Retired and living the good live - traveling, theatre, gourmet cooking.
Banana Peanut Butter Pizza
Whole wheat crust
Pinot Noir, Roasted Corn, Coleslaw
Chorizo, Jalapeño, Monterey Jack, Salsa
I find that Pinot Noir aged in oak often has an aroma of leather. That is what I would ask for.
Berry crisp
Fresh pea soup served cold with a dollop of sour cream
Angelo's in Panacea, FL on the deck overlooking the bay
Nectarine frozen yogurt
Mennonite
Chilaquiles
As I understand it, espresso is a specific type of coffee:
Espresso is concentrated coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground, darkly roasted coffee beans. You can't make espresso with a drip cone or French press.
Espresso ground = finely ground
Espresso roast = dark (or extra dark) roast
Tabbouleh
At least once each weekend, the family sits down together for a family meal. The rest of the week conflicting activities, interests, and schedules often make this impossible. A family meal is salad, bread, a main, two sides, and a dessert.
I like to add limoncello to upgrade even more.
Baharat on grilled lamb
Greek food - Spanikopita, Tyropita, Lamb, etc.
Since about 1/3 of Americans are diabetic or pre-diabetic (whether they know it or not), it would make sense to identify low-carb recipes, etc
Chile Verde
I use it in a rub for steak or roast beef.
It's important to grind in small quantities so it doesn't get hot and burn.
Yes, that is it exactly. Most salsa recipes have enough salt and acidic ingredients to protect against harmful organisms, which also provide a highly favorable environment for lactobacilli. I sometimes add a spoonful of whey to jumpstart the fermentation. If you like half-sour pickles, sauerkraut, or kim chee, you will probably like lactofermented salsa.
I make lactofermented salsa on purpose. It sounds like you made it by accident.
Gin and Tonic with a dash of Bitters
I have a recipe that says to brush the lamb skewers with heavy cream just before grilling. Has anyone heard of this before? What is the purpose/benefit of brushing the meat with cream before grilling? Otherwise, the marinade and seasoning for this recipe are standard.
Many recipes include 1/2 teaspoon salt and 1/4 teaspoon pepper. Try switching the proportions and using 1/4 teaspoon salt and 1/2 teaspoon pepper. You may not easily notice the difference because pepper, like salt, is a flavor enhancer. If you do notice, you may like the taste. After a few weeks, my taste buds have become accustomed to less salt, and now a recipe made with the full measure of salt tastes too salty.
Why Change?
http://www.nytimes.com/2010/01/21/health/nutrition/21salt.html
Medical research indicates that reducing salt intake could be beneficial. The Food and Drug Administration, California, New York City, and the American Heart Association are all taking steps to encourage reducing the amount of salt in food.
I think I have seen a drop of a couple of pounds on the scale and five or ten points in blood pressure tests due to a reduction in sodium. That may not sound like much, but it might be enough to avoid a heart attack or stroke.
Other Flavor Enhancers
To compensate for reducing salt, try increasing other flavor enhancers such as herbs, spices, hot pepper sauce, vinegar, and lemon or lime juice. If you are not sensitive to it, try a small dash of MSG which can enhance the flavor of food more than a much larger amount of salt.
I just finished reading "Mennonite in a Little Black Dress" (hilarious) and got interested in the recipes. "Hollapse" (stuffed cabbage rolls) are mentioned but the recipe is not given. This is a recipe the Mennonites picked up in the Ukraine where it is called Holubtsi (little pigeons) and is also called Holishke (Yiddish) and Galumpki (Polish). Here is a link I found to a traditional Mennonite version:
Mennonite Cabbage Rolls (Hollapse)
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Tempura