Crab Louis Tacos
Crab Louie Tacos
These tacos are based on the San Francisco classic, Crab Louie Salad. I wanted to use blue corn flour to add some color to the dish, but didn’t order it in time from the Internet, so I added my own coloring. These tacos are great for any meal — brunch, lunch, or dinner.
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Gruyere and Radish Salad with Side of Prosciutto
Gruyere, Radish, and Butter Sandwich
Radishes, salt, and butter are a traditional combination. Sprinkle on a bit of sea salt to heighten the flavor. With this sandwich I added Gruyere cheese to add a nice salty, complex savory flavor.
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Pineapple Upside Down Cake Close Up
Thursday Throwback
Pineapple Upside Down Cake
Adapted from Gourmet magazine
Pineapple Upside Down Cake, normally cooked in a cast iron skillet, can also be cooked in a round cake pan. The oozy caramel sugar syrup glazes over the pineapple and cake, creating the perfect topping. Served warm with ice cream and you have an old fashioned classic favorite!
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Strawberry Lemon Soda with Basil
Strawberry Lemon Soda with Basil
This month’s Bon Appetit has homemade soda recipes. I often add just fresh squeezed lemon or lime juice to soda water for a refreshing beverage. Adding a bit of simple syrup, muddling fruit, and herbs all contribute flavor. Plus, you can control the amount of sugar in your drink. Get creative and experiment with different flavors.
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Mango Tea and Mint Steeping
Tuesday Tip – Make Your Own Iced Tea
Making your own ice tea is easy and will save you a lot of money buying bottled ice tea. Plus, you can determine how much sugar, if any, to add. You can make caffeinated, decaffeinated, green, black, or herbal. Any kind you wish. If you want flavored tea, buy flavored tea, or steep herbs in the hot water as you steep the tea bags. You can also squeeze fresh lemon or lime into the tea. If you want to take your tea on the go, pour some in a Nalgene bottle or water bottle. You could even use a clean glass jar with a screw top lid.
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