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.
Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…
Humbly grateful with our gardener for the bounty of his homegrown zucchini and squash that he shares with us from time to time. One particular favorite is the pattypan squash.
For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish! I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce. Oh, and need I mention the obligatory bacon/ and or ham-hock to boot?!
Yesterday, 1/18 was my late father’s birthday. He would have been 86. One of the memories I hold […]
Feelin’ fancy with our dinner tonight…
Prep time- 2 hours. Filling assembly- 1 hour. Steaming- 30 minutes. Frying- 30 minutes. Satisfaction of homemade dumplings- Priceless.
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.
A few weeks ago what we thought to be a really tall, non-fragrant, honeysuckle tree turned out to be pomegranates! I was elated! Today I was all over the internet in search of a recipe for pomegranates; at the same token, I had a craving for a Moroccan style cuisine. So putting two and two together, I came up with a great dinner plan for the family.
Just a quick share of a recipe I put together the other day. I was in the mood for a hardy sort of salad that will go well with just about everything. Moreover, something I can also eat by itself when I have the munchies…
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 with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.
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 making of, my palette simply fell in love with them.
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!
What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!