Borscht is a funny little soup. Beet soup. It’s pink. Or magenta. A staple in Northern and Eastern Europe. The kind of soup that your Oma or Babushka would make. It’s truly a cozy, comfort, stick to your ribs kind of soup. And one of Jim’s favourites. So it’s just a matter of time once winter gets here before he is asking for it….
On my ongoing challenge to come up with ways to use samphire or sea asparagus, I guess it was just a matter of time before I tried a stir fry.
Don’t you love a good stir fry? It really is a life-saver of a kitchen recipe. Using what is in the fridge, and adding some protein and starch, in this case rice, makes this a simple way to get dinner on the table in a flash….
I love the word ‘umami’. That hard to define, but oh so perfect balance of flavours; that perfect combination of salty and sour, sweet and bitter; the moment when your tongue smiles in slow delight (if tongues had lips). Umami is a savoury flavour and the word comes from the Japanese words for ‘pleasant taste’. And while I say it’s a combination, it really isn’t. And it is definitely more salty than sweet. It is now considered it’s very own taste, with a spot on the tongue reserved just for it. And then there’s that whole “Umami Unagi” episode from Friends, remember!?…