BarbaraY

the history of Cobb salad with recipes for the original & dressing the history of Waldorf salad with recipes KitchenProject.com has a lot of great information! ← I found the recipe for the dressing to be rather wishy-washy. A former employer who had had the salad in the original Brown Dreby agreed. Perhaps we needed a more acid vinegar. I had it first in MacArthur Park in San Francisco and it was served with a lemony dressing.

I haven't thought about Waldorf Salad in a long time. I just may make one to go with the grilled chicken this evening. Usually, when I think of salad, I think of green stuff with additions, For instance, last evening we had spinach with pickled beets, green onions, dried cranberries, and toasted pecans. edited for grammer.

Great Blog. Do you include snacks in your food plan or just stick to three meals a day? Do you bake at that elevation and have you managed to adjust recipes so that they work right?

It is very elegant looking. I love the simple cakes and fresh flowers.

If I could have only one it would be Romaine and Belgian endive with pears, walnuts and Gorgonzola, garlicky white wine vinaigrette. It's good with Balsamic vinaigrette but it looks awful. Cobb salad runs a close second. I just love salads!

Eeeeew! Pringles?????? That sounds just plain wrong.

We have two newish restaurants that have, thank Heaven, gotten away from the garbage can approach. Much more simple preparations with a few of the "gotta have everything dishes" for those who like that. I don't think I have had bell pepper in any of them.

instead of basil I would use just one (just one) leaf of mint - heaven. ← I agree. I like the flavor of the peas and frozen is the best we can get until I get my garden back. The mint is a great addition.

Or you could even make a lovely Black Bean soup. The only time I soak beans is if they are very old. I lived in a Mexican neighborhood as I kid and don't remember anyone soaking beans.

I learned to make flour tortillas when I was about 7 by watching our neighbor Lupe. After rolling with a short piece of dowel she would cook them directly on top of her wood range. Soooo good!

I agree that shoulder or butt is the best for grinding. You need that extra fat to keep it tender. I prefer to grind it in my KitchenAid grinder because of the silver and such. I have used the processor a few times and you do have to be careful about over processing. If you use the processor, I suggest you go through the ground meat and pull out any stringy stuff.

I'm really enjoying this blog. You have inspired me so we're having Chicken Fried Steak with mashed potato and Country Gravy. My daughter says gravy is a beverage.

I do! I do! Love the leg of lamb with raspberry vinegar and mint marinade and also the Amaretto Mousse. Very retro for me is Chicken Kiev. Haven't made it in years. I made Chicken crepes a few years ago when my sis was visiting from the midwest. Booooring! Beef Bourguignone may be retro but my grown daughter says that it's just comfort food. I made it often when my kids were little.

Or it could be that your product warms up in the warm out doors causing it to have condensation.

Tiny French Fingerlings fresh from the garden. Add petit pois or haricot verte just before the potatoes are tender. Drain and finish with fresh cream. I could make a meal of them any day.

Ellen, I'm loving your blog. A native Californian who has never been to San Diego, I'm visiting it vicariously through you. Let us know if you learn how to prepare the stuffed Kabocha. Love the stuff. Also love the kitty pics.

Thai coconut soup! Thanks to bad press (It's got stinky fish sauce!) I had never had any Southeast Asian food until a friend took me to lunch at Siam Cuisine in Berkley CA. I was hooked instantly.

I bought a container of Formosa Brand red lable a long while ago and this thread reminded me it was in the freezer. I just opened it and found it has kept very well in the freezer. Tastes a little sweet and a little porky. Never knew what to do with it until now. I thought it would be good as a meat source to add to fried rice while backpacking.

Eeeeew!

In the 30s and 40s my grandfather had a service station/garage. He sold Gilmore gas and the gas had to be pumped by hand into the glass tanks. He also had a soda cooler, candy bars and peanuts, lemonade, and bread for sale. More as a convenience to his clients than making a profit. He always was ahead of his time.

Bean and pea soups and most other soups are out during our very hot summer. Only have hot chocolate in summer while camping in the mountains. My ex brother in law refused to eat pork during the summer. Now how can anyone get through summer without pulled pork or spareribs?

That looks like a keeper to me. I love cheeses.

Japanese Cooking: A Simple Art, Shizuo Tsuji has the recipe that I like to use. It works very well.

A most delicious torta that I had in Mexico Citty some years ago was Torta Albañil. Beef, onions, bell peppers in a tasty sauce. It was made with a telera and the beef was more tender than most of the places that I had eaten at.

One of my favorites, too. Love the flavor of black beans.