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
Flavored salts and sugars are all the rage, but I started making my own ‘house seasoning’ out of sheer frustration a while back.
If you’re like me, you have a cupboard full of infrequently-used spices. The likes of caraway seeds, pumpkin spice, juniper berries, etc. were taking up valuable real estate in the cabinet and it annoyed me when I had to fish around searching for the ones I wanted. So, one day I decided to make my own blend. You know, like the expensive ones you see in the market and say “I could make that“. Well, I did! Continue Reading
This is a simply prepared dish. I know it won’t appeal to every palate, but what does?
However, if you’re a fan of calamari and things from the sea…if you’re a pasta lover…if you’re looking for something different to serve up, this one is for you! Continue Reading
Do you top your burger with a slice of tomato and a slice of onion? A pickle perhaps? Ketchup? I’ve got a much better idea.
I made this dish and used it in lieu of any other topping. While it has all the basic flavors of ketchup and the usual toppings, it’s much more than a condiment. The flavors are very concentrated and depending on the amount of chili you add, it kicks! I made it up as I went along and overdid the chili so I’ll leave that quantity to you if you care to try the recipe. My lips still burn. It’s better than collagen! Continue Reading
You may not see it but you sure do taste it. Truffle is an acquired taste. The first time I tasted truffle-infused oil, I was underwhelmed or perhaps more accurately stated…offput. It was a little strange tasting. Certainly unfamiliar.
However, I’m a foodie. I know it’s revered and highly-prized. People go to great lengths to savor it at the source. So, over time, I kept trying it…and I can honestly say now that “I get it”!! Continue Reading
There are certain dry seasonings I use more than others but I have a cupboard full of less frequently used choices like caraway seeds, pumpkin spice, tumeric, etc. Don’t we all? And sometimes it ticks me off to fish around the cabinet and take out 5 containers to season one item of food. So, the other day I decided to make my own blend. You know, like the expensive ones you see in the supermarket and say “I could make that”. Well, I did!
Don’t you just love your food to pop off the plate? Color, taste, texture…they please the eye and the palate.
This is a dinner I did for my family a few weeks ago and I’m looking forward to repeating it one day soon. It incorporates a variety of savory flavors, a little acid and a surprise sweet element in the cabbage. Continue Reading
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