I have been missing my friends in Boston. Which inevitably makes me think of the food we used to eat together on the Cape. We grew up on a rotating summer diet of steamer clams (straight up, steamed with butter), lobster (steamed, grilled, stuffed, rolled and bisqued), scallops (directly off the boat, done sashimi style ...
This was sooo good! Taking time to marinate is important (1-8 hours.) If you like a toasty caramelization, break the cauliflower into florets before roasting. 1 head cauliflower 1 cup plain Greek yogurt 1/4 cup Tandoori or red curry paste 1 tablespoon lemon juice 1) Trim the leaves and any stalk off the cauliflower so that it sits flat. Bring ...
Why is it so easy to over-indulge on the weekends? Friday night is pizza night here at our house (which means cold pizza Saturday mornings), Saturday nights are our 'date night' (this Saturday was a particularly well attended and enthusiastic neighborhood progressive dinner party-- tables laden with delicious appetizers, cheeses and creamy dips, huge, shiny ...
Serves 2 (large glasses) Run through a juicer: 3 large carrots 3 dark green celery stalks 1 lime 6 leaves kale (dipped in boiling water for 3 seconds) Florets from 1/2 head broccoli (dipped in boiling water for 5 seconds) 1/2 head cilantro 3" piece fresh ginger root 1 large cucumber 2 Granny Smith apples Fill 2 glasses 1/4 full with frozen blueberries and pour over ...
The idea of this dish intrigued me. A custard made without sugar, cream or dairy? Savory and full of umami-- it is delicious! Because of the texture, it's not for everyone, but I ADORE it : ) 4 shiitakes, sliced 2 green onions, sliced 12 oz fresh, raw salmon, skin removed, cut into small cubes 1 tablespoon soy sauce 2 tablespoons ...
Inspired by my friend, Amy I have started 'juicing'. In this case, I am referring to drinking copious amounts of liquified fruits and vegetables, not the other kind of 'juicing', which Lance Armstrong knows way more about. I took the leap and bought a Breville (Bed Bath & Beyond with a 20% off coupon-- winning!) and ...
I am fascinated by all Asian cuisines. I love nothing more than to sit down with a cup of green tea and pore over recipes books from the far East—really studying the ingredients, foods and cultures. My favorite is to fuse sevaerl cuisine together, creating something altogether new, but with flavors reminiscent of each. This ...
These make a great hostess gift and a wonderful nibble to have with cocktails. I found the inspiration for this recipe on Smitten Kitchen and tweaked it a bit. 1 egg white 1 tablespoon water 1 cup light brown sugar (not packed) 1/2 teaspoon cinnamon 1/2 teaspoon hot smoked paprika 1/4 teaspoon cayenne Big pinch allspice 1 & 1/2 teaspoon kosher salt 1 pound ...
This sauce is heavy on the toasted pecans, which lends a meaty texture and essence. The lemon lightens it, while the Parmesan and anchovy (yes! don't skip them) load in the umami. 1 & 1/4 cup pecans, toasted 2 cups packed fresh basil leaves 2 fat garlic cloves zest of 1/2 lemon juice of 1/4 to 1/2 lemon 3 anchovy fillets extra ...
I am not ashamed to say that my children like this recipe better than most dinners I make. As un-gourmet as this recipe may be, it IS tasty. This recipe is written as a plain cheese pizza, ready for you to add your favorite toppings-- peperoni, sausage, bacon, green peppers, onion, olives, spinach? Whatever you ...