: The Bog A Bit of History I am always intrigued by photos of cranberries floating in bogs. It reminds me of a giant swimming pool filled with bath beads! During my research for my latest recipe, Easy Baked Cranberry Oatmeal, I learned that farmers utilize two different methods for cranberry harvest….
Smoke & Bog…Part 1: The Smoke A Bit of History Historians believe that humans have been smoking foods, especially meats, since the Old Stone Age or paleolithic era. Exposing foods to smoke from burning wood, imparts exceptional flavor and serves as a cooking or preservation technique. Early humans definitely had the right idea! I absolutely…
The House of Orange… A Bit of History Wild carrots sport colors of white or yellow, did you ever wonder why we typically consume orange ones? Over thousands of years of domestication, carrots evolved from a bitter, pale, root into a sweeter, orange version with more beta-carotene compared to their wild cousins. This turned out…
The Nutty Pumpkin… A Bit of History Kabocha squash, a type of Japanese winter squash, is commonly grown in Japan, Thailand, Hawaii, Mexico, and parts of the USA. While scientists believe that most squashes originated in North and South America, Kabocha made its way to Asia and Europe via explorers in the 1500s. Often referred…
Lion’s Mane Buffalo Burgers… A Bit of History My curiosity peaked, while developing this recipe for Lion’s Mane Buffalo Burgers, as to how buffalo sauce acquired its name. Evidently, the name has absolutely nothing to do with buffalo or bison meat of any sort. The sauce made its debut at the Anchor Bar in Buffalo,…
A Golden Chalice with a Side of Gentleman’s Relish… A Bit of History: Whenever I hear the word “chalice,” I envision Harrison Ford portraying Indiana Jones. In The Last Crusade, Indy must correctly choose the Holy Grail from an assortment of cups and chalices. After a suspenseful moment, the guardian knight announces, “you have chosen…
No Chumping Around… Ahh ganache, a delectable symmetry of chocolate and cream and, just for good measure, some extra fat either as butter or oil to make it shiny. We all love chocolate ganache in my home and for every birthday my girls always want chocolate ganache incorporated into their cakes. I pondered: why is…
For the Birds… A Bit of History: Upon hearing about my latest culinary adventure, a friend asked, “Isn’t millet bird seed?” I conceded that birds do eat millet, however they consume millet with husks. Humans, on the other hand, eat hulled millet (that has to meet safety and hygiene standards) cooked into tasty concoctions like…
Smooth Sailing… A Bit of History China boasts the first cultivation of persimmons over 2000 years ago and today is responsible for approximately 75% of the world’s persimmons. This deliciously sweet and tangy fruit symbolizes many things in Chinese culture. Due to its smooth skin and Chinese pronunciation shi (a homophone for the word things),…
Below 60 Degrees in the South… Introduction: Yep, grab a bigger bowl for this one. Actually, skip the bowl and just eat out of the pot. This easy butternut squash chipotle chili recipe with bourbon aged stout will knock your socks off! Whenever the weather dips below 60 degrees in the South, we light the…