These little gourmet burgers are for more developed adult palates, rather than little kiddie palates.
No ketchup or mayonnaise… instead, a savory-sweet caramelized onion bed on with lays a 50/50 italian-sausage and minced meat burger patty. Continue reading “192. Gourmet Mini-Burgers and Buns”
Contrary to popular belief, rock road is an Australian invention rather than an American.
I have come across so many different recipes, so I decided to incorporate the simple essence of rocky road in this recipe.
Rocky road is basicly marshmallow and salted peanuts, enveloped with melted chocolate, and spread over a graham cracker crust. Continue reading “191. Rocky Road Cookies”
I have made a leek tart/quiche before (here), but this one is different because it incorporates goat cheese and uses Julia Child’s pate brisee recipe for the crust.
I used a mild hard goat’s cheese, which I happened to come across. Continue reading “190. Leek and Goat Cheese Quiche”
Chicken lollipops are delicious appetizers, and can be as fancy or as simple as you like.
There is the Chinese version, and the spicy Indian version, and even the Southern States honey-mustard version. Continue reading “189. Chicken Lollipops”
Koushari is an Egyptian popular food, so popular in fact that it is commonly sold in the streets.
Its main components are rice, lentil, macaroni, and caramelized onion coated in tomato paste.
I personally find that the macaroni in the koushari looks somewhat crass, so I used vermicelli to refine it a bit. Continue reading “188. Koushari”
This is a wonderful finger food: calzone-like pops perfect for parties!(Calzone is an outside-in pizza)
I got this idea from Philsbuy, who use ready made dough for their pizza pops. I used the same dough I’ve used before for the rosemary-olive knots, but if you have ready made pizza dough on hand, do not hesitate to use it. Continue reading “187. Pizza Pops”
I tasted this soup long, long ago and and it was an immediate hit with me.
The delicate sweetness of the carrots rendered savoury by the vegetable stoch, all interlaced with the aroma of fresh dill is not to be missed. Continue reading “186. Carrot Dill Soup”
You either like or you don’t like peanut butter. I like it. Very much so.
I have made rice crispie treats before, the classic version. This is the nutty peanut version.
I was first introduced to peanut butter in the third grade. It was a life-defining moment for me. Continue reading “185. Peanut Butter Rice Crispie Treats”
Pasta salad is great for large gatherings, barbecues, and birthday parties.
Especially this one.
A fantastic array of colorful vegetables tossed among whimsically shaped pasta of your choice, pleasing children and adults alike. Continue reading “184. Pasta Salad”
The thing that differentiates chelo kebab from other kebabs is that it is simply seasoned with salt and a little bit of pepper to allow people to savor the flavor of the actual meat without the addition of various spices. Continue reading “183. Chelo Kebab”