Winter is coming and it feels like a great time for a big pot of chili. I love the taste of a variety of fresh peppers and many spices.Read More
Tonight we could not decide what to make for dinner, so we did the obvious thing . . . asked our barista! She said she was hungry for Chicken Cacciatore. So we walked down to the market for fresh ingredients and I PFC’ized it.
We ended up with bowls of Italian PFC Yumm and enough left over for lunches.Read More
Weekends are a time to splurge on breakfast. I usually have the same thing every morning for breakfast, the weekend gave me an opportunity to spice it up for my wife.
Shakshouka is a dish from North Africa and the Middle East. Because it has eggs it is often seen as a breakfast item. However, it is eaten as an evening meal in the Middle East.Read More
Somehow I discovered Romesco Sauce and life will never be the same.
Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. The fishermen in this area made this sauce to eat with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot...Read More
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