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UNDER THE SPELL OF LEMONGRASS
I tasted lemongrass for the first time in 1986, in a tiny Vietnamese restaurant in Redwood City, a few miles away from my home while I lived in California. I’m afraid the restaurant, Than’s, no...
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CELEBRATE WEDNESDAY WITH A SEAFOOD CURRY
I honestly could not remember when was the last time I made a special midweek dinner for us. It seemed like ages, so I browsed the blog and there it was: May 3rd. Four months ago. Four hectic...
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GREEN CURRY PORK TENDERLOIN
A note to subscribers: Google Reader will shutdown on July 1st, 2013. If you have a subscription to this blog through Google Reader, please sign up for email notifications, or switch to another reader....
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MY RIO DE JANEIRO: A COOKBOOK REVIEW
Time for a cookbook review, the second publication by Leticia Schwartz. Those who have been around the Bewitching Kitchen long enough might remember I reviewed Leticia’s first cookbook, The Brazilian...
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RASPBERRY BROWN SUGAR CHOCOLATE CHIP ICE CREAM
When I spotted this recipe during last month’s Reveal Day of Secret Recipe Club, I knew it was the perfect excuse to bring our Cuisinart ice cream maker out of its hibernation in the basement....
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CREAMY BROCCOLI SOUP WITH TOASTED ALMONDS
This soup was quite a revelation for me, because it tasted amazing even though it called for very few, humble ingredients. No need to search for black truffles in a jar to make it, although I must say...
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CREAMY ZUCCHINI MUSHROOM SOUP
Soup weather is here to stay. I should not complain, actually, so far things have progressed more or less smoothly. Anytime December catches me in my neck of the woods going for a morning run with no...
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CREAMY BROCCOLI AND MUSHROOM CASSEROLE
One more time I am sharing a recipe from the super athlete Mike, who runs the blog The Iron You. For those who like to experiment with a lower carb or Paleo nutrition, eggs are a fundamental...
View ArticlePARSNIP, COCONUT & LEMONGRASS SOUP
Inspired by a recipe from Mary Berry, this soup is simple and flavorful. I don’t think parsnips receive the attention and praise they deserve. There’s something about their slight sharpness that can be...
View ArticleNOT QUITE MOQUECA
Moqueca is one beloved dish in Brazilian cooking. Several ingredients are mandatory: coconut milk, dende oil, tomatoes, peppers, and cilantro. The main protein can be shrimp, fish, or both. It is...
View ArticleFENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE
Nothing comes together faster than a meal involving shrimp. Or sea scallops, for that matter. But in this neck of the woods it is a rare, very rare event to find dry scallops, whereas good quality...
View ArticleMAHI-MAHI IN THAI-CURRY SAUCE
This is another example of a “lightened-up” version of a classic that worked so well I could not wait to share! Two ingredients are absolutely mandatory: red curry paste and fish sauce. I realize that...
View ArticleCOD COCONUT CURRY
You can use any mild fish for this, or even go with shrimp, but in that case make sure they are as large as you can find. I started from the Brazilian moqueca concept but used Red Curry paste as the...
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