We were watching Matty Matheson's take on tuna noodle casserole a few nights ago, and I was inspired to riff on it. My dish isn't a classic tuna noodle casserole--it doesn't go in the oven--but it does retain the creaminess and cheesiness of the original idea. Also, I use albacore tuna steaks instead of canned… Continue reading Creamy, Cheesy Penne with Tuna
I created a rice stuffing dish for Thanksgiving last Thursday. It turned out excellent, if I may say so myself. So full of flavor. This dish is good any time of year as a standalone or a side. I use brown rice and plenty of ground carrots, so it's high in nutrient density. If you're… Continue reading Stuffing, Beyond Thanksgiving
We planted tomatoes just a few months ago in our garden, and they're coming up beautifully. The first batch has begun ripening, and I've brought in the ones that have turned red. Our chives are also very healthy, and I snipped the top of the plant to add to an omelette with the tomatoes and… Continue reading Cheese Omelette with Garden Fresh Tomatoes and Chives
We visited Flavio's, an upscale Italian specialty store, during our last trip to Denarau. He showed us how to make pappardelle from scratch, using 300 g of all-purpose flour.
https://videopress.com/v/HDLd5kMl?preloadContent=metadata Waidroka Bay Resort held a two-day "Cooking Masterclass" on traditional Fijian cuisine this past weekend. Head Chef Manasa taught the course, and he conceived an inventive menu with plenty of techniques I'd never encountered before. It was a fun and creative class, and I learned things that I can try at home. Day 1… Continue reading Video: Traditional Fijian Cuisine