We served this gazpacho as the soup course for our six-course summer dinner party. It went over extremely well. The soup is light and refreshing. To up the “impressiveness factor” we brought each bowl to the table with only the … Continue reading
Found this recipe online but, as we didn’t have all the exact spices, I made small changes that gave it a little more kick. Ingredients 1 lb. amberjack 1 T. paprika 2 t. onion powder 2 t. parmesan-garlic oil-dipping seasoning … Continue reading
I haven’t been cooking from recipes much these days. Instead I’ve been focusing more on cooking my old favorites and learning new techniques. Recently, I’ve become fascinated by poaching. It isn’t a technique I regularly use, however, it is fast … Continue reading
Years ago, when I was in New Orleans with a bunch of friends to watch the Gators in the Sugar Bowl, I had the pleasure of going to Mr. B’s Bistro. This restaurant is one in the pantheon of Brennan … Continue reading
I adapted this recipe from the British cooking magazine, Olive. It was slated as a low-GI meal.. I just love lentils and really enjoyed how this dish turned out. Ingredients 3/4 cup french lentils 1 lemon, 1/2 juiced & 1/2 … Continue reading