Category Archives: Uncategorized

Roasting rhubarb riffs on beet-goat cheese salad

Pickled rhubarb, covered in this blog’s previous post, is a delicious addition to salads. Think frisee, blanched asparagus or chopped Belgian endive topped with a poached egg. But quickly sauteing or roasting rhubarb brings out just a hint of sweetness in the vegetable while softening it. The technique, in combination with goat cheese and toasted [...]

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Pucker up for quick rhubarb-celery-berry pickle

Its nickname, fittingly, is pie plant. And in the pantheon of pie fillings, rhubarb ranks right up there for me. Indifferent baker that I am, I managed to cobble together a strawberry-rhubarb crostata on the fly as lamb shanks simmered away in my Crock-Pot earlier this week. Slice the fruit, toss it with some sugar, [...]

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Rhubarb’s sour stalks have surprising savory side

The most recent post to this blog played into most cooks’ penchant for using rhubarb in sweet condiments and desserts. While the pucker-provoking stalks do indeed go with strawberries like peanut butter with jelly, they have a surprisingly savory side, one I’ve come to appreciate. In the past few years, I’ve quick-pickled rhubarb for salads [...]

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Fruity french toast makes Mom’s, or anyone’s, day

It’s true. There’s no one quite like Mom. And now that I am one, the significance of what begins as the world’s closest relationship truly makes sense. But so many other close relationships make life rich. I’m fortunate to have a mother-in-law who is close in proximity (readers of this blog may recall that she [...]

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Sorry, Mom, there’s more than one beef stroganoff

Just in time for Mother’s Day, some friends and fellow foodies shared fond memories on my Facebook page of family-heirloom recipes and cookbooks. Over the years, this blog has been a repository for a few family-favorite dishes. Kugel, banana bread, popcorn balls, Japanese Chicken and Texas Pecan Candy Cake are sentimental specialties of my mother [...]

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Teatime is anytime when recipes brew new dishes

Cooking with tea isn’t a novel concept for this blog or A la Carte. But this week’s food-section story was steeped in some intriguing new ways to enjoy the brew. Recipes with tea also have accompanied a previous post on pairing tea — like wine — with foods. Adding matcha powder imparts a “je ne [...]

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Variations on potato patties please brunch palates

The topic was brunch. But I was surprised that morning exercise or other physical activity did not come up in a recent interview with personal trainer and cooking instructor Tiazza Rose. Relaxing with family and friends, rather than squeezing in a workout before breakfast, is behind Rose’s concept for a sold-out Mother’s Day brunch at [...]

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‘Good’ sushi may be more rare than real wasabi

Photos of yellowfin tuna sashimi and raw Kumamoto oysters depicted the “joy” of real wasabi in this week’s A la Carte. If only there was more joy around so-called sushi, which the mainstream American palate has transformed into another kind of junk food, stuffed with cream cheese and spicy mayonnaise, sometimes deep-fried, to mask the [...]

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Steep, don’t smother, chilaquiles in red chili sauce

Tacos were a logical conclusion when my husband added corn tortillas, onion, queso fresco and tomatillos to our grocery-shopping list. Turns out, Will had breakfast in mind, chilaquiles to be exact. The impetus was a disappointing version he ordered at a local restaurant, a lapse we were more inclined to forgive because of its location [...]

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Orange-blossom water enhances honey syrup

Foods highlighted in this week’s A la Carte story on Greek cuisine also may have called to mind Middle Eastern fare. It’s true that there’s a lot of culinary crossover in certain parts of the world, the Mediterranean included. The olive oil, lemons and mint essential to Greek cooking are just as indispensable to the [...]

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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