Last week I did not post on GMT. Not that I had no recipe. In fact I had cooked three different Indian dishes that could have potentially been blogged about. But, I was not able to take any picture...
Five layers of Mexican-inspired delights are topped by a layer of vegetables, then smothered in cheese and garnished with black olives. The vegetables may be varied according to taste.
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
No need to slave over the stove to prepare a delicious jambalaya! Toss the chicken, sausage, shrimp, vegetables, and seasonings in the slow cooker, and forget about it until dinner time.
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
