Nibbles and Appetizers (The Starters)

Turtle for soup

Turtle Soup (A Louisiana Delicacy)

Posted on 25 February 2017
in Additional Recipes, Nibbles and Appetizers (The Starters)
by Bob

      Seeking culinary adventures while vacationing in New Orleans, Dorothy and I thought what better way to begin than to dine at Commander’s Palace. We’d heard so much about the great food and impeccable service, and we were very excited about the evening’s possibilities.      As a first course we ordered turtle soup. It was suggested by our waiter that we might order a glass of sherry to drink with the soup, and we followed his advice.      The soup arrived at our table. It had a wonderful aroma and…

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Sage

Camembert (Warmed) With Wild Mushroom Fricassee

Posted on 21 February 2017
in Additional Recipes, Nibbles and Appetizers (The Starters)
by Bob

     The World Series has been known as “The Fall Classic” for decades, but in our family we have recently added our own fall classic. It’s Food & Wine’s recipe for Warmed Camembert With Wild Mushroom Fricassee.      We have always liked soft cheeses, especially Brie, and many times we have eaten it warmed (melted). It was usually served with a sweet topping consisting of apples or apricots, but this recipe takes more of a savory approach. It calls for Camembert which is much like our old favorite, Brie. It…

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Guacamole In A Molcajete (Patio Fare)

Posted on 19 February 2017
in Additional Recipes, Nibbles and Appetizers (The Starters)
by Bob

     Are you looking for something besides salsa to serve with a pitcher of margaritas? Prepare a delicious guacamole dip made with fresh ingredients and serve it in a molcajete        A molcajete is a traditional Mexican version of a mortar and pestle). It has a rough surface, so you can use it to crush and grind herbs and spices, making it very functional.  You can actually make the guacamole in the molcajete and then garnish the top with strips of pimento and sprigs of either cilantro or Italian parsley.       Its…

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Ladies cooking a vinaigrette

Chardonnay Vinaigrette Dressing (Cooking With Wine)

Posted on 17 February 2017
in Additional Recipes, Nibbles and Appetizers (The Starters)
by Bob

“I cook with wine; sometimes I even add it to the food.” – W.C. Fields      At a wine and jazz festival I was attending they offered a course entitled “Cooking With Wine.”  The chef prepared three courses: salad (with a vinaigrette), entrée (with a pan sauce for chicken), and dessert (with berries over ice cream).  Each of the dishes contained a reduction of the wine that was selected to accompany the dish, and the result was a perfect wine/food pairing for each course.      It seemed like such a novel idea…

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