Live Qualitarian: Eat Well
Three day old french bread – baguette cut in 1/2 inch slices – was toasted on the barbecue. The shallots, eggplant and garlic were sautéed on the side burner after being tossed with some lemon agrumato olive oil from Santa Fe Olive (Oil and Balsamic). When slightly browned, the eggplant
With no kitchen — yet — we make everything we possibly can on our newish barbecue, a Rogue from Napoleon, like these Nachos. Who would have guessed that nachos would benefit from smoking on the grill? But when you warm up chilies the flavor increases, and everything set in the
One-half pound of sea bass, painted with lemon agrumato olive oil was set on a bed of fresh sorrel in a 1/4 size hotel pan. A few thin lemon wedges and some curls of shallot were sprinkled on top. Then a 1/4 cup of dry white wine poured into the
Images: Assemble the sandwich With Kale Slaw Hot from the barbecue, a chicken sandwich on BBQ-toasted brioche bun topped with a kale slaw. After grilling the chicken was sliced and tossed in a mix of Trader Joe’s garlic aioli and leftover Alfredo sauce. How to make this? If you’re
Radishes, Toasted nuts and seeds A fresh baguette was warmed on the barbecue, while we chopped together a salmon salad to spread on it. We made our own open-faced sandwiches at the table, alternating between salmon and a butter & radish one. Meanwhile, the nuts where roasting on the barbecue
As members of the monthly wine club at Susan’s Fine Wine & Spirits, we were given two free drink tickets when we picked up our two wines of the month – Italian: a red and a white. It was 3 o’clock so we said ‘okay,’ to cocktails in their lounge
Blood Orange Margarita First, we don’t have a kitchen. Everything we use has to be washed in the bathroom sink, and cooking done on a hotplate or the BBQ. Refrigeration is a dorm fridge – we’re lucky we had one. But the freeze doesn’t know it’s limits and is iffy
A favorite cookie for Christmas is the chocolate in chocolate cookie I attribute to Dorie Greenspan, and have seen printed in the New York Times. Her desserts and French recipes are usually great, and this one is perfect. I make a large batch, roll into three logs and store in
From Rose’s Christmas Cookie book comes the recipe for David’s Dream Bars, which we’ve always called Stuie’s Dream Bars because they are my husband’s favorite of all the Christmas cookies I’ve ever made. They are my son’s too and instead of changing the name repeatedly we can just agree that
Glossy red Ethiopian eggplant (Melanzana Rossa di Rotonda) was used to make this Eggplant Parmesan with ground lamb. The plant produced clusters of fruit that started green and turned shiny red. None grew any larger than an orange. And as they hung on the stalk they faded in color. The