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You may know Lyonnaise potatoes, sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley; Rosette de Lyon, a cured rosy saucisson (French pork sausage); and Lyonnaise sauce, a brown sauce for roasted or grilled meat and poultry, made with white wine, vinegar and onions. Some of our favorites from the area include…
Continue reading “RECIPE: Lyonnaise Salad With Bacon & Eggs”
Before cooking, bright green. Photo courtesy SpoonForkBacon.com. The shishito pepper is a relative newcomer to American cuisine. Finger-shaped, slender and sweet (not hot), it is growing in popularity as a snack, blistered on the stove top or grill. The shishito is named after its shape: The tip of the chili pepper was seen to…
Continue reading “TIP OF THE DAY: Shishito Chile (Or Pepper Or Chile Pepper)”
Inspired feasting: grilled chicken salad with grilled peaches. Photo courtesy Good Eggs. There are so many ways to approach an entrée salad. This suggestion, from our favorite artisan grocer, Good Eggs of San Francisco, combines grilled proteins with grilled fruit. (They can be oven-roasted instead.) Good Eggs also suggests that instead of an all-green…
Continue reading “TIP OF THE DAY: Roasted Peach & Chicken Salad”
Elote, Spanish corn on the cob. Photo courtesy Good Eggs. Elote is the Mexican version of corn on the cob, a popular street food. It is typically grilled, then served on a stick with a lime wedge, ancho chili powder and crumbled queso fresco. Elote is the Aztec (Nahuatl) word for what the corn…
Continue reading “FOOD FUN: Stovetop Elote”
Much of what we know about Aztec customs is thanks to Bernardino de Sahagún (1499-1590), a Franciscan friar, missionary priest, scholar and ethnographer who traveled to New Spain* (current-day Mexico) after its conquest. Arriving in 1529, he learned the Nahuatl language of the Aztecs and spent more 61 years documenting their beliefs, culture and history.…
Continue reading “TIP OF THE DAY: Pozole (Posole) ~ Not Just For Special Occasions”
