Pan Seared Scallop with Quail Egg and Pancetta
I have seen Gordon Ramsey make a version of this scallop recipe on his shows before and have always wanted to attempt it. When visiting Eataly in New York, I saw the most amazing scallops and knew it was time to try. The challenge with this recipe is timing…trying to cook the scallops and quail eggs around the same time can be a bit frantic, … Continue reading Pan Seared Scallop with Quail Egg and Pancetta
A blogger in the city
I had a wonderful day in New York City recently. It was my first time visiting since I started my blog, and thought I’d share my food themed agenda. The first stop, lunch at Le Coucou in SoHo. In 2017, Le Coucou won the James Beard Award for Best New Restaurant. My husband and I had the pleasure of eating at Chef Daniel Rose’s restaurant, … Continue reading A blogger in the city
Mushroom Goat Cheese Crostini
I am happy to share a simple, but hearty appetizer that can work for almost any dietary restriction, with proper substitutions (noted below). These crostini’s are a crowd pleaser! 1 French Baguette (for Gluten Free option, try Against the Grain baguette) 2 Tbs melted butter (for lactose free, try Earth Balance buttery sticks) 1 Tbs olive oil plus an additional 1 Tbs butter 3 cups … Continue reading Mushroom Goat Cheese Crostini
Frittata
While this is a favorite brunch food, a frittata can make a wonderful meal for breakfast, lunch or even dinner. The thing I love about a frittata is that it is a great way to use items that are leftover in your refrigerator (veggies, meats, cheeses). This recipe is one of my favorites, but you really can mix and match the ingredients suited to your … Continue reading Frittata
Proscuitto Wrapped Asparagus
With three simple ingredients, you can make this super easy appetizer. This is one my husband’s favorites. He’d eat the whole plate of them if I let him! One bunch thick-stemmed green asparagus Boursin Garlic and Herb Cheese (It’s Gluten Free!) Approximately 8-10 thinly sliced pieces of Prosciutto First, wash your asparagus and snap the ends off. The asparagus stalk will have a natural break, which … Continue reading Proscuitto Wrapped Asparagus
Oatmeal Carmelitas
Few recipes I share will even come close to having the personal meaning that this one does. I’m not a big dessert fan, but this recipe is a personal and family favorite, and is a Christmas tradition! I literally make these only during the holiday season, and they are so delicious!!! Preheat your oven to 350 degrees. Grease the bottom and sides of a 9 … Continue reading Oatmeal Carmelitas
Turkey Meatballs
By request (thank you for the suggestion Carla), I am sharing my recipe for my turkey meatballs. I know a lot of people are nay-sayers when it comes to ground turkey, but I actually prefer it over ground beef, and have received compliments from those who doubted. Whether I am making appetizers of Honey Garlic Cocktail Meatballs or Meatball Grinders/Sliders, or making the classic Spaghetti … Continue reading Turkey Meatballs
Crudite Centerpiece
I picked up this beautiful way of arranging veggies while on a trip in the Caribbean. It was a much smaller version, but with the right vessel, I found that I could create an edible centerpiece that is both tasty and beautiful! I found this rectangular, glass vase at Crate and Barrel, and love it for a crowd! I also have a smaller, square glass … Continue reading Crudite Centerpiece
Welcome to my Savory Pursuits!!!
Whether you are an aspiring cook, a long-time home gourmet looking for new recipes, or searching for recipes for your vegetarian, gluten-free, or lactose-free friend or relative, I am hopeful that I can offer some exciting recipes, useful tips and will inspire your own love of good food! I am a home cook with no culinary training, just years of eating and cooking. I love … Continue reading Welcome to my Savory Pursuits!!!
Basque Brochettes
One of my favorite new, hearty appetizers, are these delicious prosciutto-wrapped shrimp, compliments of D’Artagnan, https://www.dartagnan.com/prosciutto-wrapped-shrimp-recipe.html A few of the ingredients are probably not staples in your kitchen. I was able to find the Piment D’Esplette at Sur La Table. It is also available on Amazon. If you can’t find it, you can also substitute a non-smoked hot paprika. The Jambon is a French prosciutto. I … Continue reading Basque Brochettes