This main food page is currently under reconstruction. Until it is completed please satisfy your curiosity with the following links -
The world of cheese is one area open to both examination and experimentation. I have learned to enjoy many varieties and, in particular, acquired an appreciation for how to use cheeses in main dishes, as dessert with fruit, bread and wine; and as savory appetizers.
Although obvious that tabasco pepper sauce does not go well in vanilla ice cream, did you know that good aged parmesan cheese ("parmagiano regianno") complements salmon dishes quite nicely? Or that basil with rice, stewed tomatoes and butter go remarkably well together? As do mint, lime juice and glass noodles (as in many southeast Asian preparations). It is these realizations which allow one to parse out menu ideas in advance of their actual purchase, let alone preparation.
Check out white fruitcake for a discussion of this abused seasonal dessert. This was prepared at my thesis seminar for my doctoral degree at the Univ. of Michigan. Figs and dates replaced the candied fruit of the traditional recipe.
I cannot eat an Italian dish without garlic in a least a good portion thereof. Fresh garlic is best since garlic salt and powder do not capture the full depth and aroma of real garlic.
Click here for a balsamic vinegar page. Aged vinegar is a far cry from the cider or wine vinegar most are familiar with. Please check this page out to learn about this delicacy.