I never know what I’m going to find at the Slow Food Winter Farmers Markets held at Tre Piani (see post of January 23). At the one I recently attended, I found organic ghee. Ghee is the clarified butter used in Indian cooking. It’s pretty cheap in the Indian or Asian supermarkets, but of provenance unknown. … Continue reading
Posted in February 2009 …
Posole
Posole is a Mexican and Southewestern treat that I have neglected for far too long. I first had it at La Cocina restaurant (now closed) in Aspen many years ago, where it was served on the side of nearly every plate, instead of the more common beans. It is made from hominy, corn kernels that have … Continue reading
NJ SPICE 