Humbly grateful with our gardener for the bounty of his homegrown zucchini and squash that he shares with us from time to time. One in particular is the pattypan squash. Thus, to satisfy my curiosity, I did some research.
Category Archive: Side Dishes
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 […]
If I could describe this creative little number with one word, it would be decadent. A delicate amuse-gueule if you may…
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.
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.
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!
Good to be back home at my little corner in the kitchen. Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow. Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner. If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.
Thus, without further delay, below is my rendition of homemade guacamole, chunky style!
