Friday April 15, 2011
There are certain religious traditions that I can embrace. One of them is eating fish on Fridays. It's a great habit to get into because fish is so good for you and it's delicious!!
Here's a simple and delicious recipe I developed: Dover Sole with Mustard Caper Sauce. Serve with roasted asparagus and brown rice for a healthy and delicious supper!!
Friday March 18, 2011
Here's what Mom, Jen and I have concocted to demo at the Boston Flower Show:
Out of the Container and Into the Pan - Recipes for the Boston Flower Show
Tarragon Chive Pasta Salad
1 lb Tri-color Rotini
3/4 cups olive oil - 1/4 cup to toss with pasta, 1/2 for the dressing
1 cup Scallions, sliced
3/4 cup Chives, minced
1/4 cup Tarragon, minced
1/4 cup Champagne vinegar
1 Tbsp Dijon mustard
1 tsp sugar
4 cloves garlic, minced
Salt and Pepper to Taste
Red Pepper Flakes to taste
Cook pasta until al dents. Drain and toss in a large bowl with 1/4 cup f olive oil. Cool. Add scallions, chives and tarragon.
Whisk together the mustard, vinegar, garlic, sugar, salt, pepper and red pepper flakes. Slowly add in the 1/2 cup of olive oil in a stream until incorporated well. Pour over pasta and mix.
Best if pasta sits at room temperature for at least 4 hours or chill overnight and bring to room temperature before serving. Enjoy!
Serves 8-10 as a side.
Pork Tenderloin with Pesto Rub
2 Pork Tenderloins
8 garlic cloves
2 cups basil gently packed
4 cups parsley, gently packed
1/4 cup olive oil
1/4 cup walnuts
1/4 cup parmesan cheese
1 tsp salt
1/2 tsp pepper
Place tenderloins on a plate. Pat dry.
In a food processor, first process the garlic, then add in the basil and parsley, then the walnuts, cheese, salt, pepper and oil. Do not over process. The pesto should be light green. Rub the pesto all over the pork, cover with plastic wrap and refrigerate over night.
Grill the tenderloins to desired doneness. Slice to desired thickness and enjoy!!
Serves 4-6 as an entree, 8-10 as an appetizer.
Strawberries with Mint Simple Syrup and Lemon Zest
1 cup sugar
1 cup sugar
A handful of mint
4 cups strawberries
1/2 cup Mint simple syrup
Zest of one lemon
Simple syrup is simple - it’s one part sugar to one part water. Cook sugar, water and mint over medium-high heat until sugar is dissolved and water boils. Remove and let cool. Store in refrigerator until ready to use.
Clean and cut up the strawberries. Add the syrup and lemon zest to strawberries and let sit for a few hours. (AKA macerate). Serve strawberries over vanilla ice cream for a refreshing dessert.
Serves 4-6.
Friday March 04, 2011
I had the great joy of having my Mom on the radio show again this past Wednesday and we reminisced about cooking and food and one of the dishes we spoke about was a simple Cauliflower, bacon and onion pasta dish that Nana and Mm had in their arsenal for a quick quick dinner prep. You know, for those days when you don't get home in time to make a more elaborate dinner or one that requires more time. We chatted about how easy it is to whip something up if you have a well-stocked pantry and fridge.
So put this one in your arsenal - you will not be disappointed!!
Monday February 21, 2011
There is nothing that gives me more joy than cooking for friends. Here's the menu that I made for my dear friend, Maurice Peterson's birthday party. An evening of love, laughter and fun was had by all!!
(Maurice and Jim)
Hot Artichoke Dip
Cheese Board
Chicken Divan
Spicy Chicken Cacciatore
Brown Rice
Salad
Heirloom Flourless Chocolate Cake
Maurice Martini - made with homemade ginger simple syrup and Absolute Citron
Red and White Wine
Boulderwood Spring Water - sine and con gas - gas a la sodastream