Where good food, books & art come together in Texomaland
Instruction, food history, spices and ingredients; plus, all the recipes to help you in your kitchen
This recipe for shrimp is one of my favorites. It is so very tasty, and also quick to prepare. It is perfect for busy weeknights when gathering around the table is in the evening’s program. Enjoy! Need something quick and elegant to fix for …
Annatto is the seed from a shrub native to tropical America. Achiote paste is made from this seed. You will find it growing in Central and South America. Also, in Mexico and the Caribbean islands. It has a slightly spicy and peppery flavor. But, …
Annatto seed is a rising star in American kitchens. Annatto seed has been little-known and under-used by home cooks. Commercially, though, it is well-known. Considering it is an original native of the Americas, the general public in the U. S. does not even know …
In Texas, many people don’t think of soup in summer. At least, not until the weather cools down a little in the fall. For certain, nothing warms you up like a thick, stick-to-your-ribs type of soup. But, a bowl of summer soup with a …
Since I was a little girl, the knowledge that female lions do most of the hunting for the pride intrigued me. Not because they are the Goddess Diana of their species. It is because they are not the first in the chow line once the …
Asian Beef and Noodle Soup This recipe for Asian Noodle Soup can have all the components prepared ahead of time. Once mealtime comes around, just cook the noodles and assemble. Heat the broth and pour over the bowl of noodles. Serve with a simple salad …
There have been books upon books written about sandwiches. I even watched a show on PBS about nothing but sandwiches across the nation. It proved that the sky is the limit when it comes to creating a hand-held meal. My childhood was filled with lots …
When trying something new in the kitchen, most times it is a wise move to follow a tested recipe first; one that calls for that particular spice you are interested in trying. Want to see what it tastes like? Sprinkle on cooked rice, potatoes …
Ask any professional chef what their favorite ten spices are. They will all have a list they just cannot do without in their kitchen. Each list would be slightly different. One thing for sure, there would be many crossovers of seasonings that all would …
Keep closed until needed. Store closed containers away from light. Direct sunlight will ruin any spice or herb in less than a day. Do not subject your seasonings to a hot environment when storing. Place away from the stove/oven. Purchase spices in amounts that will …