Tuesday, March 12
Wildflower Honey Creams with Warm Spiced Berries
Cookbook author Judith Fertig cooks from the Heartland. Deliciously easy, with the wonderful flavor of wildflower honey, available at health food stores.
Savory Bread Pudding with Asparagus, Cheese and Herbs
Cookbook author Judith Fertig cooks from the Heartland. This breakfast, brunch, or light supper dish always gets rave reviews for its wonderful combination of textures and flavors. It's also help for the cook, who can use up leftover bread and assemble the dish up to 10 hours before baking.
Pear and Pecan Salad with Wheat Beer Vinaigrette
Cookbook author Judith Fertig cooks from the Heartland. The mellow flavor of wheat beer requires the sharp contrast of citrus whether it's a wedge of lemon or a kick of raspberry. Balsamic vinegar does the job in this recipe, and the vinaigrette will keep for weeks in the refrigerator.
Tuesday, March 5
Tabboulah
Casablanca Restaurant: owner Rick Yameen prepares Middle Eastern Classics
Megadarra
Casablanca Restaurant: owner Rick Yameen prepares Middle Eastern Classics-- Megadarra: This is a modern version of a medieval dish called mujadarra, described as a dish of the poor. In fact, it is such a great favorite that although said to be for misers, and it is a compliment to serve it.
Hummus
Casablanca Restaurant: owner Rick Yameen prepares Middle Eastern Classics-- Hummus: This dish makes an excellent appetizer served as a dip, or as an accompaniment to a main dish.