The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one hand while the other hand performs a variety of tasks. Be it holding a brew, tapping a screen, or guiding your steering wheel through traffic, The Slider understands the American temperment.
Rachel Ray, our own Slider Queen Miss USA, and her battalion of food marketing gurus must agree. About this time every year, and then again in Superbowl season, Sliders pelt us like BB’s. Why not? When properly executed, they’re delish.
My new obsession are Lamb Sliders – been fine-tuning the following recipe through the summer. For mass appeal, I cut the gaminess of lamb by mixing with a bit of beef. The sweetness of the beetroot relish is the perfect foil for the garlicky, dill creaminess of the yogurt sauce. At first try I was messing up a pan by sautéing the onions and beets. No need. Grated raw beets soaked into the vinegar are a lovely texture.
A word about the bread. Back in the day I turned my nose up to Hawaiian rolls, those pillow-puff sweet buns. I’d choose a crusty artisan bun or roll everytime. But the Hawaiian rolls are quite wonderful as a slider encasement. Save the artisan for everything else. My soon-to be daughter in law, Lucy Carnaghi, recently opened a diner – Rose’s Find Foods – with her cousin Molly in Detroit. All of their breads are scratch made, including the soft, subtly sweet, mashed potato dough bread. I’d like to see them, or some scratch-made similar, available in my local groceries.
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … 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...