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Halibut Ceviche with Melon, Arugala and Vanilla Bean Oil
Courtesy of Chef Charlie Diehl Charlie says of this recipe, “Use California halibut if you can find it, as its lean, translucent quality resembles rock fish and snapper, both traditionally used in...
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Vanilla-Cheese Spread with roasted Red Pepper and Pistachios
Ingredients: 4 ounces each mild goat’s cheese and cream cheese 1 tablespoon light cream or sour cream (approximate) 1 vanilla bean cut open and scraped clean (or substitute 1/2 teaspoon pure vanilla...
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Aztec Corncakes with Carica Salsa
AZTEC CORNCAKES WITH CARICA SALSA Courtesy of Gourmet Country Ingredients 1 cup corn meal 3/4 cup amaranth flour 1 1/2 cups roasted chicken broth 1/4 cup yellow onion minced 1/4 cup Anaheim or pasilla...
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Tostones with Pumpkin-Eggplant Dipping Sauce
Courtesy of Ann Tindell Keener annsfoodletters.blogspot.com This is a segment of a food blog Ann wrote while living in Dominica, West Indies. For those of you who have never cooked with plantains,...
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Buffalo Chicken Strips
Buffalo wings are fabulous – but they’re also full of fat. Here’s a great recipe for skipping the fat while not compromising flavor. It isn’t necessary to bread the chicken strips if you would prefer...
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Two New Ways With Ricotta Cheese
Fresh Herbed Ricotta Dip For Vegetables and Crackers Ingredients 1 cup fresh ricotta cheese 2 tablespoons fresh basil, cut in chiffonade ribbons 2 tablespoons finely chopped parsley 2 tablespoons...
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