Tag: "Fruit"

Red, White & Blue • Strawberries Swimming in the Cream • Blueberry Barbecued Chicken

Red, White & Blue • Strawberries Swimming in the Cream • Blueberry Barbecued Chicken

Back home in the good ol’ US of A, we have our own ways of grazing through the 4th of July. Inevitably, most celebrations will be outdoors and around some sort of grill, as it should be. Hamburgers, hot dogs, grilled meat and chicken, barbecue, potato salad, cole slaw, deviled eggs, ice cream, strawberries, blueberries, baked beans, oysters, lobster, crab, to name more than a few likely table-toppers, depending on where you celebrate.

Jul 04, 2010 | 1 comment View Post
A Fruity Splash of Flavor — Melontinis

A Fruity Splash of Flavor — Melontinis

Fruits like watermelon, cantaloupe and honeydew remind me of summer. Making aguas frescas from these fruit is a delightful way to enjoy them. Add it to vodka in a cocktail shaker full of ice and voila — you’ve got a great martini!

May 03, 2010 | 5 comments View Post
Forever Roasted Pork with Chipotle Glazed Apples and a Knockout Winter Salad with Maple Dressing

Forever Roasted Pork with Chipotle Glazed Apples and a Knockout Winter Salad with Maple Dressing

Vic gave me a copy of The Tra Vigne Cookbook from the Napa Valley restaurant of the same name some years ago. Two recipes captured me immediately — Forever Roasted Pork, and Mozzarella Martinis. The pork recipe can be made any time of the year, but the Mozzarella Martinis are best left to when the very best vine-ripened tomatoes are available. Check back in late summer for Mozzarella Martinis — they’re not what you think.

Jan 22, 2010 | 5 comments View Post
Chicken Piccata with Grapes and Capers • Roasted Delicata Squash and Mushroom Risotto

Chicken Piccata with Grapes and Capers • Roasted Delicata Squash and Mushroom Risotto

When I came across a recipe for Sole Piccata with Grapes and Capers in Bon Appétit, I knew I had to try it. It was one of those “Holy capers Batman, this dish goes super kapow!” recipes. The grapes added a bold dimension without overpowering the lemon and capers but stood next to them equal in flavor. This is a weeknight dish that you can have on the table in a reasonably short time and can be dressed up for company if you don’t mind cooking at the last minute.

Dec 27, 2009 | 6 comments View Post
Holy Bananas!

Holy Bananas!

When we have dinner parties and cook Thai food for company, our guests usually ask the names of the dishes they’re enjoying. Sometimes things just don’t translate well into English! Sometimes you need a censor at our dinner table. Most of the time you just need a sense of humor. Charles usually will sit there [...]

Nov 17, 2009 | 8 comments View Post
Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

Duck Legs Braised in Pinot Noir with Roasted Pears and Cipollini Onions

“Tonight: Pinot Noir Braised Duck Legs with Roasted Pears and Onions” I wrote in my status quote on Facebook. Friends as far away as Texas declared they could be here by dinner time. Jane Owen, oboist with the Fort Worth Symphony and frequent spokesperson for the duck in Peter and the Wolf, sounded ready to make the trek if only her orchestra schedule would allow. Gail Cook, arts aficionado and book reviewer, was nursing an injured foot and requested special pampering in the form of room service. Would that I could! Alas, in the next few hours 23 commentators had joined the trail.

Nov 11, 2009 | 6 comments View Post