April 17th, 2011
It is starting to feel like Summer in Southern California and that means grilling! This weekend we dusted off the Weber and made Umami Burgers, but no grilling session is complete with out a few good sides, especially potato salad. This is one of our faves!
Compared to it's German or American cousins, Japanese potato salad is much more mild in flavor, primarily due to the absence of acid. Most German or American potato salads use vinegar or lemon, adding an overall acidic undertone to the dish's flavor profile. The addition of minced boiled egg contributes to the Japanese potato salad's rich creamy texture and chopped vegetables add a subtle sweetness. Continue Reading »
November 8th, 2008
As a last hurrah before the summers end, we gathered our good friends for a weekend camping trip to
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 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 »