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Monthly Archives: August 2017
Have you ever just had appetizers for dinner? You know what I am talking about. Those evenings you are out with a group, maybe it started as a happy hour meet-up, and with the drinks you order some appetizers, some others order some and it becomes a shared meal. After sampling and maybe even ordering more, you just don’t feel like eating a full meal. Tonight was that night for me, except I was at home. I just wanted a few appetizers for dinner, especially a tapenade with some fresh from the bakery bread. Of course, tapenade does not a meal make, so I added a mini Caprese salad and some sliced dry salami and soppressata. Hey… I used what I had available and…
Here is a delightful variant to my earlier Balsamic Cherry Yogurt Sorbet recipe. I had a yen for a light, slightly tart, slightly sweet dessert with this recent string of 90 degree days. And what’s easier than spinning some fruit, sugar and yogurt together, sticking it into a freezer to be scooped later at leisure. As a matter of fact, the toughest part of this recipe is the planning ahead so you can enjoy this delicious dessert when desired. Save Print Lemon Blueberry Yogurt Sorbet Prep time: 5 hours Total time: 5 hours Serves: 16 Ingredients 32 oz whole milk yogurt 7 oz sugar 3 oz blueberries zest and juice from 1 large lemon 2 tbsp lemon zest (zest from 1 large…
With the current heatwave here in the Pacific Northwest, I wanted today’s cocktail to represent something tropical. I could have gone with Hawaii and it’s popular Mai-Tai, the Caribbean with a Dark and Stormy, but my search ended a bit farther south. Let’s celebrate Brazil’s national cocktail – the caipirinha. Made with Brazil’s popular sugar cane based distillate, cachaça, limes, and sugar; this cocktail is refreshing on a hot Summer day or warm Summer evening. Easy to make and refreshing to drink, this cocktail is one of my favorite choices to serve when friends drop by for a visit. This drink also pairs well with barbecue or grilled dishes, meaning it can be enjoyed right through…
Tonight I made a dish found at nearly every Italian restaurant I can ever recall visiting. It is a simple, yet delicious scallopini style dish featuring Marsala wine as the primary ingredient in the sauce. If you do any research on this dish, you will find the variations for this recipe are widespread. Typical variations start with whether to use dry or sweet Marsala. Next there is the whole ‘should I include cream or not’ debate. And let’s not even begin the discussion on whether the chicken should be dredged in flour or not. So, after a lot of reading and contemplating on how I have made this dish in the past, I created this recipe as a compilation of what I learned through…