At first glance this recipe may look intense, but it really isn’t. Don’t be intimidated by how it reads. The only caveat it does require is a few hours of your time.So apparently I had three hours to spare 😆.
This is a beautifully executed dish that I wanted to replicate.
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 […]
In midst of the apple orchards and vineyards that surround our neighboring home amidst came wild grapes that settled in our garden. Coincidentally, I also happen to LOVE dolmádes. And so with grapes, comes grape leaves…thus, I seized the opportunity!
Last week I made a Pear and Vanilla Aigre-Doux. This is part II…a great way to complement the end of a fabulous meal, to enjoy as a savory dessert, or simply devour as is!
As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!
For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom. I made both in less than an hour. They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge […]
Friendship is based on so many aspects in life. We meet friends through school, through work, through other friends, and naturally through family. But what about through social networking? I discovered Instagram from a childhood friend. She takes great scenic pictures and post her pictorial journal on Instagram. Not long after visiting her page daily, […]
I got up early today to pick some flowers from our garden for my hubby on Father’s Day. Who says fathers’ can’t enjoy nature’s beauty, as well? For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice. Meanwhile, I want to take this opportunity to […]
Adobo, whether it’s made with chicken, pork, fish, or a vegetarian version with Kangkong (Kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called swamp morning […]
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 […]
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!