SOFT BOILED EGGS (by ARTS&FOOD® Editor Jack Atkinson) While growing up, there were about 5 foods that we considered the best possible food treats at the family dining table — soft-boiled eggs were very high on that list. My sister has perfected the boiling time at sea level (recipe below); today our family uses an […]
Category Archives: VERY CULINARY
12
Oct
Oct
The final harvest from our garden leads to some good food on the table, like this yellow squash, onion, and cherry tomato sauté for breakfast. It breaks down like this. Slice your yellow squash into manageable bite-sized slices (depending on the thickness of the squash). Put some olive oil in a cast iron skillet and […]
12
Oct
Oct
This salad would be a great contribution to any group, church, or neighborhood potluck gathering or BBQ. The salad has a base of vinaigrette dressed arugula greens, then a julienned of fresh basil sprinkled over the arugula, next chunks of large yellow tomatoes are spread around, along with sliced green onions, slices of cucumber, cubes […]
12
Oct
Oct
It’s Saturday Night Date Night and on the menu… Home-made Ragù alla Bolognese served over Italian hand-made pasta, with squid Ink stripes. The meat sauce is outstanding and flavorful, and the pasta is the big impression, star of the show. The Bolognese Sauce Thinly slice one small onion into half rings, then season and sauté […]
11
Oct
Oct
A SOUTH OF THE COLORADO BORDER BREAKFAST – When you feel like dining on Huevos Rancheros, Colorado Style, that means a breakfast based on a New Mexico Hatch Chili. Late Summer and Fall mean it is Hatch Chili Time across the USA, and every farmer’s market in the western states has fire-roasted poblano chilis in […]
08
Oct
Oct
The other night, we decided to try a dish from the Philippines, Ginataang Gulay (translated into English as “Filipino Vegetable Stew” ). The dish has a base of uniquely Filipino seasoned coconut milk and tender vegetables that are poached in that liquid. Delicious! (Question: Why are the Philippine people and the food and products they […]
23
Sep
Sep
The Classic 1950’s Cheeseburger (or Turkey Burger) is the perfect comfort food for an All-American lunch or dinner. A mid-century cheeseburger is a juicy mess when served with tomato, pickles, onion, iceberg lettuce, mayonnaise, mustard, ketchup, and cheddar cheese… on a good, fluffy, white bread bun. A great burger = Heaven on Earth for the […]
22
Sep
Sep
FRIED OKRA is one of the favorite ways to cook this unusual vegetable. Southern Children who grew up eating Fried Okra like it as much as their favorite dessert! YUMMY!!!! When you know – you know! —– Recipe ( Southern Fried Okra) – Start with 25 – 30 pods of fresh okra (fresh okra is […]
31
May
May
THIS IS SO GOOD! Recipe This can be a vegan sauce or it can be used for meat dishes, too. Ingredients: Raw Unsalted Cashews: Soaked and blended, they form the base of the creamy sauce. Fresh Garlic and Onion: These aromatics add depth and complement the cashew cream. Extra Virgin Olive Oil: Opt for a […]
27
Jan
Jan
When you have some leftover poached salmon, make salmon croquettes! Here is how we made ours. Shred 6 oz. cold poached salmon (no skin), added 1 (very thin sliced and diced) onion, 1 Tbs mayo plus 1/2 tsp creamy horseradish sauce, + black pepper, salt, 1/2 tsp Old Bay, a pinch dried dill, a dash […]