GREAT to snack on with drinks, or on a road trip, or to bring for a party. Glazing the nuts with spices and adding a touch of sweetness, makes this the perfect nibble before dinner with beer or a cocktail. I melt the butter in a large bowl, so I can do all the mixing…
Tortilla Soup
You can’t go wrong with a Cook’s Illustrated recipe — I completely love this soup! Makes about 9 cups, serving 6 Tortilla Strips : 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips 1 tablespoon vegetable oil table salt Soup : 2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken…
Mexilicious Rice
When I left home and had to figure out how to cook for myself, one of my staples in my limited repertoire for a “fancy” dinner was a box rice product called Herb and Butter rice — but I can’t remember the company name. It wasn’t Knorr — or Rice-a-Roni . . . but I…
The LEGENDARY La Vic Orange Salsa
There are three La Victoria taquerias in San Jose — I’m not completely in love with their tacos as my favorite taqueria is around the corner from my house. But this . . . .this delectable orange sauce . . . kicks boring to the curb!!! I have been known to put it on…
Ciao Down Fish Tacos
Ciao Down on Fish Tacos I didn’t know I loved fish tacos until only a few months ago. I met some friends at Cascal, and we ordered several small plates, and after I had one of the fish tacos with a cucumber and jalapeño margarita, that’s all she wrote — that’s all I wanted…
The ONLY Pizza Dough You’ll Ever Need
Sponge: Warm a medium size mixing bowl with warm water. Add: ¾ c. warm water (115 -120 degrees) Sprinkle in 2 teaspoons yeast, whisk til combined Then whisk in 2/3 c. unbleached flour Cover with plastic wrap secured by a rubber band and alllow to sit for 30 minutes until bubbly. (If it’s a cool…
Lemon Blackberry Poppyseed Muffins
It’s been the longest time since I last posted — work keeps me busy, and by the time I get home, I’m toast. But I’m cooking like crazy. At work, twice a year, we make brunch for the entire staff — and my last brunch of the year was last Friday. I’m not an egg…
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Cafe Barber 