Here we go again. Another recipe that came about because of the wine club I belong to. This time Laithwaite’s Wine sent me a 2014 Malbec , Tri-Tip, from Lodi California (not Argentina) that is tailor-made for a barbecue or a steak dinner.… Read more...
Time for salmon fillets. Haven’t had them in a while, and it’s like an itch that won’t go away. In our family, we love salmon. And normally, we like it simple, a piece of fish with a drizzle of butter and olive oil.… Read more...
Panzanella (pant-sa-nella) is a tomato-bread salad that hails from Tuscany. Historians state that it’s origins is the 16th century, when Italians started mixing onions, oil and vinegar with bread. It wasn’t until the 20th century when tomatoes were added, and that has become the norm.… Read more...
Summer time again. The weather heats up and the thought of cooking over a stove, even with air conditioning, is insufferable. So here’s a quickie salad you may consider but may not have thought of. It’s a salad of clams with avocado and tomatoes.… Read more...
Cabbage is what I term one of those funny vegetables. About the only time you’ll see it is when it’s stuffed with whatever meat you like or in sauerkraut. You’ll seldom see it as a meal in itself or even as side dish. … Read more...
If you’ve followed my blog, you’ll know I’m a fan of serving marinated fish as an entrêe. Just follow the posts: Marinated Fish Salad (08/3815); Fish Marinated in Garlic Oil (04/24/15); Rum Marinated Salmon (07/03/13). Thus I ‘m always on the lookout for a good recipe.… Read more...
Back on the block, in our family, like almost everywhere else in America, Sunday was pot roast day. And my mother would make it the usual way via baking or roasting in the oven. Lately, thinking back on those days, I started experimenting with pot roast.… Read more...
As you may have noticed in prior posts, in my culture rice and beans reign supreme. It’s in our DNA. Thus, I am always on the lookout for requisite good recipes. In Columbia they have their own method of preparing this consummate dish.… Read more...
I’m always on the lookout for good tofu recipes. Tofu, or bean curd, is something that I discovered in my young manhood. And I’ve been a fan ever since. To me, Tofu by itself is tasteless. Yet the beauty of it is that it acquires the flavor of whatever seasoning you use.… Read more...
In 1940 a little known cookbook came out, Hors d’Oeuvre and Canapés, by the incomparable James Bard. Among its recipes was one for stuffed mushrooms. In 1940 American, stuffed mushrooms were an oddity. To most it must have seemed totally alien.… Read more...
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