Even the carb-loving (dominant) part of me has to admit that there are few things as delicious as braised meat…fork tender and swimming in a shallow bath of aromatics, it’s a one-pot wonder. For many people, it conjures up memories of family kitchens from childhood and it makes the taste all the more satisfying. Continue Reading
I’m not a traditionalist. Never claimed to be. Not in my beliefs, not in my life’s decisions and certainly not in my kitchen. I stand squarely against doing things a certain way (or any specific way) just because that’s how they are/were conventionally done. It may be a controversial stance to some who hold tradition dear, but for me to do otherwise would be contra my mind’s eye. Sure, I’m influenced and guided by prevailing wisdom and ‘tried + true’ experiences, but I adhere to the view that every.single.thing in life could – and should – be routinely revisited, questioned and perhaps reinterpreted with the passage of time. That goes for relationships, behavior, beliefs, politics, style…and food!
So I heard from my friends on Facebook and Twitter that May is National Burger Month. Well, now, isn’t that convenient?
The other day I went food shopping and nothing really appealed to me as I walked up and down the aisles. Sometimes I can grab things for multiple meals, but this day I couldn’t see my next meal in front of my face. But, because I needed to bring something in, I bought some ground turkey and decided to make a burger.
…with a few twists. Continue Reading
My biggest pleasure in blogging is derived from how it feeds (pun intended) my creative being. This is a good example. While I’ve always been an innovative cook, I wonder what my former self would have done with those pork chops. How far would I have taken them? Would I have thought of the marinade or would I have gone the extra step and pureed the vegetables to turn them into this scrumptious sauce.
Blogging makes you accountable and helps you me to keep pushing the envelope. This one is a definitive winner! Continue Reading
When my family and I decided to get together today to plan our excursions for an upcoming cruise to Mexico, Panama and Costa Rica, I said “I’ll make brunch.” And, I didn’t even skip a beat deciding what to make. No rush out to the market; rather, I made do with what was at hand…leftovers from my Asian Burger and Snow Pea Slaw.
As regular readers of FOODalogue know, I love to dabble with Asian ingredients at home. I don’t profess my recipes are an authentic representation of Asian cuisine. In fact, one of my readers recently pointed out that I mix traditional ingredients from various countries. Whatever. It sure tastes good! Continue Reading
Here’s a little different take on a burger and slaw. It was made with not much forethought. In fact, I started out to do a stir fry and at the last minute decided I felt like having a burger so I just pushed forward. Had I taken an extra minute or two to think it through or googled for some ideas, it would have been even better.
But, come and take a look — and I’ll tell you what went right and what didn’t. Continue Reading
I recently saw a post that had anchovies as one of the ingredients for a lamb roast. I’d never seen that combination before, but immediately thought “aha, great idea”. I imagined when the anchovy broke down it would add a saltiness and nuttiness that would compliment the meat. I know I commented on that blog, but I’m sorry I cannot give credit for my ’aha moment’ because I can’t remember where I saw it.
Today, in keeping with my current no carb regime, I was planning to make lamb chops for dinner with a lemon caper sauce to liven it up. Then I remembered the anchovy — and I always have anchovy in the pantry — so I tossed that in the mix.
It’s turns out I’m a little late to this party. Out of curiousity, I googled lamb + anchovy. It’s been done — and done again and again. But, here’s my version. Continue Reading
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