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Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil

Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil   This recipe combines similar flavors, but it a nice alternative if you don’t want sandwiches for your picnic.   8 oz farfalle (bowtie) pasta, cooked to package directions 3 oz sundried tomatoes, julienne cut (I like Mariani. They are simple sundried tomatoes with no added oil. They come in a plastic package usually located with other tomato products in the grocery store.) 1 cup packed fresh basil, chiffonade cut…

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Healthy Bean Thread Noodle Salad

Chicken Salad with Bean Thread Noodles (Serves 6) 1 pound boneless chicken breast 2 tablespoons oyster sauce ¼ teaspoon salt 1/8 teaspoon freshly ground pepper 4 ounces dried cellophane noodles   Salad dressing: 1 teaspoon minced garlic 1 tablespoon sugar 1 tablespoon soy sauce 2 tablespoons oyster sauce 2 tablespoons sesame oil 4 tablespoons rice vinegar Salad: 2 cups shredded carrot 2 cups shredded cucumber Several sprigs of cilantro 1 tablespoon toasted sesame seeds   In a mixing bowl, mix…

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Early Summer Recipe

Late Spring and early Summer is the prime time to find green tomatoes at the Farmers Market. What exactly are green tomatoes? There are two types of green tomatoes, those that are green when fully ripe (generally heirloom varieties), and unripe tomatoes. Here are two recipes for a favorite dish using this seasonal fruit. Fried Green Tomatoes 1 cup stone-ground cornmeal 1 cup all-purpose flour 1 tablespoon garlic powder 1 pinch cayenne 1 1⁄2 cups buttermilk kosher salt fresh ground black…

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The Art of the Charcuterie Platter

Now that I’ve typed it what does it mean? It is the branch of cooking devoted top prepared meat products, such as salamis, sausages, terrines, pates and confit. According to Lori Krieger, the creator of  “Tastes Elevated,” the idea of a perfect charcuterie platter features cured meats paired with artisan condiments, cheeses, breads and a variety of other condiments. For more ideas watch this space, and come on February  7, to meet Lori and learn first hand.

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An Emerald Isle Dessert

(I have a beautiful picture from the Dingle Peninsula, but I can’t get the  ______idjit computer to download it.) Now that we’ve been to Ireland………..Here is a recipe of a wonderful dessert. On two occasions I had this marvelously sweet, flavorful dessert–once at the fish and chips place and again at the Smokehouse which really wasn’t a smokehouse. Both were in Dingle in County Kerry. It’s called Sticky Toffee Pudding Cake.  Added my own touches. Don’t be alarmed at the…

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A Visit to Some Painted Churches

Labor Day is not a great weekend to travel in Texas. The weather is hot, the traffic is heavy, and many restaurants are closed. However, all the stars were aligned for travel. The destination was some of the Painted Churches in south central Texas. Having heard of them for several years, three friends and I set out on THAT Monday to see them.  We took a scenic tour of Bell County, and on a country road saw twenty or more…

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Did You Get the Number of the Truck?

“What truck?” “The one that ran over me”This was the exchange in our family when someone had a particularly difficult day, task, etc.It is appropriate for the past week for Gourmet Gallery and me personally. Now, this is not a BAD thing. There are many good things! Fifth anniversary celebration with 109 friends–GOOD Number One grandson graduating with a Master of Information Systems Degree–GOOD A three-day holiday to West Texas to be with family to celebrate a ninetieth birthday–GOOD (We…

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Why Am I in Texas When There Are Cooler Places?

This is the time of the year– EVERY YEAR–that I ask myself that question. I suppose the answer is that I haven’t gone some other place. The secret to being as comfortable as possible for me is to stay as cool as possible and drink as much liquid as possible. Water , of course, is the logical choice, and it is a good choice. However, our gourmet world offers many options. Below find a couple of drinks that can be…

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A Source–“Cook’s Illustrated”

Entering the retail world of food has been a education for me. Even though I was a Homemaking teacher  when there were such animals and a wife and mother for even longer, so many new ideas, food and nutrition facts and new methods have appeared since then that I have had to really be alert to all things new. Among  the many magazines that pass through our doors, a stand-out is COOK’S ILLUSTRATED. In fact, it is our go-to for…

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A Summertime Favorite, or Who Doesn’t Love Peach Cobbler?

Peach cobbler always meant making a double pie crust, lining the pan with half and rolling a top crust. I still like it that way, but my niece sent me a recipe that is a hurry-up recipe that is so delicious that I usually make it that way.I have found several similar recipes, but they all require more steps than Lora’s recipe. Here it is: ( Luscious peaches. Watch at Farmers’ Market. Probably will be the best) LORA’S PEACH COBBLER…

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