14 Saturday Sep 2013
Posted in autochthonous, Ecuadorian, Peruvian, snacks
I found this package of amaranth puffs at an Associated grocery store in Elmhurst, New York. I think I’ll save some to mix with honey for Day of the Dead huautli skulls.
22 Saturday Jun 2013
Posted in allium, American, autochthonous, BBQ, celebrations, education, foraging, herbs and spices, insects, lactose free, meat, Mexican, Queens, snacks, spicy
Chapulines are a variety of grasshopper commonly eaten in some parts of Mexico. They are typically fried on a comal with garlic, lime juice, and salt flavored with agave worm extract. This tangy, aromatic snack can occasionally be found at delis and groceries in Corona, Queens.
I was able to sample some excellent chapulines this week when a student brought them in to share with the class. I expected them to be crispy but they were definitely of the juicy side, especially the plump abdomens.
29 Monday Oct 2012
Posted in American, autochthonous, Peruvian, Queens, snacks
23 Thursday Aug 2012
Posted in American, autochthonous, foraging, snacks
A Tlingit woman I met in Sitka told me that she likes to eat this stalk (yaana.eit) with sugar. She said her favorite food is watermelon berries with seal oil. One more thing to add to my bucket list! Seal oil!
These watermelon berries are also know as twisted stalk berries. They were delicious and I wish I could find them somewhere near New York. I was warned though that eating too many would have a laxative effect!
Bull kelp could be found on every Alaskan beach I visited. There was a gift shop in Sitka that sold pickled bull kelp and bull kelp marmalade. I haven’t tried them yet but I will post about it when I do!
21 Saturday Jul 2012
Shrimp tacos with mango and cucumber at Nixtamal in Corona, Queens ($3/taco)
Chongos zamoranos is a sweet curd dessert from Zamora in Michoacán, Mexico.
Nixtamal provides tortillas to many restaurants in New York such as La Esquina, Choza Taquería, and even Nobu. The owners, Shauna Page and Fernando Ruiz, make their own corn masa using a method called nixtamalization. The corn is soaked in mineral lime, which increases its nutritional value, allows it to be more easily ground, kills fungus, and improves flavor. In front of Nixtamal there are a few stalks of corn growing in a planter.
08 Friday Jun 2012
05 Tuesday Jun 2012
Posted in American, autochthonous, bucket list
Does anyone know if cattail pollen season is over? I hope not! If I can get my hands on some I am going to make some macarons using cattail pollen in the shells and acorn tapenade in the middle!
Although… this reminds me of the time I used chestnut flour to make macarons and I had to describe them as “rustic” because they were so lumpy and bumpy. They tasted really good though.
The best macaron I ever made, however, was the lobster macaron with lemon butter in the middle! My magnum opus. Let’s see if I can find a picture!
Chinook Olive 