Who’d miss the beef when dining on a meaty balsamic-marinated portabella mushroom? And stuffing them with creamy mashed potatoes is the piece de resistance. I love mashed potatoes loaded with butter and cream more than just about anything. But, sadly, they’re a special occasion indulgence. This low-fat version is a great stand-in, and I feel less weighted down after eating the reduced fat version.
It’s easy to add a roasted garlic flavor to your mashed potatoes. Simply add 6 medium sized cloves garlic to the recipe (leaving their paper on) and roast with the portabellas or until tender. Squeeze the garlic from the paper into the potatoes before mashing.
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
If seasons were named a color, Autumn might be Orange. Or some variation more enticing, a Benjamin Moore tinted swatch in the Fall family you might paint your room, say, Harvest Moon, Warm Sunglow, Pumpkin Pie. I recently received a comment from a reader who’d enjoyed a carrot soup I make. Memories of the lovely flavor profile–autumnal aromatherapy–lodged … 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...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...