The Bleubird Studio is a Bed and Breakfast, format for local chefs, art exhibit and yoga studio: All of this in Georgetown Kentucky. Not to mention the interesting design of the building and it’s color, what else, blue. The Bleubird Studio in Georgetown Kentucky brought in photographic art from Lana Yeary and John Snell. A…
These are a very interesting take on the tamale, nothing like what we are used to in the US. They are light and delicious. Tamales are ubiquitous throughout Central and South America and found in other Latin countries such as Spain. They almost always contain corn, either fresh, or dried and ground corn. They were…
This is a delicious, spicy and easily made salsa that goes well with the Peruvian tamales, Tamales de Queso and Tamales Verdes. This salsa can also be used for salads, a dip for chips, or straight from the container. It is fresh so needs to be eaten farly quickly.
Tamales are ubiquitous throughout Central and South America and found in other Latin countries such as Spain. They almost always contain corn, either fresh, or dried and ground corn. They were probably first made back in Mesoamerica earlier than 8000 BC and it is generally believed that the Aztecs were the first to make tamales.…
Dumplings are ubiquitous in the Balkans, Eastern Europe, Russia, Ukraine and other countries. These are delicious. I have taken the liberty of doing my own version of these Pelmeni, as I prefer food a little more savory than what is considered the original recipe for Pelmeni. The picture above is of frozen Pelmeni. These are…
This is a fairly simple recipe, but putting it all together can be a bit challenging. Wrapping the date in the shrimp and then in the bacon requires at least 2 toothpicks. Also you want to bake these enough that the bacon is a crisp as possible, without burning the shrimp and date. These can…
These are easy to make, impressive and your guests will love them. They are finger food, easy to pick up, and just a small bite each, an amuse bouche. The crepe batter is from my blog on sweet crepes, so it is a all-purpose flour crepe without the sweetness. The filling here is savory not…
Beignets are the Louisiana official state Doughnut. The beignet usually uses a choux dough, a moist dough that allows steam to puff up the beignet, a choux pastry. Making a choux pastry is a bit of a challenge and the recipe below is a fairly simple moist yeast dough. In the 17th century Settlers from…
The origin of spring rolls is distinctly Chinese. The roll, as all of us have come to understand it, originated during the Jin Dynasty, 266-420 D. Originally the term “spring roll” indicated a wrapped roll filled with spring vegetables and was a celebratory dish when spring arrived. The concept has spread around Asia and most…
Recently I spent a week in Dublin at a conference. The conference was a major European meeting that occurs every 2 years, a schedule completely messed up by the COVID response. A wonderful city, and one I have visited in the past. Pubs, pints, friendly people, and pretty good food seem to sum up this…