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Delaware Girl Eats
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Grilled Shrimp with Corn & Black Bean Salsa in Lettuce Wraps Charcoal or gas? That’s the contentious question among grillers. Folks either swear by a lovingly tended charcoal fire or the convenience of gas flames and there appears to be no compromise between devotees of one or the other. Each has its own charms. Charcoal creates deep smoky flavors, plus there’s the fun of playing with fire. Gas is beloved for speed, control and reliability. In my house we own both types of grills though mostly we succumb to the convenience of gas. And what to grill? The answer to... Continue reading
Posted 3 days ago at Delaware Girl Eats
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Time for a frosty ice cream treat - Heath Bar mini ice cream tart It’s that time of year, the time when the Mr Softie trucks start cruising neighborhoods blaring their widely known jingle or, in what must be a fit of desperation on the part of some driver, Christmas carols. But they do indeed signal that it’s June and therefore it must be time to enjoy ice cream. And who can resist? Ok, recent weather here in Delaware hasn’t exactly been conducive to frosty treats, but nonetheless it’s time to enjoy their many pleasures. Their luscious, dense-but-not-too-dense consistency is... Continue reading
Posted Jun 8, 2018 at Delaware Girl Eats
It's so yummy -- do give it a try!
Hi Simona -- looking forward to the next installment! I have a book in mind which is biographical rather than fiction. It's the newly released bio of Paula Wolfert who just received the Beard lifetime achievement award. Hope bios are ok for Novel Food. Thanks for continuing to host these lovely collections
Toggle Commented Jun 3, 2018 on Announcing: Novel Food #33 at briciole
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I cruised through all the recipes which to me were the best part of the book, and finally decided on the noodles which were in the first chapter. I guess first counts afterall
As a spicy food addict it's absolutely awesome. You can crank up or dial back the spiciness too which makes it more approachable for non addicts out there
I have to chuckle that several of us were attracted to the dandan noodles. I didn't know the story behind the name and that section of the book was very interesting (about Sichuan spicy food)
Claudia -- I also tried this dish with ground pork and it was equally as good. It's really pretty simple to prepare, the key being as with all Chinese dishes is to have everything ready to go before you fire up the wok :) Hope you enjoy! As to the book, I thought several of the chapters were insightful and all the recipes drool-worthy
Simona - I didn't know that Sichuan red pepper spice is really from the berry -- hmmm. Always can learn something new. As to the Sichuan memoir, I liked the recipes but never made it totally through reading the book.
Toggle Commented May 19, 2018 on mild chili oil / olio al pepe di Sichuan at briciole
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Fiery Sichuan DanDan Noodles are addictive In China’s Sichuan region, people eat spicy food to combat the unfriendly weather of that climate. I eat spicy foods for their bold flavors. Same outcome – they invigorate the appetite, warm the body when it’s cold and damp or combat insufferably hot and sultry summer temperatures by inducing sweat – a yin and yang relationship. So is the case with Sichuan peppers in Fuchsia Dunlop’s book, “Shark’s Fin and Sichuan Pepper, a Sweet-Sour Memoir of Eating in China”. A half-Chinese English woman, she yearns to connect with her heritage and master Sichuan cooking... Continue reading
Posted May 19, 2018 at Delaware Girl Eats
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My mouth was drooling at those 50 recipes and it was tempting to make one of them, but in the end I saved them to my "must make" file for another day. Boy those chiles are HOT! cathy
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The cornerstone to a good enchilada is the sauce. Here it’s a Hatch green chile sauce, New Mexico style In Mexico, Cinco de Mayo marks a historical event but largely isn’t celebrated as a holiday. In the US on the other hand, it’s become a fiesta of feasting and enjoying Mexican food. Hardly anyone in this country knows its true origins, which are not Mexico’s Independence Day by the way but rather a military victory. In any case we’ve adopted it as an occasion holiday that also provides a great excuse for friendly get-togethers where we prepare all manner of... Continue reading
Posted May 4, 2018 at Delaware Girl Eats
I just love it when local asparagus comes in. So very many ways to cook with it.
And it's about time isn't it.... Enjoy!
Christie -- I have to say I ate most of the entire dish, leaving just scraps for my husband
We sure need spring up here in DE after all this awful cold.... So I'm trying to recreate it in the kitchen till it finally arrives
I too have lots of pasta shape favorites but hadn't really considered orzo before. It offers lots of creative possibilities doesn't it
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Asparagus and shrimp risotto made with orzo instead of rice yields a super-quick main course bursting with spring flavors Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables, homey casseroles and comfort food. Heaving a deep sigh of relief to at last escape winter’s clutches, waste no time in celebrating this versatile spring vegetable whether in a breakfast frittata, a tempting quiche or a tasty dinner main course.... Continue reading
Posted Apr 29, 2018 at Delaware Girl Eats
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Cabbage rolls in the making and the finished casserole in its sauce. Cooking them in a heavy duty Anolon sauté pan helped prevent sticking or scorching Halupki, galumpki, toltott kaposzta… These are all Eastern European names for cabbage rolls – a comfort food each country, whether Russia, the Ukraine, Poland or Hungary, fiercely claim to be uniquely theirs. While the Hungarians do have a large claim, their dish doesn’t vary markedly from other preparations aside from the addition of the occasional mushrooms. Stuffed cabbage at its heart is made using the same basic method everywhere and each version offers similar... Continue reading
Posted Apr 11, 2018 at Delaware Girl Eats
Andrea - - thanks so much. They are easy and fun to make too
Now freezing -- I should have thought about that
Toggle Commented Apr 4, 2018 on chocolate love: mole poblano at briciole
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Hey -- don't call your blog "old"! Just say well established.... Besides look at the archive of recipes and musings it represents - quite a trove
Toggle Commented Apr 4, 2018 on Novel Food #32: the finale at briciole
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It was fun to research
Ha Ha - I agree, some of the others are too serious
Don't you just love Bayless? I've been to Frontera and have most of his books. He's quite an authority so I was grateful to have his recipe as a guide