When I purchased the book, Alpine Cooking, I knew all of the cheesy recipes would jump out at me, like liptauer. What I didn’t expect to entice me was a beautiful green salad topped with sautéed calf liver and fried onions. Here are some of my own photos from our family’s time visiting the Alps
Tag: salad
Did I need another French cookbook? A resounding NO, but when I read about this one, Dinner in French by Melissa Clark, published in 2020, I knew I would love it. I love personal stories, so the introduction in this book was a great read. Ms. Clark tells the story about how her Great-Aunt Martha
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,
At the end of a certain magazine about People, which I only read on planes and road trips, there are recipes provided typically by chefs, sometimes by celebrities. I seldom take notice, except when something unique really pops out, like David Chang’s bacon fried rice. And that was a HIT! This time, it was a
I was recently reading some of my French cookbooks, with the intention of having a French food night with friends, hopefully sooner than later. I’ve previously done this with Indian and Chinese cuisines, serving about 8 different dishes each time, just for the love of those cuisines. When I was reading Patricia Wells’s book Bistro
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
This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie. The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth. I have since realized that much
When my husband went on an Alaskan fishing trip in 2019, he brought home trout as well as the expected salmon. I really had to think about what to do with the trout. I’ve fished for trout often over the years in Utah and Colorado mostly, and my favorite way to prepare it is… at
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
Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette. I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made