Friday, November 21, 2008

Swiss Chard

Swiss Chard is my new green friend. My new favorite sandwich is stir fried swiss chard...olive oil in the second biggest frying pan, red pepper chopped and then when wilted, and a fried egg.... served on 7 grain , toasted with a bit a mayo and ooooo so delicious....

I love my sea salt and miss fresh ground pepper.... but use the big rough ground black pepper....

Now swiss chard is new to me and it offers both the green and the delicious translucent crunchy stem.... yum....

Monday, October 27, 2008


ARgh! It cost $5 for a tiny little container of mace! and $5 for a tiny little container of cloves. So for those who still have money to invest, perhaps they should invest in spices, because the prices are like those from when the world
was thought to be flat!

Tuesday, August 5, 2008

Recipe Exchange: Apple Torte

This Apple Torte is dedicated to my memory of the Peacock Cafe on Greenwich in
the village. Walnuts are a nice addition to the crumble.

Apple torte
2 pounds Total
of three different kinds of apples
: gala, pinklady and empire
is what i like also golden delicious,macintosh and rome

1 tblsp Cinnamon
1 teaspoon Nutmeg
1/2tsp mace
1/2 tsp Ginger
1.5 cups sugar
1 tblsp Molasses
1 cup flour ( i like oat or pastry flour for this)
1 cup oatmeal
1/3 cup butter, softened

Mix sugar and spices
cut molasses in until crumbly
and evenly brown

Thin slice apples
chop apples
Mix 1/2 of sugar-spice mixture with apples
put in 2 quart baking dish

Cream butter and sugar.
Mix flour and oatmeal
Add flour-oatmeal to butter-sugar mixture

Sprinkle this over apples.
Bake at 350 for about 45 minutes or until apples are tender
and top is golden

serve with whipped cream or ice cream topping
or as i do, with vanilla soygurt.

Now what i left out of the recipe exchange, what i think makes it special is fresh grated ginger root, mixed in with the apples, and of course this must be peeled, fresh, juicy ginger root,,,, but just a bit and added similarly to the sugar mixture... the fresh melds in, does something special to all this.... the reason north americans squeeze lemon, but better, to my tastes than lemon on apples is ginger

Akua Lezli Hope

Saturday, July 19, 2008

Goat Cheese for Lactose Intolerant

ahhh how fortuitous to discover goat cheese.

Now in mimicry of another ancient taste I have goat cheese cheddar and goat cheese feta. I pair these with fresh baked multi-grained currant bread. It makes a hearty breakfast or brunch. Many complimetary tastes in the mouth with the seed, and the sweet currants and the sharp or salty cheese , the wheat, and not that i have a tiny expresso pot I can have coffee brewed to a ripeness of flavor.

and that with very vanilla soymikl is sheer delight.

so simple. so good

what am i reinventing and remembering. My mother taking me to chock full of Nuts on 34 street an Broadway across the street form Macy's in the 1950s and me smelling her coffee and eating datenut or raisin bread with cream cheese. I miss you, mommy.