Posts by Sallie's Kitchen Corner
Eggplant Parmesan
It’s no secret that cold weather makes us all crave hearty dishes That frequently translates to an Italian menu with big bowls of pasta brimming with a luscious sauce. But next time you want Italian food, don’t forget how delicious a beautiful Eggplant Parmesan can be. The rich cheesy tomato sauce, the tender eggplant, and…
Read MoreEndive Salad
Ingredients 2 Belgium endive 4 Tbsp apple, finely diced (about 1/4 of the apple) Blue Cheese Dressing Walnut brittle Blue Cheese Dressing 1/2 cup mayonnaise 1/4 cup sour cream 1 clove garlic, minced (use a garlic press if you have one) 1 Tbsp lemon juice or vinegar 1/2 tsp sugar 1/2 tsp salt (or to…
Read MoreFancy Party Pinwheels
Once when Richard was little and we were traveling we made an emergency stop at a restaurant in East Tennessee. The emergency was endless whining creating the real possibility that I might lose my mind. Clearly this stop was inspired by desperation rather than hunger. Several tables were occupied by parents with young children, but…
Read MoreFarro and Roasted Asparagus Salad
Honestly the name of this dish should be Farro and Roasted Asparagus Salad with Lemon Fig Dressing and Other Good Stuff. I know that’s too long but this recipe is about so much more than a grain and a vegetable. I played around with this recipe based on a farro and green bean salad that…
Read MoreFast and Festive Shrimp Dinner
It’s almost Christmas and unfortunately (for me at least) that means eating things like ham rolls and Christmas cookies for dinner because they are left over from a party the day before when we also had ham rolls and cookies for dinner. Possibly the best gift we can give ourselves and our families is a…
Read MoreFernandina Snapper
You won’t have to fish too hard to get a thumbs up on this recipe. It’s the best kind – the kind where you ask an expert. When we go to our favorite beach vacation spot, Fernandina on Amelia Island, our first excursion is to Atlantic Seafood on the tip of the pier. It’s owned…
Read MoreFig and Country Ham Pasta
Ingredients 12 oz fettuccini or pasta of choice 6 oz thin sliced country ham 2 cloves garlic, minced 1 Tbsp butter ¾ cups white wine Zest of one lemon (or a small squirt of lemon juice) 2 oz mascarpone cheese (or cream cheese) 2 – 3 Tbsp cream 12 figs, quartered 1 Tbsp fresh sage,…
Read MoreFig Bruschetta for Two (Fresh)
Ingredients 8 figs French bread – 8 thin slices 2 tbsp melted butter ½ tsp garlic salt ½ cup balsamic vinegar 2 Tbsp sugar 2 tbsp local honey Cheese of choice – current crush, Cambozola which is a triple cream with a hint blue cheese, but any nice Gorgonzola will work, or any good blue…
Read MoreFig Crostada (Fresh)
Ingredients Dough 1 ¼ cups flour 1 Tbsp sugar ½ tsp salt 1 stick butter, cut in pieces (hint: put in the freezer while you are assembling ingredients to get it really cold) 3 to 4 Tbsp cold water Egg for brushing crust Filling ½ cup almonds ½ cup sugar 1 egg ½ stick butter, room…
Read MoreFig Ice Cream
Posted on September 28, 2021 Pumpkins are fine, it just seems weird that for about 6 weeks out of the year they are a primary flavor in so many foods and beverages – mostly desserts. In many countries people eat pumpkin all year long treating it like any other squash, but here we go full out…
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