Rosemary, ahh, I do love this herb. It has spiky, rather substantial leaves, a heady, strong, complex aroma and flavor. It’s great on lamb, pork, fish and game, rubbed into chicken or your Thanksgiving turkey or sprinkled over potatoes (or other root vegetables), that are then roasted to crispy perfection. There’s something wintry about this herb, though I use it all year-long and prime rib, wouldn’t be as good as it can be, without rosemary. Continue reading
Spanish tortilla is a lovely egg, potato and onion concoction that is so flexible it can either be supper or an hors d’oeuvre; it can be served hot, warm, room temperature or cold. It can be made ahead, is actually best made a couple of hours ahead, and can be reheated. Best of all, it’s absolutely delicious! Continue reading
Corn chowder can be served as is…a soup that focuses on corn, creamy or brothy, herby or not, etc. Or it can be the base for clams, salmon, seafood, chicken, ham, etc. It’s a very versatile meal. Have corn chowder on Monday and with just a few additions, clam chowder on Wednesday. Continue reading
Leftover mashed potatoes? What a perfect and perfectly quick way to make soup for dinner. Potato soup is a blank canvas. There are so many variations, it’s hard to choose. It can be eaten cold or hot; we definitely want it hot today! It’s creamy comfort, with or without the cream. Continue reading
Mashed potatoes are comfort. They are smooth, creamy and soft. They are the perfect foil for gravy. They are perfect baby food and potatoes have a good amount of both potassium and vitamin C. Health and comfort…does it get much better than that? It does, because these mashed potatoes don’t have any added fat in them…these are guiltless. Continue reading
We’ve already discussed citrus and how you can use the various types to add flavor. I’ve decided that it might be a good idea, every now and again, to focus on specific herbs, spices, blends and flavors that compliment each other, and how to use them. To that end, we’re going to talk about sage, rosemary and thyme.