Archive for May 2010

Chipotle Mayo

Posted by on Monday May 24th, 2010

Chipotle Mayo
Makes 1/2 cup

Read the original post here.

½ cup mayonnaise
1 chipotle chili in adobo sauce
1 tbsp adobo sauce (from the can)
1/2 lime, juiced

Mix all the ingredients together. This can be done up to a week in advance and kept refrigerated.…

SPRING-Y BRUNCH MENU: Toasted Pecan Scones; Scrambled Eggs with Caramelized Onions, Arugula, and Gouda; Toasted Baguette Slices

After making 6 plus batches of Yes, Pecan! cookie dough for ThinkBlue’s Valentine’s Day party gift bag, I was left with a cup or so of toasted pecans. I put them into an old takeout container and put them in my freezer, thinking I’d keep them stocked for future cookies or chocolate bark. But then I found myself sneaking into the freezer, cracking open the container, and grabbing a couple of nuts. Every morning, I put a few chopped nuts in my …

In his book A Platter of Figs, David Tanis has a recipe for avocado quesadillas. I remember reading it at my mom’s over breakfast and noticing that it sounded delicious, but also thinking it was curious to be featured in a book that also contained recipes about how to make duck leg hams from scratch. Of course the idea of the cookbook, captured in its name, is that simplicity can trump complication. Thus, the three ingredient quesadilla, thus the platter of figs.

I couldn’t get the idea of this quesadilla out of my head. But I had one major concern …

Asparagus & Prosciutto

Posted by on Wednesday May 19th, 2010

SPRING DINNER MENU: Seared Salmon with Green Sauce; Asparagus Spears with Burrata & Prosciutto; Warm Blue Potato & Green Onion Salad; Lemon Tart with Cream

It’s rare that I splurge on expensive ingredients like proscuitto and buffalo mozzarella. But when I lived in Rome, it was easy enough to make a meal out of a few slices of high quality cured meat, combined with a few bites of silky cheese, rounded out some crusty bread dipped in olive oil. Meals like this don’t really need recipes. When the quality of these items is so high, as they …

SPRING DINNER PARTY MENU: Coconut Curry Mussels; Crusty Bread; Mixed Greens with Creamy Mango Vinaigrette; Lemon-Almond Cake

This is my new favorite cake. It has so few ingredients and such a fresh, clean taste, I can’t help but want to make it for every dinner party, every box of treats, every day.

One of its best traits is having no butter in it whatsoever. This is good for a few reasons, none of which is health. The main reason is Alex, because he can’t eat dairy, and because I, as the baker, prefer recipes that have no dairy …

WEEKEND BRUNCH: Zucchini-Shallot Frittata; Panzanella Salad with Lemon-Basil Vinaigrette; White Chocolate Raspberry Cookies

My mom makes the best frittatas. As it turns out, it was the first dish she ever cooked for my dad. And while eggs are a sure way to any man’s heart, she must have done something very right with that particular frittata.

When I was growing up, the frittata was the only breakfast item that we consistently ate for dinner. It often made an appearance when there was some sort of miscommunication as to whether we would all be around on a given evening, …

BBQ DINNER MENU: Five Spice Pulled Brisket Sandwiches; Cilantro Slaw; Warm Blue Potato & Green Onion Salad; Chocolate Bark with Cinnamon-Coated Nuts and Cherries
When I made my Passover Brisket this year, I accidentally cooked it a little longer than usual. This wasn’t a disastrous mistake. It just meant that the meat ended up being too tender to slice into long, neat pieces. But when the filling of a sandwich, this tenderness is really something to strive for. Since the glop of stringy meat wouldn’t have looked so gorgeous alone on a plate next to someGreen