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!
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 and/or pantry.
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.
Let’s face it, I just can’t resist the scent of fresh-baked bread in the oven. However, seldom as it may, I do fall short on time because of reasons X, Y & Z; -or- our little guy just can’t wait for that dough to rise in two hours; only to wait yet another hour after kneading the bread, er, ummm…you know the drill.
This is a simple drink that I grew up with in the Philippines. There is really not much to making this drink but fruit, water, milk and sugar, yet it’s quite refreshing! If you Google it, you will see that it’s made in many varieties, depending on everyone’s preference. I never even realized that you can add milk to it as I have always had it without. Regardless, below you will find my own, simple recipe for cantaloupe coolers and, perhaps you can put your own twist to this drink, as well 😉 Cheers!-gcc
“Tres leches” is Spanish for “three milks.” The cakes that bear this name are sponge cakes that are literally soaked in three types of milk: sweetened condensed, evaporated and half-and-half [for this recipe]. However, whole milk or heavy cream can also be used, depending on your preference. These cakes are also topped simply with a homemade sweetened whipped cream and maraschino cherries.
Spring 2012, 10 am. Hungry for a good, hardy meal. My family and I recently moved to Placerville at the time and were anxious to experience the local eateries in town. Whilst perusing through the menu at the Buttercup Pantry on Main Street, I couldn’t help but notice the ‘Hangout Fry’. So when the waitress came back around to take our order, I asked her what this omelet menagerie was all about. Sure enough and without hesitation, our waitress was overjoyed to share her short-version story of the ‘Hangtown Fry‘…
It’s Superbowl Sunday today and the best excuse to cook up something good, easy and feed-a-lot friendly! So what I have for you are homemade tortilla chips, with salsa fresca. I also had some bean and cheese dip per request from our little guy (not homemade, except for the Serrano pepper I charred on the stove top. Does this count?)