My favorite preparation of ramps (wild leeks) is also the easiest. Start by cutting off the root, and then wash and dry well. Then lightly brushing of with olive oil and sprinkle with kosher salt. Once you have prepped your ramps, simply throw on a hot grill for just a minute or two per side. Word to the wise, you may start with a stack, … Continue reading Grilled Ramps
Feeling like cooking something easy, light and full of flavor? This is a great weeknight dish! One of things I really like about this recipe is that most of the ingredients are ones that you can have on hand. I found that buying frozen shrimp and peas works just fine. Enjoy! Continue reading Coconut Shrimp Curry
I love this different, refreshing salad! This combination of thinly sliced fennel, radish, apple and goat cheese is a great accompaniment to most meals. I was introduced to this recipe when I took an Italian cooking class at Sur La Table. Of all the recipes we made that night, this is the one that I keep making again and again. The ingredients to the recipe … Continue reading Shaved Fennel, Radish, Apple and Herb Salad
If you had told me when I was kid, that brussels sprouts would be one of my favorite vegetables as an a adult, I would have told you that you’re crazy. But alas, I have found love for this little baby cabbage like veggie and love to experiment with it’s preparation. While many recipes pair them with pancetta or bacon (which I highly recommend), this … Continue reading Dijon Roasted Brussels Sprouts
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
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
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
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
Deviled Eggs are a family and friends favorite. It’s a classic, but can be elevated in so many ways if you choose. My favorite, but simple way, is to add micro-greens for crunch. Other ideas are to add caviar or smoked trout. Ingredients 1 dozen eggs 1/2 cup olive oil 3/4 cup Hellman’s Mayonaisse 2 teaspoons dijon mustard 1/8 tsp. onion powder salt and pepper … Continue reading Deviled Eggs
