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Asparagus Crepes
Crepes are a wonderfully versatile food that can be enjoyed for
breakfast, dinner and even appetizer. Here is an asparagus
crepes recipe that can be served as either an appetizer or
coupled with soup for a light lunch.
Asparagus Crepes
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Eating Edible Flowers
After a family member's recent stay in the hospital, you find
yourself with a whole houseful of flowers. You've heard of using
flowers to decorate dishes or for use in recipes. However,
before you go plucking the petals off the flowers in...
Fusion Cooking - Blended Cuisines
What do you get when you cross hot Indian food with the English love of tomatoes and all things creamy? Chicken Tikka Masala is a famous combination of chicken tikka and masala.Chicken tikka is a marinated piece of meat cooked in a tandoor, an...
Sot Suppe (Norwegian Sweet Soup) for Christmas
My mother was the daughter of Norwegian immigrants who homesteaded our small Wisconsin dairy farm in the late 1800s. When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, lefse, Christmas bread,...
Wok this Way! (Part 2 of 5) Selecting a wok
As mentioned in Part 1 of the series, woks come in different sizes ranging from 10 to 32 inches in diameter, but a wok that's 11 to 14 inches in diameter should suffice for use in a household kitchen. Woks come in 2 different bottoms, the...
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Italian Minestrone Soup
Minestrone
½ lb dried cranberry beans
2 ½ quarts of water
½ lb fresh green beans, broken into halves
3 oz diced salt pork
½ lb peeled and diced potatoes
1 ½ Tbs extra virgin olive oil
½ lb peeled and diced onions
12 oz can diced tomatoes, or 1 cup peeled and diced fresh ripe
tomatoes
2 mashed cloves of garlic
¼ tsp fresh ground black pepper
½ tsp salt
1 small carrot, peeled and diced
1 stalk celery, diced with leaves
1 pork hock, or hambone
8 oz spaghetti
1/8 Cup butter
Soak and drain beans according to package directions. Add beans
to the water and bring to a boil. Lower the heat to a simmer and
add all the other ingredients (except the spaghetti and butter).
Cover and cook for two hours.
When the beans are finished cooking boil a second pot of water
to which add spaghetti
broken into 1 ½ inch pieces. When the
spaghetti is cooked drain it and add the butter. Place 1 oz
cooked spaghetti in the bottom of each bowl.
Ladle one scant cup soup on top of spaghetti. Serve piping hot.
( I have found with this particular meal that about the time the
soup is served people beginning to get full. So I stick with
small portions which works very well. You want people to enjoy
the entire meal. My father in law is the only person who has
ever picked at this meal, but, by the end he says this is better
than that stuff out of the jar.)
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
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