This version of sour dough bread is meant to be made in large rounds or large loafs and as such there are two objectives, to have the crust stay soft and to have the dough be light in texture.
Read MoreCuban Style Picadillo
Picadillo is common is most Latin cuisines, although it can vary from one culture to the next. The recipe presented here is for a Cuban style Picadillio, which I decided to make after my kids started asking for Cubano sandwiches but I wanted to try …
Read MoreSazon Seasoning
This Cuban/Mexican/South American spice is great on grilled foods such as chicken, steak, pork, and salmon, but is also a staple in many Latin cuisines.
Read MoreChicken Salad
It’s almost summer, which means we can put away that age old question; “what to do with a chicken breast when you’re tired of soup?”
Read MorePita Bread
This pocket style bread tastes so good when eaten at a Greek restaurant but so horribly dry and icky when bought pre-made at the grocery store. Well fret not my dear pocket sandwich fans, now you can make delicious pita bread at home in just a few minutes for your next trip to the lake or outdoor dinner party.
Read MoreBroccoli Cheese Soup
My broccoli cheese soup is rich and creamy but the taste alone will help you forgot all those incorrect things you’ve been taught about healthy diets, like dairy is bad and real butter even worse.
Read MorePommes Persillade
Pommes Persillade are potatoes with parsley and garlic. This is a French version of what we in America call Home Fries, but with parsley and garlic and of course, butter. My flare is to add Parmesan cheese and sometimes green chili, but that’s optional.
Read MoreSour Dough Bread
Technically, what makes a sour dough is using yeast from a previous bread making session but some bakers refer to slow rising bread as sour dough. There is a version of French bread I make that takes three days to rise, but the advantage is there is no yeast taste and slow rising breads stay fresh longer than fast rising bread. From a health perspective, slow rising breads break down the flour gluten, which makes it easier for the body to digest.
Read MoreAntipasto Salad
Antipasto is a refreshing salad usually served as an appetizer, but I often serve it as the entree, along with a nice loaf of Italian bread just out of the oven and a bottle of Cabernet.
Read MoreTaco Meatloaf
A Southwest spin on a Midwest classic. Black beans make a nice side, as does fire roasted corn that you can buy frozen at Trader Joe’s.
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