Irish Girls

I like Irish girls! Tonight, I cooked for two of my favorite ones. First Course: Hot and Cold Peas and Green Bean Salad. Most of this is in season right now. One of the best salads I have made. Simple and fresh. Hot side: Green beans, peas, pine nuts and shallot. Cold Side: celery, fennel, […]

Crescent City Special

The New Orleans Jazz & Heritage Festival is coming up in April. That got me thinking about the region’s food. What a eccentric mix of cultures: French, Spanish, German… So, I tried my hand at a classic: Chicken and Andouille Sausage Etouffee (I know! but it’s still Etouffee.) I I think it finished well. The […]

Quick Fix

Quesadilla’s are quick and easy and don’t have to be bad for you. This one uses Irish cheddar (skip the Velveeta) and Central Market’s wonderful corn tortillas. The tortillas are only $1.49 a bag! Makes me wonder why I was going through the trouble making them myself.

American Classic

Can’t deny the classic old American hamburger. I mix my ground round with onion, mustard and Worcestershire sauce. This is a great stage for condiments. Just so we are clear, there are no limits: mayo, ketchup, mustard, relish, kimchi. The bun is important, too. This time I went with toasted wheat.

Stockpile

I have been trying to stockpile prepped items in an attempt to fend off saying “we don’t have anything to eat, let’s go out”. Above is one such item. I much prefer hand-made pasta to dried. It pairs well with different sauces and reheats well. It easier to make then you think. It’s just flour […]

Approved

Checklist for an appropriate appetizer: 1.Size should be one to two bites (max) 2.Shouldn’t be something that crumbles or breaks apart (messes up clothes) 3.Shouldn’t be too greasy (messes up clothes) 4.Best if it can be picked up with a paper napkin (no knife or fork needed). Toasted baguette with goat cheese and red onion, […]