Archive for the ‘Appetizer’ Category

Bacon & Liver Pâté

December 11th, 2013 2 Comments

  Two liver posts in one year?!?  I must really have a need to push your boundaries, and this time there is no conclusion to the cliff-hanger story.  Just think of it as another tasty grey spread….creamy and rich and great on a cracker. Step outside your comfort zone in this life. Eat Liver.   You can’t get any more powerhouse than liver. They say liver contains more nutrients than any other food, gram for gram.  Protein, iron, folate, calcium,

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Potatoes with Cumin (Aloo Jeera)

October 23rd, 2013 No Comments

  Aloo = Potato,   Jeera = Cumin  Aloo + Jeera = Yum   It’s been a while since I’ve had time to sit down and ramble on about food, I’ve been too busy catering.  It seems the more I cook the food the less I have time to write about it. We’re heading into a slowing-down time of year.  Late October and November are often overcast and drizzly, and the brilliant leaves are on their way out leaving dull

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Parsley Shallot Butter

October 2nd, 2013 3 Comments

  I was searching at the Farmers Market for shallots and unable to find any so I finally asked one of my favorite vendors.  He pointed to containers on the table filled with what appeared to be red onions. Shallots!  Shallots the size of baseballs!  It’s a cook’s dream…I only have to peel three shallots instead of thirty.  Either Gilligan’s Island radioactive vegetable seeds have been distributed, or they’re the result of using the incredible Cowsmo manure fertilizer from Wisconsin.

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Balsamic Maple Walnuts

September 24th, 2013 3 Comments

  It’s time for a little image-tribute to the last days of summer and the radiant color of its bounty.  These are two photos from my friend David Cavagnaro of Pepperfield Project.  I never tire of looking at his pictures.  He photographs using only natural light, calling himself “stubbornly anti-technological” but the results are brilliant.     “We should all do what, in the long run, gives us joy, even if it is only picking grapes or sorting the laundry.” .

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Green Coriander Seed Paste

August 13th, 2013 No Comments

  If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds.  Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest the coriander seeds for use in the winter, but sometimes I catch them at this perfect stage when they have flavors of both fresh cilantro AND coriander seed. I know that there is an ant-cilantro

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Marinated Potato Salad

July 23rd, 2013 2 Comments

  Potato salad you can take to a picnic and not worry about the mayo.   I recently made this for an outdoor meal with 340 people.  It held up well and tasted even better after it rested for a few hours.  Because of the rainy spring and late plantings there weren’t many local potatoes ready yet so I added zucchini to bulk it up to the 14 gallons that I needed to make.  We’re just beginning the season where

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Preserved Lemons (and Kumquats)

July 16th, 2013 No Comments

    YELLOW! With the summer sun blazing every day, it seems like the season of yellow.   Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in a bed of salt and lemon juice to keep it usable for many months and the result is a distinct lemon flavor that adds a surprising sparkle… yet is also kind of mellow.  I’ve often

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Lime Butter

July 3rd, 2013 2 Comments

    There is no end to the mixture of seasonings and herbs that can be mixed with an oil to infuse it.  Flavored butters are no exception.  Herbs, citrus, garlic, paprika, cinnamon, nutmeg, spices….all of these are tasty in a whipped butter.   I have found the Pure Lime Oil by Boyajian to be an incredible product that I use both in desserts and in savory dishes.  I have the 5 ounce bottle that I’ll be using for years,

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Cajun Tofu

June 18th, 2013 1 Comment

  I used to cook with tofu like I might cook a fish.  Tofu is somewhat bland and fleshy but with a delicate texture…so I started using it as a blank slate for other flavors.  This concoction became a Deli sandwich, served with a Lemon Caper Aioli, tomatoes and lettuce.   . Let the tofu sit for a few minutes to let the liquids soak in, then sprinkle with the spices.   .. . I like my tofu crispy or chewy,

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Rhubarb Chutney

June 4th, 2013 2 Comments

  Mmm..more things to make with the rhubarb that is popping up all over. You can make almost anything into a chutney.  Chutneys are either raw or cooked, but since this one includes rhubarb it will definitely be cooked! . . . . . Last week’s post had lots of words, this week has very few! .  .   I made a version of this for a small wedding years ago, serving it alongside slices roasted pork loin.   Rhubarb

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