It’s been a while. Happy New Year!
Yesterday it felt like I never left the kitchen after a good hardy lunch. I’m a clean freak, so upon tidying up, I started making my way to our compost bin with a loaf of old French baguette bread, but I had a change of heart.
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.
Prep time- 2 hours. Filling assembly- 1 hour. Steaming- 30 minutes. Frying- 30 minutes. Satisfaction of homemade dumplings- Priceless.
Here’s a healthy alternative to frying ravioli…and less of a mess, too!
Kimchi 101
This shortcut version is more pickled than fermented. Either way, you’ll love this as a condiment with your favorite Asian cuisines…
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.
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.
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 we were bound to have.
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.
