Dressing the Greens
A request just came in for this recipe. Here’s the vinaigrette dressing that lightly enhances the greens. Vinaigrette Dressing 2 tablespoons extra virgin olive oil 1 ½ teaspoons balsamic vinegar ½ tablespoon chopped fresh basil ¼ teaspoon sugar Whisk ingredients together and toss with your favorite greens. Serve immediately.
May Menus All Spiced Up
It’s merely May 1, but I’m planning my Cinco de Mayo menu today, without burning too much energy. Head off to Recipe Zaar to try their Killer Fish Tacos and homemade tortillas. Spice up your menu: http://www.recipezaar.com/sitenews/post.php?pid=920
29,998 pounds of bananas
The banana bread made its way out the door last night. My neighbor filled my wish list at Trader Joe’s again and I like to show my appreciation. She tells me that her husband polishes off the candied banana bread with little trouble. But back to TJ’s: they had my favorite Roasted Plantain Chips in stock. I serve them […]
Curry favor
I broke out the curry for dinner last night. Chicken curry doesn’t last long around our table. Today I’m transitioning into a new herb rhythm. How does fresh dill over cucumber wedges sound? The combination tastes light and fresh. Perfect for a warm spring day.
Thirty thousand pounds . . .
of bananas. We’ve all heard the fruit cake and banana bread jokes, yet I still turn out my share of candied banana bread. What else to do with all of those bananas that ripen so quickly on the counter? Okay . . . so now that the word is out, and to those of you […]
Cookbook Rummage
Every day is earth day here in the cookery. I’m rummaging through a stack of used cookbooks I found at the library. Instead of chucking these dusty volumes into the dumpster, someone placed them on the “Help Yourself” cart at a local library. Some are great, others not so great. But what’s old can be new again. Marguerite […]
Word of the day: Bruschetta
Word of the day: bruschetta. I’ve heard a mix of pronunciations but my most trusted source, Mrs. A., Italian wonder in and out of the cookery, led me back home to her roots in Italy with the proper pronunciation. Broo-skeh-tah. Fear no more. I can’t share Mrs. A.’s number, but you can check out a bounty of culinary pronunciations […]
Grow your own or buy and dry
I’m back in the herb garden today. After meeting an inspiring international chef and writer a couple of days ago, I’m convinced that I need to modify my herb stock to maximize their impact. I occasionally purchase dry herbs, grow some of my own and buy fresh as my top option. Are you fresh and fresh-only, […]
Falafel under cover
My falafel goes under cover with chilled jajik. This recipe is worth doing time in the cookery. Jajik (cucumber/yogurt sauce) 1 medium cucumber dash of salt 2 cloves fresh garlic 1 cup plain lowfat yogurt 1 teaspoon lemon juice 1 teaspoon extra virgin olive oil Freshly ground pepper 1 teaspoon fresh dill weed Peel cucumber, […]
Do Re Mi, Fa . . . lafel
Not exactly the musical scale . . . but the Middle East met the Hudson Valley for dinner last night. Anchored with a cumin-seasoned sirloin and couscous dish, I served falafal sandwiches here in the Hudson Valley. Stuffed into whole wheat salad pockets, we smothered them with our cucumber yogurt sauce. The kids love falafel. […]