October 25th, 2014 by theAddison
Today at Happy Hour we served a duet of hummus. The hummus we usually serve was paired with a roasted red pepper hummus. The grilled nan bread makes an excellent delivery vehicle.
We used to (years ago!) buy our hummus from Costco and it was good hummus. Then Donna came to stay at the Addison and tried some. She liked it but hers was better. She sent us the recipe and we haven’t used store-bought since. The roasted red pepper hummus is turning into a real favorite!
The conversion to fresh made hummus was probably the key to changing a lot of food preparation in our kitchen. Lee’s motto of “Focused on Fresh” sprung from this. Our sauces, salsas and Pico de Gallo are made in-house. Our herb garden is struggling because we keep harvesting for today’s cooking.
New and big things are coming, too! We have a new ice cream/gelato machine. My favorite dish from our cooking school in Italy was the home-made tomato soup, served with a crostini topped with a scoop of parmesan gelato. If I have my way, this dish is going to be the starter of the Addison’s Thanksgiving dinner!