Hi, I’m Connie!
Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.
Stuffed bell pepper
Bell pepper stuffed with cooked rice, onion, garlic, paprika, mushrooms, cheese and parsley is drizzled with olive oil, baked …
Bacon, lettuce and tomato bruschetta
Enjoy an Italia meets America experience with BLT bruschetta. The five BLT ingredients — bacon, lettuce, tomato slices, bread …
Beef Burgundy
A peasant dish that has been elevated to fine dining stature, beef bourguignon, sometimes spelled bœuf bourguignon or bœuf à …
How annatto (achiote) is used in cooking
Annatto or achiote is Bixa orellana — a natural red food coloring. It is sold as dried seeds, paste or powder for cooking and …
Food bowls: Asian versus non-Asian
Food bowls are traditionally Asian. Bibimbap, donburi, gaifan, bun cha — all of which are about harmony of ingredients. …
Guide to ramen broth: shio, shoyu, miso and tonkotsu
Shio broth has salt, shoyu broth has soy sauce and miso paste is added to make miso broth. Tonkotsu (not tonkatsu) is made …