BLT stands for Bacon, Lettuce and Tomato, which are placed between two slices of toasted white bread spread with mayonnaise. It is one of the most popular American sandwiches, and by now is known in many other countries as well. The very simple combination of the main ingredients works so well together, with the saltiness of the bacon, slight acidity and sweetness of the tomatoes and the fresh and crisp lettuce. Continue reading “BLT Sandwich and Salad”
Entertaining doesn’t have to mean working hard on elaborated dishes, and the following simple dish demonstrates exactly that. Quick and easy to assemble, this salad is always popular with guests. The seasoning is fresh and fairly mild, so that the crab flavor is not overshadowed. Served in different ways, as shown here, it is a perfect dish for brunch or finger food buffet. Try it and enjoy. Continue reading “Crab Salad Appetizer”
Caesar salad became an American classic salad almost one hundred years ago, though it was actually created in Tijuana Mexico by Caesar Cardini, an Italian-American restaurateur. The combination of fresh Romaine lettuce leaves with a dressing made of coddled egg, garlic, Worcester sauce, Parmesan cheese and olive oil, was original and fresh, and the salad became known world wide. Continue reading “Caesar Salad”
This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading “Belgian Endive, Apple and Blue Cheese Dressing”
As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.
For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.
Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.
* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.
Prep time: 15 minutes
Cooking time: 30 minutes
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper
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For those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce. Continue reading “Zucchini, Lettuce and Herbs Soup”