I love making dishes that I can add stuff to, like pancakes, yeasted breads, risottos, mashed potatoes… well I guess just about any home-cooked dish! It’s one thing I enjoy and am good at. I didn’t learn creativity in culinary school, since I didn’t attend any cooking school ever. It actually comes from being financially
Tag: goat cheese
This raw vegetable and feta dip is perfect for a party before fall weather hits. Unfortunately, I cannot remember where I found the recipe for this Mediterranean-inspired dip. I’d typed it in MS Publisher, and recently found it on my computer. Typically I’d have added some notes, and certainly show credit, but nothing. Honestly, I
In July of this year, my husband and I had the pleasure of experiencing a bit of Montana. It’s been on our travel bucket list for years, specifically Glacier National Park, which did not disappoint. Our home base was the Lodge at Whitefish Lake, and we had a few outstanding meals at their restaurant. To
Sometimes I’m a big dummy. When I first brought home the cookbook Eataly from Eataly, in New York City, I marked a salad recipe that really intrigued me. It was a corn salad with strawberries and goat cheese. Now, I didn’t happen to notice that there wasn’t any corn in the photo of this salad,
There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking. A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was
A while back I saw a recipe for lamb meatballs, cooked in a red sauce. It really appealed to me because I love lamb. And, I think I could eat shoe soles cooked in red sauce. But did I print this recipe? Or even take notes as to where I found it? Stupidly no, although
Back when I catered, I once created a quesadilla bar for a smallish party. It was a lot of work, with two skillets going, but the guests enjoyed choosing their custom ingredients and their ooey gooey appetizers. If my memory serves, I had chicken, beef, and shrimp, peppers and onions, tomatoes and mangos, good cheeses,
I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes. But then, there’s this one salad I’ve
There was a little bistro here in my town – a sandwich, soup, and salad kind of place. It was successful, but the owners eventually retired and moved to Texas to be closer to their extended family. The one thing I always ordered was their tomato basil soup. It was rich, tomatoey, and perfumed with
Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s