by Holly Hickman on 04/16/2010
Kumquat,
I don’t know how authentically Thai this is, but I do know that it’s authentically scrumptious.
Tania Hayek Mercer (that’s she above on the right) is the lovely chefette/owner of Nourishing You, a D.C.-area holistic nutrition service. Last week, I was lucky enough to sit in on her Thai cooking class held at the gorgeous U.S. Botanic Garden. Their orchids, as you can see in that top photo, are unabashedly embracing full-on flirt mode.
Get sizzling – grab the recipe HERE.
by Holly Hickman on 02/18/2010
Alrighty. The other day we grabbed half an hour and created a light and lovely chicken broth. This weekend, when you’re lolling around in your pjs, sipping tea and reading the papers online, consider starting up a chicken stock. It’s stronger than broth, more flavorful, and will act as a beautiful flavor base for everything from soup to vegetables to meat sauces. Chicken stock smells divine, extracts the nutrients from the bones and leftover meat and is a way of respectfully (and frugally) using the whole animal. And it’ll make your kitchen smell like your grandmother’s. Or, at least, like someone’s grandmother’s.
The recipe is simple: cover bones with water. Simmer. Wait. Strain. Refrigerate. Next, I’ll walk you through it, and we’ll even talk about that hussy Anna Karenina…
Come hither, Vronsky…
