And while we're on television topics: TV food show host and writer Andrew Zimmern has an amazing array of recipes on his Travel Channel website .
Minnesota-based Zimmern offers inspired versions of American favorites such as Mac 'n' Cheese but also presents Mongolian Lamb Dumplings made with yogurt, Trinidad Salt Cod fritters, Brazilian Moqueca (a seafood dish), and much more.
One of Great Taste's secret loves is the flavor of violet.
The romance began in this writer's youth when she discovered Choward's Violet candies--with its long-lasting flowery taste and unforgettable aroma.
Now Great Taste is finding this fancy flavor more often. Violets seem to be popping up here, there, and everywhere--and not just because it's spring.
Violets make an eye-catching addition to salads. They can be crystallized and served on cakes. Recently yours truly has been drinking violet tea, or, specifically, "The Violette" from Jardin d'Elen, France.
Today Great Taste found a violet jelly recipe in a Post-Bulletin sister publication, Radish. This writer has come to realize that it's more than "okay" to love violet....She does not feel alone anymore. Do you love violet, too?
Great Taste was recently in Palm Springs, California, where she dined at the famous locally-owned spot for steak, LG's Prime Steakhouse.
A visit to this classy place was not complete without tableside Caesar Salad presentation. Great Taste always loves the showmanship of the waiter-turned-food performer. But the tossed romaine result was among the tastiest of Caesar salads in which this writer ever plunged her fork.*
LG's "Classic Caesar Salad" recipe is offered in a brochure that staffers cheerfully hand out to patrons. Great Taste may beg to differ that LG's Caesar is a "classic" recipe, but its version is arguably good enough to make it a new standard by which others may be compared.
Looking for a delicious complement to holiday ham?
Give this potato salad a try. It's from mama, with a few subtle updates. The recipe calls for raw eggs so you will need to prepare and eat the salad the same day.
Five large, fresh red potatoes, halved Six slices thick, quality bacon, chopped into one-inch pieces One-half large or one small white onion, chopped Two fresh eggs, beaten One-half cup apple cider vinegar Three tablespoons (or more) fresh parsley leaves, chopped Salt and freshly cracked pepper One chopped green onion, for garnish
Cover potatoes in water and cook until fork tender but not too soft--15 to 20 minutes. Drain off water and allow potatoes to cool slightly. Meanwhile cook bacon in large pan on stovetop. After a few minutes add white onions. Continue to cook over medium to low flame until bacon is slightly crispy and onions are soft. While potatoes are still warm, peel and gently slice. Place sliced potatoes in pan with onions, bacon and fat. Pour over eggs and vinegar, and mix in parsley and seasonings. Carefully blend ingredients, taking care to not break up potatoes in the process. Let stand at least an hour. Transfer to a serving bowl and sprinkle with chopped green onion. Serve with warm ham or cold cuts with rye bread, pumpernickel and/or vollkornbrot. Yield: About eight servings
This is delicious, uber-healthy and a cinch to make.
The roasting process brings out cauliflower's natural sugars, so even kids who frown on cauliflower may be asking for more. Serve it as a side; on a cold winter's day it makes a fine snack. Chow down and get a nice supply of vitamins (it's very high in C), minerals, and protein.
One head very fresh cauliflower, washed and cut into florets.
Two to three tablespoons extra virgin olive oil or olive oil
Couple pinches sea salt
Optional: One lemon, cut in wedges
Preheat oven to 450 degrees. Place florets in a bowl and mix throughly with oil and salt. Transfer florets to cookie sheet and place on center rack in oven. Check florets every 10 or 15 minutes and turn them as needed so they roast evenly and do not burn. After about 30 minutes remove from oven, transfer to a bowl or plate and serve immediately with lemon wedges. Yield: Three to four side servings