In Juana’s Embrace
I lived in Los Angeles when I was growing up, in various parts of the city. We moved a lot, for some reason, and so there are some sections I remember better than others, depending on how long we stayed there. The neighborhood I remember most, however, is where we lived from the time I was born until I was about 7 or 8, on West 22nd St, near Vermont. I still remember the address, and if I really concentrated, I bet I could come up with most of the phone number we had at that time. I must have really had that information drilled into me, or something. I have no idea what the neighborhood is like now, I haven’t been there in years and I don’t live in the Los Angeles area anymore. And even if I did, I probably wouldn’t go back and see... what good would it do? My memories of past time are what I treasure, not the reality of now.
Seafood Gumbo Pie - With Biscuit Topping
Seems everyone wants to be a Louisianan at some time or another... or at least, be able to cook like one. I’ve come to the conclusion that unless you are raised with the red mud of Louisiana squeezing through your toes (they *are* the ones with red mud, no? maybe I mean “Unless you’ve drifted about the bayou”, or whatever one does in bayous), you can’t quite capture the true essence... but you can come pretty darn close.
....And a Merry Zucchini to All!
You say you still have some zucchini remaining?
Then it’s time to revamp the tradition of the “Twelfth
Night Celebration.” As practiced in many communities, end-of-the-Holiday-season
Christmas trees are collected, stacked up and then torched, creating
one humdinger of a bonfire. But, I ask you, where is it written
you couldn’t light up a flaming heap of zucchini instead?
and Labna - Traditional Iraqi Cooking
This dish is usually made with something else- not
a main course. We like it best with pita bread, cut into large triangular
pieces and dried in a warm oven until crispy.
June 30, 2003
Summertime and the Ice Cream is Here
These two recipes were contributed by a friend of
mine in Australia…where, funnily enough, it is winter now.
Luckily, there are no laws against making and eating homemade ice
cream even when it’s cold outside.
June 16, 2003
Why is it that I couldn’t recall his formula
for happiness, the one he insisted on repeating to me, the one I
insisted on ignoring? Why is it that off all the things he’s
taught me, the one I remember best is - soup?
Tea - The Art of Chai
Chai (pronounced to rhyme with 'pie') is a spiced
milk and tea concoction that is becoming increasingly popular throughout
the world. It produces a soothing effect, acts as a natural digestive
aid and gives one a wonderful sense of wellbeing. On a chilly evening,
the viscous liquid warms up the body and spirit. And, woman, does
it have atmosphere!
A very good friend, Mieke Dahm-Henderson,
first introduced me to Flensburg Casserole. She had been making
this dish for as long as she could remember, and so have her Mother
and grandmother. When I first tasted it I was in heaven, and even
now ten years later, I still cannot wait to eat it as soon as it
Tracy Perkins shows us the art of cooking
Trout Almandine. Prepare yourself for a feast of the senses.
and Butter Pudding
An old favorite that gives delight year after year.
Perfect served warm on chilly winter nights. Let Simon Howarth (the
Fat Man of our particular Kitchen) show one of the many variations
of this lovely little dessert.
Do you have a question, comment or would like to
submit a favorite recipe of your own? We'd love to hear
from you! We are especially interested in recipes which have
a cultural significance, or story behind them, or which are associated
with various holidays around the world. Drop us a line and tell
us about it. The Fat Man's Kitchen