I came across this fabulous taste by sheer chance. I was cooking some veggies - just plain water and salt kind of cooking - and glanced upon a piece of blue cheese in the fridge. Blue cheese in veggie soup (or veggie water, really)? I poured a little bit in a cup and added a … Continue reading Gimmick soup
So yesterday I made the tipsy chicken with prunes and the sauce and prunes gone - but two pieces of chicken left behind in the pan. Well, put them back on the stove - in the same pan they spent the night in at the fridge inn. I warmed up the leftover chicken and added … Continue reading The leftovers makeover
Like I mentioned in one of my previous posts 'avec' means 'with' in French. Little word but quite social. Now about today's food - this is you-gotta-try-it-to-believe-it kind of good. (Like) seriously. And what I find interesting, and puzzling, and amazing about this meal is the...I don't know - randomness...of the ingredients, and the perfect … Continue reading Tipsy chicken avec prunes
I made this sandwich and it was so beautiful to look at that I started making pictures. So I'm posting the photos and the sandwich - because chances are you will like it, too, and it's easy to make, lovely to show off and super friendly on the taste buds. Is it friendly on … Continue reading Bacon sandwich time!
Because it has rum. And one would never guess. It's a simple pie - like most apple pies are - simple and delish. But this one is really good so if you are seriously watching your weight you should move on to a different page because this pie will entice you. I think I ate … Continue reading Apple pie ahoy!
Batter-fried zucchini was my prefered summer food when I was a kid, and I always think about that when I see them at the produce aisle waiting for me to pass them by because making that yummy food is too messy for my kitchen. Sort of like that guy was too sexy for his shirt. … Continue reading Zucchini pancakes
And in the name is the ingredients' mnemonic reminder. Sounds French. I was about to make a delish quiche when I realized I was out of eggs. Like a rebellious hen. So I decided to make something else and based on what I could find in the pantry/fridge, which was gnocchi and some other stuff … Continue reading Gnocchi à la cream bluebabagaronion
Tiramisimple. Great taste, easy to make, no cooking, plus that aroma of amaretto (or rum) and coffee. This is an easy recipe and you don't have to be a seasoned cook to make this fabulous dessert. It takes about 20-30 minutes to get the cake done, and another few hours to let it sit in … Continue reading Tiramisu simple
Avec means with in French. Simple word but says a lot. When was the last time you cooked, or just plain had, fish soup? If your answer is never, years ago (me) or memory fading, then maybe the time has come to update that information into a savory present time. I bought some Alaskan pollock … Continue reading Soup avec fish
The Grinch pasta - you know, green - is colored naturally with spinach. At least that's what it says on the box of this Barilla fettuccine I am using today. The meal is simple but sophisticated and delish - and perfect if you want to play a blazé Italian cooking expert. And I mean, why … Continue reading Green pasta pesto