Archive | September, 2012

Happy National Cheeseburger Day!

18 Sep

Cheeseburger with home-grown tomatoes and grilled onions sprinkled with brown sugar.

How did you celebrate? (You did celebrate, didn’t you?!)


Si Señor Sandwiches — More Peruvian than Machu Picchu

16 Sep Ceviche!

When most people in the United States think of Peru, they think of one thing: Machu Picchu.  Why do I feel comfortable generalizing like that?  Because I just returned from a trip to Peru.  No matter who I told about the trip, I could almost guarantee what their first question would be. “Are you going to Machu Picchu?” (Incidentally, the answer was no.)

What Peru should be known for, and already is in some circles, is their food.  Tania has told me however that no one wants to read about something that they can’t do.  So for the moment I’m going to spare you a detailed recounting of all the awesome things we ate while traveling.  Instead, I’m going to use this opportunity to sing the praises of a Columbus restaurant that is a personal favorite of mine, and that, incidentally, brings some of the deliciousness of Peruvian cuisine home to our fair city.  That restaurant is Si Señor.

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A medley of flavors — Balsamic Vinegar Chicken with Almonds and Peppers

9 Sep

Tania and I have just recently returned from quite the adventurous vacation, and while that experience will inspire several future blog posts, right now I’m just enjoying the comforts of home and of the familiar. In light of that, when the time came to select a recipe for dinner recently, I opted for something tried and true: Balsamic Chicken with Peppers and Almonds.

Originally taken from Cooking Light (I think), this recipe has become a reliable component of my cooking repertoire.  The blend of sweet and salty stemming from the combination of peppers, raisins, toasted almonds, and balsamic vinegar make this a recipe that covers all of its flavor bases.  Add to that the flavor complexity provided by the Parmesan cheese in the breading on the chicken, and the result is a recipe that is sure to please.  As should be obvious, this isn’t an especially fancy or gourmet recipe.   But does that really matter when it tastes good?

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