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Showing posts with the label Wine tasting descriptors

French's Green Bean Casserole

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Thanksgiving has dwindled down, and Black Friday shoppers are out and about getting some real bargains, I am finally catching up with a new post, and do not feel too guilty for not being able to post a Thanksgiving post, as I have last year; but do feel bad for not wishing you all a Happy Thanksgiving at least the day before...but then, that would have had to be another post which I wasn't prepared for!

Last year we spent Thanksgiving with family and friends...a large gathering of at least 20 people, but this year was just our own family. Couldn't help thinking how the Super Storm Sandy survivors that lost everything spend their holiday...being thankful to at least have their lives spared. I also feel bad for some of my elderly neighbors living alone knowing that they are spending Thanksgiving all alone, but I already know that this is how they choose to do so...they want to be alone and often complain about every little thing that bothers them about neighbors. So how could y…

Fresh Tomato Tart with Gorgonzola Cheese

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As I have mentioned in my 'Silent Sunday' post, I made this beautiful rustic TomatoTart...normally, I would have used a milder cheese, like Goat Cheese or a mild Cheddar Cheese but I had a block of sweet Gorgonzola cheese, imported from Italy that worked wonders to balance out the flavors with just a small amount of chopped parsley
and the perfectly ripe tomato slices
I may not make cupcakes...especially with 'fancy-schmancy' frosting and decorations; although I think they are gorgeous...and that reminds me of my dear sweet friend Joanna from
Chic& Gorgeous Treats...(whom I had the pleasure of meeting in person last year, in S. Francisco) she is every bit beautiful, sweet, bubbly and friendly in person...  as she is on her blog! Check out her most amazing blog that will put a smile on your face and will want to make, or wish you would/could make some of her creative desserts, cupcakes, and mini tarts.

At least Jo's tarts and cupcakes have natural fruit and fre…

Israeli Couscous, with Cannelini Beans

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When you are fortunate enough to have the basic herbs growing in your garden...as in my daughter's garden...even the basic basil, oregano, rosemary, thyme, and parsley, spells 'happiness'...I still have the get more parsley at the produce market, it's never enough; also my favorite, the dill, I also get a huge bunch at the market.
What is there not to love in these pearl-like perfect wheat little gems...can't ruin it when you boil it in water, as if you would cook pasta; it lets you know when its done, because it gets so puffed up, and you're ready to rinse it in cold water, and proceed with your recipe. You can serve this chilled, as a cold salad with vegetables of your choice, or you can serve it warm as a side dish, which how I made it with ingredients on hand in Lora's cupboard, and fresh plum tomatoes that I bought!
My sweet friend Jaime, @Mangiabella always raves about my Israeli couscous salad, and how she made it a few or more times for family and fr…

Coconut Macaroons

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To Guest Post? or not...That is the Question!Coconut Macaroons have been around for a long time; just don't confuse it with the Macarons...which is the French version of the beautiful egg whites, piped in a perfect circle, and sandwiched with another with so many different kinds of delicate and yummy fillings.
I remember well, making these easy amazing coconut cookies in the seventies, but flattening them down, and placing a bright red or green glazed cherry on each of the macaroons just for the Christmas holidays. Now, they are more fashionable, leaving them in their natural state, piled high, and just a light thin drizzle of melted down chocolate glaze.

Now, I've gotten away from the subject that I wanted to cover. I did not make these macaroons just now...not even recently. I made these just 2 days before I got my hands injured...exactly 2 weeks ago to use for a guest post...which took a different route. As you can see, this is my own guest post...and I'm the guest poste…

Farfalle Pasta with Cream, Salmon, and Peas

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I've been making this delicious pasta since the nineties but cannot remember the original source...I just know that it's absolutely divine! The only difference is, that I cut down on the butter and the heavy cream used in this dish to lighten it up a bit. There are other similar pasta dishes out there but with the smoked salmon, instead of the fresh and they don't use the petite frozen peas, or garnish it with dill. The fresh salmon gives it a lighter taste where you don't get that "smoky" aftertaste from the smoked salmon.
This beautiful dish represent Spring, it is also linked to #greenslove @ Mis Pensamientosand will be honoring St. Patrick's Day...although it's far from being an Irish dish, but at least it's green!

Farfalle Pasta with Cream, Salmon, and Peas
my own creation

12 ounces  (1 1/2 pound) Farfalle Pasta
1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 shallot chopped
1/4 cup dry white wine
3/4 cup heavy cream
1 teaspoon grated l…

Everything But the "kitchen sink" Soup

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Last week, when I mentioned I just didn't feel up to photographing my food...well, actually, in reality...just didn't feel like photographing my step-by-step directions, while making this amazing hearty, and so good for you, all fresh vegetable, and organic beef meatball soup! See, there it is... on the bottom, a little meatball, and on the right, next to the parsley, but it's sort of camouflaged by all the yummy grated Parmesan cheese! Even the Great Northern beans were from a bag of dry beans, and not canned!
The only thing that was canned, was the 28 ounce can of organic diced tomatoes, from Whole Foods. As a matter of fact, every piece of fresh vegetable was from whole Foods.

