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Pomegranates and Persimmons

Pomegranates and Persimmons
In case you haven’t been paying attention, the food world is in the midst of a renewed love affair with pomegranates and persimmons, and they are a formidable culinary combination.
Pomegranates are easier to tackle than it appears.  Simply cut in half through the middle, hold the cut end down in your palm over a bowl and whack the uncut side with a wooden spoon.  Seeds come flying out (best to have a nice generous bowl for this process) along with some of the white membrane that holds them in place.  Hopefully I don’t have to tell you the membrane is yucky and should be composted.  Seeds are ready for eating or juicing at this point.


Persimmons are the tomato of winter in our house.  They are in season now in Virginia, and when choosing an eating persimmon, choose a Fuyu variety, the ones that look like an orange tomato and are pretty firm.  The peel can be a little tough, but it is edible, so make the call to peel on whether you’re feeling up to it (a veg pee…

An Unexpected Birthday Treat

If you're a regular reader of this blog, you know these two things:

1) I've been very lazy about writing posts and 

2) I was born and raised in NJ. See this blog post for more on that...Tomato Pie, Pork Roll and Oyster Crackers

 I'm trying to get back to posting more often and I hope this is the start of that. I bring up the New Jersey connection because I spent a lot of my youth at the shore. Yes, we called it the shore, not the beach. Those from NJ will understand. Well, these days I rarely, if ever, get to the NJ shore but in the last 4 years, Cynthia and I have fallen in love with another beach community, the Outer Banks of North Carolina. Just about 5 hours from our home in Northern Virginia, OBX, as they call it, is a narrow strip of islands just off the East Coast, connected to the mainland by the occasional causeway or bridge. 

That's where we recently spent 3 days celebrating my birthday. Did I mention it was one of those "round number" birthdays? Th…

a simple sandwich with tomatoes still warm from the sun

One of the great joys of gardening is eating the tasty fruits of your labor.  And one of the great joys of summer is the vine ripened tomato.  Put the two together and you have my favorite lunch.


At the moment, it's open faced, just showing off the gorgeous color of the tomatoes.  This particular sandwich has all my favorite tomatoes in it, Green Zebras are under all the baby Gem lettuce.   Green Zebra has the best flavor - slightly tart with a hint of acid but big bold tomato flavor and a certain richness.  The heaping pile in the foreground sees red Juliet, a large grape tomato with fabulous meaty flavor and wonderful disease resistance, and it's our favorite for sauce making as well.  (See this post for my sauce recipe.)  Cherry tomatoes top Juliet, both Sungold, an early prolific producer of sweet sort of tropical flavored tomatoes, and White Cherry, which isn't really white, but a blushed lemon color, and has a true tomato flavor with a nice juicy finish.  A beautiful…

Savory Stuffed Peppers

Originally posted on November 8, 2012 at http://www.delicieux.eu/?p=1240 as a guest post.

Yes, I did! Gluten Free Chocolate Chip Quinoa Cookies

We get a lot of requests from our no wheat friends for gluten free sweets - something with a nice buttery richness and that crunchy crunch that seems to be missing from most wheat flour free baked goods.  Ladies and gentlemen, I have your recipe.

This came about when we received a new cook book pre-distribution for comments and a possible talk up in the blog.  This was our first bit of unsolicited swag, and you may note, we have not talked up a new cookbook of any sort.  The recipes we tried just weren't great.  And we shoot for great.
There were quite a few recipes for gluten free sweets of one sort or another - now this was not a gluten free cookbook, but one all about using an ancient grain from the high desert south of the equator.  Just so happened a lot of the recipes were gluten free.  After trying 3 or 4 of the desserts, and throwing out 3 or 4 of the desserts into the garrrbaggge, I set out to make something better.  Through trial and error, and quite a few taste tests (…

Grandma's Meatballs - Only Better!

Getting in a Stew!

A Guest Post by Anneli from Delicieux

Hello again, I'm back here again on A Reluctant Foodie! Al and I decided to go head to head for a third time with a new blog challenge as we have enjoyed our previous battles so much (Stuffed Peppers and Meatballs).

This time round we settled on the theme of 'Soups of Stews' which seemed utterly perfect for this time of year and the kind of food you feel like eating over the Winter months.In fact, I eat soup numerous times a week and I am always pulling out the slow cooker at the weekends to knock up some kind of stew. When it's cold outside, I crave bowls of hot nourishing food that comfort and sooth the soul. So I was more than happy to ponder and devise such a restorative dish for this challenge.

After much consideration I settled on a Seafood Stew with the main ingredient being a rather divisive one so I hope I don't scare you off! I have chosen to use squid, not everyone's favorite ingredient but certainly one of mine.…