Tags
apricot preserves, Bing cherries, fresh herbs, lime juice, lime zest, Mango, Peaches, Strawberries
This should probably be called a salsa. But then most people conjure up a flavor profile of tomatoes, onions, peppers, with maybe a bit of fruit tossed in. That’s not this…at all. I’m serving this with very simply prepared fish, but it’s all about the fruit mixture. I could seriously eat the whole bowl. Just standing there, leaning up against the cupboard…it’s that good. Continue reading
Once you’ve eaten freezer jam, you’ll never go back. The color is spectacularly red and sparkling, but the flavor is unbelievable. Smearing some strawberry freezer jam (or preserves) on a scone, on Christmas morning, is the best Christmas gift you can give yourself or your family. Make room in your freezer…. 
Over the years, I’ve gotten considerably more fond of lentils. They are so much more than just soup. I love lentil salads. And that’s almost what this is (and can be!). It makes a great backdrop for a piece of grilled salmon, cod or Branzino. And that’s what we’re doing with it today. 
The folks over at Leite’s Culinaria posted this terrific sounding 
I enjoyed this lovely soup at the Worcester Museum of Art, in Massachusetts. Their café is a lovely place for lunch and their signature Pear and Wild Mushroom Soup is a must try it. It just stood out, so how could I not try it? Oh, I’m so happy I did, because it’s absolutely delicious. And is the inspiration for this lovely elixir. 
Sicilian cooking is really fusion cooking. The Moors were in Sicily in the 10th and 11th centuries, and they brought all kinds of good things, like, 
I haven’t cooked a veal breast in years. The last one I made was stuffed and it was good, but…. Well, let’s put it this way, it didn’t make my taste buds do cartwheels. This one, which is based on Jacques Pépin’s recipe, does! 
