After Foie Gras and Sauternes 2 nights in a row I think it’s time for a winter salad of Spinach and Chickpeas.
Not that this is particularly healthy…. it has bacon in it, but it is the holiday season and one should be a bit decadent, right?
For me, even though I don’t like hot foods, I do like a … Continue reading.....
Mon mari needs his carbs at every meal.
Often, with salads, he’ll have bread. Sometimes, though, I add the carbs to the salad, either as a grain (rice, quinoa) grilled potatoes or even pasta.
So this is a Spinach Salad with pasta rather than a pasta salad with spinach.
Adding the pasta while it’s hot wilts the spinach slightly. If … Continue reading.....
Last post I had faux Thousand Island Dressing; this time it’s faux French Dressing
I have no idea what the history of French Dressing is but, trust me, no self-respecting French cook would ever put ketchup in their vinaigrette.
They don’t know what they’re missing.
French dressing has been a restaurant and supermarket staple (in the U.S.) forever. Sometimes it’s … Continue reading.....
We’ve been eating this grilled pork chop and spinach salad for years, at least two or three times every summer.
I’ve posted the recipe before, years ago, but it really needed a photo update, as well as making it google compliant, printable, and all that sort of stuff.
Besides….
Something this good needs repeating.
Remember Rumaki?
Well, that would be a question for those of an age to remember civility in politics…..
It was our favorite party food when I was both old enough and gainfully employed sufficiently to throw parties with alcohol – rather than the keggers we had in school.
Rumaki was grown-up food after the big bags of chips and purchased … Continue reading.....
This isn’t really about the recipe….
It’s just a simple salad.
It’s about poaching the eggs.
Poaching eggs isn’t at all difficult: heat water to boiling, drop in the eggs and wait.
But I normally do it in a skillet because there’s more room. Sometimes the egg hits the bottom of the skillet and it sticks a bit. There’s always … Continue reading.....
I’ve decided this will be spinach week.
Or, maybe salad week.
Or both.
I planted two kinds of spinach this year. One was the same that I plant every year. The other is a red stemmed variety that is supposedly good for salads. Surprisingly, they have a different taste.
Not surprisingly, they are both taking over the garden.
In early spring I planted spinach seeds.
I waited and watched for the little green leaves to poke through the dirt.
It took forever for them to be even an inch high.
I waited and waited for a few leaves to get large enough to pick.
Finally, I find a few leaves large enough to use as a garnish.
The … Continue reading.....
