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Salmon Sauce

by BnB Finder April 22nd, 2014| Best BnB Bites, Recipes
Salmon SauceThough there's nothing simpler or more delicious than fresh grilled salmon, in this version of it the sauce is really what makes the dish. It's rich, tasty -- and made entirely out of ingredients you probably already have on hand. Tips for grilling salmon follow, so you can whip this up for dinner any time. The recipe comes to us from the Iris Inn Bed & Breakfast in Waynesboro, Virginia. This modern facility is a great place to launch sightseeing trips to the area's many attractions, or just sit on your private deck and enjoy the mountain
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Asian Lettuce Wrap Sauce

by TT April 21st, 2014| Recipes, Spreads & Sauces
romaineEver since I discovered lettuce wraps several years ago, I have been obsessed with them.  I don't have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous.  Instead of being able to sample only one burrito or wrap, I can have a couple, especially if I don't overfill the lettuce wrap.

Of course, there is a downside to lettuce wraps.  They are messy!  There's no way around that.  Well, unless you enjoy lettuce filled with dry ingredients.  Once you add any sort of juicy vegetable or liquid condiment, you are guaranteed to
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Easy Homemade Gravy

by Jane Wangersky April 18th, 2014| Recipes, Simple Solutions
Gravy pdAs promised, after mashed potatoes comes the gravy. After all, you can’ t imagine them without it, and if you’re roasting a turkey, chicken, or chunk of beef for Easter, you’ll have some extra bits on hand that’ll make it all the better. But don’t worry, even if you’re not, you can still make your own gravy.

True, gravy started out as a way to make use of the drippings from roasted meat. And it’s also true that, as long as regular flour was the only option, the fat from the meat was needed to make the flour blend with
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Eggs with Roasted Red Pepper and Chardonnay Sauce

by BnB Finder April 15th, 2014| Best BnB Bites, Recipes
Roasted Red Pepper and Chardonnay SauceHere's a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It's all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream -- simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill -- a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia,
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Italian Dipping Oil

by TT April 14th, 2014| Recipes, Spreads & Sauces, Tapas Monday
Italian dipping oilBefore my husband and son started their get healthy diet, we had a Tapas Monday dinner with an Italian theme.  There were grilled eggplant wheels topped with seasoned ricotta, garlic and cheese chicken sausage bites, and homemade focaccia served with dipping oil.  It was an indulgent and tasty way to end our Monday.

Dipping oils* have been all the rage at restaurants for many years.  Instead of serving your rolls or bread with butter, a small dish of olive oil and assorted seasonings is presented.  The beautiful thing about the dipping oil is that it can be flavored however
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Homemade Cheese Sauce

by Jane Wangersky April 11th, 2014| Recipes, Simple Solutions
kdIf you've ever wondered what exactly was in that little packet of orange stuff that comes with packaged macaroni and cheese (Kraft Dinner, in Canada) -- well, I don't know either. And I don't know how it turns into cheese sauce when you mix it with milk and butter. But I have learned to make my own cheese sauce, and I know what's in that.

Cheese sauce is more than just melted cheese -- but not much more. (If you're in a real hurry, you can always just throw a slice or some shreds of cheese on top of hot
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Cracklin Corn Pone Bread

by BnB Finder April 8th, 2014| Best BnB Bites, Recipes
Crackling Corn Pone BreadAlthough our last recipe from Big Mill Bed and Breakfast featured couscous, a somewhat exotic North African ingredient, a lot of down home cooking also goes on in that place. This recipe for home baked corn pone uses cracklins -- pork rind, as they may be called where you live -- which you can either chop or grind to suit your own taste. This is one of those simple home baked dishes that are so good you could eat them for breakfast, lunch, dinner, or all three! They'd make a good snack, too.  You'll find the Big
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Sweet Asian Barbecue Sauce

by TT April 7th, 2014| Recipes, Spreads & Sauces, Tapas Monday
seasonings-72790_640Last week my almost 18 year old son and husband started a get healthy diet.  Neither needed a major change in diet, just a reduction in portions and elimination of too frequent splurges (chips, ice cream, etc.)  With Tapas Monday falling on Day 1 of the diet, I wanted to create a menu that allowed us to enjoy our candlelit dinner for two but helped my husband stay on track.  (I will not be the reason a diet fails!)

Besides the atmosphere of the dinner, one of the things I like most about the meal is that I try to
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Uncanned Tomato Sauce

by Jane Wangersky April 4th, 2014| Recipes, Simple Solutions
fusilli n sauceI was going to start this article with a rant about canned (and jarred) tomato sauce -- how it all seems to taste pretty much the same, whether the label says “roasted garlic” or “four cheese” or just “original recipe”. Then I realized my own tomato sauce recipe uses mostly, ahem, canned ingredients. So I’m not going to talk about how awful all canned food is, because it isn’t, really. I’ll just tell you that my sauce, while it may not be much fresher than canned sauce, at least tastes fresher. It’s also nearly as quick and easy, and
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Italian Cracked Wheat Bread

by BnB Finder April 1st, 2014| Best BnB Bites, Recipes
Italian Cracked Wheat BreadHere's a great old-fashioned bread recipe that's well worth the time it takes -- try this for a weekend baking project.  You can use either cracked wheat or bulgur (cracked wheat that's been parboiled). Either one will add nutrients and a slightly nutty taste. Either one will also have to be softened for cooking, so be sure not to skip the boiling water stage. The different kinds of flour in this recipe add up to a unique taste. This is from the Buckhorn Inn in Gatlinburg, Tennessee, near Great Smoky Mountains National Park and "the only one
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Herbed Focaccia

by TT March 31st, 2014| Breads, Recipes, Tapas Monday
focacciaThere are a few go-to menus for our Tapas Monday dinners.  If it is a busy evening, the menu is charcuterie and fruit.  If I have a couple hours free before dinner, I often go with a Greek menu that includes homemade pita bread.  Another menu that makes regular appearances consists of Italian dishes.  What dishes fill the menu depend on my schedule.  If I have time early in the day, there might be meatballs.  If there is time in the evening, there could be focaccia.

Last week I had a few hours at home pre-dinner.  With chilly weather lingering,
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Mini Flatbread

by Jane Wangersky March 28th, 2014| Recipes, Simple Solutions
flatbreadThis started out as a pita recipe, but somewhere in there my old friend the muffin tin insisted on being included, so I ended up with something less pocket-like but still very good.

To backtrack a little -- when I first read a pita recipe a few years ago, I was surprised to learn I didn’t have to start by forming two layers of dough and joining them together. Each pita comes from a single circle of dough. The dough itself forms the layers by puffing up as it bakes and then collapsing back into a disc.

Before our current Bread
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