Last month, my family came to visit. My father, who has recently been getting back in touch with his Sicilian roots, is a wonderful cook and I'll admit that I've always been a little daunted cooking for people who cook really well. At any rate, we decided to have a barbeque, invited a few close friends, and I cooked...for three days. This was certainly the most cooking in which I have ever engaged for a single event. Because the attendees to our barbeque ran the gamut of dietary concerns and preferences, I wanted variety. And variety there was. The menu (aside from the meat, which we left to my dad to grill):
homemade roasted peppers Sicilian caramelized onions homemade pita chips tabbouleh Amish slaw Chorizo salad watermelon and fresh mint salad To keep this blog post short and sweet, I'll only blog two recipes (the ones that are hyperlinked have been blogged before).
First, the pita chips. My dad wanted to help me in the kitchen (something toward which I am usuall...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)