I don’t remember the reason and I don’t remember when, but somewhere along the line of my life I decided to stop using pizza sauce.
Instead I use paper thin slices of fresh tomato.
With a sharp, preferably serrated knife, I can get 8 – 10 slices from a medium – large tomato…. More from a truly big one. Two … Continue reading.....
One of the few things I miss here is a good Mexican restaurant.
Actually, I’d be happy with a bad Mexican restaurant.
When we lived in Minneapolis we used to go to a hole-in-the-wall called Little Tijuana. I have no idea if it’s still there. I first went while I was in college so it’s been around a long time.… Continue reading.....
Way back, in the beginning of time, we used to go to a great, hole-in-the-wall Mexican restaurant in Minneapolis.
I just looked and, unbelievably, it’s still there.
I wonder if the enchiladas are still as good – or if my memory has vastly improved them.
Regardless, if I want enchiladas here I have to make my own. Strangely, that is … Continue reading.....
Our neighbor had to go to a wedding in Scotland. As they were going to be gone for a few weeks, the poor folks had to find a home for.some smoked salmon that wouldn’t keep.
Being a good neighbor, I volunteered.
It was what we aficionados refer to as ‘ends’. I buy the same thing.
When one is presenting a … Continue reading.....
As is typical for me, this pizza is bass ackwards….
The tomatoes are yellow and the onions are red.
Actually, the tomatoes are an heirloom variety that is very popular here called Ananas.
Ananas is the French word for pineapple as well as for these multi-colored tomatoes.
Remember the Red Onion Marmalade I made a few weeks back?
I decided … Continue reading.....
I know spinach is not a traditional filling for enchiladas.
Consider these ‘alternative enchiladas’.
Actually, no…. I just changed my mind. Many people think that black beans, jalapeño peppers and avocados are classic enchilada fillings.
They are misinformed.
They have been reading fake recipes and watching fake cooking shows.
Spinach is, has been, and always will be the best kind … Continue reading.....
It’s a strange day today (day after US elections).
As I have no words or, actually, far too many words, I thought I would just share some strange food that I’ve been making.
The first, the pizza, is an actual recipe (now) and worthy of sharing.
I see cauliflower crusts and zucchini crusts….. I have winter squashes.
In particular I … Continue reading.....
I went through the remaining shallots in the cave the other day. I had thought most of them were destined for the compost but I managed to save a basket-full for the kitchen and a few for the garden.
However, I knew the ones for the kitchen would not last long. I sliced them all and made caramelized shallots. I … Continue reading.....
