02 Monday Jul 2018
Since so many of us grill more over the summer, I thought I would just pass this “custom” BBQ sauce along to you. This is one of those recipes that is ever-changing. It is intended to be personalized to your flavor preferences, but no matter what, it’s just a great sauce to make ahead or at a moments notice. Continue reading
13 Tuesday Jun 2017
Posted in Gluten Free Option, Lunch, Main Course, Make Ahead, Salads
Tags
balsamic vinegar, black olives, Bread, cucumbers, Dijon mustard, fresh herbs, garlic granules, honey, olive oil, pickled peppers, pita bread, radishes, Scallions, Tomatoes, wine vinegar
Panzanella or Fattoush? That is the question. In reality, they are pretty much the same salad…and yet, not. That makes no sense, does it? At their roots, they are both bread salads, with good veggies tossed in. But it is all about the bread or the pita, and with this version, you don’t have to choose between the two…Fattoush-azella! Continue reading
11 Saturday Jun 2016
Tags
anchovy paste, capers, lemon juice, lemon zest, mascarpone cheese, olive oil, parsley, scallion, Tuna, wine vinegar
This is a great little appetizer to whip up at a moment’s notice. Smear it on a bland, buttery cracker, and you think it’s perfect. But stuffed into one of the little sweet-hot round peppers that you can find on the olive bar…you know the ones, it’s stupendous. Continue reading
06 Saturday Feb 2016
Posted in Buffet Food, Condiments, Gluten Free Option, Make Ahead, Sandwiches, Vegetarian
Tags
Bread, capers, Celery, Eggplant, Garlic, herbs, Mushrooms, olive oil, olives, Onions, roasted red bell pepper, Sun-dried, wine vinegar, zucchini
Roasted vegetables are a thing of beauty, with their intense flavor and wonderful textural qualities, with just a hint of smokiness from the grill. With good bread, then make a wonderful Muffuletta that would make New Orleans proud! Continue reading
26 Sunday Apr 2015
Posted in Condiments, Gluten Free, Make Ahead
Ginger (Zingiber officinale) use dates back at least 5000 years. You know the drill, Asia (it’s been used there for centuries), through the Middle East to Europe, then the Arab control of the spice trade, the trade routes open and spices become more available. The history of spice does seem to repeat itself, doesn’t it? Fortunately for us, ginger is readily available and in several forms…fresh, dried (in slices, pieces or more readily, ground), in syrup and crystalized.
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15 Sunday Mar 2015
Posted in Condiments
Tags
Mustard is biblical. Mustard is old. Mustard is a condiment. Mustard is an herb. Mustard is a spice. Mustard is good. It’s fun and easy to make your own prepared mustard from scratch. When you do, you may never go back to the purchased stuff! Ever! Continue reading
14 Saturday Mar 2015
Posted in Condiments, Gluten Free, Quickies (It's not what you think!), Sauces
Tags
bourbon, hibiscus, honey, mustard seeds, rhubarb, Shallots, wine vinegar
This is positively the perfect sauce for lamb. Since Easter is around the corner, wouldn’t this be a great sauce to accompany some lovely slices of rare leg of lamb or lamb chops? It is spring…maybe some asparagus, too? Continue reading
12 Wednesday Nov 2014
Posted in Sauces, Vinaigrettes
Vinaigrette is another Mother Sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. Continue reading
