This is a great savory dish for the fall season: curry pumpkin turnover. It has a light flaky crust like a turnover, but instead of fruit, the filling is a surprising curry-flavored pumpkin and beef mixture. Easy to make and good for a brunch party or snacks.
Bruschetta variations are common these days, inspiring me to make some of my own. My version has mixed berries and basil leaves topping cheesy toasted baguette slices. The rich cheese taste goes well with the sweet and tangy berries and the basil leaves' burst of flavor. A colorful dish, it's a perfect match with Champaign as an appetizer, with coffee or tea as a dessert, or as a great party food. They can be served room-temperature or warm.
A tasty chicken salad sandwich is always good for lunch, but it can be a little mundane. That's why I jazzed mine up a bit. I took creamy avocados, crunchy radishes, juicy chicken pieces, and put it all on a buttery croissant. Instead of mundane, it's like a French bistro café!
The grilled cheese sandwich is a humble but tasty treat. But what if you could turn it into a sweet and savory masterpiece! Take some sweet figs, some gooey brie cheese and some salty prosciutto, put it between crunchy buttery toast, and you've got the grilled cheese from heaven. You can serve them as hot sandwiches at brunch, or as party hors d'oeuvres. They are good with wine, too.
A good friend of mine gave me a very cute set of measuring spoons, and as a show of appreciation and friendship to her, I created this tasty dish. It is a maple syrup egg custard with croissants and a very sweet berry sauce. With the butteriness of the croissants, the sweetness of syrup, and the slight tanginess of the berries, this is a wonderful combination. The colors of berries brighten up your table, too! This dish is great for both dessert and brunch.
This vegetable pie looks so enticing with the colors of different vegetables. This is great vegetable dish, but with heartiness than even a meat-lover will appreciate. It has a delicate, flaky crust and a tempting vegetable medley, with mashed potatoes as a base. With a garlic butter topping, this dish has a wonderful aroma and taste.
Philadelphia Cheese Steak: it's the popular, signature food of our hometown Philly. Although purists may argue otherwise, restaurants in other towns have their own delicious steak sandwiches. One of my favorites is an Irish bar in New York named Full Shilling. What I have created in my recipe is a hybrid of the juicy, meaty Philly sandwich with the garlicky, creamy New York one. It has thinly-sliced, flavored beef and crunchy watercress matched with garlic bread and a mayonnaise sauce. Delicious!
"La Cake Salé" (pronounced "sal-A") means "cake of salt" in French. Cake Salé is savory cake, which looks like pound cake, but tastes like quiche. Cake Salé is very a pragmatic dish, basically prepared with any ingredients (vegetables, meats, etc.) you can find in your refrigerator. Cake Salé is usually created shaped like a pound cake, but since it is the Christmas season, I made my version more festive by using a fluted mold pan, and served with tomato sauce.
This is a sandwich version of my edamame falafel recipe, using pita bread. It's the perfect combination: the pita bread, fresh vegetables, edamame falafel, and yogurt sauce. Easy to eat and delicious!!
This sandwich has the full flavor of chicken and Italian Caprese salad. Cut into wedges, it looks beautiful and is the perfect party food.