Things that make me think of our upcoming ski weekend

Some New Favorites

I don't have any photos to share at this time, but Eric and I have each tried new recipes lately that we consider to be worth repeating.

Eric made Cuban Crêpes, a recipe from some "Throwdown" winners who own and operate Flip Happy Crêpes out of Austin, Texas. The recipe involved roasting a boneless pork butt in the oven in a paper bag (!) for 4.5 hours and making some tasty crêpes. José, I have to say that Eric rivaled you in his crêpe-cooking skills! The only trouble with this recipe is that we made them for part of the fare offered while watching the hideous Pats v. Jets playoff game, so there's a chance that Eric can never make them again. Let us know if you want the recipe.

I recently made a Creamy Cauliflower Soup Sans Cream from the same cookbook where I got the Herbed Olives and the Goat-Cheese Mini Puffs that I made for our tapas night. This soup was very easy and quite delicious. It mainly involves Spanish onions, celery, cauliflower, and chicken broth, and I would say it is very low in fat. I may make it again tonight! Let me know if you are interested in that recipe as well.

What have you been cooking during all these snowstorms?

The fabulous menu from our crazy over the top tapas dinner.

José & Trish
Manchego Cheese and Quice Paste
Paella
Tarte

Mary
Gambas al ajillo (garlic shrimp)
Potato Croquetas with Saffron Aioli

Mableys
Herbed Olives
Pork Tenderloin with Goat Portobello and Gorgonzola
Piquillo Peppers Stuffed with Salmon Tartar
Goat-Cheese Mini Puffs

Jeff & Rosie
Potato and Onion Frittata
Pork Sausage with Fig Sauce

Matt & Nancy
Spinach Balls
Meatballs (in some kind of delicious sauce)

Mmmmmm..... tapas

Happy New Year to all of you my friends.

I was looking for some theme we have not done yet but I am lacking creativity.

We may have done this already but I like the idea of a Tapas dinner where we all bring 2-3 dishes. Let me know if this works for you, if you'd rather stick to the usual format I'll be more than happy to make a main dish.

For main dish, I would actually like to make the dessert. At The Fossi's house, we have the tradition of celebrating the 3 kings day (next weekend) with 'La Galette des Rois'.

When cooking for Tapas, adjust your quantities or we will have an indecent amount of food, so adjust your servings and cook for 3.

Given the stronger likelihood for duplicates, please reply to all on your response.

Happy cooking.

Jose