an adventure in cooking
The Food Matter’s Project recipe this week is Bruschetta, Rethought chosen by Chef Laura at Home.
And while this probably doesn’t technically fit any Italian’s “definition” of bruschetta, it is exactly what we needed to accompany our Mother’s day dinner of fresh clams in a sausage and white wine butter sauce.
Continue reading “Bubble Room Bruschetta ::: Bruschetta, Rethought”
I had this recipe filed for a while.
Why on earth I waited so long to make it, I have NO idea. Peter just told me he wants it again. ASAP.
If these enchiladas were not enough Mexican for you or you’re not ready to leave behind your Cinco de Mayo celebrations until next year, here’s a salsa that is simple and healthy.
Alissa chose this week’s Food Matter’s Project recipe and it is one everyone needs in their recipe arsenal. Head over to her blog BIG EATS tiny kitchen to hear all about the basic ingredients of a salsa. You can really go anywhere you want with the ingredients after you begin with the 5 basic needed for salsa, which is a great way to trigger your creativity in the kitchen if you are learning to cook.
My Cinco de Mayo gift to you.
THESE ENCHILADAS.
So freaking good.
I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.
Continue reading “Roasted Asparagus + White Bean Soup Two Ways”
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