Tequila Lime Rice
I ended up liking the idea of soaking the sauce from Tequila Lime Shrimp into the rice so much that made a second batch of the sauce just to cook especially with the rice. Basically, I just tweaked the Tequila Lime Shrimp recipe portions of the “margarita sauce” and then added cooked rice to the … Continue reading
Mediterranean Pasta Salad
This is a super easy pasta salad that I love to make at any time of the year. The pasta is full of rich Mediterranean flavors, and includes as medley of tomatoes, olives, sun-dried tomatoes, mozarella, and bacon. I have used feta cheese before although I think the milder mozzarella is a much better complement to the rest of the … Continue reading
Provençal Roast Tomatoes
This is another recipe from The Essential Mediterranean Cookbook. Jen was making her Herb-Crusted Rack of Lamb with Honey Mustard Glaze and we wanted to have a lighter, but still delicious side dish to serve it with and roasted tomatoes provençal were one of the suggestions. This dish is super easy to make and I … Continue reading
Rainbow Chard with Raisins, Pine Nuts, and Serrano Ham
I was shopping at my neighborhood grocery store and noticed a stack of brilliantly colored Rainbow Chard in the produce department. I recalled seeing a recipe for Rainbow Chard with Raisins, Pine Nuts, and Serrano Jam in Thomas Keller’s Ad Hoc at Home that have intrigued me and I decided it was go time. I … Continue reading
Purée of Garlic Potatoes
When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil. However, I eventually caved because, well, there is clearly a reason why the majority of … Continue reading
Marinated Feta with Olives
With my brand-spanking-new (aka no food spillage on pages yet) Ad Hoc at Home cookbook in hand, I decided to find one of the easier recipes to start with… you have to ease into these kinds of things to build confidence! I found the winner in Marinated Feta with Olives which can be served in … Continue reading
Potato and Oil Purée
I rarely eat mashed potatoes outside of Thanksgiving time, and even then I usually opt for Candied Yams over traditional mashed potatoes. When I decided to make Thomas Keller’s Sautéed Chicken Breasts with Tarragon, he suggested serving it with a side of mashed potatoes. However, his Purée of Garlic Potatoes recipe required a lot of … Continue reading
Roasted Asparagus
Asparagus is a spring vegetable that is in season mid-April to June. It is bright green, tender, sweet, and is a great balance to rich, savory and salty foods. I usually serve asparagus with my Baked Chicken with Sun-dried Tomatoes and Artichokes and so I decided to roast some asparagus to serve with another chicken … Continue reading
Ratatouille
If anyone could make the idea of a rat in kitchen an endearing concept, it would have to be Disney. As long as you didn’t get stuck on the notion of rodents around gourmet food, Ratatouille was a charmingly delightful film that inspired cuisine-challenged people such as myself to seek out what exactly was the … Continue reading
Baked Fish Tacos
After having a wonderful dinner at Barmarché, I could not stop craving their amazing Crispy Bass Taquitos in soft-shelled flour tortillas with guacamole, pico de gallo & apple cider slaw. I have made Shrimp Tacos with Mango Salsa before and figured… why not try fish? So when I was doing my regular grocery shopping, I … Continue reading
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