Wednesday, May 25, 2016
Fresh OJ adds brightness to this chilled starter
Soup is cool. And in this case, chilled. Which is perfect for the warm weather we’re having in our part of the world.
We particularly like this dish because it allows us to use some of the fresh, ripe strawberries that are showing up in our market. Fruit is inherently sweet, of course. But add a bit of sourness (balsamic vinegar) and spicy heat (chipotle), and you have a savory starter.
Best of all, you can make this dish a day ahead. So any time you’re ready, soup is on.
Wednesday, May 18, 2016
Traditional flavor and savor without all the calories
Memorial Day is coming up soon here in the US. And that means the start of picnic and cookout season. Potato salad is a staple at these events. It’s easy to make, you can prepare it ahead of time, and most everyone loves it.
At least until they step on the scale the following morning. Because potatoes pack some calories.
So why not replace those potatoes with cauliflower? When steamed or blanched, cauliflower’s texture mimics that of boiled potatoes. Plus it combines well with onions, mayo, and the other ingredients in traditional potato salad. And cauliflower contains only about a third the calories of potatoes.
Best of all, cauliflower “potato” salad tastes really good. Who says there’s no (calorie) free lunch?
Wednesday, May 11, 2016
Terrific as a dip, even better as a sauce
Fresh, ripe strawberries? We can’t resist. But what to do with all those cartons of luscious berries?
Sweets and desserts are a natural, of course. But strawberries like to go savory once in a while. Especially when they can flaunt a bit of heat, as they do here.
Serve this salsa with tortilla chips as an appetizer. Better yet, pair it with roasted or grilled meat, fish, or fowl. We particularly like to serve it with pork or duck, but it also works well with chicken or salmon.
We always knew strawberries could be saucy. But now they’re really hot.
Wednesday, May 4, 2016
This classic drink has rare flavor
Ready to howl? We’ve got a cocktail for that.
May 21st marks the arrival of a blue moon (more on that later). So let’s celebrate! And what better way to toast the occasion than with the event’s namesake drink?
The aromatic Blue Moon Cocktail has just a hint of sweetness, but not too much. Which makes it a perfect pre-dinner libation.
So reach for the moon.
Wednesday, April 27, 2016
Loads of tasty ideas for a Mexican-style feast
No new recipe this week. We have spring fever, and are playing hooky.
But we can’t let our readers go hungry. So we’ve collected some past recipes that are appropriate for Cinco de Mayo.
Get ready to fiesta like there’s no mañana.
Wednesday, April 20, 2016
Kinda, sorta like Indian chili con carne
Vindaloo has an incendiary reputation. But no worries if you’re heat-adverse — it’s easy to tame this dish by lightening up on the chile.
Which means you can share this vindaloo with even the most finicky dinner guests (and the flavor is so good, you’ll want to). You can also tell them that pork is really, truly authentic in this dish (more on that below). The vindaloos they’ve had in restaurants are copycats. They’ll feel honored to be at your table.
Wednesday, April 13, 2016
This spicy vegan dish doubles as a starter or side
Can vegan rock? We’ll let this dish answer for itself.
It’s colorful and easy to make. And it’s equally tasty at room temperature or chilled, so you can make it ahead of time.
And don’t tell your vegan friends, but it also goes great with meat or chicken (serve it with fried or roast chicken, grilled or barbecued meat or fish, or even tacos or a burger).
So feel free to use this dish as you like. We won’t say a word.