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Category Archives: Food

Fill the tin with cookie thins

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There’s a special kind of cookie that is light, crisp and wafer-like in texture. Most of these cookies are referred to as “thins.”

They’re considered a lighter kind of snack cookie, but if you eat enough of them — and they can be addictive — you

Tomatoes: Great any way you slice them

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

A few years ago I ate lunch at a restaurant near Travelers Rest called The Hungry Drover that featured an absolutely delicious tomato pie.

I’ve eaten quiches in the past with sun-dried tomatoes, onion and bacon, but this pie is not in the quiche category.

The tomato pie recipe featured this week didn’t come from the restaurant, but it is very good

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May your summer be peachy keen

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

If you like, you can serve a meal that’s a peach extravaganza with peach salsa, pork chops with peach sauce and a

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Go lemon all the way

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Years ago, I bought a lemon-filled cupcake at a bakery in Pendleton and fell in love  with it.

Although I scoured my cookbook collection, I couldn’t find a recipe for it at the time, (this was

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Packed with flavor

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Asparagus are not just good, they’re good for you. They have vitamin E, K and folic acid and are credited with helping as a conductor of insulin in the body.

They’re a fibrous vegetable, and a serving can fill you up. These are all good reasons to eat

Seafood dishes, plain and fancy

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

I want to thank chef Russell Baratz, who served the crab dip featured below at a buffet on the grounds of Arlington House, located in Arlington National Cemetery across the Potomac River from Washington, D.C.

It was the best crab dip I’ve ever eaten, and it didn’t last long. He was gracious enough to share it with me, and I hope you all enjoy it.

The other dishes are simple, easy and delicious and are all family favorites. We usually have them on beach vacations and any other time we can get fresh seafood.

Filled cupcakes take top place

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Throw out the calorie counter and celebrate with these really yummy cupcakes. Filled cupcakes are a recent development for home cooks. Those who watch Cupcake Wars on Food Network have learned a lot about flavors, textures and presentation.

You can make these cupcakes look as good as they taste. They vary in level of time and difficulty, but if you make them once, they’re simple after that. Make a batch and have a party.

 

Fresh English peas are a special treat

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For a brief timespan in spring we have access to fresh English peas.

Yes, we have access to frozen peas and canned ones throughout the year, but there’s no comparison. However, frozen peas are still the next best thing, and in the recipes this week, frozen peas are interchangeable with fresh ones.

My preference is tiny peas, but not everyone agrees.

Perhaps my aversion to canned peas dates back to first-grade lunches, when Mrs. Murrary made us clean our plates and I’d carefully spoon my peas into my empty milk carton.

All of the recipes this week have been enjoyed by my family, so even if you think you don’t like peas, try one of these.

 

Cool cucumber dishes

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

One of my favorite ways to eat cucumbers is peeled, chilled and eaten with a little salt. The smaller ones have the best flavor.

Watch the weather. If cucumbers don’t get enough rainfall, they will be bitter. Although we were taught as children not to eat the peel because it is poisonous, we

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Vidalias come but once a year

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

What’s the big deal about Vidalia Onions? Well, you’ll know if you’ve ever tasted one.

They have all the flavor possible for an onion to have, but are so mild and sweet some folks eat

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