May 27th, 2008
Fresh Herb Salad Dressing
Salad dressing made fresh at home is far more superior than any store bought version - both in nutritional value and overall flavor. Don't get me wrong, I do have a couple of go-to favorites of the store bought variety in my refrigerator. There is no mistaking their convenience; but the thing is, once you find your favorite homemade dressing you can keep the ingredients on hand or pick them fresh from your herb garden. I have a small container garden on my patio so I can whip them up in a dash!
This sweetly licorice flavored tarragon salad dressing was a hand me down recipe from Sam. Continue Reading »
May 21st, 2008
Steamed shellfish are one of my favorite ways to entertain guests. It is a true delicacy that any home cook can easily prepare and execute, and do so at a very reasonable price.
To celebrate the completion of our gardening project, we made some steamed mussels last night. The beer drinker that I am, I prefer my mussels steamed in beer over the more traditional mussels in white wine broth. Steamed clams are a different story entirely, but I will save that for another post. Continue Reading »
May 8th, 2008
Blue Cheese Dressing Recipe
The stinky and veined cheese that I hated as a child is now one of my favorites. I like to serve it up on a rare ribeye, with wine , on a salad, wings or my favorite campfire breakfast; a ham and caramelized onion bagel sandwich. Who knew I would grow up to enjoy this stinky delight? In fact, the stinkier, the better! Continue Reading »
May 3rd, 2008
Many of you know that I love minty drinks, Mojito, Caipirinha and of course Mint Julep. Well it's that time of the year; the
Mint Julep a name inspired by the
May 2nd, 2008
Ginger-Orange Carrot Cake Recipe
The great thing about this twist on the Classic Carrot Cake Recipe (besides the taste, of course), is its versatility. Whether you prefer a sheet cake to a layer, bundt, or even cupcakes this recipe is meant to satisfy all. If you just aren't that adventurous and prefer a classic carrot cake, without the twist, you can remove the ginger (ground and crystallized) and orange zest in steps 1 and 2 below and increase the cinnamon to 1 ¼ teaspoons. However, I encourage you to step out of your comfort zone, I think you will be pleasantly surprised!
Cream cheese frosting for carrot cake is a must but the calories that comes with it, not so much. The frosting for carrot cake shared in this post does not require the use of cream cheese. Classic example of More Taste, Less Filling :)