By Jeanie Rose | Beans
This black bean dish is superb over brown rice pilaf (here at Traditional Foods). Making the two dishes is a bit of work, so make plenty for a second meal or even a third. A simple green salad with vinaigrette completes the menu or serve with fresh garden tomatoes and cucumber sticks and garnish with […]
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By Jeanie Rose | Asparagus
You’re going to love this simple but utterly delicious meal. It is perfect for a weekend brunch. My inspiration is from Claire Robinson at the Food Network (here). I’ve tweaked the original recipe and surely you will tweak this one. Tweak away! When I make this recipe, I make extra of the asparagus and the […]
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By Jeanie Rose | Turmeric
With the ever-expanding interest in Mediterranean foods and flavors, Ras el hanout is beginning to show up in recipes. Ras el hanout? What is it? Have you seen it at the grocery store? Not in my neck of the woods! Ras el hanout is a blend of spices rather like the curry powder from India, […]
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By Jeanie Rose | Asparagus
When I read through Emeril’s recipe for asparagus soup (here), I was quite taken by his idea of simmering the tough ends of the asparagus in the bone broth to get an intenser asparagus flavor. How much flavor had we missed by sending those tough ends directly to the chickens? No more! To thicken the […]
Continue readingBy Jeanie Rose | Antiques , Most Popular , Recipes , Sauces And Dressings
Once you make your own tartar sauce, you will never go back to the jarred version again. The tartar sauce in restaurants will not be quite as appealing either, but you will have an eating experience at home that is cheap, easy, and unparalleled in tartar sauce flavor. Begin with a good mayonnaise, either homemade […]
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By Jeanie Rose | Cauliflower
In early spring after weeks of limited vegetables, it is so easy to cut way down on your vegetable quota, maybe even cut out the veggies entirely. You may try to explain it away. My dad says, “Of course I eat vegetables! Didn’t you see me eat that potato?” With the abundant vegetable harvest of […]
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