Comments for Blue Kitchen

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by Terry B

Terry B — Fri, 10 Sep 2010 02:06:04 +0000

Joan—Cantaloupe and tomato does sound like a nice mix of flavors. Beautiful colors too!

City Share—They do work well as a savory dish, particularly if your mixed greens contain some slightly bitter flavored varieties.

Thanks, My Man’s Belly!

Do give it a try, Deborah. I hadn’t heard of it before finding Steidel’s book, but it’s apparently a rather popular twist on caprese salad.

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by Deborah Dowd

Deborah Dowd — Fri, 10 Sep 2010 00:12:49 +0000

What an amazing twist on a classic salad! Can’t wait to give this a try!

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by My Man's Belly

My Man's Belly — Thu, 09 Sep 2010 16:20:32 +0000

Beautiful picture! I love the idea of using peaches instead of tomatoes in the caprese salad. I’m going to have to try this while peaches are still in season.

Comment on Five late summer recipes from fellow bloggers by City Share

City Share — Thu, 09 Sep 2010 15:11:49 +0000

That tomato salad really caught my attention. I had never thought of serving tomatoes with an Asian flavor palate. Great idea!

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by City Share

City Share — Thu, 09 Sep 2010 15:09:17 +0000

Wow that looks beautiful. I have served peaches with fresh mozzarella as a dessert, but never as a savory dish. Thanks for sharing the recipe and the book. I will have to check it out.

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by joan Nova

joan Nova — Thu, 09 Sep 2010 12:43:45 +0000

Lovely! I just discovered the wonderfulness of mixing canteloupe and tomatoes in a salad.

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by Terry B

Terry B — Thu, 09 Sep 2010 03:32:26 +0000

Thanks, Robyn! I hope you enjoy it.

Pears sound like a great idea, Lydia! I’ve also heard plums work well.

Comment on Taste of New Mexico: Carne Adovada by Terry B

Terry B — Thu, 09 Sep 2010 03:04:05 +0000

Anthony—Thanks for all your insights about peppers. And I love the idea of you cooking New Mexican cuisine in China!

Jeanne! Wow! What a wonderful find—thanks for sharing it here.

Comment on A classic makeover: Ripe summer peaches freshen up Caprese Salad by Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Thu, 09 Sep 2010 02:00:13 +0000

I’ve made this with peaches and also with pears. Caprese is a very welcoming salad to any new ingredients.

Comment on Taste of New Mexico: Carne Adovada by Jeanne Hayes

Jeanne Hayes — Wed, 08 Sep 2010 23:23:35 +0000

Was just in Sante Fe and , I too, love Tomasita’s Carne Adovada.
They gave me their actual recipe.
Carne Adovada with Chile Caribe

16-20 red chili pods, seeded and with stems removed(these are the long red dried chilis , you can get them at Mexican markets
4 cloves garlic
1T salt
1/4 t cumin
1 T oregano
4 pounds lean pork (they use tenderloin)

Stem and seed chili. Soak pods in warm water for 20 min to softem. Drain. Place chilis a few at a time in a blender with enough water to creat a desired consistancy and blend until smooth. Add rest of spice to make chili caribe, the sauce for the marinade.(Quite thick, like pancake batter). Place cubed pork in a baking pan and add the chili caribe. Cover and let stand for 8-24 hours in refrigerator. Bake at 350 for 60 minutes. Serves 10..

Just made it and it came out perfect.
Gotta love Sante Fe!