When in doubt, shrimp with cocktail sauce is a gathering staple. For a beautiful presentation, plate the shrimp neatly on a plate with a bowl of cocktail sauce and a few thin slices of lemon as a garnish. Alternatively, spoon a little sauce into individual tiny glass cups with a shrimp hanging over the edge.
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I could live on this avocado feta sandwich. In May of 2015, I discovered this delightful treat in a coffee shop called Cava, up in Millers Point, Sydney, Australia. The young lady made it right in front of me while her friend brewed my coffee. It doesn’t get any fresher than that! I took it outside and found a sunny bistro table to soak up the sun and soak up the flavor.
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Mark and I both grew up with a lot of deviled eggs. Years later, every time we went home for big family gatherings, it was a guarantee that there would be a couple of variations waiting at the buffet. Our favorite type is one with a bit of heat, a little crunch, and a touch of tang. Pieces of egg yolk should still be visible under the sprinkle of paprika. Texture and tang are essential for a memorable deviled egg.
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This Mozzarella Kumato Salad is a delight. When Mark and I were in Sydney, Australia, in 2015, we decided to try the Dining Room, Park Hyatt, known for its waterfront view of the Sydney Opera House. The waiter seated us a table away from the gorgeous windows, but a local patron graciously offered to switch with us so that we might enjoy an uninterrupted view. It was fabulous! Our dinner started with a memorable mozzarella appetizer, inspired by the traditional Italian Insalata Caprese, but with a twist. This is my home-style version, featuring a delightful, brown tomato called a kumato.
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This salad calls to me. The moment I think of it, the cravings begin. It is light and flavorful… truly a treat. We used to make a mayonnaise-based dressing, but it was loaded with calories and not as creamy as I would like. Substituting yogurt for most of the mayo was a perfect solution.
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How we love this Spanish Tortilla! My nephew, Nicholas, married a lovely woman named Patri, who grew up in the Canary Islands. This wonderful recipe is from her mother, and I feel quite privileged that Patri took the time to show me how to make it, step by step.
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