Last year around this time, I began The Seasoned Traveler, not knowing a thing about blogging and uncertain where it might take me. This year-long adventure has been an amazing experience, one that has taught me a lot about food, photography, and writing, and brought me much joy as a creative outlet, but I’ve decided it’s time to travel onward and tend to new (and old) things. Thank you, all of you who supported and followed my cooking trials, let me open my heart up to you and share 150+ varied recipes along the way. Continue reading
Tag Archives: Sauce
Meatball Sliders with Basil Marinara
Just a little something for the weekend — these meatball sliders can be prepared ahead of time on the stovetop and could feed a crowd while you fire up the grill and get sides and salads ready. The meatballs are super soft and moist on the inside so they’re easy to scrunch down in a sandwich roll. I like them smothered in marinara sauce and garnished with mozzarella and extra fresh basil leaves. I hope the crowd at Fiesta Friday enjoys them. Happy weekend, everyone!
Mr. Seasoned Traveler Eggs Benedict with Quick Hollandaise Sauce
I hope everyone’s having a great weekend and, to all celebrating, a Happy Mother’s Day! Today I get to share a recipe courtesy of my husband, who pulled together these wonderfully decadent Eggs Benedict dishes. Though it was a team effort, he took charge of the most challenging part, the poached eggs! I whipped up my shortcut version of hollandaise with an immersion blender — I’m telling you, it’s foolproof and so fast. We toasted some dark whole-grain bread that was the perfect base for these layers of oozing sauce and egg and a sprinkling of fresh chervil. It’s our simplified version of the classic. Enjoy! Continue reading
Pappardelle with Pork Rib Ragù
It’s rare that something I cooked myself will bring me to tears. Unless I’ve ruined it. But in this case, my tears welled up at the first bite of this pappardelle with pork rib ragu because it brought back a flood of happy memories in Tuscany, sipping incredible wine and enjoying plates of pasta and cinghiale, wild boar. Since I lack any connections to wild boar hunters at the moment, this is probably the closest I’ll get to pappardelle al cinghiale in my kitchen. The recipe is easy, in that it doesn’t require any fancy technique, but it does require a good 3 hours to slowly braise the ribs in red wine until the meat falls off the bone. It’s even better if you can let it rest overnight, letting the flavors meld, and just re-heat for the final seasoning with balsamic vinegar and tossing with the pasta the next day. Goes nicely with a Tuscan dry red like Sangiovese, Montepulciano red, or Brunello di Montepulciano. Enjoy!
Swedish Pancakes with Sweet Clementine Sauce
My mother-in-law’s Swedish Pancakes are legendary. This dish has long been in her arsenal of recipes, since before she even met her part-Swedish husband and became a mom to my beloved part-Swedish hubby. These are like crêpes, but moister and spongier than any other I’ve had. You can top them or fill them with whatever you’d like: fresh berries, powdered sugar, honey, lemon juice, cinnamon, jam, nutella, bananas, whipped cream, chocolate, syrup, or a combination of these. Continue reading