This is one of the vegetable dishes I made for Christmas Day dinner and likening vegetables to gemstones as I’ve done in the past 2 posts, this one presents a jeweler’s showcase of mixed stones…emerald, carnelian, ruby and topaz.
Everyone was surprised (but I think pleased) that on a buffet table of hot dishes, this one was served cold (really room temp). Well, I did call it a salad.
Doesn’t it make a beautiful addition to a holiday table?
In keeping with my ‘vegetables are like gemstones’ theme, brussel sprouts are like emeralds and chestnuts like topaz. Sadly, they are actually much better looking before cooking.
I recall brussel sprouts being a much maligned vegetable when I was growing up; today they seem to be loved by foodies (people actually order them in all the trendy restaurants) and cooks around the world are sure to have them on their holiday tables. I don’t know how that happened, but we’re no different. We like brussel sprouts with holiday dinners, especially those starring Mr. Tom Turkey. Continue Reading
As I’ve said many times and in many ways on this blog, I love color on the plate. It’s the FOODalogue mantra (well, that and finishing touches).
As I set out the dishes I made for our Christmas Day dinner, I realized that vegetables are like gemstones. And we had a treasure chest full: rubies, pearls, carnelian, garnet, emerald and topaz. In fact, they’re more valuable than conventional gemstones because they’re not only beautiful, they’re edible. No wonder I like them so much. 
The aroma emanating from the oven tantalized. I wanted to turn the temperature up to get it cooked sooner, but I waited patiently. I set the table, I started this post, I poured a glass of wine. And I waited. The dish slow cooked at 325 degrees for about an hour-and-a-half.
The wait was worth it. The pork was tasty and the cabbage and apples mingled with the drippings created a hint of sweet, salt and spicy (my favorite flavor combo). Continue Reading
I try to maintain a healthy lifestyle, but I don’t have a degree in nutrition nor am I even remotely an authority* so please enjoy this recipe and take the seemingly scientific info presented as a suggestion for your own further exploration.
I’ve seen a lot lately about the issue of chronic internal inflammation, an often symptomless condition with negative consequences. It’s said that “wellness is the absence of inflammation“, and that’s enough to pique my interest and perhaps influence some of my future food choices. Continue Reading
This is not a technique I usually employ so I’m not quite sure what to call it. Is it a casserole?…a custard? or …? The one thing I do know is it was a tasty experiment.
I had just purchased this adorable one-serving spring form pan and was anxious to try it. So I made lunch.
A 10-minute play.
Setting: Dinner for 8 at Casa Nova.
Act I. The food gets plated in kitchen
Act II. Everyone gets served and I sit at the table.
Act III. No one picks up their forks, but instead look inquiringly at me.
Dialogue
Guests: (with lifted eyebrows and questioning voices) Aren’t you going to take a photo?
Me: (laughing) No, not every meal I cook is presented on FOODalogue.
Guests: (in unison) But this looks sooo good.
Me: O.K. Continue Reading
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