posts by Debra Samuels
Berry nirvana is in full swing, and the dessert Pavlova, a fluffy creation of meringue, will make you feel like you’re floating on a cloud
Some desserts don’t seem right without strawberries. Tarts would be missing their bright red color and glory, shortcakes their intensely aromatic topping, and cobblers their fruity filling. Pavlova, the famous round of crunchy meringue, wouldn’t be as splendid without a crown of ripe red berries. Pavlova is so popular in Australia, where some say it …
Read moreWhite Asparagus
Right about now the Germans are going gaga over white asparagus– it is “spargel” (asparagus) season. Actually it is white asparagus season in many European countries. Many of us only know the limp white spears we see in jars or cans; they are fine on a salad, but the fresh ones, while a bit expensive, …
Read moreHere’s the flip side to holiday tradition
LEXINGTON — Bleary-eyed souls are making their way to the Battle Green. A shot rings out. The all-volunteer army is spurred into action. Ready, aim, flip! Did you think only the British were coming? The other great Patriots Day tradition in this historic town is pancake breakfasts. Next Monday, hungry hordes who waited for hours …
Read moreSimmered tofu gets zesty with sauce and seasonings
Nothing could be simpler than a cake of tofu simmered in a light broth. The Japanese dish Yudofu is the very definition of simplicity in both preparation and presentation. Condiments of grated ginger, a sprinkling of katsuo (bonito) fish flakes, and finely cut rings of scallions not only add to the spare beauty of this …
Read morePasta is full of carbs, but that doesn’t matter Tomatoes or cream?Here’s your guide
ROME — A nattily dressed gentleman, unlit cigar poised between his lips, studies the pastas in a soccer-field-length supermarket aisle. Signore Pino Magno is an Italian diplomat who loves to cook. He is choosing pasta to go with one of his sauces. After much consideration, Magno decides on a bag of casarecce, a delicately once-twisted, …
Read moreA little barley goes a long way to beef up a soup or vegetablesUse it instead of high-carb pasta, potatoes or rice
Tired of potatoes, rice, and pasta? Looking for another carb with some nutritional clout? Try barley. When cooked, barley has a soft but slightly crunchy texture. When added to soups, it makes them creamy. It is a great base for a pilaf. Barley has a long history. Part of the human diet for several thousand …
Read moreEasy peanut sauce will perk up a salad, appetizer, or entreeIt’s great as a base for meat, vegetables, tofu
Burlington’s Elsa Tian is a lively lady of 70 and a superb, instinctive cook. Elsa and her husband, Jan, immigrated to the United States 38 years ago from Jakarta, Indonesia. Elsa loves to share her cooking with friends. One day last month, she dropped off some of her wonderful peanut sauce, and over the next …
Read moreA little bit of everything goes a long way
Don’t pity the poor antipasto according to Lynne Rosetto Kaspar, author of “The Italian Country Table” (Scribner), even though its origins are in peasant cuisine, many of the dishes, developed from leftovers, have now become antipasti, often translated as appetizers. The word “appetizer,” however, barely does justice to the long list of antipasti at restaurants …
Read moreFor dinner, too, eggs are a reliable comfort food
They’re baaaack! Eggs that is. Denigrated for being high in cholesterol, eggs seem to be regaining their Grade A status. Sunnyside up or down, there is no more throwing away the yolk and making that pale substitute: an egg-white omelet. Diets like Atkins and South Beach tout protein, protein, and more protein. We all know …
Read moreAlong with your cod, a side of controversy
The North Atlantic cod is the fish for which Boston is famous, the one after which the Cape is named, the main ingredient in our fish chowder. According to Mark Kurlansky, author of “Cod, a Biography of the Fish that Changed the World” (Penguin), the control of cod also has led to war and prosperity. …
Read moreKorean scallion pancakes a savory comfort food
Kyong Ok Lim pokes her head out the door of her shop, New York Oriental in Cambridge, and looks up at the darkening sky. She says it’s on days like these that Korean families wish for scallion pancakes. Rain or shine, however, on Saturdays Lim is in the kitchen in the back of the shop …
Read moreZappin’ the Apple
Traditional methods for baking apples take almost an hour, but how about zapping an a apple for a simple dessert or a sweet start to your day with breakfast? A micro-waved apple takes only minutes — a great impromptu treat during apple season. You can even make an individual serving of fresh warm applesauce – …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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