Escargots de Bourgogne (IPA: [ɛskaʁɡo]) (French for ‘Burgundy snails’), also called escargots à la bourguignonne (‘Burgundy snails’) are a traditional dish of French gastronomy. It consists of snails of the Helix pomatia species (commonly called Burgundy snails) cooked and served in their shells stuffed with garlic butter and parsley. It is served as a starterContinue reading “Escargots”
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Buttermilk Pancakes
The first recorded mention of pancakes was in 600 BC from a poet in ancient Greece. This breakfast treat was made of wheat flour, olive oil, honey, and curdled milk, a little different from the pancakes we know today, but you get the idea; it goes way back. Pancakes can be breakfast, a snack, or evenContinue reading “Buttermilk Pancakes”
Coconut Cream
This is for all of us who live in places where not everything is available and struggle to find it, prefer our food from scratch, and control what goes in it. Coconut cream is delicious and is called for in many recipes, from bread to cocktails; this product is used for so many things andContinue reading “Coconut Cream”
Creamy Corn & Basil Sauce
This bright green sauce looks beautiful, tastes amazing, and it pairs perfectly with the ricotta gnudi. You can use frozen, fresh corn ears or corn from a can but I want to say that using FRESH corn and grilling the cob before cooking it in the sauce; is a little secret that makes a differenceContinue reading “Creamy Corn & Basil Sauce”
Cashew Dip
The first time I tried this recipe, I fell in love with it; this dip is delicious, filling, and easy to make. This kind of preparation is what most vegans would call “cheese” or “cashew cheese.” I don’t call it cheese since there is not one thing reminding me of cheese in it; in myContinue reading “Cashew Dip”
Pectin
This time the recipe is not for a dish but for a clever and useful solution. Have you heard about pectin before? Pectin is a high-molecular-weight carbohydrate polymer present in virtually all plants, where it contributes to the cell structure. The term pectin covers several polymers, which vary according to their molecular weight, chemical configuration,Continue reading “Pectin”