When I first read the original version of this recipe in the NYT, I thought, “Well, that’s an odd combination! And it is a lot of steps.” Salmon with coconut AND fresh dill for my palate just seemed wrong. But we were having friends over for dinner, and in spite of the number of steps, it seemed straightforward and easy. I could do the prep earlier in the day and throw it in the oven once the guests arrived. And I wanted to have fish. I had to remove the tomato from the original recipe because of food sensitivity, and…
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Trapanese Pesto is quick and easy to make in your food processor. It requires no cooking, making it the perfect summer sauce or topping. It is vegetarian; if you omit the cheese, it can be vegan. I use this pesto three ways. It can be a sauce on pasta, a bruschetta topping, or a dip with crackers, pita, or bagel chips. Trapanese Pesto (Tomato & Almond Pesto) * Prep time 15 minutes Ingredients 1/2 cup roasted Marcona Almonds, unsalted 2 Garlic cloves, puréed or finely minced 1 (14 ounces) can Whole San Marzano Plum Tomatoes*, roughly chopped 1/2 cup Sun-Dried…
Leave a CommentGnocchi with Pistachio Cream Sauce Pasta with Pistachio Cream sauce was Gary’s go-to meal when we visited Sicily. His favorite pasta was gnocchi, although the cheese ravioli was a close second. So when we did the Sicilian wine tasting for our clients, I served the dish with gnocchi as one of the food pairings. It was a huge hit, and I was asked for the recipe by practically everyone. So I decided to post it here. Unfortunately, I have no pictures from when I made it, so I can only show you the end result of three meals in Sicily.…
Leave a CommentZhuzhing up Basic Costco Buys Costco is my favorite store. Yes, we are a household of two, but I can not imagine not shopping there. I especially like shopping at Costco because they have some products that can easily turn into something even better than what they intended. And these products save me lots of time. For example, I often make the food pairings for our wine tastings from Costco buys. Below are several creations that I have made that are now fan-favorites. I created the first two appetizers for the recent Pedroncelli Wine Tasting I hosted last Thursday. These…
2 CommentsA couple of weeks back, I made a French Toast Casserole for brunch. It was well received and delicious, but I, personally, was hoping for a much creamier custard center that just never materialized with this recipe. As I ate it, I kept thinking about what would give me the custard quality I desired. I knew it was the “bread,” and then that light bulb in my head appeared when I thought Kings Hawaiian rolls! Let me just say I could not get this idea out of my head, so even though I just posted the French Toast Casserole in…
1 CommentWe recently had a few folks over for brunch. I made three things that you have to know about. The first is this incredibly easy French Toast Casserole. So simple and so delicious. Crispy top with soft, pillowy custard center. You have to try this sometime. But the two others are also fabulous. I did not do anything different than the recipe called for, so here are links to the recipes. I baked my scrambled eggs. OMG – they were the best. The fluffiest eggs I have EVER had. And I used a copycat recipe to make my ham taste…
Leave a CommentMy love for noodle kugel comes from many a dinner with our Jewish friends when Gary and I lived in Chicago. Although I am not a believer in organized religion, I have always had an affinity for one of the Jewish holiday traditions – Passover Seder. The story told at dinner so resonates with me. Fast forward to my Ancestry DNA test, and I learned that I have almost 30% Eastern European Jewish DNA. I know what? How can Jewish be in DNA when it is a religion and a culture? Well, I wondered that myself. And this is what…
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