A melange of cultures and ingredients went into these jars — and it worked so beautifully I served it twice! Continue Reading
“Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.” That was the challenge. Continue Reading
When I first started working in Manhattan and could afford to eat out with my friends, I remember going to a pub-like place where the specialty was Blue Fish. It was always served with a baked potato. And I always ordered it.
Fast forward a lot of years and life finds me living in Florida. I was told Blue Fish was a cold-water fish (though Wikipedia says differently) and I never saw it on a menu or at the market again
Until one day … Continue Reading
This is a 3-component dish that comes together so easily and adds a little Asian flavor to your dinner table. Continue Reading
An Asian-inspired twist on the American classic of burger, fries, slaw and ketchup/mayo. Continue Reading
Welcome to “Le Morel“, a virtual restaurant and the result of the current 5 Star Cooking Club challenge.
[5 Star is a band of about 25 fearless food bloggers who take on monthly culinary challenges prompted by the evil twins, Natasha and Laz <just joking. No vote-pandering is involved with these challenges. We do it for ourselves. We do it for the love of our art. We do it for fun. And, we do it for the pleasure of our readers.]
So, come on in and take a seat while I introduce you to the other cooks in the Le Morel kitchen and entice you with our 3-course morel tasting dinner.
Simple to do…and simply delicious! There’s not even that much to say, but please scroll down after photos, ingredients and kabob tip for 3 personal messages at the end.
Gremolata is an Italian condiment traditionally made from minced parsley, lemon zest and garlic. Of course, there are always variations…especially in the FOODalogue kitchen. Continue Reading