The now-defunct Embers Restaurant in Mount Pleasant, Michigan served a salad that I have never forgotten. Sweet and creamy, their Peas and Peanuts was made with Miracle Whip and Spanish peanuts. Taking advantage of fresh spring peas makes this salad worth revisiting with roasted, unsalted peanuts and a lighter vinaigrette. (Although it is still pretty great with a mayonnaise base as well!)
Exploring new cuisines can be intimidating, especially if the spices and flavorings are unknown to you. Profiles in Flavor – Africa is one of a series of classes I created to help take the mystery out of several wonderful cuisines. We look at a ‘shopping list’ of staples you would need to cook foods from that area, and taste lots of new flavor combinations. Once you know the typical protein, carb and veggies found in an area’s cuisine, you can enjoy eating and cooking it much more often!
The 13 Desserts In France there is a tradition of leaving 13 desserts out on the table between Christmas and New Year’s. Though the dishes vary, the number stays the same (to represent Jesus and the Apostles). What a wonderful way to entertain guests that happen to drop by to visit! Select 13 small …
Traditionally harvested in the Fall, apples are a staple at every Thanksgiving table. Bright red spiced apple rings were always a part of my mother’s relish plate for holidays, along with Waldorf Salad served on little cups of lettuce. Baked Apples provide an easy gluten-free alternative that everyone loves!
Round about the cauldron go, in the poisoned entrails throw, adding all ingredients except the blood. In the cauldron boil and bake for approximately 9 minutes.
Now that we’ve covered several wonderful ways to incorporate herbs into your menus in Herbs in Cooking parts 1 and 2, I thought I would see what my favorites were.
I went to my spice shelves and took a quick inventory. Here’s what I found when surveyed my most-used (dried) seasonings. I have lots more, but these are the ones that I run out of and replace.
You are probably familiar with a nice cup of herb tea and using herbs in soups and stews, but how about using herbs in drinks, eggs, even desserts?