I started out sauteing my chopped onions, chopped garlic, sliced celery, sliced carrots, in Canola oil, about 3 Tbsp. added some chopped fresh parsley, salt, and pepper, a couple bay leaves, ... added the canned diced tomatoes, and a 32 ounce container of organic beef broth, a dash of Worcestershire…

Smoky Chipotle Hummus

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I am in one of those unprepared mode...not mood, but I suppose that would also label it as such! I have not been photographing anything I have made since last week. The only thing that inspired me to actually photograph, is just one shot of the Chipotle Hummus that so inspired me by Alisha's hummus that she made!
@ The Ardent Epicure.

She made this most amazing Cilantro Hummus with Chipotle Oil Drizzle... that I could just not resist! She has such an amazing vegetarian blog, with all the gorgeous exotic fruits, and vegetables and legumes she uses to prepare delicious and healthy dishes, and appetizers.

I did not have freshcilantro on hand, but I did have dry cilantro, which was not my first choice, but it did the trick, and it was actually a vibrant green color, because I keep my dry herbs in my freezer, and they last a long time, and stay fresh and that makes my foods taste a lot better.

So as you see, this is the beautiful dry chipotle peppers that I used. They were purchased at…

Chicken Paprikash...and Awards!

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Whenever I crave for something that is a perfect comfort food that I know my entire family will like, I tend to turn towards my Hungarian favorite, which really does not need a recipe... knowing that I learned to make this delicious sauteed chicken in a rich paprika-sour cream sauce from my Hungarian "roots" from my mom, who was actually born in Transylvania (yes there is such a country, not just a myth)...it is and has been part of Romania for nearly a century now, after World War 1.
This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't tas…

Fresh Strawberry Tart, and Birthdays to Celebrate!

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I decided to feature this photo of my lovely fresh StrawberryTart, before slicing it, just when it finally set... with my homemade Strawberry "thick" glaze, or coulis, or sauce, but it really is a glaze, ... not your ordinary clear glaze, because instead of a cream filling, or maybe even a curd type of filling, I chose the thick glaze, which is so easy to make. I willing to bet no one has heard of this kind of tart with a light "Nilla" Vanilla Tart Shell, instead of a Shortbread type, or a Graham Cracker type tart. I'm not really a an avid baker, but I do get enthusiastic about easy things to make that does not require a lot of work...and I don't even want to get involved in "yeast dough" unless I have to. I leave all that to my daughter. She is always making yeast all kinds of things with yeast...especially, since I gave her the brand new Bread Machine, even with the instruction from my thrift find, at Goodwill, for $9.99. Now, I'm trying to …

Cocoa Brownies with Browned Butter and Walnuts

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I was so determined to make these brownies from my Bon Appetit magazine, but I just hesitated because I have never made brownies with browned butter. I do like browned butter on pasta, but have not tried it in a cake or brownie recipe. Browned butter does have a rich, and nutty flavor, so why not add it in the brownies. Also, one other important result, that the recipe did promise, is the fudgy  and chewy outside, with a shiny, crackly top. Just look how it turned out...yumm! It was not very popular with my little ones, (my grandchildren)...my grandson was trying to pick out the walnut pieces, but I had one cup of toasted walnut pieces in the batter. It did not call for toasting the walnuts, but I know that toasting nuts would release the oils from the nuts, and would make it more tasty, and crunchy.

Hungarian Lecsó (lecho)

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The other day, I found a "treasure" in my local supermarket, Publix, which I'm proud to announce. A gorgeous bag of local sweet mini peppers, in assorted colors. When I opened the bag, the fresh, and sweet aroma just permeated throughout my little kitchen. I have been waiting for these amazing little sweet, and crunchy, colorful peppers, that when I picked up the bag from the special stand, a little old lady asked me..."are they real?...I didn't want to be mean,  and say..."no, they're plastic"...she really meant well, and I wasn't about to make a "snarky remark!"
Such a huge bag of these gorgeous peppers can be made different ways. My second choice: Roasted peppers...and why not? They are ever so delicious, and with these tiny peppers, you almost don't even have to remove the skins, after roasting them. Just drizzle vegetable oil on the peppers on a aluminum foil lined bake pan, and add pieces of garlic, or chopped garlic, salt an…

Braised Red Cabbage with Cider & Apples

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Italian Sausage and Peppers

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Before I post the recipe for my Italian sausage and peppers, I will proudly show off my Suzanne Somers stainless steel skillet, 10 in. in diameter, has a nice non-skid handle, and the best part was, that this skillet has never been used by any one. I paid $2.99 for it, at Goodwill, and I've had it for over 1 year. In order to cook or fry on high heat, you must either have a cast iron skillet, or a calphalon, or a heavy duty stainless steel, as it is in this case. You will only destroy you nice non-stick pan. I absolutely love this frying skillet, it's easy to clean, even if you get burns on there. When you soak it in hot soapy water, the stain just rolls off. I am all green practically, with cleaning supplies. Just simply scour it with baking soda...takes the place of the strong chemical scouring powder, and you can also clean your sink with the baking soda, and will freshen up your garbage disposal. So now, on to my recipe...actually not really a recipe, just the instruction …