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Monthly Archives: October 2018
Parfait! Rémoulade Redux
Folk tend to freak out a bit over rémoulade; I mean, it sounds so very French that it must be complicated and involved to make! Nope. I mean, you can start by making your own mayonnaise, but, if you already … Continue reading
Posted in Parfait!, Sauces/Jellies/Condiments
Tagged Horseradish, ketchup, Mayonaise, Mustard, Parfait! Remoulade, parsley, Remoulade
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Portuguese Pineapple Chili
Wait. What? They grow pineapples in Portugal? I have absolutely no idea. But… I came across an interesting looking recipe for “Hawaiian Chili” in Parade magazine in the Sunday paper, and it looked interesting, if just a touch boring, with … Continue reading
Pomegranate Guacamole
This. MIGHT BE. My NEW. FAVORITE THING. THIS image, is the pomegranate guacamole that Rich and I TOTALLY enjoyed at our first dinner in Scottsdale at Sumomaya. We had been discussing the different guacamole options, and asked our server their … Continue reading
Posted in Appetizers/Munchies
Tagged Avocado, Dried Apricot, dried cherries, Dried Cranberries, garlic, Gucamole, Lemon Juice, Pomegranate Guacamole
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Marinated Asparagus Salad
This is currently on of my favorite salads – and it is wicked simple to put together! Not to take anything away from a nice Louis Salad, this has the added advantage of also acting as part of your appetizer … Continue reading
Posted in Salad
Tagged Asparagus Salad, carrots, Italian Dressing, Marinated Asparagus Salad, Red Onion, salad
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San Francisco Style Sourdough Bread
Allrighty then! We have our no yeast sourdough starter well and truly underway and, yeh, if I am being totally honest here, more than just a bit stinky – now we can make us some bread. Good thing the bread … Continue reading
Posted in Bread/Pastry
Tagged Bread, Bread Machine, San Francisco Style Sourdough Bread, sourdough bread
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No Yeast Sourdough Starter
I was reading an article somewhere or else on the interwebs, and it posited that, for some folk, it isn’t really the flour that bothers them in bread, it is the yeast. Hmmm. Having a fair number of friends who … Continue reading