Fruits and Vegetables

I keep seeing cooking references saying that you need to dice your vegetables to a uniform size in order for them too cook evenly. Is that true? -Fred In a word, no. There may be an argument made for an even dice for aesthetic reasons -- a lovely rice pilaf with nice uniform cubes of veggies shows attention to detail... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Okra - A Slimy Puzzle

I have a great gumbo recipe, except for the okra, which makes it slimy. Is there any way to prevent the sliminess? -Bob (& Kay) I haven't cooked with okra much, only a time or two, largely because it isn't that common in the produce markets I use, but I know what you mean about sliminess. In Ghostbusters II, singing... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Eggplant Puttanesca with Handmade Fettuccini One of the things I have been enjoying about the Saskatoon Farmers Market this year is the availability of fresh eggplant. What we have enjoyed most so far is Eggplant Parmigiana, but recently I got a hankering to see if I could find a recipe for Eggplant Puttanesca. Puttanesca is a simple sauce comprised primarily... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Some Like It Hot

A friend of mine just made a small batch of salsa and put in 5 habanero peppers. She wanted it to be smoking hot but to her dismay it came out mild. It did get a tiny bit hotter after a couple weeks but still is mild. Any idea why it didn't turn out hotter? I can think of a number of reasons why your friend's salsa ended up not being as hot as expected Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Mango and Corn Salsa Recipe. This bright, colorful salsa pairs well with grilled salmon, steelhead trout, shrimp or other seafood. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Vegetarian Minestrone

My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami. To test... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


A quick and easy spread from my summer kitchen to yours: Tomato Tapenade ¾ c Sun Dried Tomatoes, packed in oil 1 pint Cherry or Grape Tomatoes (about 12 oz) 10-12 lg Basil Leaves, or more to taste 2 cloves Fresh Garlic 2 tbsp Extra Virgin Olive Oil ⅛ tsp Salt ¼ tsp Fresh Ground Black Pepper ½ c Freshly... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Salade Niçoise can be made as a composed salad, as in the picture, or presented more casually with the ingredients scattered onto a plate and topped with the tuna. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Making Applesauce Without Browning

Apples brown because they contain an enzyme that causes the flesh to turn brown when it is exposed to air. If you want to prevent cut apples from turning brown, there are a number of things you can do. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Onion and Carrot Salad 'a la Grecque'

In cooking, a la Grecque means "in the Greek style" and usually refers to food that is served in a sauce made of olive oil, lemon juice, and seasonings such as fennel, coriander, sage, or thyme. This recipe is a short pickle of carrots and onions in that style. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward