What do you think of when you hear “tacos”? The traditional street food from Mexico that was introduced to this country in the early 1900s? Your mother’s “ground beef-hard shell-jarred salsa” taco night? Taco Bell? Or, do you think of today’s tacos — those that have been diversified, fancified, and globalized as they make their way through every culture, cuisine and country?
I just love “the holidays”, don’t you? But, sometimes, things get a little hectic — like this week when I scheduled a holiday lunch at a beachfront restaurant on the same day I was supposed to meet 4 people for an early tapas dinner in a Spanish restaurant. Feeling sorry for me? Hah, I thought not. Continue Reading
“You’re invited to a Thanksgiving dinner party — bring an appetizer.” That was the theme for this month’s Creative Cooking Crew’s challenge.
In my family we celebrate birthdays BIG. Sometimes big is even x2, like Sunday when we celebrated both Cassie’s 17th and Aurora’s 21+.
‘Big’ is the operative word because (a) we’re a lot of people and (b) we always make big menus for our BIG appetites. Generally, the meal revolves around a food request from the birthday person. And then the family cooks get cooking!
I know most people who read blogs like FOODalogue or create boards on pinterest are really into entertaining and generally on the troll for new tips to make the effort stress-free so I thought I’d tell you about 2 dinner parties I hosted recently.
Last week I hosted a dinner party to celebrate 2 family members’ birthdays. It was joyous, over-the-top loud and a wee bit chaotic. That’s what happens when four generations of family (18 people) get together. Continue Reading
I’ve enjoyed seeing everyone’s postings on facebook the last few days with photos of families beside gaily decorated trees and enjoying holiday meals. It’s such a happy time of year. Full of traditions and memory-making moments.
Our season starts with the Boat Parade Party the first weekend in December and the festivities don’t end until my birthday early January. A month long of family celebrations … 6 weeks if you count Thanksgiving! And I do. Continue Reading
I was challenged to bring an ‘avant-garde side dish’ to the foodie potluck I wrote about earlier this week. And it had to serve 40 people! I knew I wanted to create something that would make a nice presentation, be easily portable, serve everyone individually…and, of course, be delicious. Greens + Beans came to mind because of the rhythmic sound. I envisioned a cupcake made of greens, the frosting would be white bean puree and the cherry on top — spicy tomato bacon jam. Layers of flavor! Continue Reading
Not quite a revolt of the masses so to speak but Leila, a/k/a @flyingpigfoodie, started this sub-group of So FL Foodies after attending several wine tasting events where diverting attention from the wine, even to pair it with food(!), was frowned upon, seriously poo poo-ed :-(. I wasn’t there but I can just picture the group mantra came about with this lighthearted chant.
I’ve got a real treat for you. We’re having dinner in a private home on this stop of the Culinary Tour. As you may know, I’ve spent a lot of time in Puerto Rico. It was definitely my playground when I lived in New York. Less so now that I live in FL, but I still manage an annual trip and a reunion with my friends. I was actually in Puerto Rico for a few days during the period between the Argentina and Brazil stops on the Culinary Tour. It was a very food-centric experience from the highs of the trendy El San Juan Hotel restaurants…to road stands in the mountains…to a dinner party in a private home which I present here.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.