I love cheese. Baby Lady tells me I am just a large rat. There is something about fermented milk with a little rennet and whatnots that simply sets my soul free.
Continue reading Roasted Pepper, Mushroom and Goat Cheese Napoleon
One of the food magazines Baby Lady & I read is Saveur. I have a Zinio subscription which is delivered directly to my PC, my MacBook and my iPad. It’s great on the iPad because if I ever want to cook a recipe from it the iPad is so Portable and takes up so little counter space. When I received the November 2011 Saveur magazine, in an article, The Art of Soup, Baby Lady noticed the recipe for Karfiolleves (Paprika Spiced Cauliflower Soup with Dumplings), a traditional Hungarian soup. As it should be, soup making is serious business in Hungary. Most meals in Hungary begin with a soup and cauliflower is a common soup ingredient. Continue reading Spicy Paprika Cauliflower Soup with Dumplings
I’M BACK!!!!!! (In case you wondered, couldn’t tell or didn’t care. ;)) San Juan was great and we had a blast with new flavors, old favorites and new sites. I love the combination of citrus and seafood. It is a match made in heaven. Continue reading Red Snapper with Avocado and Basil Grapefruit Salad and Pine Nuts (Pignoli)
Baby Lady says this is such a pretty dish. She’s right. It is. This is another one of the recipes from the Blue Tomato. If you like large appetizers, this fits the bill. Personally, we think of it as a perfect lunch. Baby Lady loves the tomato ceviche sauce that accompanies this dish. The flavors are in perfect balance. P-H-E-N-O-M-I-N-A-L!!! Continue reading Crab and Shrimp Stuffed Avocado with Tomato Ceviche Sauce
Baby Lady & I love veggies. If it weren’t for the children, we would eat primarily a vegetarian (not vegan) diet. This dish is a show stopper if you like asparagus. If you don’t, well this dish aint your cup of tea but your guests will love it. You will like this dish because it is exceptionally versatile. It can be served for breakfast, as an appetizer or as a side dish with dinner. It is wonderfully flavorful and definitely worth a try. Continue reading Asparagus Gruyère Tart
We like chips but they are sooo high in calories, fats, not to mention transfats. We are always looking at substitutes with varying degrees of success. Baby Lady saw these and wanted to try them. So we did with a beautiful Chili Dog with an Oma Jalapeño Cheese Sausage on a Francesitos (Mexican Style French Rolls), with Super Bowl Chili-Texas Style, onions and a nice sharp cheddar cheese (Inasmuch as this dinner was a heart attack waiting to happen, we needed something healthy). Before I could post the recipe, we went on vacation (which was wonderful). Continue reading Kale Chips
One thing we tend to take for granted is the egg. Almost everyone loves eggs. You can have them fried, boiled (hard or soft), scrambled and poached. You can make omelets, frittatas, savory egg custard, and stratas. And these are just a few ways to use eggs in breakfast. We haven’t even touched the surface on desserts. But today we’re talking about breakfast and a technique for poaching eggs. Continue reading Breakfast!!
REMCooks 