I was browsing around my local Italian market with no specific thought in mind except to load up on fruit + veggies when I spotted a can of scungilli. Yes, folks, a can. That can, however, was the inspiration for this meal. Some of the ingredients were picked up prepared at the deli counter; others like the vegetables were purchased fresh and treated at home.
This was so delicious and rich tasting…and I think relatively healthy. The richness came from my usual sprinkles, dashes, drops and squeezes and none of those included butter or cream. It was heavy on veggies, lighter on pasta.
With this post, I am shutting my laptop down for the weekend as I join my family for a weekend of celebration as we attend the wedding festivities of my son, Jim, and Julie. “All you need is love.”
…though I may tweet a bit or upload a photo or two. 
Here’s a simple salmon cake that I infused with some Asian flavors. Continue Reading
I started out making roasted beets as a simple side dish but I’d been to the green market and had a plethora of fresh vegetables so, little by little, I started adding things. The end result was a vegetable salad with a warm feta dressing and a sprinkle of toasted sesame seeds.
And, I’m not going to lie. Those leftover veggies and dressing are being tossed with pasta tomorrow. Continue Reading
I love using familiar ingredients in unfamiliar ways. All of the ingredients in this dish are familiar to the FOODalogue kitchen but they’ve never appeared together this way before. The idea came to me as I looked at the lone plantain (soon to turn ripe) in my vegetable bowl. Then I remembered the leftover rotisserie chicken in the fridge. The wheels started turning, the cabinet doors were flung open and I started pulling out the rest of the ingredients. Continue Reading
Last weekend while I was at a weekend cousins’ reunion, my sister and I made paella together for the Sunday group dinner. Being half-Spanish, we’ve been making and eating paella forever. To make it interesting, I suggested we do it with fideos (noodles) as they do in some regions of Spain but, in the end, we decided not to experiment for a dinner party and went with rice.
But the idea of fideos lingered and when I saw it in the market this week, I couldn’t resist. This is a simple dish I created that can take on the flavors of any ethnicity depending on the seasonings and flavors you add to the pot. I chose to go Spanish but I could clearly see it served in an Asian, Italian or Greek style. Tips follow. Continue Reading
I like my own version of Asian food better than what I eat out. I love the flavors coming from the Pacific Rim but I don’t like the thick sauces made with corn starch, heavy batters or the high calories found in many Chinese restaurants. Nor am I big fan of the Benihana-type restaurants that seem to be all theatrics and not much flavor — and you go home smelling like the cooktop.
I prefer a more fusion style of Asian cooking that incorporates the tenets of California cuisine — fresh products, simple and clean preparations, and attractively presented. Continue Reading
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