Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything. Americans have ketchup, Greeks have avgolemono.
Avocados share a key similarity to another green fruit with a similar shape, pears. They both refuse to ripen for the longest time, and then in a blink, they are past their prime.
Think of them as little triangles of pure heaven. Crispy phyllo, tangy feta cheese, and a generous slathering of butter… yes, pure heaven.
It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it. It’s no surprise then that they came up with a wonderful way to use every last crumb of it.Continue reading Fromage Fort (French Cheese Spread)
My Medium Boy’s exact words were “Oh my God, this is delicious” when a spoonful of this dip hit his mouth. I’m not sure, but I think he may have liked it.
It’s the early 90s, Berkeley, Ca. I’m being treated to a nice dinner at Skates On The Bay, a surf-and-turf restaurant literally on the San Francisco Bay. We order the crab and artichoke dip with focaccia bread. I was hooked.
I’ve had a lot of peppers from the garden lately, and as much as I like to eat them, after a while I kind of want to shake things up a bit. Yes, there can be too much of a good thing.
One of the wonderful (i.e. infuriating) things about traditional dishes is pinning down a set recipe. Then there are those baffling steps that make you wonder why they are even done. In the end it comes down to whom you asked, which region they are from, and what they even like as to what information and advice they give you.
Only a few things keep me from entertaining as often as I would like: time, energy, and that three week old pile of laundry in the family room (which maybe just might be related to that time and energy thing, just maybe). Continue reading Rosemary & Garlic Roasted Nuts