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.… 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 … 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 … 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 … 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 … 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 … Continue reading.....
As a switch from our usual ‘Fish-Hell’ night (mon mari‘s words, not mine) I made a fish pizza.
Okay, a White Pizza with Smoked Salmon.
How can one go wrong with goat cheese and smoked salmon?
Mon mari would argue that it’s not … Continue reading.....
I use shredded potatoes or brown rice for my quiche crust why not pasta for a pizza crust?
My usual puff pastry makes a thin, light pizza; this is more of a deep-dish pizza.
Mon mari claims that ‘deep-dish pizza isn’t pizza’.
I don’t care … Continue reading.....
Pizza Margherita is a classic that is on every pizza menu on this side of the pond.
Traditionally, a Margherita has tomato sauce, basil, a sprinkling of cheese and 4 black olives – with pits. The addition of ham would make it something other than … Continue reading.....
We eat with the seasons.
That applies to pizza, as well.
I love pizzeria pizza, with tomato sauce and sausage and pepperoni and peppers and mushrooms and anything else edible.
But when I make it at home, this is my preferred way: thinly sliced, ripe … Continue reading.....