He Cooks, She Cooks

Call this my California comeback meal.

I cooked very differently in Argentina. I used almost exclusively Argentine products, except some spices I brought with me. I was cooking meals for me and only me, so I was less adventurous, plus my kitchen was less stocked. (Ask Marissa, who said she’d never seen a fridge of mine so empty.) And when I went out for meals, it was mostly for Argentine or Italian, nothing with much spice. So I looked forward to the flavors I’d return to in Los Angeles.

Cilantro, lime and chilies — one of my favorite combinations, common in Mexican and Indian cuisine — came together in two components of this fish. First, a salsa verde, which cooks with the fish, then a pineapple and roasted poblano salsa served on top.
Does it need both? Maybe not, but we had produce to use up, and the two salsas work together nicely. The tomatillo sauce keeps the fish moist while baking, and I loved the sweet, sour and spicy addition of chunky pineapple-poblano salsa.

We served the fish with cilantro rice, quesadillas and a salad with my cilantro-lime dressing (used before on an Ahi Tuna Tostada and Fiesta Quinoa). The meal was very California, and I liked it.

Continue reading »

I have a growing obsession with ginger. It’s a strong flavor, but I love it. Ginger ale is the only soda I still drink. Reed’s Ginger Brew or Bundaberg’s Ginger Beer are even better.

I tried making my own ginger ale after finding a recipe at An Hour in the Kitchen and I had whey leftover from making cheese. Then I tried a ginger beer recipe from a Caribbean cookbook I found at the library. Waiting for the proper chemical reactions to take place wasn’t my favorite, so I started experimenting.

I came up with something I call ginger-ade. It’s not ginger ale, ginger beer or ginger juice, but a very flavorful ginger drink. It’s ginger-infused water, mixed with honey and other fruit juices. And you don’t have to wait a few days for the mixture to ferment. (If you want bubbles though, add soda water.)

The recipe can be tweaked depending on your tastes and what you have on hand. I’ve made versions with orange juice, limeade and pineapple juice. However you do it, the result is a tangy, refreshing drink that’s a mix of citrus, spice and ginger. And it makes your stomach feel amazing.

Also see: Ginger Berry Ice Cream

Continue reading »