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Category: Food

Balsamic Vinegar

Balsamic Vinegar

Today I want to talk about balsamic vinegar. It may be a strange topic to some but if you read this post, you may realize that you have never tried the real thing and you may not even know what you are missing. First thing you need to know is that there is balsamic vinegar form your local supermarket and then there is the REAL thing – aceto balsamico tradizionale di Modena (traditional balsamic vinegar from Modena) or aceto balsamico…

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Seasonal and simple ideas for Memorial Day dishes

Seasonal and simple ideas for Memorial Day dishes

To be honest, I have no idea what is traditionally served during the Memorial Day gatherings. I assume something simple and quick, since nobody wants to spend too much time cooking on the weekend marking the start of summer. I also assume that there is some appetite out there for something new and different. There is nothing wrong with a good cheeseburger or a hotdog but why limit yourself if there is a whole world out there? All of the…

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Cucina povera or the food of the poor

Cucina povera or the food of the poor

One of the most interesting trends in modern cooking is the ever growing popularity of what Italians call “cucina povera” or the poor kitchen. Michelin star restaurants, TV chefs and cook book authors around the world embrace the use of simple, local, sustainable and above all seasonal ingredients. Whole areas of the this country and those overseas, promote themselves as a culinary destination by stressing their access to great local ingredients. What makes this so interesting is that almost every…

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Birchermuesli or perfect breakfast for lazy people

Birchermuesli or perfect breakfast for lazy people

Good morning, As I am writing this, sipping coffee and blocking out madness of the outside world, I am looking forward to my breakfast. I have never been much of a breakfast person, not because I don’t like to eat in the morning (there is truly no time of day or night when I will turn down good food) but rather because morning is the only time of the day when I am just too lazy to cook. Well, now…

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Traverse City, MI

Traverse City, MI

I am back! Sorry there were no posts for a while. Things got busy at work and then I was away for a long weekend in Traverse City, MI. It is time to report back on the trip. In case you are not familiar with Michigan in general and Traverse City in particular, here is where we went: As you can see, it is pretty far north  on the lower peninsular. However, if you zoom out on the map and…

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Farm to Table Cooking – Spring in Midwest

Farm to Table Cooking – Spring in Midwest

As most of you know, I live in Grand Rapids, MI. People often ask me why I chose this town when I can live anywhere in the United States, since I work remotely. There are many reasons for liking it here but if I had to name one, it would be my access to an amazing variety of local agricultural products.  I am able to cook using almost exclusively local ingredients 365 days a year. This is important not only…

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Pasta

Pasta

All of us probably have a different idea what a good pasta is. All of them are probably correct, since good and tasty are very subjective notions. I was going to write a very long and detailed post about the difference between fresh and dry pasta, as well as different pasta shapes but then I realized that everything I want to say or comment on has been written many times and is available over the internet. I am not going…

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Rum or the history of the New World in a bottle (part 2)

Rum or the history of the New World in a bottle (part 2)

Welcome back! Part 1 of this post can be found here. Rum has one of the most complex and confusing classifications out there. It can be classified by the following characteristics: Raw ingredients used to make rum Rums can be made with fresh sugar cane juice, molasses, cane syrup and even beets. The cane juice method is usually used in French speaking countries and Brazil to make Rhums Agricole and cachaças respectively, while the vast majority of rums available on…

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Rum or the history of the New World in a bottle

Rum or the history of the New World in a bottle

Rum history There are certain products that were so closely linked to a period in history that studying them gives you an insight into the history of the lands they come from. Tea, opium, rubber, coco, port – the list is very long and covers most of the world. Rum is in the same category – look closer at its history and you will see European conquest of the Americas, pirates, slaves and formation of many Caribbean and Latin American…

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Mères lyonnaises or the Mothers of Lyon

Mères lyonnaises or the Mothers of Lyon

Lyon is France’s third largest city and widely considered to be its culinary capital. It couldn’t have been an easy thing to achieve in a country with such rich culinary tradition, where everyone is obsessed with food and each region, city and village looks down on its neighbor. However, Lyon did it and this post will look into how this happened and who is to blame take credit for it. As is often the case in Europe, it all started…

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