Dec 08
Holiday meals are an interesting phenomenon where we prepare more side dishes then typically served for a meal. It is also one of the meals where lukewarm dishes appear to be the norm. With this being said, nothing tests the capabilities and capacity of the cook and kitchen more than preparing the holiday meal. There …
Nov 23
This side dish is inspired by a one we regularly have at a restaurant we visit. When they serve it at the restaurant, it is flambéed at the table, but when I do this at home I use the stove, just in case. It is a very simple dish of strips of onion, peppers and …
Nov 05
I am not a food snob, but when something is supposed to have cheese in it, then I expect real cheese. However many times I have had chili con queso it has been made with Velveeta, which is processed cheese product, but it isn’t cheese. I know it is because of convenience that people just …
Oct 30
These ricotta fritta antipasti are a little like gnocchi, but a lot lighter and very ‘more-ish’. Ricotta is a strange cheese. It literally means ‘re-cooked’, as in that after normal cheese has been made by separating the curds from the whey, the whey is then heated to create the ricotta. Also ricotta doesn’t really melt, …
Oct 27
I love risotto but sometimes I do not have the time, patience, or maybe the inclination to commit to the neediness required to make a good risotto. A nice swap is a dish I call Orzotto. It is Orzo pasta cooked in the manner of a risotto. The joy is that it requires very little …
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