Many times, we tend to make the same dishes over and over again. I am striving to make less common dishes. I came across this recipe and thought, why not? When you think of bread pudding, tomatoes do not come to mind. This tomato bread pudding is savory, not sweet. It makes a nice side dish, or main dish if you are a vegetarian. It's full of provencale flavor and is really quite filling. Butter a ... continue reading...
Blueberry Buttermilk Pancakes
Pancakes are the quintessential breakfast "comfort" food, and these Blueberry Buttermilk pancakes are a definite crowd pleaser on a Sunday morning or any morning, for that matter. With this recipe, I decided to try something a little different and replaced 1/2 a cup of the all purpose flour with 1/2 a cup of ground almond meal, for a little added nutty flavor. They came out surprisingly light and fluffy. The whole ... continue reading...
Gazpacho
With summer around the corner, Gazpacho, a cool tomato soup, is a fast, easy and refreshing dish to prepare and keep in the fridge. There are a million variants of Gazpacho recipes on the internet. The following is the traditional recipe which hails from Andalucía, Spain. I figured I would try Jose Andrés' version (which turns out to be his wife Patricia's recipe). Jose Andrés, is looked upon as one of the leading ... continue reading...
Brazilian Cheese Bread (Pao de Queijo)
Pao de Queijo is a gluten free cheese bread that's commonly found in Brazil. Once you try these delicious cheese breads, I guarantee you will not be able to stop at only one. They are addicting, and yes, they are gluten free. Gluten free bread, how is that possible, you ask? Well, it's made with manioc flour, also known as tapioca flour. Tapioca flour can be found at ethnic markets, and even at Whole Foods. The ... continue reading...
Easy Peasy Chocolate Souffle
I love chocolate! When I think of dessert, 9 out of 10 times, its chocolate related. For some reason, I had in my mind that Chocolate Souffle was difficult to make. I had visions of a souffle that never rose, or that collapsed as soon as I took it out of the oven. I decided to tackle the making of a chocolate souffle. To my pleasant surprise, it was easy peasy! It literally took no more than 30 minutes to make, ... continue reading...
Porchetta
"Porchetta" or "Little Pig", is one of my favorite pork roasts. Historically, a Roman dish, it hails from Central Italy, usually made for celebrations and family gatherings. Porchetta is also commonly found throughout Italy, being sold from roadside Food Trucks, served sliced into Panini or Ciabatta bread. Over the years Porchetta and how it is prepared varies from region to region. Porchetta has found it's way to the ... continue reading...
Lasagne Bolognese
As promised (although a few weeks late, a function of life, kids, the holidays, you know, the usual), the recipe for Lasagne Bolognese. This has got to be the best Lasagne hands down, if I do say so myself. Lasagne Bolognese is a nice alternative to the typical holiday meal or Sunday dinner. Just add a salad and you're set. The sauce can be made a day in advance, which helps shorten time in the kitchen. What ... continue reading...
Bechamel Sauce
Béchamel Sauce is a white sauce made with butter, milk, flour, nutmeg, salt and pepper. This simple sauce is the base for many recipes, including some Mac n' Cheese recipes, Croque Monsieur and my favorite, Lasagna Bolognese. If you add grated cheese to Béchamel, it becomes Mornay sauce. It's mostly used in French and Italian cooking, but Greeks also use it in Moussaka, or as my kids call it, "moose ca ca". When ... continue reading...
Bolognese Ragu
Bolognese is a classic ragu that originates from Bologna. This is my "go-to" meat sauce. It is probably the most favorite dish in my household. When I ask "Hey, what do you guys want for dinner"? Pasta alla Bolognese comes up 9 out of 10 times. There are a few things that makes Bolognese different from other meat sauces. This ragu does not call for much tomato. In fact, only 2 - 3 tablespoons of tomato paste is ... continue reading...
Figs in a Port Reduction Sauce
Fig season is here, but it won't last long. Take advantage of the beautiful figs available right now through fall. This dessert recipe is quick and easy, and sure to impress your guests. Feel free to use any type of fig available. I used Black Mission Figs. Once you buy the figs, use them within a day or two. They start to over ripen very quickly. You can make these with Port, or the more economical sweet ... continue reading...
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