Appetizers

Radishes with Butter and Salt

Serves 6-8 2 bunches radishes with the tops intact Sea salt Good salted butter or Herbed Butter, recipe follows 1 French baguette, sliced diagonally, and lightly toasted Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature. Herbed […]

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  February 2, 2012   No comments

Fusion cuisine

Fusion cuisine is a general term for the combination of various forms of cookery.  It’s a combination of different cuisines of a region or sub-region into a single eating experience. Of this sort, Asian fusion restaurants have become popular in many parts of the United States and United Kingdom, often featuring South Asian, East Asian, and South-East Asian dishes alongside one […]

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  February 1, 2012   No comments

Millet Puffs

Susan Feniger – STREET Susan Feniger is one of my favorite chefs in Los Angeles. She is an award-winning American chef, restaurateur, cookbook author, and radio and TV personality considered to be a leading authority on Latin cuisine in the United States. After working together in Chicago and Paris, Feniger and her longtime collaborator, Mary […]

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  January 27, 2012   No comments

Bacon & Cheese Stuffing Bites

I vote for making this in the first place! Why is it that people only make stuffing during the holidays (including me!)?  To me, it’s the best part of a holiday meal. Here is a way to use up some of the leftover stuffing, though I vote for making this in the first place! [amd-zlrecipe-recipe:353]

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  December 20, 2011   No comments

Ham Balls

It’s retro-ly appealing! Sorry, my kosher friends, but I love ham.  This is something really retro-ly (yes, I know this is not a word, but it should be…) appealing about this recipe. Ham Balls 1 lb ham (diced) 1 lb ground pork 2 cups breadcrumbs (fine dry) 1 cup milk 2 large eggs (beaten) ¾ […]

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  December 9, 2011   No comments

Chestnut and Sharp Cheddar Crostini

It’s rather sophisticated… I love chestnuts roasting on an open fire. We actually have a chestnut roasting pan next to the fireplace. I first started eating these in Italy years ago. Anyway, I have only ever eaten them right out of the fire, but I came across this recipe for crostini that looked intriguing and […]

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  December 6, 2011   No comments

Irish Nachos

I’ve been living under the Blarney Stone…. I’ve been living under the Blarney Stone, because I have never heard of this recipe!  Irish Nachos is associated with Ireland in name only but was invented in one of the Emerald Isle’s colonies, Chicago, Illinois at a pub called McGee’s at 950 West Webster Street.  Instead of […]

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  December 5, 2011   No comments

Mini Mac n’ Cheese Muffins

Holiday Hors d’oeuvres… This just seems like the BEST idea. I will be making many of these for all of my holiday parties.  You could even add a “dusting” of bacon on the top!   Mini Mac n’ Cheese Muffins  Makes 48 mini muffins 1 lb small elbow pasta 6 oz butter, divided 4 oz […]

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  November 21, 2011   No comments