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There is a wonderful Mexican Bread called Bolillo and they are great for tortas, and the subject of this post the wonderful Molletes. Simply delicious a Mollete is a Bolillo, relative of a French Baquette, piled with salsa, frijoles and queso and cooked for a bit until all is bubbly and heated through. As the ingredients are few it is very important that you use only the best, most flavorful ingredients.
Make your own refried beans with freshly cooked beans (a can works too) and salsa, venture into a panaderia and buy fresh bolillos. Skip the Rosarita pasty refried stuff and the overpriced picante sauce and go for the goo stuff! Fresh, vine ripened tomatoe, onions and chilies, frijoles and queso. Don’t get uptight about the bacon fat, it will make the dish excellent.
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Petra Mediterranean Restaurant has amazing pita bread! Really, the food is great but the bread is incredible! Of course, hot, freshly baked bread is always delicious and this is Petra’s calling card. I almost always stop by Petra’s when I’m in San Luis and have a grilled vegetable sandwich on a freshly baked pide. Very often I also buy a stack of bread to take home to scoop up Hummus or Labneh or to make Vegetable and Hummus Pizza on Pita Bread.
This is a seriously delicious, easy to prepare, healthy and delicious light meal or snack. Adjust ingredients or swap vegetables to your liking and enjoy.
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There is an absolutely wonderful sauce served with Schwarma in Lebanese Restaurants. I love it! Lebanese Yogurt Garlic Sauce is not only a must on Shwarma but makes an exceptional dip with vegetables and flat bread. Garlicky and satisfying this dip is based in healthy yogurt and is very easy to make.
I usually use fat free, Greek Style Yogurt because it is creamy, delicious and very good for you. Yogurt Vegetable sticks such as red peppers, celery, carrots and snap peas are each equally at home with this wonderful dip. [...]
A favorite in our family is pizza. As a bread lover, I can’t resist a slice of freshly made pizza deliciously topped with some well planned toppings. It seams the American idea of pizza is a cardboard like crust piled with a couple of pounds of meat and cheese but a simple pie with few, fresh [...]
Yummy Artichoke Dip, so easy to prepare and is a great make ahead appetizer for holiday gatherings.
I changed my dip up a bit recently, experimenting with the seasonings and ratios a bit, served this version at the shop and it was a hit!
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I love onion dip, who doesn’t? But the California dip made with onion soup mix is very salty, and frankly a bit tired. I created this variation which is full of onion flavor, a lot less sodium and is delicious. The dip mix can be made in advance and quickly stirred in sour cream a couple of hours before you are ready for dip. It also makes a wonderful sandwich spread. [...]
One weekend we went on a drive that took us through Santa Margarita, and a stop at a country store. On the counter was an enormous block of cheddar cheese, right there in the room in front of God and the rest of us, perched on a wooden chopping block, covered in mold, and unrefrigerated; I about passed out when Grandma Billie asked the butcher for a half-pound slice of it to include in our lunch by the lake.
Grandma explained that mold was an important part of making cheese; that this cheese would have more flavor because it was at room temperature and covered in mold. I don’t know about all that, but the cheese was wonderful and I was “hooked on cheese”. [...]
It’s kinda weird to me that California Dip is the name for a package of salty, dried stuff mixed with sour cream – marketing! California is the nation’s farmland growing a host of fresh fruit and vegetables which are within minutes to every Californian. I am certain California is not a major producer of onions but we don’t have to use the dry soup stuff! [...]
My friend Dante brought me a wonderful bottle of Sanford Pinot Noir today and, having tasted a glass at a restaurant, I couldn’t wait to finish my day and enjoy this wonderful bottle of wine. Mia was at the beach for our friend, Royann’s, birthday and I had worked a long day – perfect for some music Mia wouldn’t like and a great bottle of wine – oops, better eat too! OK, I admit, when I’m alone, and not cooking for other people, I use the KISS method (keep it simple stupid!) for my meal; delicious and easy and, must go with wine – preferably a Pinot Noir.
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