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I was in San Luis Obispo recently and my friends Barkev and Tzolig gave me a package of Tahini Bread to try. It was delicious! Of course, this carbaholic loves anything bread so it was almost a slam dunk but the fact that the bread had both a familiar taste and feel and yet was mysteriously unlike any bread I had ever tasted made it all the better. Mia said it kinda reminded her of Rugelach and I thought it reminded me of Palmiers but I think that was only because they loosely resembled them. A cross between the flaky Palmier and the chewiness of the Rugelach and add tahina and we are close. A delicate bread wrapped around a rich, nutty filling would be great but the texture of this treat was of a laminated pastry and for me all the better.
I decided to hit the net and found several entries for tahini bread from the middle east, some Turkish and others Armenian. The recipes resembled one another but the manner in which the bread were finished varied somewhat. For example the Turkish bread used almost the same ingredients as the Armenian bread but the Turkish resembled more of a roll than the “cookie like” flat bread I had eaten. [...]
 I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.
As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked. [...]
When Mia and I were first married we were tremendously poor. For Christmas gifts one of our first years I created a Biscuit Mix which I bagged in plastic bags, Mia made small canvas bags and we made a stencil “Ron and Mia’s Biscuit Mix” and carefully stenciled our brand upon each bag. The bagged biscuit mix and an instruction card were placed in the canvas bags and the bag was closed with raffia. How crafty huh?
The “Biscuit Mix” was a commercial product, Bisquick, and I added 1 tablespoon of Seasoning Salt, big with us back then, and a couple of tablespoons of dried parsley. It was a success! Cute and well received. My mother-in-law loved it and asked for the recipe for a couple of years. [...]
Waffles need not be syrupy sweet and relegated to breakfast! Waffles can be many things such as my Chocolate Waffle Layer Cake or served piled with Fried Chicken, a Southern favorite. This Cheddar and Blue Cheese Waffle is a wonderful lunch treat served piled with diced Spring onions and creamy sour cream. Serve with a crisp Sauvignon Blanc and toast the decadence of waffles and cream for lunch!
When you work with this waffle think savory not sweet. Change it to your taste but add things like tomatoes, roasted peppers, red onions, slivers of ham or bacon, even medallions of pork or grilled chicken breast. This hearty waffle will support a light luncheon or a protein heavy main meal.
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 On Sunday Morning, Mia and I like to watch Sunday Morning on television. Most times we have a cup of coffee and maybe some cake whilst watching the show but other times I like to make a panino to start our day. Crispy bread stuffed with bacon and eggs make a wonderful start to the morning.
This panino is definitely a fusion of cuisines; made with crisp Italian artisan Ciabatta and finished in a sandwich press but filled with classic American Bacon and Eggs. Yummy!
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 Mom had a windfall of Raspberries a couple of days ago and shared with me. Mia and I love fresh berries of all types and raspberries are always welcome in our home. I love to make vinaigrettes, raspberry sauce for ice cream and waffles, jams and fillings for tarts or simply to bake them in a flaky crust creating a Fresh Raspberry Tart [...]
Huevos Rancheros are Ranch Style Eggs and there must be a million ways to prepare them. I like to cook them over easy and then add some Salsa Enchilada or Salsa Roja to the pan to finish them in. Huevos Rancheros are Ranch Style Eggs and there must be a million ways to prepare them. I like to cook them over easy and then add some Salsa Enchilada or Salsa Roja to the pan to finish them in. Excellente! [...]
Dense and sweet, Liège Waffles are more cookie than, what we would normally think of as, a waffle. Like the Dutch Stroopwafel, these are made with a somewhat heavier batter (almost dough). Rich with eggs and butter and lots of sugar these are a treat one would not indulge in often [...]
Roasted Pepper Quiche
When I was in my twenties a book came out entitled “Real Men don’t Eat Quiche”. The book, if I recall correctly, was on the best seller list for most of a year or so. The book was a satirical look at the masculine stereotypes.
Quiche-eaters were effeminates, according to the author, who lacked masculine [...]
I love easy to prepare, light meals! Good food never fails to be a gracious treat and when it is about the quality of the ingredients and the ease of preparation, even better for me. My Ricotta Cheese and Roasted Tomato Tart are perfectly suited to high taste satisfaction and ease of preparation.
To make this tart make certain that you are using sweet, ripe tomatoes for if the tomatoes are not ripe the tart is just not going to have a lot of flavor. [...]
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