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…
Tequeños con Salsa Guasacaca (Venezuelan Cheese Sticks with Green Sauce)
If you are still looking for party food to snack on during the New Year, these Tequeños from Venezuela are a great option. Sticks of Queso Blanco are wrapped in a thin dough and fried until golden. I paired them with Guasacaca, a smooth green sauce with avocado, onion, parsley, cilantro, pepper, vinegar, and oil. You…
Culinaria France Cookbook Review and Pistou (Provençal Basil Paste)
Culinaria France: A Celebration of Food and Tradition, edited by André Dominé, features the regional cuisine of France along with the background of the people, culture, and development of local ingredients. A variety of favorites and lesser known recipes can be found including Tarte à l’Espoisses et aux pommes (Epoisses cheese and apple tart) from…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
#EVOOChallenge: Spinach Walnut Pesto
This Spinach Walnut Pesto is a great winter variation to the traditional pesto when fresh basil is hard to come by. Spinach, toasted walnuts, garlic, and parmesan cheese are pureed until smooth, then slowly mixed with olive oil. I served the pesto as a spread for bread and thinned a bit more out to coat…
Caramelized Shallot Gruyere Fondue
I have only made fondue a handful of times since Chad got me a fondue maker for Valentine’s Day a couple of years ago, but so far this Caramelized Shallot Gruyere Fondue is my favorite. Shallots are caramelized with a bit of sugar and salt, then mixed with dry white wine and gruyere cheese. The…
#FoodieExtravaganza Potatoes: Llapingachos (Ecuadorian Stuffed Potato Patties)
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? Kathleen from Fearlessly Creative Mammas is our host this month and since she is from Idaho, she picked potatoes. All of the recipes will…
Rougaille Pistache (Mauritian Peanut Sauce)
Rougaille Pistache is a tomato peanut sauce from Mauritius. Tomatoes, onions, and garlic are reduced into a thick sauce, then seasoned with peanut butter and cilantro. I served it as a dipping sauce with naan. You can even serve it with rice or pasta. I used a creamy peanut butter, since that is what I…
Mushroom Marinara
Time for another Secret Recipe Club post! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and…
Peppermint Hot Fudge Sauce
For Thanksgiving, Chad stocked up on Vanilla Bean Blue Bell ice cream to serve with the pies and other desserts. After all our company left, we still had about 3/4 of a gallon of ice cream leftover. Chad enjoys vanilla ice cream plain, but I like to have additional flavorings or toppings. This Hot Fudge…
