Where family and friends gather to enjoy food and company.
What is the secret to really good lemonade? Good lemons! I have a very fruitful Meyer Lemon tree in my backyard and my friends say that they are the best and juiciest lemons ever. I have to agree! Ingredients: 1 1/2 cups lemon juice 1 …
Simple recipe, but one not to forget. My son always likes to make a Sriracha mayo for his egg sandwiches. This one has just the right zing and kick. Ingredients: 1 cup / 230 g. Kew Pie Mayo½ cup / 126 g. Sriracha Chili Sauce1 …
During the last few months (COVID) I have been watching Christina Tosi on Instagram, and learning a ton. Recently, she has been featuring guests and their recipes. The recipe for Pineapple Slaw from Ash Ledet, is a perfect sandwich topping or side to any spicy dish. I recently made a pork shoulder in the Instant Pot, with a flavorful Santa Maria seasoning. I shredded the meat to make BBQ pork sandwiches, and the Pineapple Slaw MADE the sandwich. I am so happy that Ash shared his recipe, I know that he put lots of thought into making it perfect.
Ingredients:
½ cup / 64g. Kew Pie Mayo
This is the Swedish Meatball recipe from Chef Zane at the Stein Eriksen Lodge – Glitretind Restaurant. I made these meatballs at home, and then a few weeks later had them at the restaurant. If you follow the recipe and use the right ingredients, this …
This is such a nice Italian dressing, and it is very easy to make. It is made with ingredients that I always have on hand. Make it early, so you can chill it a bit before dressing your salad. Ingredients: ½ cup olive oil 5 …
I have always enjoyed when someone makes a salad with a good poppy seed dressing. I found this recipe years ago in a Saveur magazine and have kept it in my recipe file for years.
The note on the recipe says: Popularized by Texas cookbook author Helen Corbitt in the 1950’s, this sweet-tart vinaigrette. enriched with poppy seed, is perfect for a salad of butter lettuce.
Makes about 2 cups
Ingredients:
2 Tablespoons poppy seeds
1/2 cup granulated sugar
1/3 cup white wine vinegar
2 teaspoons dry mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small yellow onion, finely grated, juice reserved
1/4 cup canola oil
1/4 cup olive oil
Directions:
Heat a 2 quart saucepan over medium-high heat. Add poppy seeds and cook, swirling in the pan constantly, until lightly toasted and fragrant, about 3 minutes.
Add sugar, vinegar, mustard, salt, pepper, and onion with juice, and cook, stirring constantly, until sugar dissolves and mixture begins to simmer. Remove from heat and transfer to a blender. Add both oils, and blend until smooth; chill.
Recipe from: Saveur 2012
After experimenting with several recipes, I have come up with this one on my own. Beans are so easy to make in the Instant Pot, you will never want to open another can of pinto beans for dinner again. You can adapt this recipe and …
This is such an easy and flavorful soup. When it was on the menu at CPK, I ordered it all the time. I haven’t made this soup in years, but while on Quarantine Week #3, I decided to revisit some of my old recipes and …
Ingredients:
This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I …
