Wife Jan heard about Trader Joe’s pancake bread and asked me to get some. She found that it was far too sweet for her. I knew I could make something more to her liking.
Tag Archives: recipes
I am making Spanish tri-tip for Miriam’s birthday dinner. Spanish flavored meat calls for Spanish patatas bravas—roasted potatoes with a spicy tomato sauce. As served in Spain as a tapas, small chunks of potato are deep fried and the tomato sauce is poured over them. More modern—and fat conscious—recipes call for roasting the potatoes and then roasting them a second time after tossing them with the spicy sauce—producing a dryer, tomato-crusted tapas.
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Miriam had also requested a vegetable forward salad. Looking for Spanish style salads, I found Williams Sonoma ensalada mixta. The recipes I found online for this mixed salad included more protein than my last ensalada mixta.
Adapted from a Food and Wine recipe
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Looking for side dishes to go with the beef, gazpacho would be an obvious choice, but Miriam has been “off” garlic and onions lately—and gazpacho is really just salsa (tomatoes, onions, chilies, cilantro, and garlic) that has been blended into a cold soup. Searching the internet, I found a recipe for “white gazpacho“—made with apples, grapes, almonds and cucumber. A little tinkering and it would meet Miriam’s dietary needs.
Note: I mentioned these treats in an earlier post and I felt I could not mention them without giving the recipe.
While I am sure that my mother was not the inventor of this dish—wife Jan insisted that her mother’s name be added to the title—it was a common holiday treat in our house growing up. Sweet Medjool dates stuffed with crunchy peanut butter and dusted with powdered sugar says “Christmas” in my house. These are easy to make, but they do not last long—even when there are no children around.
I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.
Wife Jan is hosting Ethnobreakfast again and I am getting tired of endless variations of deviled eggs. Recently, I have discovered how to make the perfect short crust. Mini quiches came to mind as something new and different to experiment with. She is expecting 20 people to physically show up—some Skype into the meeting—so that means making at least 40 quiches.