No one (that I know of) has said that a crumble has to be sweet. Well, maybe Google….. The difference between a crumble and a crisp, according to Google, is that a crisp normally contains oats and a crumble doesn’t. It also says that both are a fruit dessert but I dare to be different. Why can’t they be a vegetable side dish? Besides, I’m bored with calling all things … Continue reading →
When I was growing up there were 2 kinds of salads served in summer as side dishes. My mother grew ‘Black-Seeded Simpson’, which is a leaf lettuce (rather than a head lettuce). She always served it with a dressing she made with cider vinegar, sugar and cream. She added a spoonful of minced onion and that was the salad. I hated it. When I visited my cousin ‘in the city’ … Continue reading →
One more green salad for summer. The lettuce isn’t looking quite as fresh in the markets these days and I think it’s time to switch to pasta salads. And rice and quinoa and barley and couscous…. So many choices; so little summer. I called the vinaigrette I used for this salad ‘French’ Dressing as it’s meant to be like the restaurant staple French Dressing of my youth. This is better … Continue reading →
A few weeks ago I mentioned that we had stocked up on some of our favorite foods in Spain, one of them being whole pimientos. Pimientos are heart-shaped red peppers that are very popular all over Spain: sliced and added to salads or bocadillos (sandwiches) or just eaten as a tapa or stuffed – our personal favorite. My mother always had a tiny jar of chopped pimientos in the fridge … 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 plate of paper thin, sliced smoked salmon one buys paper … Continue reading →
After I made the Pasta with Goat Cheese the other day I had a bit of goat cheese left. We were in the middle of a heatwave and I was sadly lacking in imagination. I decided to do the same thing but with zucchini noodles rather than pasta. That was good, too and made a nice, quick and easy, first course. Again, I was too lazy to even get out … Continue reading →
This is such a simple recipe it really should not require any explanation…. But when I looked at the photo I decided perhaps I should say a few words. First – the goat cheese I use is the kind that comes in a little square box. It’s called Chevraux in Europe and (I think) Chavrie in the U.S.. It’s very soft goat cheese, nothing added. Any soft goat cheese would … Continue reading →
