Archive for the ‘tips’ Category
Saturday, February 4th, 2012
Some people might call me a literary snob for admitting this, but I take pleasure in using a healthy dose of commas and guffaw at dangling parts of speech, such as the dangling adverb above. Does “happily” refer to the well-fed crowd, or to the gracious host? In most culinary experiences, I would hope both the cook and the guests would be happy.
One of the most-requested items on my menu, Tarragon Chicken Salad with Red Grapes and Walnuts, always makes my crowds happy. Some guests like to eat the chicken salad on its own, and others eat it on focaccia bread (above) or on rolls. The secret to a great chicken salad is the white-meat chicken breast and the Hellman’s mayo. Add some tarragon vinegar and fresh tarragon for a French twist, some shallot and celery, and you are on your way!
Tomorrow is Super Bowl Sunday and we are having some family friends over to watch the game and/or commercials and to spend some time together. We are expecting a crowd of 35 people, ranging in age from 6-55. The challenge comes when one considers that a 6-year-old’s idea of a good time is far different from that of a 55-year-old’s. I like to consider everyone when I plan a menu, so along with chips & dip and cheese & crackers, I am also making a lo-cal chili and a chopped salad with chick peas, chicken, mozzarella balls, and basil. Dessert will consist of cupcakes (recipe from Georgetown Cupcakes!) and Chocolate Chip Cookies, and I think everyone will happily enjoy those, no matter what their age.
Posted in recipes and meal ideas, tips | 2 Comments »
Sunday, October 23rd, 2011
I love when the seasons change and new colors appear on leaves and in the produce departments. Summer Salads give way to Beef Stew, and Strawberry Shortcakes yield to Pear and Apple Crisps. By the time the nights get cool, I am already craving crisp, fresh apples, straight from the orchard. I purchased a bushel of “seconds” from a local orchard for $10, and half of them were prime enough to eat right away! The other half have been made into apple bread, apple pie, and applesauce.
Fresh pears are another extravagance of Fall. We all love eating them as Mother Nature intended, and the subtle flavor and inherent sweetness lend themselves to a variety of alterations. A new favorite recipe calls for caramelizing the pears and serving them on a crostini with some brie cheese– fruit and cheese are a classic combo! Another favorite makes a “pear canoe” using endive lettuce, a slice of pear, and a mixture of cream cheese and gorgonzola, and a walnut or pecan for the finishing touch. The sweet pear, crunchy endive, and creamy gorgonzola mixture provides flavor that pops as a satisfying appetizer, or these tasty morsels can be paired (pun intended) with a soup and some biscuits on a cool night.
What are your favorite Fall recipes?
Posted in appetizers, tips | 1 Comment »
Sunday, June 5th, 2011
Home-made sushi! We were all having a craving...
Jack has been craving sushi recently. When the warm weather comes, the kids always ask for something “cold” for dinner. Not wanting them to eat ice cream for dinner EVERY night, we have sushi a few times during the Summer months. Usually one of the kids is available to help me make it. Today, Natalie helped out. Perhaps you can tell by the way the plates are decorated by the fake grass? We made the sticky rice, put our favorite fillings in side, and even personalized a few with spicy sauce for me. Some had crab, some had shrimp tempura, and some were strictly veggie. ALL had avocado. YUM!
Sushi is not hard to make, and like baking bread or making your sauce, it is a great way to take your mind off the stresses of daily life, and just enjoy the process of making great food. I buy most of my ingredients (sushi rice, nori, panko bread crumbs, and toasted sesame seeds) at A Dong on New Britain Ave, but you can certainly find these items in the international section of most larger supermarkets. The “art” of sushi-making is traditionally shared between friends, where one friend shows another how to make it, and provides that friend with the equipment to continue the tradition herself. If any of you want to stop by and learn how to make sushi, just give me a head’s up on a hot Summer’s night. And if you’re lucky, I will share my spicy sauce with you.
Posted in appetizers, close to my heart(h), cool markets, recipes and meal ideas, tips | 1 Comment »
Saturday, April 16th, 2011
Spring brings one of my favorite and versatile veggies: ASPARAGUS! I love it all thicknesses and colors. When the market offers thicker pieces, I put them on the grill for the last 4-5 minutes of whatever I am grilling. Toss them in olive oil, lay them in a single layer on the grill, and rotate them once mid-way through grilling. When they come off the grill, sprinkle some sea salt or kosher salt on them, and enjoy. The thicker pieces also go well in a stir-fry. I like to cut them at a bias to make them look special. The thinner pieces are easily blanched (submerge in boiling water for 1 minute, then remove from the hot water with a slotted spoon and place in a bowl of ice water to keep them from over-cooking, and to keep them green and crisp) and used in salads. I make one with smoked salmon and asparagus with a light vinaigrette that makes you feel you are eating something decadent even though it’s low in calories! And of course, there is always Asparagus and Wasabi Dip. A combination of mayonnaise, soy sauce, lemon juice and wasabi paste, the dip has just the right amount of heat to make the sweet asparagus SING! Most of my clients break the asparagus in many pieces so they can get some dip on each bite without double-dipping. Great tasting, versatile, beautiful on the plate… what else could you ask for from a Spring veggie?
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Saturday, January 1st, 2011
Happy New Year! Our family brought in the new year with great friends and a fabulous dessert that won raves! (Look for it on my catering menu!) For the little work that they took, these pears produced a huge “wow factor.” The pears were brilliant red and had white mascarpone filling peeking through below the top/stem. They were yummy, comforting, and fancy all at the same time, and I loved how I could make them in advance. Do-ahead recipes allow hosts to spend more time with family and friends and less time in the kitchen. This recipe fits the bill, as the pears are best when they are poached a day ahead and left to absorb the sauce overnight. The day of the party, you can core the pears, pipe in the filling, and plate for service later. No fuss, no muss, and lots of guests saying, “Wow! Mmmm! Can I have the recipe?” Well, thanks for asking, and yes, you can: Poached Pears.
Posted in "the biz", desserts, holidays, recipes and meal ideas, tips | No Comments »