This is one of my favorite quick meals — it has several iterations because it’s so easy to “make it your own.” I have a really hard time finding guanciale which would make it a little more “authentic,” so I don’t even try anymore. Instead I use pancetta if I plan in advance, or bacon if dinner…
Author: cafebarber
Candied Bacon with Aleppo Pepper
Okay. Before we go a whole lot further, let’s chat about my all time favorite seasoning, Aleppo pepper. I’ve been using it in my cooking for maybe 10 years now — and I can honestly say, it goes in almost every savory dish I make. It actually comes from Turkey these days before of the danger in…
Coconut Rice (My favorite food EVER!)
I’ve been dinking around with coconut rice recipes for a very long time, and it says a lot about my love of coconut milk more than anything. I’ve been dissatisfied with the various recipes I’ve tried over the years–they’ve all been kind of flat, so I added more salt, more lime juice, more cilantro, but…
My Favorite Potato Soup
Hard to believe, but this week (January 8-12, 2024) in Arizona, we have been FREEZING!!! I know, by Montana and North Dakota standards, it’s balmy and warm, but 30 degrees is dead cold for me, and our potato vines and bougainvillea have suffered trauma from the freezing temps. So, it’s been a soup week here. There are a zillion…
Rachel’s Sugar Cookies
Originally from Mom’s friend, Mary 1 1/2 cups powdered sugar1 egg for the cookie batter1 egg white mixed with 1/8 t. water to brush on cookies before baking.1/2 t. almond extract1 t. cream of tartar1 c. butter, room temperature1 t. vanilla extract2 1/2 cups, flour1 t. baking soda top cookies before baking with 1/2 cup…
Crispy Smashed Potatoes with Chipotle Aioli
If there are potatoes being served as appetizers at a party, that is where you’ll find me. These are super easy to make, and super delicious to eat. I usually have to make a few extra for the cook to enjoy . . . that would be me! Ingredients For The Potatoes: For The Aioli:…
Somewhat Scalloped Potatoes
Creamy, flavorful, easy to make, super easy to serve, and pretty!
Steak Bites with Caramelized Onions, Boursin Cheese, and Balsamic Vinegar
This is a great appetizer — all the “parts” can be prepped and made in advance, and put together right before serving assembly line style. The recipe is from Billy Parisi — if you don’t know him, look him up. I use a good number of his recipes. INGREDIENTS2 T. unsalted butter1 peeled and thinly…
Trisha’s Turkey Stuffing
I’ve been making (and modifying) my stuffing recipe for over 40 years. This is the version that I think is most delicious . . . but I have to say that I AM considering changing the wine to bourbon. Bear with me as I work on formatting this page. Trisha’s Turkey Stuffing 2 large onions,…
Creamy Cauliflower Soup with Rosemary Olive Oil
Mark and Tony have been serving this NY Times soup at dinner parties, and it is so delicious. You wouldn’t know this soup doesn’t have an ounce of cream in it! Silky smooth, flavored with olive oil infused rosemary, this is perfect first course. Yields six servings. Ingredients For the rosemary oil:1 cup olive oil4…
Grilled or Air Fried Wings with Honey Chili Sauce
Another recipe from my favorite chef, Billy Parisi. Marinade, grill, eat. You can never have too many wings recipes, and this one is easy to make and has my favorite Asian flavors. I’ve grilled these many times, but have only this year jumped on the air fryer bandwagon, and these are ready in 18 minutes…
Pan Seared Ribeye Steak with Whiskey Cream Sauce
This recipe gave me the best steak I have EVERRRRRRRRR made or eaten!!! It comes from Billy Parisi, a chef I follow because of his nonfussy, yummy recipes. I’m using some of his own words to describe the cooking method. You HAVE to make this steak and the sauce using his method. The. Best. Ever!…
Cafe Barber 