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I made this soup a few times last year and each time I had to wing it because I forgot to write down the recipe. I had told my mom how I made it though and so this year she sent me the ingredients which had no amounts. So I was sorta winging it again…
I make ahi tartare almost every Wednesday. It’s different every week depending on what’s in season, or what I have in the fridge. Every week it’s good. This week’s was amazing!! 3/4 lb sashimi-grade ahi tuna, diced1 shallot, minced1/2 Japanese cucumber, diced1 clove garlic, finely minced3 T parsley, chopped2 T basil, chopped1/4 cup toasted pine…
Last night for dinner I felt like being creative. When I started, I didn’t know what I was going to end up with. I began by throwing some sushi rice rice cooker, I didn’t know why but I thought I might end up using it. I ended up with this amazing dish, here’s how. For…
Surprisingly, this large, layered tower remained upright long enough to take a picture and carry it to the table before it slowly got leany and eventually toppled. It’s a recipe loosely based on one from On the Line, Inside the World of Le Bernadin. I felt that I wouldn’t like certain aspects of the recipe…
So, I’d a made my fish and couscous dish enough times now that I felt I needed to move on. I still bought some wonderful, local flounder at the farmers market and like the preparation of it dusted and semolina and pan fried but it needed to be reworked. I was losing interest. I picked…
The salad is so easy and so heavenly. It can be done with spinach or arugula, I prefer arugula. Throw a diced shallot into a pan with far too much olive oil (this will be your dressing and you won’t be adding more oil) and let them cook at medium heat until they’re soft. Whisk…
7/13/11 Update: I made a summery version of this. Similar recipe, dropped the saffron. Instead of topping with pesto, I topped with fresh tomatoes and basil. I picked up some snapper at the farmers market the other day with the plans to make fish tacos. When I went to actually prepare the fish tacos I…
[singlepic id=895 w= h= float=none] Crab Cakes: 1/2 lb crab meat 1/2 cup red onion, chopped 1/4 cup shallots, chopped 1/3 cup fennel bulb, chopped 1 stalk celery, chopped 1/4 cup italian parsley, chopped 1 t. stone-ground mustard juice from 1 lemon 1 egg 1 cup toasted fresh breadcrumbs (i used rosemary focaccia!) Salt and…
How does Tori Amos play 127 shows in 185 days, 6 shows a week for 9 months? Well, by somehow being a superhuman goddess is one guess. The more true-to-reality answer though is by taking a talented chef on the road with her and eating fabulous meals every day. Duncan Pickford works wonders whether he…
Beurre Blanc: minced shallots white wine white whine vinegar lemon juice sugar salt pepper red chili flakes parsley plus gras butter…add after heat has been turned off. Melt into shallot mixture one tablespoon at a time. Rice Pilaf: 1 c. basmati rice 1 1/2 c. chicken stock 1/2 yellow onion Butter Rosemary Thyme Salt Saute…
I tore this out of a magazine in July 1998 but i don’t know what magazine it was! It’s a great salad. 1 1/2 lb zucchini (3 medium) 1 medium sweet onion very thinly sliced 1 1/2 tsp coarse salt 1/4 cup cider vinegar 3 T frozen apple juice concentrate 2 T chopped fresh basil…
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