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Tandoori Chicken & Cucumber Raita
A Day at the Country Club, Darling We spent Sunday at the Northern Trust Open at the Riviera Country Club. I had never been to a golf tournament before. We had the VIP tickets that got us into the hospitality tent situation. It worked for me – fabulous food, one of my favorite Chardonnays, Far […]
Continue ReadingCucumber Raita
2 cucumbers, peeled and finely chopped 1 cup plain yogurt 1 tsp ground cumin 1/2 tsp grated fresh ginger salt and pepper Chopped mint Combine cucumbers with yogurt in a bowl. Fry cumin in a dry pan for 1 minute until fragrant, then add to yogurt mixture with the ginger. Season with salt and pepper. […]
Continue ReadingLouisiana Mussel “Sauce Piquante”
Flex Your Mussel Knowledge I love mussels. We went to a party a few years ago and had mussels 3 ways (Tom & Barbara will remember that night!). Heaven! They are really easy and fast to prepare. You need lots of baguette to sop up all the lovely juices. Years (and I mean years) ago, […]
Continue ReadingChef Chambrette’s Rum Babas
In Remembrance of Chef Chambrette We mourn the loss of the great Chef Chambrette and we pay tribute to his memory by sharing his signature recipe for Rum Babas with you, below. From the beginning, Chef Chambrette anchored the teaching staff at La Varenne Cooking School in Paris. He was always unstinting in sharing his favorite […]
Continue ReadingMonte Cristo Sandwich
The History of the Monte Cristo Sandwich Where in earth did this sandwich come from? I remember eating it as a child when we went out to eat. My friend, Brady, just took my daughter, Grace, to Disneyland for her birthday. They were there from 10 am until it closed at 11:30 pm! One of […]
Continue ReadingShrimp Creole
Cajun vs. Creole Cooking Mardi Gras is here!! You better pull out the Zatarans! In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille (pronounced ahnd-wee or ahn-do-wee, it’s a spicy smoked sausage) and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients. […]
Continue ReadingSalt & Pepper
Not a lot of people know that I have a fairly extensive collection of salt & pepper shakers. I started my collection with one simple set of Holstein cows, then a set of lobster claws from my trip to Maine and then I made the HUGE mistake of mentioning my new infatuation to my friends. […]
Continue ReadingHot Chocolate, and I Mean HOT!
Can we talk chocolate? I love dark, dark chocolate. One night my husband rented the movie Chocolat and he brought home a bar of Lindt Chili Chocolate. There is a scene where Juliette Binoche makes a special hot chocolate with chili. If you haven’t seen the film, rent it on Valentine’s Day, but make sure […]
Continue ReadingTurkey, Avocado, Arugula Lavash Roll Ups
An Easy Appetizer Yesterday, I brought food to a wake for a great man. He is a huge loss to the community and will be greatly missed. It was a very nice event. One of the things I made was a lavash roll up that I concocted using cream cheese, cranberry sauce, turkey and avocado. […]
Continue ReadingSnakebite
A Snakebite is a cocktail essentially made from equal parts of lager and cider (the alcoholic drink known as hard cider in the United States). Snakebite is typically served in pint servings. UK licensing laws make half-pint servings impossible, as the two main ingredients are dispensed in strictly controlled half-pint measures. Many pubs in the […]
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