Cinco de Mayo is Wednesday so I’m warming up my palate for a few days of yummy, yet easy, Mexican/Southwest “inspired” meals.
Tortillas are one of the first items many folks think of when referring to Mexican food. Tortillas means “little cake” and that’s what they are: a flat unleavened round of corn or wheat flour.
Tortillas are the canvas one uses to make burritos, chimichangas, enchiladas, flautas, quesadillas, tapa, flauta and tacos. Tonight I’m making easy quesadillas, which I loosely interpret to mean flour tortillas filled with cheese, a few more tidbits according to whim, folded then fried until crispy.
I’ve always loved the flavors of goat cheese and roasted peppers together and thought they would be good in tonight’s quesadilla. Chicken, beans, hot peppers, artichoke hearts, eggplant, tomato and pumpkin seeds would all be great substitutes for the red pepper and spinach, as well.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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