Summer means readily available vegetables at the grocery, the farmers’ market, or your garden! . Our thought yesterday was if a spinach quiche is good, why not make a garden salad quiche?!? . With that goal in mind, we gathered together some fresh basil, rosemary, thyme, green onion stems, chives, lots of arugula leaves, mint […]
Category Archives: VERY CULINARY
30
Jul
Jul
ITALIAN CAULIFLOWER STEAK FOR ONE – When home alone and you want a great Italian meal, cut a slice out of the middle of a head of cauliflower (3/4“ thick). Rinse it off, dry it, and place it on an oil-lined pan. Pour your favorite Italian tomato sauce on it, and some fresh basil leaves, […]
30
Jul
Jul
“LOBSTER SHRIMP” – Argentinean Red Shrimp taste a lot like lobster, but it’s much less expensive. RECIPE – We boiled them in Old Bay Seafood Seasoning (thawed the shrimp in cold water right in the package—changing the water several times—boiled some slightly salted water, added two tablespoons of old bay, put the whole package of […]
26
Jul
Jul
This dish is great for office parties, the re-fried beans are layered with guacamole, seasoned sour cream, veggies, and cheese! It’s easy to serve as a dip using tortilla chips to make each mouthful. INGREDIENTS: 2 avocados – peeled, pitted and diced 1 1/2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 1/4 cup […]
26
Jul
Jul
Bananas Foster is being prepared tableside at Brennan’s Restaurant in New Orleans. (photo courtesy brennansneworleans.com) THE MURALS AT BRENNAN’S French Quarter, New Orleans, LA Interior designer Richard Keith Langham and architect John Williams designed Brennan’s recently reborn restaurant and the dramatic Chanteclair Dining Room. Langham hand painted the gouache murals to offer relief from all of the green trélliage (gridded lattice) in the room. […]
26
Jul
Jul
Eggs Sardou From the distinctive food culture of New Orleans comes their French contribution to America’s culinary arts. Lush egg dishes are high food in south Louisiana and one of the best egg dishes is “Eggs Sardou”. The dish was first served in Antoine’s restaurant in 1908 at a dinner honoring visiting French playwright Victorien […]
17
Apr
Apr
MARGARITA PIZZA – You can put most anything on a pizza for toppings, but the ultimate pie is the classic, simple Margherita Pizza. Its four elements are: mozzarella cheese, tangy tomato sauce, strips of basil or whole fresh basil leaves, and pizza dough, presented with a good char on the crust. Invented in the 1800s, […]
17
Apr
Apr
Caesar Salad Ingredients 2 cloves garlic, finely chopped 3 anchovy fillets ½ lemon, juiced 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 egg yolk 1 dash Worcestershire sauce ¼ cup olive oil 1 pinch salt and ground black pepper to taste ½ head romaine lettuce, chopped ¼ cup grated Parmesan cheese 2 tablespoons […]
16
Apr
Apr
BAKED CAULIFLOWER w/ SRIRACHA CHILI SAUCE – Cut the head of cauliflower into florets of equal size (halving some), then mix two tablespoons of Sriracha Sauce with three tablespoons of E.V. Olive Oil, tossing with cauliflower in a large bowl until all are well coated. Place on a baking sheet with all florets touching the […]
16
Apr
Apr
All it takes is a head of iceberg lettuce, chopped Vidalia onion, cherry tomatoes (sliced), and your choice of other veggies, sliced, julienned, or simply placed on the plate. The dressing can be blue cheese, ranch, or vinaigrette. (Classic Wedge Salads are usually topped with blue cheese dressing, extra blue cheese crumbles, tomatoes, and chopped […]