Admittedly sweetbreads aren't for everyone and even those who savor this special treat might not be up for making them at home. If you do like them, rest assured that this dish will pay off in spades. These tender bits of innards (if you have to ask...) usually pop up on French or Italian menus, often in a straight-forward saute, … [Read more...]
SPANISH MEATBALLS IN ALMOND SAUCE
Funny how food trends creep up on us until they all at once over take the popular consciousness in a mad rage, then subsequently settle back down when the next big thing comes along. So it was for tapas. Tapas tapas tapas. They had their time in the spotlight a while ago. But they did leave their mark, with the whole … [Read more...]
SALMON WITH LENTILS AND PINK HORSERADISH CREAM
Are you a recipe filer, tearing them out with every intention of trying them soon? I came across a doozy today for salmon with lentils and pink horseradish cream by Patricia Wells in the New York Times Magazine...from 1986. Ironic thing is the topic was three-star restaurants in France being handed down to the new … [Read more...]
TURKEY WHITE – TURKEY BROWN
Pity the poor turkey. For one bright shiny November day it is fussed over, cosseted, the main topic of conversation and culinary concern -- the glistening, mahogany skinned behemoth lording over the Thanksgiving feast like Gulliver and the Lilliputians. Then for the other 364 days of the year it's pretty much relegated to the "I'm … [Read more...]
OYSTERS WITH OYSTER SAUCE AND BLACK BEANS
Histories of olde New York tell how our waterways were originally paved with oyster reefs, from Sandy Hook all the way up to Ossining. So common, they were considered poor people's food (as were lobsters out on the east end of Long Island back in the day...). In our time honored fashion, this abundant resource was pretty … [Read more...]
Enchiladas Suizas
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Remains of the Day: Turkey Tetrazzini al Forno and a couple of other ideas too
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Nasturtium Pesto
Most of the flowers in the yard have pretty much gone by. We're enjoying the last few spikes of white and magenta snap dragons still making a valiant effort and the tree hydrangeas which have turned an appropriately seasonal dusty pink. There's still one notable holdout, a bushy cluster of nasturtiums that is still going strong -- it must … [Read more...]
Warm Salmon Salad with Crispy Scales
The topping on this hot-fish-over-cool-salad is a thin crust of potato slices decoratively layered to evoke the scales of a fish. This recipe does utilize the holy trinity of the salmon...thick, flavorful fillets, the remarkably rich skin and the sparkling orange roe. BTW, salmon's unrivaled richness and versatility has earned it the nickname 'bacon of sea' in our … [Read more...]
A Word About Roast Chicken
The world is certainly not lacking for roast chicken recipes. Whatever the herbs and spices, rubs with lemon juice, olive oil and/or butter, we've found unparalled results with the vertical roaster. Crisp crisp skin all the way around, top to bottom. Roasts evenly. Try it! Maca free levitra samples can offer a libidinous boost up and improve … [Read more...]