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Foxes, Burning Love & Venus
Image: Shimomura Kanzan / Public Domain / Wikimedia If a bowl of kitsune udon is your ideal comfort food, you may have the palate of a fox. According to Japanese legend, foxes (kitsune) adore fried tofu, which is why your dish of udon topped with the thin golden slices bears their name. While eating my way through the weekend, I learned this tidbit, which is the kind of fact that makes me enjoy what I’m eating even more. Inside the red gates of an Inari shrine, fried tofu may sit beside fox statues as offerings to messengers of the Shinto deity. Not all foxes are benevolent, but even those that…
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Purple Carrots in Peanut Sauce
With names such as Cosmic Purple and Purple Haze, the purple carrot is prized for its gorgeous tones, which include a skin that ranges from reddish to indigo. When you slice into some varieties, you will find a yellow or orange interior, which gives these delicious vegetables a great visual appeal. Even more appealing is the complex sweetness that makes them a tasty alternative noodles in a dish such as this one, which features roasted carrots in a peanut sauce. Ingredients 1 bunch of purple carrots (about 6 medium) ¼ teaspoon salt 2 tablespoons creamy peanut butter 2 tablespoons rice wine vinegar 1 tablespoon lime juice 2 teaspoons chile oil…
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Earl Grey Cocoa Pecans
Lately I have been combining chocolate with earthy ingredients like smoked salt. While enjoying some chocolate covered pretzels I had sprinkled with an applewood variety, I had a craving for a strong cup of Earl Grey. Later that night I found myself coming up with these delicious cocoa pecans. As a poet, I love delving into the meaning of words and the connection between strings of words. Playing with ingredients and their qualities is a process that can be similar to the act of writing. Understand and test the limits of individual parts. Combine them. Take them apart. Often poets and novelists will say they have to write – that…
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Baked Salami with Whipped Ricotta
Whether served with the antipasto course or in a sandwich, salami steals the show with a rich flavor that comes from garlic, wine, and spices. On the other end of the spectrum is ricotta, the creamy, mild cheese that plays well with others, finding its way into dips, pasta dishes, and even pancakes. Since I love both, I enjoy making this recipe as a way to highlight the contrasts of two Italian favorites. When baked, the flavor of salami becomes even more robust. Hardening as it cools, it forms the perfect shell for whipped ricotta and a topping of freshly cracked black pepper. Lightly flavored even with the addition of…
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Fruit-Studded Gingerbread Stars
“Dwell on the beauty of life. Watch the stars, and see yourself running with them.” ― Marcus Aurelius The holiday season isn’t complete without a little gingerbread. This year I decided to liven up my version with the delicious candied oranges and lemons I have become quite addicted to this year. Throw some dried cherries into the cookie dough for another twist, and you have these fruit-studded gingerbread stars. Ingredients 3 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cardamom ¼ teaspoon ground cloves ½ teaspoon baking soda ¼ teaspoon salt ¾ cup unsalted butter ¾ cup dark brown sugar ⅓ cup molasses 1…
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