The challenge: Take the iconic triple decker sandwich someplace it’s never been before. Oh yeah, and let’s make it an alliteration using at least 3 ingredients beginning with the same letter.
While the challenge (reasonably) called for making only one sandwich, I made two. Why? … because after the first one, I learned that “triple”refers to # of fillings, not slices of bread — although my original interpretation is a popular one shared by many. But, what the hell? I decided to create a totally different one.
A couple of months ago I sent my son a text that went something like this: check out this link … we should do this for a party and by “we” I mean you since it requires patience and precision … oh, and it’s in German (I think), but the photos should be sufficient information.
And then I forgot about it until this weekend when Jim surprised me with a visit and dinner. Continue Reading
Everyone loves spaghetti and meatballs, don’t they? I do too, but I like to play around with different approaches — always trying to make it lighter, healthier and a little more modern. Continue Reading
If you’re lucky — and, more importantly, if you’re open to it, you never stop learning. I mean every day. There’s always something new to see, hear, think about, learn; isn’t here? Continue Reading
Cauliflower, like brussels sprouts, had a bad reputation for a long time … that is, until the “foodie revolution” slapped cooks upside their collective heads and made them stop boiling, over-cooking, or under-seasoning vegetables.
This month’s Creative Cooking Crew challenge is to present 1 vegetable (or fruit) 3 different ways. Continue Reading
Color has always been an important ingredient in the FOODalogue kitchen … lots of red, green, orange and purple on the plate because, you know, eating healthy is a colorful thing.
But, this month’s challenge for the Creative Cooking Crew was to “create a complete and cohesive dish with only one color”. I chose white because I wanted the multiple challenge of preparation, presentation, photography (<it wasn’t easy) and also to prove that all white food is not bad for you. Think fish, mushrooms, cannellini beans, white asparagus, cauliflower, and wine! Continue Reading
It’s the way I like to eat … balanced food groups and balanced flavors. Pasta with cabbage may seem a strange combination to some. Stranger yet, perhaps, is the addition of raisins. But, trust me, it works. In fact, it more than works. Continue Reading
Do you have a leftover container of your favorite pasta sauce in the freezer? This is a really tasty and easy use for it. Continue Reading