Everyday Fare With Extraordinary Flair
Being a food blogger means that I rarely get to make the same dish twice, even if it’s a dish that I really love. (Because a dish made and not photographed for the blog is a wasted dish. Sigh. That is, in fact, the twisted reality of a food blogger, lol.) But those rare “wasted” meals when I get to sneak in a favorite recipe a second – or third – time are pure bliss.…
I’ve been finding myself making fusion-type dishes more frequently lately. To name a few, Indian-spiced burgers with tamarind chutney and fresh mint, rolled up in hot naan instead of being sandwiched between a bun…Greek-flavored enchiladas, with garlicky marinated chicken, feta, tomato sauce, and beautiful briny Kalamata olives…boeuf Bourguignon served pot pie-style, enrobed in a melt-in-your-mouth tender, flaky pastry crust....
Before I made these tartlets I knew exactly what I had in mind for them. I wanted these little beauties to taste like a combination of French Onion Soup and Pissaladière, but in bite-sized quiche form. (Incidentally, in honor of Pissaladière I would have added a couple of minced anchovies to the mix, had I had them on hand. Feel free to do so if you like.) They’re great to snack on and they make a lovely hors d’oeuvre before a nice meal....
You’re probably familiar with the expression April showers bring May flowers. Showers in April typically refer to rain, but this weekend the weather forecast actually called for a chance of snow! (Weather in Upstate New York is just that unpredictable.) The dreary, cold, damp weather called for something warming from the inside out so I turned to a comforting classic: French Onion Soup. I’ve heard that French Onion Soup is one of the most commonly ordered soups in restaurants; this makes sense to me since I almost always order it when I see it on a menu. There’s just something about the rich, broth-drenched crouton, […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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