“white gold” with autumn accessories
Belgium endive chopped salad with blue cheese honey dressing
Quoi de Neuf (What’s happening) this week other than Halloween?
Well, the word on the streets of Paris and Los Angeles are entertaining as they are different. In Paris, the taxi cab drivers are allegedly trying to run Uber out of the City of Light. In turn, there is a petition being circulated to keep Uber in the city. It is all so very French. Read the rest of this entry »
fennel and orange salad with toasted walnuts and Argan-honey dressing
serves 4-6
what you need:
2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »
seeing things from the downside-up and the inside-out:
melon and honey-ricotta cannoli (with raspberry coulis)
It is the combination of a famous bridge in Paris and a honey bee crashing our dinner party which inspired this week’s simple pleasure: melon and honey – ricotta cannoli (with raspberry coulis). Also this week, peach and tarragon clafoutis. Both recipes make the most of summer’s end.
melon and honey-ricotta cannoli
(with raspberry coulis)
serves 4-5
what you need:
cannoli
1 sweet, ripe cantaloupe, cut/sliced as indicated
1 cuplow fat ricotta cheese
2 teaspoons quality honey, room temperature
sauce
5 ounces raspberries (fresh or frozen)
2 tablespoons granulated sugar
½ teaspoon fresh lemon juice
water (as needed)
garnish
fresh mint leaves (as needed)
toasted pine nuts (as needed)
granny smith apple, julienne (as needed) Read the rest of this entry »
Super Bowl parties and a touchdown dessert:
chèvre and grapefruit panna cotta
In my experience, both as a guest and as a caterer, there are two truths about Super Bowl parties. The first is that the food served primarily consists of hand to mouth heavy foods that involve meat, sauces, and dips (chili is allegedly the favorite). The second is that throughout the game, the guests tend to break off into groups and the division is generally gender based. The gorgeous weather and the markets filled with citrus inspired me to bring a little lightness to your Super Bowl plates with something all party guests will enjoy, no matter the room they end up in, and so chèvre and grapefruit panna cotta, is this week’s simple pleasure. Read the rest of this entry »
sugar and spice . . . it is all nice:
pain d’épice (with ginger and honey cream cheese spread)
Nothing gets us into the holiday spirit more than our sense of smell. While the decorations and songs are festive, it is the smell of roasted chestnuts, mulled wine, and baked treats that transport us to memories of family meals, gatherings around a fire, and baking holiday cookies. For many people, the smell of gingerbread is synonymous with the holidays. Filling your home with a little holiday sugar and spice this season was the inspiration for this week’s simple pleasure: pain d’épice (with ginger and honey cream cheese spread). Read the rest of this entry »
go ahead, give me a little flax: honey and soy-roasted eggplant with flaxseeds
September comes with a renewed energy in the air. Vacations are over and children go back to school. Getting back into a routine, we look at our quick-filling calendars and our lives with new vigor. Often that vigor includes the desire to eat better foods, try new things, and develop healthier habits. I am often asked about ways to incorporate specific food items into home-cooked meals that are easy to make for the whole family. Flaxseeds are one of those ingredients and it is the desire to incorporate this healthy ingredient into our new Fall repertoire that is the inspiration for this week’s simple pleasure: honey and soy-roasted eggplant with flaxseeds. Read the rest of this entry »
Alsacian slaw with lardons and apples
stats:
serves 4-6
what you need:
1/2 pound (8 ounces) thinly sliced green cabbage
4 ounces diced granny smith apples Read the rest of this entry »
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