Dolmades with Egg-Lemon Sauce (Avgolemono)

Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.

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Chinese Dumplings 101

Prep time- 2 hours.  Filling assembly- 1 hour.  Steaming- 30 minutes.  Frying- 30 minutes.  Satisfaction of homemade dumplings- Priceless.

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Crispy Baked Ravioli…How do you ravioli?

Here’s a healthy alternative to frying ravioli…and less of a mess, too!

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Kimchi 101

Kimchi 101 This shortcut version is more pickled than fermented.  Either way, you’ll love this as a condiment with your favorite Asian cuisines…

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Salty, Spicy, Sweet on Sweet Potato Fries

The other night hubby and I watched Chopped, one of many favorite cooking challenges we enjoy viewing on the tele.  The new episode featured ‘grandma vs grandma’ where four, sweet elderly ladies eagerly anticipated the surprise ingredients from their baskets.

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Cheesy Garlic Bread, Revisited…

The original ingredients were adapted from a restaurant I frequently visited in the Bay Area.  I would often purchase the garlic spread by the pint so I can enjoy it at home.   For many years now I have learned to perfect the recipe in order to differentiate from the original…thus making it my own.

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Making good with leftovers…Empanada style!

A few days ago I made roasted pork butt…marinated for two days, slow cooked for eight hours, and broiled to perfection for 20 minutes with added Chicharrón crumbles on top.  Given that it was just about three pounds of pork goodness, I knew I had to think of something to make with the left overs […]

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Bacon, Figs, and Rum Crostini

It’s been a couple of days since our Farm Fresh To You delivery of fresh produce came in.  My son’s school and Farm Fresh To You established a fundraising partnership that enables the school to earn 10% back for each home delivery they get. 

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Smooth Chicken Liver Pâté and Potted Shrimp

This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers.  Goes great with crunchy toasts!  Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying. Aside from the chicken liver pâté, I also experimented […]

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Grape Leaves…On the Grill!

Last year I tried to experiment with making homemade dolmades, but was unsuccessful with the rice bit.  It was not cooked all the way through…so, I have not given it another go ever since.  Having been exposed to dolmades at a young age, thanks to a handful of friends whose moms’ were experts in the […]

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Celebration Deviled Eggs

Just a little play on deviled eggs last Easter Day.  My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

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Shrimp Rice Paper Spring Rolls with Dipping Sauce

What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!

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