My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Makes about 1 cup Tip: Your food processor will make quick work of this classic sauce. Some recipes direct you to put all ingredients in the bowl together and blend. In my experience, you will get a better result if you drizzle the olive oil in as directed below. Try either method you prefer,... Continue Reading →
Tip: I'll admit I've not canned or preserved food, other than freezing. I don't take a lot of big risks. Pressure cookers scare me. Botulism scares me! 😀 Quick pickling doesn't scare me; in fact, it's a fun and simple way to use ingredients you may already have and the zesty results are scrumptious. Look... Continue Reading →
Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Butternut Squash Soup 20-Nov-2021 Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw... Continue Reading →
Serves 4-6 Tip: Don't be intimidated by a fairly long recipe. If it's mine, I'm just a bit wordy. 😀 Longer recipes are not usually as difficult as it may seem, if you break things into steps. You can simplify this dish by following Prep instructions the day before. Keep everything properly chilled, then assemble and... Continue Reading →
Makes about 6-8 cups. Tip: Applesauce may seem like an old-fashioned dish when made from scratch. After all, what could be more convenient than those individual cups that pack so neatly in a lunch bag? But is it really delicious? Make one batch of this natural chunky applesauce using a small variety of apples... Continue Reading →
This recipe made about 1 liter of stock. Tip: Just look at that golden broth and imagine the savory scent in your kitchen. The tip here is to use raw chicken parts, that you might otherwise discard, to make stock. It's simple, mostly hands-off, can be made in small (or large) batches, can be... Continue Reading →
Makes 1¼ cups dressing Tip: We love a great Caesar salad. Authentic Caesar dressing is made with raw egg yolks which raises a legitimate salmonella concern for many people. This recipe substitutes high quality mayonnaise for the egg yolks and oil in the authentic Caesar (same as mayo ingredients, so no flavor loss). Store... Continue Reading →
Makes about 1 cup Tip: This sauce can be made in a food processor if you're careful not to overprocess the ingredients. You want it to be a little chunky as shown in the photo. If your knife skills need work, make the recipe by hand to get some practice. Use a sharp chef's... Continue Reading →
My Kitchen Calls 