It’s cool to see that we have done a recipe before but have no recollection about it. It looks like we said this was awesome back in 2013. It’s still just as good in 2018 and with a lot more recipes under our belt. I wouldn’t urge anyone to immediately go out and make it,… Continue reading Pork Roast stuffed with Spinach and Prosciutto
We were first introduced to Vietnamese Spring Rolls at Saffron Restaurant in the Mission Hills area of San Diego. The Tofu version has always been our favorite and the accompanying peanut sauce is divine. So divine that we always compare Saffron’s peanut sauce to all others. On the flip side of course, we could be… Continue reading Vietnamese Spring Roll Peanut Sauce.
I’m not a fan of beans. Growing up in the Southwest and Southern California, the darn things are ubiquitous, and they mostly taste the same to me. Thus I’ve become a bit biased whenever I see the beginning of the formation of the word. This dish has just dramatically altered that perception. I did this… Continue reading Pasta e Fagioli – Pasta, Beans, and Pancetta
…because the winner, which is this recipe, is not really that good. It’s quite easy but lacks any depth compared to the time it takes…and it’s not really that quick. I would do this recipe again but would add some tweaks. I’d add shallot or garlic, even veal stock to give it some depth. White… Continue reading This Quickfire competition episode must have really perplexed the judges…
We are on a Green Bean tear. This is another great green bean recipe and could be served as a side with anything. From French to Italian, Asian, and even what we served it with, Hamburger Helper Salisbury. 🙂 4 Stars. Green Beans braised in Onions from Roger Verge’s Vegetables in the French Style.
My attempt. Two Eggs, salt and pepper, four leaves of tarragon minced, leaves of two thyme sprigs and parsley at will. Perfect for me. Five leaves of tarragon when I’m after that tarragon essence of wondering if I added too much and it’s going over the cusp…but still happy with it. I look forward to… Continue reading The French Omelet
That sums it up pretty well. I will have to add 5 Stars. This was Gooood. We All Dug It! Don’t freak out about the cream, it’s like a dressing. A great dressing. Plus, you have to do this recipe just so you can say that you have used tarragon stems in a recipe. So… Continue reading Chicken Mushroom Tarragon Green Beans