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
‘Nom Nom’ is the popular term signifying the sound made when someone is eating or chewing something and really enjoying it.
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.
*fresh tomatoes emulsified with olive oil and garlic.
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.
gen·e·sis/ˈjenəsis/Noun: The origin or mode of formation of something.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
When my family and I decided to get together today to plan our excursions for an upcoming cruise to Mexico, Panama and Costa Rica, I said “I’ll make brunch.” And, I didn’t even skip a beat deciding what to make. No rush out to the market; rather, I made do with what was at hand…leftovers from my Asian Burger and Snow Pea Slaw.
As regular readers of FOODalogue know, I love to dabble with Asian ingredients at home. I don’t profess my recipes are an authentic representation of Asian cuisine. In fact, one of my readers recently pointed out that I mix traditional ingredients from various countries. Whatever. It sure tastes good! Continue Reading
With this post, I’m initiating a new series called “quick peeks”. It’s sort of the Cliff Notes of food blogging…a photo or two, abbreviated dialogue, and keywords to pique interest and perhaps inspire.
Risotto, baby calamari and spinach cooked in an absolutely delicious broth made from mirepoix, white wine, lemon, red chili flakes, garlic, capers, green olives, evoo.
Topped with gremolata of fresh parsley, lemon rind, minced garlic.
I bought this pretty spoon in the airport in Brazil. As soon as I saw it, the food blogger in me kicked in and I said to myself...the perfect bite. You’ll probably see it again as I seek out the perfect bite.
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