The Verge of Vacation
Homemade French dressing, pickled shallots, and cauliflower frittata on the verge of vacation.
Tag Archives: shallot
Clandestine
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those…
Five-Spice Roasted Chicken and Fixings
A variation on your basic roast chicken, with an Asian slant: Five-spice roasted chicken and gravy is served with a fragrant mash of white and sweet potatoes and a green salad drizzled with scallion vinaigrette.
Salmon Glue
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…
Grilled Ribs and Sauteed Sweets
This recipe may be one of the only ways I enjoy eating sweet potatoes: They are tender, flavorful, and not overly sweet thanks to caramelized onion, ginger, smoked paprika, and a splash of sherry vinegar.…
Salmon Galore
A selection of salmon recipes: Simple, sweet miso-glazed fillets; poached salmon with a creamy mustard-dill sauce and a fantastic bonus chowder; smoky salmon bisque with Parmesan focaccia; and a company-ready salmon cannelloni with dill crespelle…
Grilled Leg of Lamb with Caramelized Lemon Jus
A boneless leg of lamb is butterflied, stuffed with lemon, garlic, sage and pancetta, then grilled and served with a splash of caramelized lemon jus---perfect for serving to the in-laws on a summer evening.
Tzatziki Shrimp Skewers
These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.
Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
Gnawing the Bones
Pork ribs with an Asian flair, first blanched, then fried, and finally braised, creating plates of sticky, chewy, aromatic goodness that made me a rib convert.
Just Try Not to Think About It
Savory goat cheese souffles stay light as air even after deflating, and perfectly complement tender pork medallions with a mustard-caper pan sauce.
Bar-lotsa Leftovers
An excellent way to use up leftover turkey and stock, this dish puts a twist on risotto by using the nuttier pearl barley in place of rice.
Thanksgiving 2007 Debriefing
An overview of our Thanksgiving feast, from brining the turkey to dishing up the fixings.
Presto Pasta Night: Prawns and Noodles in Thai Coconut Broth
A request for fried coconut prawns turns into shrimp and noodles served in a Thai-inspired broth.
Prestigitation, or Roasted Mushroom Lasagne
This rich lasagna was a pantry-cleaner, emptying my cheese drawer and making short work of a large bag of mixed wild mushrooms.
Gemelli with Shrimp and Tomato Cream
I love the combination of tomato, cream, and bacon, and oddly enough, it pairs beautifully with shrimp.
Making Inroads
Pork tenderloins stuffed with a savory mixture of mushrooms and leeks, and served with a port reduction and tangy goat cheese mashed potatoes.
Falling in Love with Goat Cheese, Part 2
This weekend we walked over to the Saturday market with puppy in tow, and after Jeremy got Freyja to a safe distance from the SFC booth (safe from jumping up against the table and totally…
Dinner with Batali and Stevens
Dinner last night was a tiny boneless organic leg of lamb (less than 2 lb), roasted with onion, shallot, lemon quarters, prunes, and green olives, after Mario Batali (from Molto Italiano). I didn’t have time…
Orecchiette Duxelles
Orecchiette with an earthy sauce of chopped mushrooms, walnuts, and thyme.