Fork Fingers Chopsticks

Salsa Wars July 31 in Denver

Fork Fingers Chopsticks — Wed, 28 Jul 2010 23:21:05 +0000

Writing a food blog has its perks. No, I’m not living the big life off the ads on my site nor have I signed a lucrative book deal (yet). But, I occasionally get to participate in some pretty cool events. In May, I attended Camp Blogaway, a food bloggers conference in southern California and this weekend I’m one of the judges at Salsa Wars.

Purslane: Egg Purslane Tacos – Tacos de Verdolagas y Huevos

Fork Fingers Chopsticks — Mon, 26 Jul 2010 01:44:00 +0000

I'm excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer. I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.

Purslane: Raw Purslane Weed Salad

Fork Fingers Chopsticks — Tue, 20 Jul 2010 14:15:19 +0000

Call it a weed if you want. Purslane is still good eating. Every summer growing up, my family planted a backyard garden with tomatoes, calabacitas (zucchini), chiles, cilantro, onions and a few other standards found in most Mexican family gardens. Yet, part of the bounty we enjoyed was something we didn’t plant . . . weeds. We would chow down on verdolagas. You might know the weed as “purslane.”

Parsley: Deviled Eggs with Italian Salsa Verde

Fork Fingers Chopsticks — Wed, 14 Jul 2010 03:31:45 +0000

Until last week I was not a deviled egg fan. I admit to frowning when someone showed up to a party with a plate of ho hum deviled eggs – you know the ones – mashed yolks flavored with too much mayonnaise. Pretty BLAH. Call me a food snob, but to me, it’s just a notch above bringing cheap hotdogs. (Fear not, I’m gracious and appreciate the thought.) My attitude changed last week when I made these deviled eggs with Italian salsa verde. . . .

Parsley: Italian Salsa Verde with Anchovies and Capers

Fork Fingers Chopsticks — Thu, 08 Jul 2010 21:19:11 +0000

In Italy and especially the Tuscan region, Italian salsa verde is paired with steamed vegetables and more traditionally with bollito misto, mixed boiled meats. Made from fresh parsley, anchovies and capers, it certainly awakens the tastebuds. . .

Parsley: Chimichurri – Argentinean Herb Sauce

Fork Fingers Chopsticks — Fri, 02 Jul 2010 00:22:04 +0000

For people who enjoy cooking or eating, the Fourth of July is as much a holiday related to grilling as it is to fireworks. Whether you’re throwing down on grilled beef, chicken, fish or tofu this weekend, one sauce you should serve your guests is chimichurri. It’s easy to make and will earn you some culinary cred. Chimichurri is a parsley-based sauce originating out of Argentina. . . .

Parsley: Sun-dried Tomato Quinoa Tabbouleh

Fork Fingers Chopsticks — Thu, 24 Jun 2010 23:56:44 +0000

Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden. I grow both curly and flat parsley and prefer the curly version for tabbouleh.