French onion soup has always been a favorite for me and also my family. I often get requests to make it – I think it’s because of my homemade Parmesan croutons and some family members eat them as a snack. This recipe has been on my “to make” list since I developed a love for … Continue reading
I ran across Urfa pepper flakes in my pantry and I wondered what recipe I bought them for. Then I received one of Zingerman’s small booklets on their soups. There was this chili recipe which also appears in their big cookbook – that’s where I originally saw it. Chili is always good this time of … Continue reading
A number of classic Roman pasta dishes rely on the essential method of emulsifying the starch in the pasta water to create a creamy, cohesive sauce, including Pasta alla gricia, Pasta all’amatriciana(I will be posting that next) and Cacio e pepe (already posted). Spaghetti carbonnara could be considered a fourth choice but I chose not … Continue reading
The cauliflower shawarma was originally served as a side dish but chef Gaby added it to a “bowl”, or salad, with lots of great ingredients. Think Halloumi cheese fries, hummus, lemon tahini dressing, mixed greens, toasted bread chips… Lemon tahini dressing… Chickpeas minus the skins… Left to right: Naan, mini pita and tortilla
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 Normally it is made from thin cuts of roasted lamb on horizontal spits (originally made with lamb or mutton), mutton, veal, beef, chicken or turkey that is well seasoned.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
Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food. … Continue reading
Spinach salad is a favorite and I have already posted two other recipes using an Irish Mist dressing and another using a sweet and sour vinaigrette. This one certainly caught my eye because of the maple syrup which is a favorite ingredient in some recipes on my blog. In the midwest Michigan is maple syrup … Continue reading
Pasties are a favorite comfort food in many parts of Michigan, especially in the Upper Peninsula (U.P.) where the Yoopers reside, known to be the friendliest people you will ever meet. Their variety of American English is native to the U.P and thus the name Yoopers. I am very proud of how pretty they looked … Continue reading
This recipe cooks for almost 3 hours resulting in very tender cabbage and onions which have been infused with apples, bacon and butter! Perfect side served with pork chops and cornbread muffins.Cabbage has always been included in my “favorite list of veggies” since growing a bunch of heads for sauerkraut when I had my 40×120′ … Continue reading
Recently, I found a recipe for combining all the signature ingredients in chicken parmesan except the chicken is ground and not fried. Lower in fat for sure as there are no bread crumbs, flour or egg and only 1 tbsp. of olive oil is used. It’s basically a casserole and very, very good! I like to … Continue reading