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I made two versions of this recipe in one week. Once for a small dinner party on Wednesday and 2 different versions for our Father’s Day bbq.(...)Read the rest of Appetizer: Two Baked Ricotta Recipes and What to Do with Leftovers (170 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add [...]
Color has always been an important ingredient in the FOODalogue kitchen … lots of red, green, orange and purple on the plate because, you know, eating healthy is a colorful thing. But, this month’s challenge for the Creative Cooking Crew was to “create a complete and cohesive dish with only one color”. I chose white because I [...]
In my family we celebrate birthdays BIG. Sometimes big is even x2, like Sunday when we celebrated both Cassie’s 17th and Aurora’s 21+. ‘Big’ is the operative word because (a) we’re a lot of people and (b) we always make big menus for our BIG appetites. Generally, the meal revolves around a food request from [...]
It’s the way I like to eat … balanced food groups and balanced flavors. Pasta with cabbage may seem a strange combination to some. Stranger yet, perhaps, is the addition of raisins. But, trust me, it works. In fact, it more than works.(...)Read the rest of It’s All About Balance and Building Flavors: An Interesting [...]
I’m going on a picnic and I’m bringing … That was the challenge this month. Wouldn’t you like to sit at a picnic table with this wonderful array of food? (...)Read the rest of The Creative Cooking Crew: Picnic Round-Up (176 words) © admin for FOODalogue, 2013. | Permalink | 3 comments | Add to [...]
There’s a word game played during long car trips called “I’m Going on a Picnic …”. It’s also a drinking game played at parties. I’ve played both, though not... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]
Every time I opened my laptop this past week, I saw something Mexican. It whetted my appetite so I made my own little Cinco de Mayo party with what I had on hand.(...)Read the rest of A Weekend in (and around) the FOODalogue Kitchen with a New Lens (309 words) © admin for FOODalogue, 2013. [...]
Do you have a leftover container of your favorite pasta sauce in the freezer? This is a really tasty and easy use for it.(...)Read the rest of Pork Steak Peperonata (210 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post tags: Feed enhanced by Better Feed from Ozh
As most readers know, I love to travel and I’ve had the good fortune to do so fairly extensively; however, northern Europe was never high on my travel bucket list. I seem to have preferred repeat visits to Mediterranean countries or warm weather climes … countries where the language was familiar to my ear, where [...]
“Build a sandwich around 3 ingredients that start with the letters B.L.T.” that was the directive for this month’s challenge. And you know we’re not talking bacon, lettuce and tomato!(...)Read the rest of The New BLT Sandwich: It’s not what you think! A Creative Cooking Crew Challenge (360 words) © admin for FOODalogue, 2013. | [...]
You may remember all my photos and gushing about this event in 2011 and 2012. Well, I’m back to gush once again. Savor-the-Avenue is an exciting annual foodie event. The main street of trendy Delray gets closed for about a mile while 1000 people dine al fresco on one never-ending table. But, although it’s one [...]
What would you do if you were challenged to prepare a dish that included nut butter, vinegar, green apple and bacon? Think about it. Could you pull it off? Could you think out-of-the-box like the 13 members of the Cooking Crew who participated in this month’s challenge. Feast your eyes on some beautiful, tasty and, of [...]
While everyone was eating corned beef and cabbage this past weekend, I ate a “cajun spiced Salmon Rueben” and an “open-faced chipotle shrimp tortilla”. They were both great, but left me yearning. I had an itch that needed scratching.(...)Read the rest of Yearning for a Boiled Dinner … with Variations (424 words) © admin for [...]
St. Patrick’s Day — the world becomes a sea of green and everyone, Irish or not, celebrates. Even I put on a green t-shirt and set off for my first St. Patrick’s Day parade. I know. I’m a little old for it to be ‘my first’. I walked the parade route up and down several [...]
Secret #1 is I’m not a big fan of onions. I eat them but they’re not a pantry staple in the FOODalogue kitchen. It’s just not a ‘go to’ ingredient for me. For salads and many dishes, I prefer to use scallions or chives. But, I had a large vidalia onion and I wanted to use [...]
The Creative Cooking Crew’s challenge for this month was a virtual mystery basket and, like the popular program “Chopped”, we all had to use the items in the basket along with whatever we wanted from our own pantries to complete a “creative” dish. The basket ingredients were: green apple, bacon, vinegar and nut butter. I [...]
Yeah, this won’t win an award for food styling but, you can rest assured, it’s packed with flavor and tricks to limit starch while still enjoying a plate of pasta.(...)Read the rest of Limiting Pasta Carbs | Linguine with Kale and Codfish Saffron Sauce (199 words) © admin for FOODalogue, 2013. | Permalink | No [...]
Well, I mean, I’ve tasted variations of it, but not the specific dish I’m talking about here. Two years ago when my travel gal pals and I were in Tuscany, we had many memorable meals. Apparently, some more memorable than others. One such meal stuck in Maryann’s head because she hasn’t stopped talking about it. [...]
