When we lived in MN we used to go to a popular restaurant on the lake we lived on.
In the summer we went by boat, which was a great way to end the day.
Sorry, lost in the memories there for a moment….
Their house salad was justifiably famous. It had a fantastic dressing but my favorite part was … Continue reading.....
Now that the lettuce is done we turn our attention to other salads.
It’s always nice to have a salad on hand in the fridge to have for an easy lunch or quick addition to dinner.
I love pasta and rice salads, but I’m referring to vegetable salads – Cole Slaw, Cucumber Salad, Three (or Five) Bean Salad… Continue reading.....
Celery is another underused vegetable.
Too often a little bit is finely chopped and added to a pasta or potato salad and barely noticed.
We like it….
Mon mari even likes it cooked, as a vegetable side dish.
I don’t, however, like raw onion (mon mari likes that, too). So even if all the other vegetables in a salad … Continue reading.....
One of the things that I know about Chinese food is that a lot of what is served in Chinese American (or Chinese French or Chinese Irish or….) restaurants bares little resemblance to what is served in China.
The recipes may have started out as traditional Chinese fare but, over time, were changed to suit the local tastes.
The Chinese … Continue reading.....
Sub Gum Chow Mein.
Back in the beginning of time, when I was installing a computer system in a Chinese Restaurant, one of the items on the menu was Sub Gum Chow Mein.
I knew it was a Chinese American dish, rather than a Chinese dish and it appeared to be whatever kind of meat or seafood was chosen … Continue reading.....
I’ve been in a lazy cooking mood lately…
I want quick, easy, warm and comforting.
In my kitchen that means risotto.
Total time: 30 minutes
Ingredients:
The hot weather has returned.
The oven is, once again, off and salads are back on the table.
This has been one of our favorites for years.
Bacon and cider vinegar add the traditional flavors of Hot German Potato Salad.
The green beans and celery round it out, making it a great accompaniment to grilled meats.
Serve warm or room … Continue reading.....
The cool rainy weather followed by warm sunshine have done wonders for my Rainbow Chard.
I've mentioned in prior posts that Americans use the leaves and discard the stems while the French use the stems and discard the leaves.
We eat it all.
But the two parts require different cooking times.
The leaves I treat like spinach: sometimes raw in … Continue reading.....
