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Category: Recipe

Simple Roasted Tomato Appetizer

This is the last of the three recipes on my platter that I took to Natalie’s house last Monday. I have posted a roasted tomato recipe before, but that style was to serve more as a side dish. This method is to create a dipping appetizer served with a toasted sliced baguette or torn from the loaf of a fresh baguette (to soak up the juice and oil). It is super easy and incredibly delish. By far, it was the favorite of the three last Monday. I buy Campari tomatoes at Costco because they tend to be the ones that are consistently…

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Remember, Ramblings and Recipes

Dear Hurricane Irma: While I would prefer you just dissipate, please leave Charleston alone. Our bank account is still recovering from Matthew and the tropical storm the month before that!   Rambling… My parents always had a string of “I remember” statements like, “I remember having to walk to school for a mile in the snow.” So here are a few of mine… I remember when: Spam is/was a meat-byproduct loaf that we ate when we could not afford ham or bacon not junk email I remember when outlet malls were for overstocks and seconds. And it was all about “the hunt” for…

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Appetizer Platters, Wine and Great Fun

Today was our neighbor Natalie’s mother’s birthday, and her parents were in town. Gary and I have grown close to Nat and her parents, so she invited us over for happy hour to start the celebration before they had dinner. I promised to make a couple of appetizers, and of course, we would bring a bottle of wine. We were prepared to stay for an hour or so and then allow the family to have a dinner celebration. Appetizer Platter I knew I wanted to “bring it” since Natalie always makes such fab appetizers to bring to our house. It…

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Peach Galette & A Cheese Story

I would like to tell you that the everything you are about to read was planned to happen. But it was not. How the Peach Galette turned out perfectly is as shocking to me as it may be to you. The cheese… well that is just down right crazy.  Read on and feel free to laugh or cry.  I’m having a glass of wine. A very large glass of wine. Who Moved My Cheese? I was at the grocery picking up a few things I needed for my fresh peach galette crust. (who keeps unsalted butter in the house?) As…

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Queso Fundido Pizza

I’mmmmm baaacckkkk! OMG, yesterday was such a fantastic day!  I started the day with a 3-mile walk with my niece-puppy and sweat by butt off. Then I finished processing and posted a wedding for one of my clients while doing six loads of laundry. While the computer chugged away on the wedding, I went to a wine tasting at Monarch Wine Merchants and met some new importers. Came home and made a Queso Fundido Pizza that I have imagined in my head for over a week. By then it was 10:30 pm and I was exhausted so I could not keep…

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Sun-dried Tomato “Tartar”: Intense & Flavorful

Years ago when I lived in Chicago, there was a natural foods store that competed against Whole Foods and for what ever reason that is where I shopped for my organics and natural foods. They had this incredible spread made with sun-dried tomato and some cheese as well as other ingredients, and it was so incredibly good. A container of this spread was always in my fridge. The flavors were intense and rich and creamy and absolutely delicious. Then Whole Foods bought this chain of stores, closed them all and the spread disappeared, never to be seen again. I know it…

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Refrigerator Casserole

“Hey, Grandpa… What’s fer Supper!” Oh, I know I am dating myself when I use a line from television of days gone by.  This quote, of course, is from the Grandpa Jones long running skit on Hee Haw.   If you look at the linked example of the skit, all I can say is… you had to be there… back when we only had three channels. When apparently things did not have to be funny to be funny.  I can just hear him saying refrigerator casserole. And then describe what is in it. Back on Topic At any rate, I seem to have…

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Bell Peppers Stuffed with Cheese & Tomato

This is a recipe I made up ages ago.  It can be part of an antipasto platter, as a stand alone appetizer or as part of a salad course if you add some salad greens dressed with olive oil and salt. It is served at slightly warm to room temperature, so you need to prepare this ahead of when you wish to eat. I figure a half pepper per guest no matter the way you choose to serve it.  I buy bell peppers of different colors because it makes for a prettier presentation, but you can go with a single color if you wish,…

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