If you like lentils (I love!) and if you enjoy vegetarian meals, this probably looks good to you. It was — and it wasn’t.(...)Read the rest of Warm Lentil and Artichoke Salad with Parmesan Celery — and Questions (301 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post [...]
No real recipe here — just a seriously good dinner with flavors that paired exceptionally well.(...)Read the rest of Mediterranean Flavors: Lamb, Walnut + Raisin Meatballs Over Eggplant Ragout (93 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post tags: eggplant, lamb meatballs Feed enhanced by Better Feed [...]
What’s comes to your mind when you think of meat and potatoes? I bet most people would say a Sunday roast or, perhaps, a slow-cooked stew or meatloaf and mashed potatoes. Undoubtedly, beef would be the most popular answer — so I went with ham. (...)Read the rest of Creative Cooking Crew: Meat n’ Potatoes Challenge [...]
I know most people who read blogs like FOODalogue or create boards on pinterest are really into entertaining and generally on the troll for new tips to make the effort stress-free so I thought I’d tell you about 2 dinner parties I hosted recently. Last week I hosted a dinner party to celebrate 2 family [...]
Although pizza is attributed to Queen Margherita of Italy, did you know it originated in Greece? See this history. So, while the conventional granddaddy (or nonna) of pizza is Neopolitan and the war between New York and Chicago rages on over who has the best pizza … here, in the FOODalogue kitchen, it’s the fresh, [...]
When I announced that I would be co-hosting a cooking challenge group, I knew immediately I wanted to get my son (the ‘visioneer’) to create a logo that brands and signifies our objective: modern, fresh and, most importantly, creative cooking. In fact, he gave us 3 logos with different images and varying shapes and sizes so that [...]
As some of you may have gathered, I’ve been trying to spend a little more time behind the lens instead of in front of the stove these days. (...)Read the rest of Photography: How Am I Doing? (355 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post tags: [...]
In case you wondered what being a food and travel blogger is all about … well, it’s about a lot of work most days. It’s about being plugged in and engaged from your first waking moment to lights out. Every day. (...)Read the rest of Wine Tasting at the Versace Mansion and What It’s Like to [...]
When I announced that I would be co-hosting a cooking challenge group, I knew immediately I wanted to get my son (the ‘visioneer’) to create a logo that brands and signifies our objective: modern, fresh and creative cooking. In fact, he created 3 logos with different images and varying shapes and sizes so that each [...]
You can file this one under ‘healthy’, but don’t stop there. Tag it ‘delicious’ too. (...)Read the rest of Red Lentil, Artichoke + Kale Stew with Peppered Cheesy and Bacon Croutons (233 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post tags: cheesy bacon croutons, red lentils and kale [...]
“Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.” That was the challenge. (...)Read the rest of A meaty, greasy, tasty Frita (Cuban burger) goes Vegan. Será posible? (394 words) © admin for FOODalogue, 2013. | Permalink | No comment | Add to del.icio.us Post tags: La... See full post, photos and comments at FOODalo
One of my Christmas gifts was “Fifty Shades of Chicken”. (Oh, my … blush, blush.) It’s actually a nice compilation of chicken recipes with juicy titles and spicy dialogue, puns intended. I made this recipe with inspiration from 2 recipes under the category “Dripping Thighs”. Step into my parlor, if you... See full post, photos and comments at FOODalogue. I lo
… or dinner. I don’t know about you, but I no longer buy lettuce or order lettuce-based salads in restaurants. After a lifetime of being a salad fanatic (eating a plate for lunch and as an appetizer, side, or palate cleanser with dinner), I’m left limp and wilted by lettuce these days.(...)Read the rest of [...] See full post, photos and comments at FOODalogue. I look forward
Eating 12 grapes at midnight is a Spanish custom of dubious and humorous origins. (...)Read the rest of Bubbles and Grapes • Happy New Year ( words) © admin for FOODalogue, 2012. | Permalink | No comment | Add to del.icio.us Post tags: New Years 2012 Feed enhanced by Better Feed from Ozh See full post, photos and comments at FOODalogue. I look forward to your visit.
I’ve enjoyed seeing everyone’s postings on facebook the last few days with photos of families beside gaily decorated trees and enjoying holiday meals. It’s such a happy time of year. Full of traditions and memory-making moments. Our season starts with the Boat Parade Party the first weekend in December and the festivities... See full post, photos and comments at FOODalogue. I
How do you rate restaurants? What’s your criteria? I realized last night when I visited the newly-opened Ceviche that I have a 3-prong criteria*, specifically Atmosphere, Food, Beverages. Let me show you how this restaurant hits all the marks. *It’s a given that cleanliness and service are paramount.(...)Read the rest of ¡Bravo! to... See full post, photos and comments at FOODalogue
__________________________________________________ © admin for FOODalogue, 2012. | Permalink | No comment | Add to del.icio.us Post tags: Day of Remembrance, Newtown Feed enhanced by Better Feed from Ozh See full post, photos and comments at FOODalogue. I look forward to your visit.
