Sweet and sour use to be a favorite choice when making Asian stir-fries. Often I used chicken, pork or shrimp dipped in cornstarch and fried in hot oil. Then I would serve it with cooked green pepper pieces, onion wedges, carrot coins and pineapple pieces in a sweet and sour sauce, usually over a bed … Continue reading
First of all this is not traditional Shawarma as most people know it. Normally it is made from thin cuts of roasted lamb on horizontal spits (originally made with lamb or mutton), mutton, veal, beef, chicken or turkey that is well seasoned. The technique of grilling a vertical stack of meat slices and cutting it … Continue reading
This recipe comes from Food52 “Genius Recipes” and to quote them, “This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Olivets for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking By Hand, … Continue reading
I am always looking for new recipes to cook veggies such as the three in this post. It all began when a sister sent me a link for roasted cauliflower; then I found a broccoli recipe on the same site. Ina Garten always has good recipes so I used her roasted potato recipe. All three … Continue reading
Cauliflower is by far my favorite veggie – I love it raw on a crudite tray, in soup or a salad, a stir-fry, pizza crust, cauliflower rice or roasted after mixing with a delicious and flavorful sauce. There are many ways to use this versatile veggie and roasting is a cooking method I especially enjoy. … Continue reading
Cheesy goodness with three kinds of cheese combined with roasted cauliflower and prosciutto too makes for a delicious mixture to spread on toast. Ina’s 11th cookbook just came out “Cook Like a Pro: Recipes & Tips for Home Cooks”. While reading through it I came across this recipe and I knew I had to make … Continue reading
This is a fantastic, creamy, cheese filled sauce with the added bonus (vegetable) of a whole head of cauliflower pureed in. There is no butter, flour or milk, just infused water with herbs and spices, cauliflower and of course some good cheese. I have made pizza crusts and rice using cauliflower and added this veggie to … Continue reading
A favorite vegetable becomes an appetizer dipping the florets in a flavorful batter, baking them, drizzling with hot sauce and crisping them up under the broiler. I do have to admit you do not get the crispy texture when you deep fry but they do have that great “hot wings” flavor and it is all … Continue reading
This is really “twice-baked cauliflower” – like in twice baked potatoes with all the goodies. This is a healthier version of a summer favorite. You can substitute lower fat cheeses and even the sour cream without affecting the taste. If you want to use turkey bacon you will not get the fat needed to roast … Continue reading
Cauliflower is a favorite veggie and complemented with dill makes for a delicious side dish. Add some red onion and a good baking apple and your ordinary side dish becomes something special. This recipe comes from Chef Jerry Traunfeld of the Herbfarm Restaurant, located in the heart of wine country in Woodinville, Washington where he was … Continue reading