Pebre & Chancho en Piedra (Chilean Salsa)
When Natalya and I were recently traveling through Chile, we found the two most popular condiments restaurants served with their starter bread were a roasted red pepper purée and and Chancho en Piedra (Chilean salsa). We were huge fans of the salsa as it complemented any foods, such as bread, empanadas, grilled meats, fish, and so on. The base … Continue reading
Food Comas: Top 10 in 2011
Happy New Year from Food Comas! Here is the round up of the top 10 recipes and dining reviews in 2011 based on page views. Click on the title or image to see each post. Last Year: Food Comas: Top 10 in 2010 TOP 10 RECIPES 1. Baked Peppers Stuffed with Ground Beef, Wild Rice … Continue reading
Baked Camembert
It’s almost feels like cheating to put this as a separate recipe, but this little appetizer is such a crowd pleaser that I had to include it. Camembert is a soft, creamy, surface-ripened cow’s milk cheese that originated from Normandy in northern France. Camembert is very similar to brie, which is also made from cow … Continue reading
Cauliflower Steaks with Olive Relish and Tomato Sauce
I found this recipe randomly on epicurious.com when I was searching for hearty appetizers for my Christmas Eve Eve dinner. What appealed to me is the combination of all the ingredients I really love: cauliflower, tomatoes, olives, sun-dried tomatoes, etc. I made a few changes to the original recipe, which I will note below. Cauliflower … Continue reading
Our Third Annual Thanksgiving Eve Dinner
Last Wednesday, Natalya and I hosted Thanksgiving Eve dinner for a bunch of our friends who, like us, have no choice but to stick around the city during this foodie holiday because of work Friday. Our first year, we made the mistake of not making it clear to our guests we were preparing legitimate food … Continue reading
Mini Caprese
Insalata Caprese is a simple Italian salad made of mozzarella, tomatoes, and basil. When you downsize all the ingredients to bite-size form, you get the perfect party appetizer that is both refreshing and, well, really cute. I prefer to keep my Mini Caprese salad skewers very simple; I use the same olive oil + balsamic vinegar + … Continue reading
Crunchy Deviled Eggs
For our Thanksgiving Eve dinner, Natalya and I decided to try a new deviled eggs recipe. I saw a recipe for A Little Bit of Devilish Eggs and decided to substitute celery for chives to add a nice crunch (plus I had some leftover celery from the Whole Roasted Chicken). These deviled eggs have a … Continue reading
Spicy Meat Sauce
Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop. The Spicy Pork Meatballs are top sellers at The Meatball Shop and they are made even more delicious served with a hearty and spicy meat sauce. We have been making these … Continue reading
Spicy Pork Meatballs
Natalya and I attended the Meatball Master Class at the De Gustibus Cooking School which was taught by Daniel Holzman of the The Meatball Shop. These Spicy Pork Meatballs are top sellers at The Meatball Shop; how can anyone resist these amazingly juicy meatballs packed with heat? The secret ingredients that really make these meatballs … Continue reading
Truffled Deviled Eggs
Deviled eggs are the ultimate party hors d’oeuvre and so very easy to make. All you have to do is boil eggs, take out the dry yolk and mix it up with some mayonnaise and spices, and plop it back into the egg white half. I have been making my deviled eggs in the Classic … Continue reading
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