Salsa Caruso is a classic pasta sauce from Uruguay influenced by Italian flavors. The milk and cream base has a generous amount of beef bouillon mixed right in to give the sauce an almost gravy-like quality. It also includes sliced mushrooms, ham, and Parmesan cheese. The sauce is generally paired with capellettis (cappelletti) and other stuffed pastas. I…
Grilled Mushroom Noodle Bowls
This is my first month joining in the Food Bloggers Recipe Swap and I made Grilled Mushroom Noodle Bowls from Eat What We Eat! With all the indulgence in the past couple of weeks, we enjoyed this lighter noodle bowl as a break from the leftovers the day after Christmas. It was a hit with…
Vegetarian Sushi Secrets Cookbook Review and Shiitake Nigiri
Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes, written by Marisa Baggett, features a variety of sushi recipes and accompaniments using fresh vegetables, herbs, and tofu. Unique seasonal combinations include Spicy Carrot and Tomato Inari Sushi, Coconut Tempura Tofu Rolls, Honeydew Melon and Cucumber Dragon Rolls, Clear Soup with Pumpkin Dumplings, Pomegranate and Basil Rolls, Ginger…
Gungjung Tteokbokki (Korean Royal Stir-Fried Rice Cakes)
Enjoy Korean food, but looking for a little less heat? Gungjung Tteokbokki, Korean Royal Stir-Fried Rice Cakes, is the much older precursor to the spicy Tteokbokki street food with fish cakes and gochujang that has gained in popularity following the Korean War. Gungjung Tteokbokki was developed during the Joseon (Chosŏn) Dynasty in the Royal Court….
The Best of Irish Country Cooking Review and Beef and Mushroom Pie with Guinness
The Best of Irish Country Cooking, written by Nuala Cullen, highlights the new movement of high-quality, seasonal ingredients in Ireland with over 100 traditional and modern recipes. Along with some well-known favorites (Colcannon, Barm Brack, Syllabub, Corned Beef and Cabbage, Irish Stew, Whole-Wheat Scones), there are plenty of exciting, contemporary recipes such as Ragout of Cod and Clams, Rose-Petal…
Hayashi Raisu (Japanese Beef Stew)
Hayashi Raisu (ハヤシライス) is a Yōshoku (Western-Style) Japanese Beef Stew. It is said that the dish was first developed in 1868 by a French engineer working in the mining town of Ikuno (Hyogo Prefecture) when adapting the western-style beef stew for local tastes. Home cooks in Japan often prepare the stew with premade roux blocks (S&B Tasty Hayashi…
#EVOOChallenge: Champiñones al Ajillo (Spanish Garlic Mushrooms)
Champiñones al Ajillo is a Spanish tapas dish of mushrooms sautéed with garlic slices in an olive oil sherry sauce. Serve them as an appetizer or with a variety of other small plates. Have a baguette or other crusty bread nearby to sop up the remaining sauce. I used Spartan Oil to coat these mushrooms. Spartan Oil has…
Donabe Cookbook Review and Gyoza Nabe (Japanese Dumpling Hot Pot)
Donabe, written by Naoko Takei Moore and Kyle Connaughton, showcases the Japanese style of clay pot cooking. The Donabe is traditional earthen cookware that is often used in the winter for simmering one-pot meals. It is made of porous clay for higher heat retention and the interior glaze helps with natural infrared radiant heating. This book…
Foodie Extravaganza Mushrooms: Rántott Gomba (Hungarian Fried Mushrooms)
Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Wendy from A Day in the Life on the Farm is our host this month. If you are a blogger and you’re interested in joining in…
Chinese-Style Pork Adobo
Adobo is one of the most well known Filipino dishes. There are many variations depending on the island or family recipe. Some use chicken. Others use pork or a combination. This Chinese-Style Pork Adobo stood out because it is lacking one of the most popular adobo ingredients- vinegar. So if you aren’t a vinegar fan, this…
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