Every world cuisine has their own unique sauces, variously known as: salsas, dips, chutneys, relishes, dressings, pestos etc. They serve as accompaniments or condiments to flavor or complement other foods. While a sauce is not usually a dish in and of itself it can make all the difference in a dish or a meal. Sauces … More Fruit Salad With Lime & Pumpkin Seed Dressing
I cooked up some jade pearl rice for the first time. Not being familiar with it I, out of habit, began rinsing the rice. I noticed that the color was being released so I stopped rinsing and commenced cooking. Now, after the fact, I realize that the rice gets its color from being infused with … More Jade Pearl Rice Salad With Mango, Peach & Pineapple
Lunch today was frozen leftover cornbread and a salad which consisted of: mango nopalitos roasted red pepper marinated artichokes lychees
We love these champagne mangoes! They have wonderful flavor and keep very well. This is the second box we have purchased this year. Today’s fruit salad was made up of: mangoes kiwi fruit peaches green seedless grapes salt cured olives The occasional bite of salty/savory olives offered a pleasant, surprise flavor contrast. The piquillo peppers … More Fruit Salad
Since there is often an element of “wing it and see what happens” in my culinary endeavors, the need to make adjustments along the way is not unusual. This morning I made avocado crepes using sourdough starter, whole wheat flour, cultured buttermilk, avocado and salt. For no particular reason I wanted to see if I could … More Avocado Sourdough Crepes
Eggplant has never been on my list of favorite foods, in fact I hated it when I was a child. One exception is Eggplant Parmesan, but then what doesn’t taste good smothered in tomato sauce and laden with cheese? I do occasionally buy eggplant and even grow it in the garden some years because … More Harissa & Goat Cheese Stuffed Eggplant & A Salad
Today’s salad was truly enjoyable! It featured Texas Red Grapefruit, fresh pear, avocado, seedless green grapes, thinly sliced sweet onion, thinly sliced green pepper, cilantro and cheddar cheese curds. This was my first experience with American cheese curds and I am convinced this is a superb way to use them!