And that’s how you solve problems with cooking. If it first you do not succeed ….. That’s probably the thread through my entire life.
So I kept at it over and over and over again. I researched gluten-free flour. I came up with …..
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And if you want to make as much mayonnaise as you will ever use in a week, all you need is one yolk, a teaspoon of the mustard and an emersion blender …. Salt Pepper, Caraway Seeds and Lemon … that’s it!
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4. Fun Chopping Trick: Use a Crinkle Cutter
Want a playful texture in your salad? Use a crinkle cutter to slice your cheese, cucumbers, and radishes. This not only makes them look appealing but also helps the dressing cling better to each bite.
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I remember the first time I had Cardamom. It was on a cookie …. sugar and cardamom. Now you can substitute in Maple Syrup or Coconut Sugar for the processed stuff. But there’s just something about Cardamom that makes a cookie memorable, crave-able.
I will give you a cookie recipe, but still…. as I research and wonder why I didn’t get these cookies as a child, it becomes obvious. If we go to All Recipes it becomes quickly evident that Cardamom is a Worldwide Flavor and it’s a spice you don’t forget once you’ve had it. I heard another chef talking about nutmeg in that way. With a white sauce, if it’s missing, you know it. Well let me tell you what they are doing worldwide with Cardamom.
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On Day 2, I combine the leftover cup of Mac & Cheese, with a little bit of shredded chicken, (also leftover). I use Gruyère with an old baguette I have ends leftover from Praegger Brothers, our local baker in San Diego. It’s one of those breads that I have to purposely buy only once a month. Otherwise every day I’ll be eating bread and butter or making sandwiches, daily. By the way, I think that comes from when I was a child and they sent me to camp over the summer.
Read MoreHere’s the second batch of recipes from this past Saturday Nights Event. We will have to wait for another time to review Egg Rolls. Not enough room here ….. It’s just amazing how you can grab all different kinds of veggies and sprinkle them into a salad with some parmesan cheese, salt, pepper and olive … Read more
Read MoreI know you have been waiting for this Friend Raiser Event Recipes blog to go up and there it is, on Monday, just as promised! Thanks to all who attended our Friend Raiser Event this past Saturday night. Special thanks to Shelley who opened her home and was more than generous with creating a third … Read more
Read MoreDid you visit with me at the “Got Green” Cooking Class at The San Diego Botanic Gardens Saturday? Well, if ya did, you have arrived at my blog, as promised. If you didn’t, you don’t have to miss it. Here’s some of what we talked about and a good recipe for Gluten Free Vegan Lasagna. … Read more
Read MoreThere’s all different ways to make Lasagna or a fish in parchment paper. Here’s a recipe and an idea for Salmon En Papillote, taught in Cooking Class 1. We are all trying to loose weight so the Zucchini and Eggplant will replace lasagna noodles, cut long and thin. For the Eggplant I stripe it, taking off … Read more
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