Tagged: ‘olive oil’

The Slow Cooker: Moroccan-Spiced Tomato Chicken with Almonds

Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…

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The Slow Cooker: Family-style Winter Tomato Sauce

The most famous of tomato sauces are Italian and they are rustic preparations. Marinara sauce is a basic vegetarian tomato sauce. I make a wide variety of pasta sauces in the slow cooker. This is a family sized recipe for a long cooking marinara sauce. It is a pot of fabulous tomato wine sauce, that goes together in minutes using canned tomatoes, that simmers all day.

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The Beauty of Raw Greens in Winter

A salad is a dish of raw or cooked foods, seasoned and dressed with a sauce of some type. Salads are divided into three main categories: The tossed garden greens, marinated salads, and composed main dish salads.

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The Baker: Food Processor Italian Whole Wheat with Marinated Goat Cheese

I took a bread baking class at a virtually unknown cooking school, long gone and forgotten now, with my mother in the 1980s and learned this Italian whole wheat bread. It is called a traditional pane integrale.

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Homemade French Vinaigrette with Dijon and Shallots

Invite anyone from France to dinner and they will be horrified if you take out a bottled dressing for the salad. Ohhh mon dieu! It is part of the dinner preparation ritual to have someone at the counter mixing the vinaigrette.

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Crackers, Toasts, and Chips–The Ultimate Collection

Once you start making your own crackers, chips, and crostini crackers for snacks, you won’t stop. You will be able to serve a tasty treat for the most discriminating of guests. They are easy to make and perfect for dipping in fondue, salsas, hummus, vegetable dips, and eggplant spreads.

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Vegetarian Paella

paella

Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.

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Fresh Vegetable and Cream Quiche

This is an unusual baked egg casserole; it is thick with vegetables and held together with cubed french bread and hunks of cream cheese. It is baked in a deep springform pan and served in wedges like a cake.

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Cream Sherry Pumpkin Bread

Its the winter holidays upon us now that Halloween is in the can and pumpkin, now considered a super food, is on the menu in both savory and sweet cooking. So it is time to crank up the oven and bake some quick breads with the fall flavors of winter squash, dates, nuts, sweet spices, persimmon, apple, pears, and citrus.

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Chocolate Cake of the Month: Black Russian Bundt Cake with Coffee Glaze

Lets make a chocolate cake. Dense and sweet. Add coffee and chocolate liqueurs. A thin icing dripping down the sides, a hit of sweet in every bite. Bake it in a Bundt pan so it looks special.

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