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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. [...]
On my list of life’s wonderful things is freshly made bread. I have been baking bread since I was a child. I find the process relaxing, the finished product healthier for my family. I figured it out recently that it cost me about 30 cents to make a loaf of bread, wow! When I am at home, I just start some dough and go about my business, a bit later I pan it and we have fresh bread for the next few days.
Fresh bread just feels good. Sterling and I are bread lovers but Mia is not, however when I bake bread she magically becomes a fan of the stuff. [...]
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. [...]
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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This salsa is one of the fastest, easiest to make and delivers in the taste arena. People always ask the same question – is it hot? I don’t know, really I don’t. For me this is a mild salsa. I know people that would say it is hot but then we have friends who think black pepper is hot. You really just have to try and see. If you like mild then start with one of the chilies and test. Add more chilies to get to the heat level that is comfortable for you. [...]
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 [...]
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