The mandoline seems to be my go-to kitchen tool of choice these days. Thinly sliced vegetables and lemons are drizzled with olive oil and layered with fresh herbs, then baked for 40 minutes. Dry-cured black olives, Parmesan, and basil finish the dish. The result is a light fresh casserole that can be enjoyed warm or at room-temperature, easily wrapped up and whisked off to a picnic or the beach (or both). And would be equally fitting served as part of a fancy buffet dinner.
It’s almost summer and thin is in! Thin vegetables, that is. A mandoline slicer can help turn a fennel bulb and common white mushrooms into a graceful salad or side dish. Pretty paper-thin watercress leaves add a bold peppery flavor. Their deep green color contrasts the pale fennel, mushroom, and cheese. Walnuts bring nutty, earthy flavors and a crunchy texture. Dressed with fruity olive oil and balsamic syrup, the final dish has a synergistic elegance beyond its everyday components.
It’s no secret that Mother’s Day is the busiest day of the year for U.S. restaurants. Take mom out for a nice meal, give her the day off from cooking and cleaning, what a treat! But if you would like to make the day festive and personal, try these tips for “Making Mother’s Day Special” starting her day by fixing breakfast or brunch. And {hint} you can still take her out for dinner!
Prepare a fresh and easy brunch that is on the healthier side. The menu includes a light egg & cheese strata, fresh fruit parfait, with juice, and coffee or tea. The strata provides a delightful savory element, while the parfait adds a sweet note.
By his own admission, he’s not a tofu guy. But my brother Don is definitely a foodie. Never met a foie gras he didn’t like. Tofu does not elicit even a glimmer of interest or enthusiasm. He trusts his sister though, so when she offers him a vibrant pickled tofu carpaccio – he definitely gives it a try.
Not to my surprise, it receives a big thumbs up. With the combination of exotic spices, sweet and hot juxtaposed to crunchy and soft elements, he advises to try all the flavors in one bite – calling it both a science experiment and a volcanic eruption.
Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw Recipe
Franciscan Earthenware was a wedding gift to my father and his first wife. My mother “inherited” this china when she married him. We’ve enjoyed her home-cooked meals on these dishes for well over a half century.
We still have most of the pieces, a few are chipped, but overall a fine collection in great condition. This china has proven to be very durable. Back in 2008 Ma graciously lent me several pieces from her collection. As you may have read earlier, I am addicted to dinnerware. Now, with her passing, I am the keeper of the entire collection. And I will cherish it forever.
Joyce & Len – Sept. 1955
Franciscan Apple is one of the most popular raised-relief hand-painted patterns from Gladding, McBean & Co., which began production of Franciscan dinnerware in 1934 at their plant in Glendale, California. This pattern first appeared in 1940.
The name Franciscan is an allusion to Franciscan Friars and reflected the simple, informal style of Mexican folk pottery. The Franciscan Apple pattern has become a darling of collectors with its branches, beautiful green leaves and red harvest apples painted on cream-colored porcelain reminiscent of days gone by.
American production of Franciscan Ware ceased in 1984, following the announcement to relocate all Franciscan production to England. Franciscan Apple pattern is still made today under the Wedgwood Group. It is slightly different now and many pieces are larger than the originals, but still charming as ever.
