Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce. Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls.
The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand. In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside. Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Center a lettuce leaf on top of the stacked rice papers. Cut each roll in half crosswise and arrange, cut side up, on a platter.
Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008). Warm, Honeyed Brie with Raspberries and Slivered Almonds — Recipe - Creative Culinary. I’ve participated with Steven Gilberg and @WineTwits before when I’ve hosted combination wine tastings and tweetups that serve to get the word out about different wines; either by region or type.
When I was asked to serve as a host for a ‘food’ event, how could I say no? I invited friends; made sure they had coupons for the featured product and we convened at my home for a fun night of chatting, laughter, food and Twitter. I’m lucky to be a part of a local blogger group I helped to get started this time last year and it’s sure nice to have a group of friends to invite that enjoy getting together and bringing a dish as much as I do.
We had such fun and I hope you find something in this selection that you’ll want to make yourself. Hey…the cocktail at least! I sent out a cellphone picture I snapped that night I thought you might enjoy…is this the new cocktail party? Roasted Acorn Squash with Raspberry Sauce Donna prepared this gorgeous squash dish. Ingredients Preparation Notes: Seasons’ Eatings: Honey Roasted Carrots with Thyme and Goat Cheese Crostini - RecipeRelay. By Karleen Armstrong Paris, France – Bonjour from the City of Lights!
This week’s relay is coming to you from Paris! Because of my profession, I’ve been staying in a different hotel in a different city abroad every week for the past five months. Maintaining my normal eating habits while traveling abroad has been a huge challenge. Some weeks I feel lucky just to find a grocery store so I can stock up the mini-bar with fresh food, let alone anything organic local, or in season. CLICK HERE for the full post and recipe. I wanted to make something that reflected the simplicity of food in French daily life and also take advantage of the bright produce laid out in the market storefronts, equally impressive as the flower and book displays of nearby merchants. After a quick trip to the local fromagerie, boulangerie, and the Franprix supermarket I had everything I needed. At the market I found carrots and thyme both designated from France and honey with the “bio” label.
Zucchini Rolls Stuffed with Ricotta. Recipe Involtini di Zucchine Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery called Amsterdam’s.
The two restaurateurs are inveterate travelers to italy, and their table at home and restaurant are always full of good italian things to eat. There are three stages to this recipe: Making the sauce, pre-baking the sliced zucchini, and making the filling and stuffing the zucchini with it. I always like to make the tomato sauce, simple as it is, in advance, so that only two steps are necessary when it is time to assemble the dish. Yield : For 6 people Ingredients 1 recipe Sieved Tomato Sauce with Basil4 young, firm zucchini (6 to 8 ounces each)Extra virgin olive oil for brushing on baking sheets and zucchini For the filling: Directions 1. 2. 3. 4.
Easy Holiday Appetizer. Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year.
It seems busier than ever and I’m not sure why. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I can hardly believe Christmas is less than 2 weeks away. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. How To Participate Link Up Your Recipes: This InLinkz account has expired.