Here is another wonderful recipe taking full advantage of the last of the year’s cherry crop. Right now, there are still Canadian cherries in the stores. Make haste, though, because they may not be around much longer. This terrific recipe from Eating Well magazine is simple, delicious and healthy. It’s also great for the grill and could be your Labor Day cookout recipe.
(Vicki James) I think of cherries as the jewels of summer. They are as deeply colorful as rubies, and like fine gems, they are rare, only with us a short time each year. Sadly, cherry season will soon be coming to an end. Make the most of this glorious fruit in the waning days of summer. Make clafoutis!
by Vicki James
Pasta Shells with Shrimp and Garlicky Bread Crumbs
A stew without vegetables? Sounded strange to me, but I know there are plenty of meat eaters out there who will love and appreciate this unusual dish. Ribs? Chicken? Sausages? All in one pot with a spicy mixture of tomato paste, garlic, onions and hot sauce. Sounds like dinner time in the man cave to me! I think this meat lover’s stew would make a great feast for an upcoming Super Bowl Party. It makes 4 to 6 servings, but with other goodies on the smorgasbord, it could easily stretch to feed 8. Unless, of course, I happen to be one of the guests.
(Vicki James) Few things are more comforting to the soul on a cold evening than a delicious steaming bowl of beef stew. Especially when it's packed with an assertive mix of fruits, olives, mushrooms and wine. As the poet John Keats wrote, “ O, for a beaker full of the warm south!” He was talking about wine as he shivered away in the cold damp climate of England. Maybe he was even talking about wine similar to the one I used in this wonderful stew. This stew tastes like a bowl of the warm shores of southern Spain and I guarantee its like nothing you have ever had before.
Vicki James - Han Oak Galbijjim. Try saying that three times fast! I would if I knew how to pronounce it.
(Vicki James) George Bernard Shaw once wrote, “There is no sincerer love than the love of food.” I agree! There is no better way to celebrate the day devoted to Love than preparing a delicious repast for your loved one. Preparing a meal is an act love in and of itself. It requires you to think about the preferences of the one you love. It requires you to spend time finding the perfect recipe and shopping for the ingredients. You have to part with your hard-earned cash at the grocery store since you are probably going to make something special. Last but not least, you make the food itself, with loving hands and a generous heart, the best seasoning of all.
If you are trying to do the Meatless Monday thing – and good for you if you are – you may be looking for some yummy suggestions that will fill the bill (and your tummy). This recipe is one of my favorites. It’s so good you might not want to save it for Mondays. I promise it’s a great and easy meal to prepare at home any night of the week. It only takes minutes to prepare. Oh, the comfort of the precious pillow-like gnocchis! The richness of the butter toasted pine nuts! Meat or no meat, it’s a treat!
I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
On a recent rainy Saturday, we decided to order in Thai food from a local restaurant rather than go out. I ordered a Thai beef salad off the menu hoping it would be similar to Nuer Nam Toc, a wonderful spicy sour creation that I had enjoyed at other restaurants. Sadly, when the food arrived it was quite different and my hopes were dashed. “No problem,” I decided. “I’ll just see if I can find a recipe and make it myself tomorrow.”
Vicki loves food, and she celebrates the art of food right here on recipeBlog. recipeBlog is a window into one woman’s kitchen, warts, and all.
Cooking is one of the strongest ceremonies for life. When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth. This is what gives value to humans and elevates their spiritual qualities. If you take a frozen box and stick it in the microwave, you become connected to the factory
“If you tell the truth, you don't have to remember anything.”
― Mark Twain