If you like hot and spicy foods, then you’d love harissa; an oh-my-hell-it’s-hot! North African chili paste, most commonly found in Tunisian, Algerian, and Moroccan cuisine. It’s often used as a condiment, but is also added to meat dishes, stews, couscous or sauces.
A little bit of this delicious chili paste goes a long way. Too [...]
Entries Tagged as 'Sauces'
Tunisian Harissa
July 15th, 2008 by Sheri Wetherell · 7 Comments
Tags: Cooking tips · Moroccan · North African · Sauces · Seasoning & Spices
Spaghetti alla Carbonara
June 25th, 2008 by Sheri Wetherell · 8 Comments
Legend has it that during World War II American soldiers in Rome would bring their Italian friends eggs and bacon and ask them to make a pasta dish, thus becoming pasta alla carbonara. Another legend claims that carbonara, a derivative of the word carbon in Italian, was made for charcoal workers. Who really knows how [...]
Tags: Cooking tips · Meat & Poultry · Pasta & Grains · Sauces · wine
Missing What You Can’t have
May 27th, 2008 by Sheri Wetherell · 4 Comments
When we heard that drastic cuts in wild chinook salmon fishing were being taken I admit I freaked out a bit. I live in the Pacific Northwest. Salmon is a staple food up here! We need it like we need fresh air to breathe (well, that’s a bit of a stretch, but I will miss [...]
Tags: Cooking tips · Fish & Seafood · Sauces · Uncategorized
Holy Mole!
May 2nd, 2008 by Sheri Wetherell · 3 Comments
I love Mexican food. So much so that I think I was Mexicana in a previous life. Actually, I say that when I eat just about any food, really. I’ve been Japanese, French, Italian…you get the picture.
My newest love is mole. You’re probably saying, “Well, what took you so long?” Honestly, I had a bit [...]
Tags: Cooking tips · Latin · Meat & Poultry · Mexican · Nuts · Sauces · Seasoning & Spices · Travel
Sake Mignonette for Oysters
April 28th, 2008 by Barnaby Dorfman · No Comments
I worked as an Oyster Shucker at Taste Catering during college. One particularly memorable gig was an Apple Computer party held at the California Academy of Sciences aquarium. Our bar, complete with 6 foot dolphin ice sculptures, was setup in front of the alligator pit and next to Huey Lewis and the News. It was [...]
Tags: Caterer · Cooking tips · Fish & Seafood · Sauces · Shellfish · Veggies
The French Dip
April 26th, 2008 by Barnaby Dorfman · 4 Comments
If you are like me, you may have assumed that the French Dip sandwich has it’s origins in, well, France. Non! Eeet ees actually from…Los Angeles. Despite my images of Gallic housewives stewing bones in ancient stone farmhouses to render the dipping broth, or Au Jus, that makes this dish unique, it’s generally accepted that [...]
Tags: French · Restaurants · Sauces · Travel
Pacific Northwest Bouillabaisse
April 3rd, 2008 by Sheri Wetherell · 2 Comments
Barnaby has the uncanny ability to look into the fridge and be able to whip up some fabulous gourmet meal. I, on the other hand, will take a look and immediately say, “We have nothing, nothing at all. We need to go to the store.”
Last night was one such night. I saw nothing and Barnaby [...]
Tags: Cooking tips · Fish & Seafood · French · Herbs · Sauces · Seasoning & Spices · Shellfish · Soup · Veggies






