Actually it’s Apple Crostata
Just a follow up to Food As A Gift the other day…
I started to think about a comment that one of my blog’s followers, Krystle @ Pictures & Plane Tickets, made awhile back, that she doesn’t eat meat. I know several folks who simply do not care for meat, be it the texture, the smell; my niece can’t stand to touch any sort of raw animal flesh. I remember someone telling me that people who eat meat have a different sort of smell to them, HMMM, interesting.
Anyways, so I did some updates to all of my posts from the past 4 fours, to include Categories and Tags for Pescetarian Dishes as well as Vegetarian Dishes. Now everyone can check out older posts that may suit their tastes better.
I’ve mentioned my Dear Friend before several times here on my blog. A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian. We started to talk about different Seafood, mainly Fish, recipes. I suggested this one for them
So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it. There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what? Remember, a recipe is simply someone else’s idea, make it your own. If you don’t like a component, leave it out.
WOW! Missus DF you knocked it out of the park girl friend!! She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks. If you’ve never tried them, do!!
So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀
When I was a kid, our family would exchange gift certificates with one another. I have carried on this tradition with my husband. For Christmas one year, I made up the cutest coupon book with all of DH’s favorite dishes.
I’m sure that I’ve mentioned this in a previous post… The other day, my favorite guy came up to me with his hands behind his back. “What do you have there?” I asked; he whipped out his Ravioli coupon. I could have sworn that he had cashed that in long ago, but I must honor my gift.
I can’t recall if I’ve posted my recipe for Cheese Raviolis, Hmmm. I’ll need to look for that, `cuz these are tasty indeed!!
I really like to make my own Vinaigrette. This way, I know what’s in it; I can control the amount of salt and vinegar, which we don’t care too much for.
My husband just loves Anchovies added to his salad, so I found some in a jar at one of those high end markets and he went absolutely wild for them. Mind you, they’re not cheap (as compared to the stuff in a tin), so when he finished off one of his jars, I noticed there was all this oil left and it had that potent fish smell and taste to it.
What if I used that oil in the dressing? Let’s try it.
2 Tbsp. Anchovy Oil
4 Tbsp. Extra Virgin Olive Oil
2 Tbsp. White Balsamic Vinegar
1/4 tsp. Mustard
1 Garlic Clove, finely minced
1/2 tsp. dried Oregano
Salt and Pepper to taste
Find some sort of covered glass container that you’d like to keep your dressing in, I use a half pint mason jar.
First into your jar is the vinegar, then the salt, I use just a pinch. Shake well to dissolve the salt into the vinegar. Next in is the Mustard (this helps to emulsify the dressing), what ever type you have on hand, I have Spicy Brown Mustard in our `fridge; give it another good shake. Everybody else, into the pool… Add the remaining ingredients and give it one more health shake.
Isn’t that beautiful? (oops, I forgot the Mustard in the other photo 😀 )
Give it a taste! It does not taste like anchovies! Believe me, I can’t stand anchovies; I gross out ever time I come near them, ACK! But this dressing has that umami flavor, that nice mouth-feel, ya know? It truly is good. And yes, you got it! The basic recipe that I use for any Vinaigrette is 1:3, one part Vinegar to 3 parts Oil, easy-peasy.
Keep your dressing in the refrigerator and it’ll be okey-dokey for a super long time, but I think it’ll be gone pretty quickly. ⭐
Missus Dear Friend was just saying the other day that she too will be making her own salad dressing, so I made an extra jar for her as well.
(As always, remember that a recipe is just someone else’s idea. Take it and make it your own, using different components, like maybe Rice Wine Vinegar or Canola Oil .. the skies the limit 😉 )
SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home. We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉 So here is a small portion of meals.
I’ve been absent from some time with good reason, but I wanted to touch base quickly to say, I’m here and but extremely busy. So please bare with me and enjoy one of my favorite posts from the past.
I received an email from a dear chef friend whom I see but rarely. I was touched by the content, so I saved the portion that made me cry, think, reflect upon how amazing life is and how food binds us all in one way or another.
I started to look around to find where this touching story may have begun and I found it’s thought that Roger William Thomas sent this to Ann Landers. I also found that the original title of this essay was Keep Your Fork.
A Woman and a Fork
There was a young woman who had been diagnosed with a terminal illness and had been given three months to live. So as she was getting her things in order, she contacted her Pastor and had him come to her house to discuss certain aspects of her final wishes.
She told him which songs she wanted sung at…
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