Food

[ro63rto]

Ever have pignoli? Delicious!

Love pine nuts. When I was younger, used to collect up the fallen cones and take out the nuts and share them with my brother. Huge pine forest at the beach where we holidayed as kids.

[Henry Krinkle]

More leftovers from Easter supper, this time the corn ( and a teeny bit of ham).

For me corn and bell peppers are a natural pairing, especially when you throw some heat into the mix to make something like maque choux as a side dish or corn chowder with adobo as a main course.

Corn chowder it is today.

[Henry Krinkle]

Twice in one week.




Taglietelle and arugula with butter and harissa braised cod.



This seems to have become a staple here at Chez Krinkle.

[geoffbot]

Oh man I love pasta.

[Henry Krinkle]

Me too!

[geoffbot]

I like pappardelle, tagliatelle, linguine but not spaghetti. Funny huh.

[Henry Krinkle]

Mrs K can be funny about noodles too. Italians will tell you they all have their place but I never make spaghetti, I'll make thinner, like angel hair or broader. We've been eating a fair bit of pappardelle lately,

[Raza]

Mrs K can be funny about noodles too. Italians will tell you they all have their place but I never make spaghetti, I'll make thinner, like angel hair or broader. We've been eating a fair bit of pappardelle lately,

I love angel hair pasta. It's my favorite long noodle.

[Henry Krinkle]

When we baked the ham last week we made a pomegranate glaze, which was delicious.

We always use pomegranate in our chana.

Ham bones are great for cooking dried pulses and lentils.

My friend the plant scientist gives me an endless supply of pulses and lentils, including chick peas.

1+1+1+1= non-vegetarian chana, obviously...

[Henry Krinkle]

Chana part 2. Mine shades toward sour fruit flavours. I use tamarind, amchoor and pomegranate molasses and when I use fresh tomatoes it gets a little more sour yet. The sweetness to balance the dish comes from the same pomegranate molasses,onion, loads of roasted garlic plus cinnamon and cardamom. This is going to be so good for lunch tomorrow.