At least two dinners with no meat per week
Monday, September 1, 2008 Well, Labor Day is here and, supposedly, so was Gustav the hurricane. We spent the weekend in San Antonio and ate a lot of heavy meaty foods like barbeque (chicken, brisket and sausage) and tacos (in all shapes and forms from lengua to chorizo and egg to awesome gelatinous spicy Chicharron). […]
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Thursday, August 28, 2008 Tomatoes, basil and fresh mozzarella. Few ingredients are better when combined. I love to make this salad with the best tomatoes I can find. I toss them with a dressing made with excellent quality olive oil (a Sicilian one in this case), very little minced garlic, salt and pepper. The key
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Wednesday, August 20, 2008 Thai curry paste preparation is typically a bit complex. The number of items that go into the past can be huge, anything from dried shrimp to Kefir lime leaves to coriander roots. This one is a fairly simple one I improvised to make a quick weekday dinner. To make it faster
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Thursday, August 13, 2008 Potato gnocchi can be lumpy, doughy, stodgy and heavy or they can be as they should be, soft fluffy pillows of goodness. I’ve made both types and learned from my mistakes. They key is to use cooked potatoes that are as dry as possible, to use as little flour as possible
VDP: Basil Gnocchi with Eggplant Sauce Read More »
Tuesday, August 5, 2008 Having a bounty of basil in the backyard gives me more of an excuse to eat pesto. I love the stuff on almost anything. Here as a pasta sauce for cauliflower. I was hoping to make some fresh pasta for this dish, but on a Tuesday in a busy week, I
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Friday, August 1, 2008 This is one of those dishes that sounded much better that it turned out. It was not bad, per se, just ok. I envisioned a light but very flavorful dish of stuffed eggplant. I’ve had similar versions that included ground beef or sausage and it was delicious. This was a bit
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Tuesday, July 29, 2008 One of the few cold “soups” I enjoy a lot is Gazpacho. I put quotes around the word soup because this refreshing summer treat is more like a beverage. It is best poured in a tall glass and chugged. On the other hand, Gazpacho is quiet filling and makes for a
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Saturday, July 26, 2008 This is the first risotto I made without using chicken stock. Instead if the customary butter in there I also used olive oil. The result was quiet good, but I did miss the goodness of a rich stock in there. Instead, I used some fresh vegetable stock to cook the risotto.
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Tuesday, July 22, 2008 Eggs. Is there anything they cannot do? From savory to sweet, the egg is the undisputed queen of the kitchen. Without it we have no custard, no quiche or crème caramel, no egg-pasta and no omelets. Without the whites of the egg we have no fluffy meringue preparations, no macarons and
Saturday, July 6, 2008 I’ve written before about Saj bread (or Lebanese Mountain bread) in more detail in my post about Labib, the wonderful little pie shop in Beirut. So, I am not going to repeat the same info again. Suffice it to say that I got a major craving for this delicious bread and
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