Tag Archives: BVC Eats

BVC Eats: Creamy gazpacho

This cold soup goes down well as a first course for hot weather, or with a simple summer meal of cheese, bread, fruit, and wine. I always use Spanish olive oil because it tastes more like olives. The olive that makes it taste so strong is Manzanilla. Continue reading

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BVC Eats: Chicken Tetrazzini

Chicken Tetrazzini was invented in honor of Luisa Tetrazzini (1871-1940), an Italian coloratura of international fame. It’s total comfort food: chicken (or here, shrimp), mushrooms, boatloads of cheese, and a thick buttery cream sauce. Continue reading

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BVC Eats: Marinated pork shoulder

Try it with tropical fruits, especially papaya. Substitute another two limes for the apple cider. Throw in two tablespoonsful of chipotle pepper sauce instead of the serrano pepper. Have fun.Goodness knows, I made it up. You can too! Continue reading

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BVC Eats: Spiced Nuts

by Brenda W. Clough  This recipe was given to me by a coworker at my office. She brings these nuts to all office functions and potlucks, and takes care to bring xeroxes of the recipe with her, because the cry … Continue reading

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BVC Eats: Spicy Thai noodles

This recipe, milder and simpler than Pad Thai, can be made up in advance for a picnic or a party. It doesn’t mind sitting on the picnic table all day, and it keeps well for a few days. But you won’t have it around that long. It will call to you from the refrigerator in the depths of the night. Continue reading

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BVC Eats: Easiest ever flourless chocolate torte

The secret is the butter and eggs. Together they create something incredibly light yet buttery. Continue reading

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BVC Eats: Kay Martin Grandolfo’s Tex-Mex five-layer dip

Once, Rich and I walked sixty blocks to her house for dinner, and she fed us this dip when we walked in. We cleaned the dish. Then she gave us prime rib, baked potatoes with butter and sour cream, carrots, asparagus, rolls, jello, and The Pound Cake That Killed Elvis. I regret to say that I did not obtain that recipe from her. I was too busy groaning. Continue reading

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BVC Eats: Hunter Nesbitt Spence’s smoky egg dip

That same Glorious Fourth we sat in his back yard while he grilled an appetizer of jumbo shrimp, marinated in garlic and melted butter, to be dipped while still piping hot into fresh homemade guacamole. Then, when we had all stuffed ourselves on shrimp and guacamole, we went in the house to a full Fourth of July chicken divan dinner, complete with homemade baking powder biscuits, gravy, two kinds of potatoes, candied yams, three veg, two cakes, all the likker you could drink of course because this was Hunter’s house, and the aforementioned patriotic, rocket-shaped congealed salad. Continue reading

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BVC Eats: Francine Genovaldi’s sour cream chocolate fudge cake

I would sometimes come to work to find five full-size cakes, two batches of cookies, cheese, salami, crackers, corn chips, potato chips, a jar of olives, an oh yeah a lonely little plate of celery sticks. Our word processing center was very popular on those days. Continue reading

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BVC Eats: Cilantro-chipotle pesto

This quick-and-dirty salsa tastes incredibly fresh and green. Fabulous on the first tacos of spring, a celebration of that moment when you realize you’ve survived another winter. Continue reading

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