I started out to make a chicken dish that one of my aunt’s made when I was a child. I sort of recalled it was alternating layers of chicken and onions cooked in vinegar. I didn’t quite achieve the goal, but I stumbled on a killer sauce. Continue Reading
Yes, apple is present everywhere in this dish!
I always try to take the theme of these challenges to some place different … some place unexpected. I knew immediately it would be featured in a savory dish: (1) for the obvious reason that I’m not a dessert-maker and (2) I love the yin and yang of sweet and savory.
You might think at first glance that this is complicated or fancy, but it’s really very simple. Continue Reading
Salmon ceviche, watermelon and fresh corn are a delicious threesome, especially in summer. Depending on the portion and presentation, this dish can be served as a light meal, an appetizer (shown), or an amuse bouche/cocktail party item (shown below). 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.
I’ve moved more than a half-dozen times in my adult life. Like many people, with each move I lessened the load. This meant as my life became more (or shall we say totally) digitalized, “lessening the load” meant getting rid of cookbooks.
Yes, I loved them but the fact was I no longer looked at them. Didn’t have the time or inclination because truth is I had already begun to develop my own style in the kitchen. And, if I had a question, there’s always my friend Mr. Google. Continue Reading
Floribbean is synonymous with ‘new world cuisine’. It’s fusion fare…melding fresh and local ingredients with flavors of the melting pot that has become South Florida. This includes many Latin and South American countries, Caribbean Islands and a bit of Asia thrown in the mix. Continue Reading
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