seasonal, modern, exuberant
Onions have a sharp and unpleasant bite when eaten raw—and even though shallots are milder than their bulbous cousins, they too taste quite strong when consumed uncooked. Pickling shallots solves this unfortunate problem; it allows them to retain their lovely crunch but subdues their pungent flavor.
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This delectable pesto is made with tender asparagus spears, three different herbs and a dash of lemon juice (which brightens the flavors), giving us an exquisitely creamy and savory pesto that tastes like spring!
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By the time the end of winter comes around, I get fierce cravings for tomato sauce! Since cooking with fresh tomatoes is out of the question at this time of year (the glossy supermarket specimens look absolutely tasteless to me), I resort to canned plum tomatoes.
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Garam Masala is undoubtedly Northern India’s best-known spice blend, and it comes in many versions, each region giving it its own twist. The blend can include as few as three spices or as many as a dozen or more. But however few or many spices end up in Garam Masala, pan-roasting the spices before finely grounding them makes it one of the most potent seasonings of the culinary world.
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I’ve always thought all the members of the culinary “lily family” (onions, shallots, garlic, scallions, leeks etc…) to be the cornerstone of the culinary world. Imagine what recipes would be like without onions? They are one of the most basic, yet key ingredients in so many recipes, that it’s impossible to contemplate cooking without them.
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