This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought… A while back I decided to make marinated
Tag: asparagus
It’s finally spring, and asparagus is abundant. Like many of you as well, I love asparagus. Simply steamed or packed into a savory pie, it’s a lovely vegetable with a punch of flavor. Asparagus of course works well as a side vegetable, with a little olive oil and salt, but it also lends itself to
There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen. I follow her on Facebook as well, because her daily food photos make me happy. Like these. So colorful and enticing! Although now living
I enjoy a lot of food in its purest form. Like a ripe peach. A just-boiled potato with cheese. Radishes with butter and salt. A raw oyster immersed in its salty liqueur. I love to cook, but I also respect beautiful, seasonal produce, like springtime asparagus and strawberries. I’d rather eat just-picked strawberries than put
No, you didn’t read it wrong. This isn’t asparagus with gremolata, this is actually gremolata made with asparagus! I’m the first to snicker when cooking terms are wrongly or “loosely” used – especially on menus! Sometimes it just makes it hard to figure out what the dish is. Names like “confit” and “coulis” and now,
I remember the conversation like it was this morning, instead of twenty-something years ago. My mother and I were discussing cheese on the phone, and she brought up blue cheese. I immediately told her that I was not fond of it. She proceeded to tell me that I knew nothing about blue cheese, and being
Recently I shared that I’d dreamed up an asparagus version of pesto, and the recipe I came up with is quite remarkable, if I say so myself. There were so many choices with the pesto ingredients, but I decided on almonds for the nuts, and to keep the pesto herb-free. I thought about a little
Do any of you ever dream up recipes? Well this is one of those for me. I remember seeing a plate of salmon steaks topped with a green pesto, but that’s not far fetched for me because I spread basil pesto on just about everything. It’s really good on chicken. But my husband would probably
I’d just thawed out two bison hanger steaks and instead of making fajitas with them, I wanted to roll them up with some kind of filling. I was originally thinking of making German rouladen but my husband doesn’t like pickles. So I picked up my big South American cookbook, called the South American Table, by