Although my grandparents were from the northern regions of Spain (Galicia and Asturias), this dish is said to have originated in the region of Andalucia, the southern most region of Spain, bordering Portugal on the West side. Eggs are a popular food item in Spanish cuisine, especially for it’s signature Spanish Tortilla. There are […]
Huevos Madrileños (Eggs Poached in Meat & Vegetable Sauce) Read More »
Yes, real men do eat quiche!! I enjoy a good quiche for breakfast, brunch, lunch or dinner. It’s a very quick meal to make and, served with a nice salad, your meal is complete. I have tried several recipes and, as I do often, took an element from about 4 different recipes and came
Extra Creamy Quiche Lorraine Read More »
Approximately 30 years ago a lady brought a cake to my wife’s office that she called an Italian sour cream cake. My wife absolutely went crazy over it and asked for the recipe, yet I can’t recall her ever making it after she received it. Low and behold, during some recent Spring cleaning, the
Italian Sour Cream Cake Read More »
Most of you who have followed my website know I am married to a Mexican-American beauty! One of her favorite hot drinks growing up was champurrado, or what I call Mexican Hot Chocolate. It is actually known as Atole, a traditional masa-based, hot corn-based beverage of Mexican and Central American origin. It is rich,
CHAMPURRADO (Mexican Hot Chocolate) Read More »
This is a confectionary delight from the secret archives of the Mones Family. My wife is a great baker and always produces such great dishes for the sweet tooth. As I am not a chocolate chip cookie lover (don’t judge me!), she came up with this oatmeal cookie that is my all time favorite.
Spanish Peanut Oatmeal Cookies Read More »
This is one of my retro recipes that I got from a colleague in 1974. I hadn’t made it in years and decided to bring it back for the holidays. I now remember why I loved it so much. I altered it just a tad. It’s a great party pleaser even for non-oyster lovers.
This is not for the faint of heart! Fuego is the Spanish word for fire and this salsa fits the bill. However, you can always regulate the heat by adding less peppers and/or taking the seeds and veins out of the peppers. I love this sauce on almost any Mexican dish and especially on
Bolognese sauce is very different from with the sauces I grew up. The sauces I was used to were those made by my aunt who was married to a Sicilian-American and from countless Sicilian-American friends with whom I grew up. Bolognese sauce or, ragu, as it oftentimes referred to in Italy, is a meat-based
According to Chef Keller, “This custard is more than simply one of the three benchmark bistro desserts: It’s the pinnacle of bistro desserts.” The recipe comes for his cookbook, Bouchon. MISE EN PLACE INGREDIENTS: For the caramel: 1/2 Cup + 1 Tablespoon of sugar 3 Tbsp. light corn syrup 3 Tbsp. water For the
Thomas Keller’s Crème Caramel Read More »
Thermidor sauce has always been related to the timeless dish of lobster thermidor, a classic French lobster preparation that was very popular in upscale restaurants during the early to mid 1920s. According to Wikipedia, the recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier,