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[1] The classic: mostarda di cremona. Here’s a recipe to make your own from The Spruce (photo © The Spruce). [2] A cremona close-up (photo © Cucina Corriere. [3] Mostarda vicentina has a jam-like consistency, losing the physical beauty of other mostardas (photo © Buonissimo). [4] Mostarda bolognese has a deep plum color (photo ©…
Continue reading “TIP OF THE DAY: Mostarda, A Sweet-Hot Italian Condiment”
We don’t know what Chef Ingrid Hoffmann is making for Cinco de Mayo, but we’re breakfasting on our adaptation of her Fried Egg Quesadillas. A simple Mexican snack food. A basic Quesadilla is a Mexican snack food: a turnover (photo #1) made with an uncooked tortilla and a variety of fillings—beans, cheese, meats, potatoes, then…
Continue reading “Fried Egg Breakfast Quesadilla Recipe & Quesadilla History”
[1] Basic tres leches cake with added rum. Here’s the recipe from Bake Or Break. [2] Add some fruit garnish. Here’s the recipe from Renee’s Kitchen Adventures. [3] Go chocolate, with this recipe from The Domestic Rebel. [4] Go fancy for a special occasion. Here’s the recipe from Vika’s Home Goods. First: There is…
Continue reading “TIP OF THE DAY: Celebrate Cinco De Mayo With Tres Leches Cake”
Today’s tip is to make Cinco de Mayo (and any celebration) more colorful with tri-color taco chips. Some brands sell them in mixed-color bags. Or you can buy your favorite brand in different colors and mix them yourself. Tortilla chips, such a popular snack food and dip holder, is a relatively new Tex-Mex food, created…
Continue reading “Tricolor (Multicolor) Tortilla Chips & Tortilla Chips History”
Want to make homemade tortillas for Cinco de Mayo? Practice this weekend with this recipe from King Arthur Flour. They’re so much more authentic than the flat-pressed commercial versions. Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. This is also a flour tortilla version.…
Continue reading “Homemade Tortillas Recipe & The History Of Tortillas”