2012 was a very good year in the FOODalogue universe. Lots of everything I love — food, wine, travel and, most importantly, they were shared with family and friends. Yes, it was a very good year. Visitors to FOODalogue trickled in all year, leaving comments and supporting my passion for which I am eternally grateful. [...] See full post, photos and comments at FOODalogue. I look forward t
I stopped for lunch at Japango in Boca Raton. I was mildly aware of this strip mall restaurant which has been around for a while, but I’d never ventured in. I was alone. I wanted something light. I thought sushi would be perfect. It was, but in a way I never expected. This was the [...] See full post, photos and comments at FOODalogue. I look forward to your visit.
My friend, Angela of the beautiful Spinach Tiger blog, lost a brother and a very close cousin to the scourge of Aids. She wrote an exquisite and heartfelt piece (read post) about why she started ‘cooking red to remember‘ for World Aids Day (December 1) in 2009 when I first participated with a pasta and red pepper dish. When [...] See full post, photos and comments at FOODalogue. I l
The past weekend South Florida was pulsing with multiple outdoor food and wine festivals, each having events that spanned several days. Chief among them was the Boca Raton Wine + Food Festival and the Flavors of Fort Lauderdale event. And, if that wasn’t enough, the same weekend there was a Delray Wine +Seafood Festival, Lake Park Seafood... See full post, photos and comments at FOODalogu
The ‘green bean casserole’ was created in 1955 by the Campbell Soup Company and has been a Thanksgiving favorite on a gazillion tables across America for more than 50 years! This one is a makeover. It’s Italian. It’s lighter. And, it’s contemporary. This is an ‘instead of” recipe. (...)Read the rest of... See full post, photos and comments at FOODalogue
I started out to make a chicken dish that one of my aunt’s made when I was a child. I sort of recalled it was alternating layers of chicken and onions cooked in vinegar. I didn’t quite achieve the goal, but I stumbled on a killer sauce.(...)Read the rest of This One is About the [...] See full post, photos and comments at FOODalogue. I look forward to your visit.
This would make a great side dish for your Thanksgiving table. I served it with turkey’s little step-sister, chicken — so I can just imagine it with turkey, stuffing and all the fixings.(...)Read the rest of Acorn Squash with Pickled Raisins (257 words) © admin for FOODalogue, 2012. | Permalink | No comment | Add [...] See full post, photos and comments at FOODalogue.
Looking for something quick and different? This dish may be for you. All 3 components take no more than a couple of moments each so you can literally have dinner on the table in less than 10 minutes!(...)Read the rest of Chimichurri Calamari and Polenta: Quick and Easy! (160 words) © admin for FOODalogue, 2012. [...] See full post, photos and comments at FOODalogue. I look forward to your visi
This is a somewhat lighter, lower calorie version of eggplant parmigiana in that it’s not egged, breaded or fried. And if you can’t choose between the iconic eggplant- or -chicken parmigiana, why not combine them? (...)Read the rest of An Eggplant and Chicken Parmigiana Combo (44 words) © admin for FOODalogue, 2012. | Permalink... See full post, photos and comments at FOODalog
If you’re looking for a new pasta dish or a different way to bring healthy purple vegetables into your diet, this one’s for you!(...)Read the rest of Braised Red Cabbage and Linguini (290 words) © admin for FOODalogue, 2012. | Permalink | No comment | Add to del.icio.us Post tags: braised red cabbage, Pasta Feed [...] See full post, photos and comments at FOODalogue.
It wasn’t intended. I started to make some kind of dinner using about a 1/2 dozen fresh brussels sprouts. I thought of a rice bowl. A brown rice bowl. Then, as I started to pull out other ingredients, I suddenly realized everything started with a “B” and I got amused. (I’m easy that way.)(...)Read the [...] See full post, photos and comments at FOODalogue. I look forward
I was all over the place with this month’s theme. I had 10X as many ideas as there are varieties of squash. And then I realized it was Halloween. Why not don a toque and costume myself as a “baker and candy-maker”? No one would recognize me, for sure! “Come in my little pretties … [...] See full post, photos and comments at FOODalogue. I look forward to your visit.
You won’t miss the potatoes. In fact, like me, you may even prefer it this way.(...)Read the rest of Delicious Brussels Sprouts and Chestnut Hash with Eggs and an Extra Treat! (190 words) © admin for FOODalogue, 2012. | Permalink | No comment | Add to del.icio.us Post tags: brussels sprouts, chestnuts, hash Feed enhanced [...] See full post, photos and comments at FOODalogu
As evidenced by the title, I’m digging into the archives of FOODalogue and reprinting some recipes I think are worth repeating (warts and all, i.e., even if I think I could take a better photo now .) This being the season of turkeys and pumpkin, I thought readers might like to see this one again.Who likes [...] See full post, photos and comments at FOODalogue. I look forward to your visit
Short Post: It started as a dressing for slaw and then I realized it made a really good sandwich spread too.(...)Read the rest of A Really Good Dressing for Slaws and Sandwiches (76 words) © admin for FOODalogue, 2012. | Permalink | No comment | Add to del.icio.us Post tags: red cabbage slaw, sesame sandwich [...] See full post, photos and comments at FOODalogue. I look forward t
