You know what’s annoying sometimes? Having to make special versions of dishes sometimes. This is not to sound like a rant directed to anyone in particular because sometimes you have to make the special version for yourself. So it’s you, in fact, who is the reason for your very own annoyance. Now isn’t that crazy? You can go the long way, or you can go the short way and end up in your happy place. The best way to avoid spending lots of time in the kitchen making two versions of any dish is to choose a dish that can easily and joyfully lose one or two ingredients without sacrificing any of its tasty features. Maybe it even becomes better. Well, that’s up to you to decide. The point is that you should be free of any annoyance, and if that’s reason enough to try this, then shall it be.Continue Reading »
Posts Tagged ‘onions’
Creamy Cucumbers and Onions, Tangy Cucumbers and Onions
Twice Baked Eggs and Potatoes
It was time to try another recipe from the blogosphere. This time, it would be potatoes. A large number of food bloggers are aware of the number one place to go for unique variations of the typical tuber, and that would be the home of The Daily Spud. She’s an Irish lass who can wax poetic about the potato. And wine, cheese, Irish traditions and amazing desserts. When she first featured this runny egg laced over a fluffy baked potato, it got a lot of well deserved attention. With a couple of potatoes on hand and a few interesting ingredients in the fridge, it was time to give it a try.Continue Reading »
Poulet Yassa, Raisin and Almond Couscous and Parsley Flatbread
The best part of trying new ethnic dishes is the unknown. Most of the time, when we want to recreate a new cuisine, it’s based on a version we’ve had before or at least something close to it. Of course, there are those times when you don’t have the opportunity to do a taste test, and you run on the idea that if all of the ingredients taste good on their own, there’s no reason why they won’t work well together. That’s usually all you need to know when you’re cooking. The rest will fall into place. There can also be a desire to steer away from ethnic dishes that require what seem like one-time use ingredients. (There’s still a full bottle of pomegranate molasses in the fridge from a late summer recipe, but it will be used again very soon! Just you wait and see.) We like to either choose dishes with ingredients we can use again or with ingredients we already have. It makes the venture much easier.
The time had come again for another dinner party with old coworkers, and the theme was food of East or West Africa. The continent is a very …Continue Reading »