I love when friends visit, especially friends who share a love of food, cooking, blogging and photography. 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
Well, I mean, I’ve tasted variations of it but not the specific dish I’m talking about here.
Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. As she recalled, it was over-sized rigatoni stuffed with fish. I must have been at the other end of the table. I didn’t see it, I didn’t taste and I didn’t remember it.
When she mentioned it again recently, I thought “how difficult could it be?” And then I said, ”Come on over and I’ll make it“. Continue Reading
I love lentils, especially red ones. They’re more delicate and visually better looking than their brown cousins – and they require less cooking time. I built this very delicious meal around a small container of leftover lentils. Continue Reading
Swordfish sausage sounds so interesting. It looks so pretty. But does it pass the taste test? Continue Reading
Rosemary-skewered grilled shrimp, basil pesto, dollop of tomato aioli*; finished with freshly ground black pepper and a little feta cheese.
You didn’t think I was going to eat this without pasta, did you?
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.
People are always interested in recipe development…the how and why of how a dish came to be. I find it fascinating.
I have to give credit for the origin of ”braised asparagus and leek salad” to Buccán, an upscale bistro in Palm Beach, which is where I first tasted the combination. And the thought of it lingered with me.
When I was planning a menu for a tapas-style dinner party, I decided this salad would be a unique and perfect base for the first course…and it was. (Note the usage of the word ‘base’.) Continue Reading