Recipes & Food-Related Ramblings
Sometimes failed desserts turn into something delicious. And when I say “sometimes” I really do mean it. Most of the time when a dessert fails you’re left with a cake that could double as a doorstop or nougat that could chip a tooth. But that’s not what happened this time. No, this time my failed cake turned into a round of these excellent Rhubarb Vanilla Floats. And if you’re confused as to how a cake turned into an ice cream float, I don’t blame you. It sounds nonsensical.
Souvlaki is plentiful in my neighborhood. I live in Toronto’s Greektown, so at any given moment I am steps away from top-notch souvlaki. And I take frequent advantage of this happy situation. But I must admit I rarely enjoy a stick of veg souvlaki from these otherwise fantastic haunts. I suspect these lackluster zucchini-heavy affairs are the way they are because few people order them. It’s true, my order is usually chicken or pork souvlaki. But it really doesn’t have to be this way. Veggie souvlaki can be exciting and today’s Halloumi and Eggplant Souvlaki proves just that.
I think it’s time to revoke my status as a salad-hater. I don’t think it’s a true statement anymore. Given the number of salads I’ve recently posted and the several I have waiting in the wings, it’s fair to assume I’m a salad-lover at this point. But I don’t have love for just any salad. A salad must come with a side of naughty to mask a bit of the nice. I’m not proud of this childish approach to eating my greens. But if onion rings can make me feel a touch more enthusiastic about spinach so be it. And this Avocado BLT Salad with Ranch Onion Rings made me very excited about consuming leafy greens and I think it will do the same for you.
If the title above is confusing, I am convinced you are not alone. This is a confusing recipe. It draws on a lot of different dishes and it comes together like a fancy tuna sandwich. But you must trust me, these Tuna Rangoon Trapizzini are well worth your attention. I think this will be my picnic sandwich of choice all summer long. So what are you looking at? Well, you’re looking at a filling inspired by the American crab rangoon made with Japanese ingredients stuffed into a pizza/sandwich hybrid popular on the streets of Rome. You know, nothing crazy or anything.