I've been enjoying Cilantro lime tacos when I am shopping at Nordstrom this Summer. These bright, flavorful and light tacos with a tangy vinaigrette are just the ticket for a light flavorful lunch. I looked up the recipe to share and wha la, I found it!! This is an easy-to-follow recipe
that was developed by corporate chef, Michael Northern, and his small army of
chefs. It is so delicious and perfect for a Summer dinner outdoors!
Steamed clams make a great appetizer, but better yet with a few
additions they make a fantastic dinner. I always make a big pot and
serve them in bowls with all the yummy juices on the bottom. Wee Bear and I get some crusty sourdough to soak up all that yumminess .......OH MY!
This recipe is spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full-blown event! (The recipe calls for 2 1/2 pounds of clams... I bought 5 pounds of Manilla clams ....Wee Bear and I nearly ate all of them!! Feel free to double this recipe!
I was always more of a Hostess cupcake girl. I just loved that creamy white filling surprise in the middle! However, with two rich chocolate cake layers covered in salted caramel
ganache and stuffed with a vanilla bean filling? I could convert.......
A couple weeks ago my daughter-in-law, Eva turned 39. I wanted to make her something special, as she is a special kind gal. She is always trying help out in any way she can and is fun person. She loves salted caramel, so when I ran into this recipe in a old Bon Appetit, I knew this was a cake she would love.
The first time I made Cherry Kuchen, I made it with sweet Bing cherries, the story follows!
My kitchen looked like a crime scene. Red splatters were everywhere... the freshly picked cherries bursting as the
pitter plunged through to extract the pit. The juices puddled on the
cutting board and stained my fingers. These cherries were at their
perfect point of ripeness. Their flavor needed no companion or accent.
It is why I kept it simple and made a cherry kuchen.
I then cleaned up the kitchen and went to the store.
The cashier gave me a strange look. After I got home I realized why.
Those red splatters were all over my shirt and neck.....hahaha! Remind me
next time to wear one of my friend Fawn's hand made aprons! And/or checking how I look in the mirror before
heading out the door would be a good idea too. I’m so glad it wasn’t too busy at the local grocery. At least no one called the police!!
In my opinion,
having the option to do ahead breakfast for guests is one of the best
ideas...ever!! When company comes to stay and you want to treat them to a
hot and special breakfast, it is so nice to just pop this delicious
dish into the oven.
Let's get corny! Summertime to us means lots of good eats using fresh produce to go along
with our grilled foods. I know it’s the way many all over the world eat
but, because Wee Bear and I mostly live in the sun, we grill nearly year round. There is nothing
better than a salad made with garden fresh tomatoes and when you add
roasted corn, you boost flavor, and with a can of black beans from the
pantry you add more texture, taste and protein. The trio brightens
together with the help from the seasoned vinegar bath mixed with the
delight of red onions and peppers.
There is just something about homemade ice cream...it's the taste of the snow capped mountain on a sunny day or maybe it's that warm feeling of the sun shinning on your shoulders on a Summer day; an idealized memory of Summer in culinary form. Brilliant pink fresh strawberry ice cream is a classic flavor and, along with chocolate and vanilla is an American favorite.
I love berries and eat them every morning for breakfast, however, strawberries served with sour cream.........they are the most delicious! David Lobowitz combined these two ingredients to make this delicious ice cream. I had the privilege of taking two classes from David when he was in Seattle a couple years ago. His recipes are infallible.... when followed. A couple of tips - macerating the berries before hand magically transforms even so so berries into fruits that are brilliantly red. Make sure you refrigerate the mixture for a full hour before churning and try to eat this soon after it is churned.
