Thursday, March 5, 2015

Creamy Carrot Bisque


I thought a bisque was just a smooth, creamy soup.  But I just finished researching (and by reasearching I mean googling) and discovered that a bisque is defined as a smooth creamy soup made with shellfish.    So this vegetarian-friendly starter really should have been named Bisque-esque.   

Monday, March 2, 2015

Apple Carpaccio - Easy


Okay, so technically it's more of a salad with thinly sliced apples rather than a true carpaccio traditionally made with meat or fish.  But it's still a delicious appetizer-salad.

Monday, February 23, 2015

Thai Chicken


There are two different kinds of people who read food blogs.  One is the kind who loves reading the long (and sometimes long-winded) musings of a writer who sometimes goes on and on for so long you forget the reason you visited that blog in the first place.  The second is the one who couldn't care less and jumps straight down to the recipe.   Same with bloggers.  Today I am of the second kind, who is musing just enough to let you know we are jumping right to the recipe so you won't have to be bored.

 Much longer ...

Thursday, February 19, 2015

Flounder with Veracruz Sauce


theHubs and I went out to dinner recently, where I ordered a dish called Mahi-Mahi Veracruz,  a fish dish with a new (to me) kicked-up style of tomato-based sauce.  Normally I almost never order fish with a tomato-based sauce, since (to me) most restaurant tomato-based sauces taste more like watered-down marinara sauce, but with less flavor.  A few rare times I had fish baked Parmesan-style, where the cheeses cover up the taste of the watery marinara sauce, but generally I skip the sauce.  But something about the pretentious description of Veracruz sauce was intriguing--if memory serves me correctly (and it usually doesn't), something to the effect of "a tomato-wine reduction infused with capers and olives" intrigued me, so I threw caution to the wind and had a go.
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