When I think of Passover and food for the Seder table, one of the first things that comes to mind are these unusually beautiful roasted eggs. Eggs, being so symbolic, deserve to be presented in some special way. Oven roasting them results in egg shells beautifully colored ...
Several months back I started to hear the word "paleo" cropping up more and more. Not knowing too much about it, except that it was the caveman diet, I purchased a paleo book. Sorry, didn't notice the name, but I do remember it was heavy!
I'm on the treadmill a couple of weeks ago watching the Dr. Oz show -- how can't you like a guy who's primary mission seems to be educating his viewers to make healthier choices?? As usual he's identifying one food or another ...
This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
In the summer I prepare a Composed Niçoise Salad, but I always feel it's too light to eat in the winter -- silly since I eat tuna and potatoes and green beans all year round! However, I was really excited about making this Salmon based salad, it seemed perfect for a snowy December day.
Waking up to an impending snow storm, I decide to make a Salmon Cobb Salad. Not sure what the connection is -- you'd think I'd reach for a dutch oven and make a soup or stew to ward off the chill in the air. But instead I begin composing a salad in my head, contemplating what ingredients I have on hand.
Looking for ideas that are new, yet old, I recalled a great barbecue chicken recipe I used to make -- but haven't for years. After hunting around and being unable to locate it, I called Linda, who through the years seems to have held on to all the various recipes I've played around with, usually jotted down on a random scrap of paper, now buried in a box ... somewhere.
My niece, Alana, shared a wonderfully simple recipe for Shrimp with Tomato and Feta Cheese. It sounded delicious -- and great for a quick dinner with good presentation. However, having a kosher kitchen, it needed some modification. I'm used to switching things up; recipes are really just guidelines, with unlimited adaptions. I substituted the shrimp with tilapia, used a can of diced San Marzano tomatoes