Yield: 4 -6 Servings 1 lb. green beans, stem ends removed 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 cloves garlic, minced 1 tablespoon finely chopped fresh ginger 2 teaspoons Shichimi Togarashi (Japanese Seasoning Blend) 3 tablespoons sesame oil 1 8 oz. can sliced water chestnuts, drained 1 cup … Read More
Irish Cream Mousse with Blueberries
I have to admit that I wouldn’t normally think of Irish cream liqueur as a flavor I’d typically pair with blueberries. It was that odd combination that caught my attention in a book on Irish desserts. I tested it out of curiosity and found that much to my surprise, the lemon tempered some of the heaviness of the Irish cream … Read More
Pantry Perfect: Mushroom Duxelles
Mushroom duxelles is something that might be unfamiliar to you. It’s a staple in classic French cuisine for its use in Beef Wellington, aka “Bouef en croute”. Outside of classical French cuisine it’s not that well known. In short, it’s a cooked paste of finely chopped mushrooms, shallots, garlic, parsley, and either brandy or madeira wine. As an ingredient in … Read More
Almond & Raspberry Heart Cookies
These delicious and beautiful cookies are much easier than they might first appear. This is a recipe I’ve loved since culinary school. The chewy almond ring on the crisp shortdough cookie, combined with the tart raspberry jam is a flavor and texture match made in heaven. The small size makes them perfect to serve with tea, as a garnish to … Read More
Chicken and Andouille Jambalaya
Jambalaya is probably the dish most synonymous with Cajun cuisine. The cajuns of Louisiana began their migratory journey in the 1600’s when they left France for Nova Scotia where they settled a colony called Acadia. The British drove them out in the 1700’s and they migrated south through the Low Country of South Carolina and Georgia. They eventually made it … Read More
Romanian Sour Soup with Meatballs
Romanian Sour Soup with Meatballs After enjoying this delicious soup at an Atlanta restaurant, I began researching it and put together this recipe so I could enjoy it again, it’s that good! Instead of using dry breadcrumbs, grind up a piece or two of fresh bread in a food processor or blender. Fresh breadcrumbs will create a lighter texture in … Read More
Blood Orange Tart
Originating in the Mediterranean area, blood oranges are thought to be a natural hybrid that resulted in an increase in anthocyanin pigments which are red and blue pigments and are considered to be potent anti-oxidents. Blood oranges have become a lot easier to find in recent years than they used to be. They are generally available December-April and can be … Read More
Polish Cabbage & Noodles
Polish Cabbage and Noodles Cabbage and noodles is a common theme throughout much of central and eastern Europe. Sometimes pork (usually bacon or ham) is included, and other times it’s not. Sour cream or heavy cream is another item that may or may not be included. I decided to “go for broke” in the calorie department and added sour cream … Read More
Obatzda
Obatzda Now a common offering in Bavarian beer gardens, this cheese spread was first created by Katharina Eisenreich, the innkeeper of Germany’s Oldest beergarden from 1920-1958. Similar to Liptauer cheese in Austria and Hungary, it uses soft ripened cheese blended with butter and seasonings. Some recipes call for removing the rind from the brie or camembert. If you decide to … Read More
German Soft Pretzels
German Soft Pretzels Soft pretzels are a specialty of the Bavarian region of southern Germany. They are a popular snack item in the German beer halls throughout the year, and especially during Oktoberfest. They are traditionally boiled in a water and lye bath to create the distinctive dark brown color and chewy exterior. A safer alternative for home cooks is … Read More