It was his Aunt Barbara Jane’s pretzel-peanut chocolate candies. Crunchy, salty and sweet, these chocolates are similar to bark, but easier. You simply mix everything together, then spoon it onto waxed paper to set up.
On a whim at the last minute I decided to make a soup, something robust enough to stand up to the rest of the meal, but nothing particularly heavy. This soup is what got the raves.
Bananas Foster is the luscious indulgence created at Brennan’s Restaurant in New Orleans during the 1950s
For a shortcut version, prep the red pepper pesto and olive salad ahead of time. They can be refrigerated for several days. You also could substitute mixed marinated olives from the grocer’s olive bar for the olive salad.
Red beans are a classic choice for this combination, especially in spicy Creole cuisine.
“This recipe we eat a lot of times here,” Geisser, 24, said in an interview inside the kitchen of the Swiss Guard canteen, where Polish nuns do most of the cooking.
The best way to remove the silver skin is with a sharp boning or paring knife. Slide it under the skin at a 20 degree angle and slice it first one way, then the other, along the length of the rack.
But, ah, to taste a rose. This is the flavor of love. And it’s waiting patiently for you in the international aisle of your supermarket in a small bottle of rosewater.
With a pleasantly briny flavor, mussels pair well with clean, simple flavors, such as fresh herbs with melted butter and lightly cooked onions or leeks, or a sauce made from white wine, heavy cream and garlic.