Louisiana barbecued shrimp are very tasty, but they are not at all what their name describes, since they are actually shrimp cooked in a skillet with a spicy and buttery sauce. This version is adapted from a recipe in Food52, which I noticed because it used a moderate amount of butter vs. the extravagant amount Read More …
We just got home from a week in the Caribbean and were looking for an Ash Wednesday dinner which would be easy on our stomachs, which are a little worse for the traveling. This was a successful improvisation using “Char’s Maine Fish Chowder” in Cook’s Country: Best Lost Suppers as a starting point. Many fish Read More …
Shrimp Etouffee, or smothered shrimp, is a Louisiana classic. This is a rather simple, low spice version, suitable for family dining midweek and is adapted from an Ann Maloney recipe in the Washington Post which was reprinted in the Richmond Times-Dispatch. Carol liked it quite a bit. I pumped up the heat in my bowl Read More …
This is a quick dinner from the Israeli cookbook Sababa which can be done with pantry staples, assuming that you have on hand 24-Hour Salted Lemon Spread. The original included a small chili, which I left out since there is a bit of chili in the lemon spread. Add it if you like. This was Read More …
Carol recently bought some snow peas and I looked around for a suitable stir fry recipe, which I found in one of the first cook books we ever bought, Charmaine Solomon’s The Complete Asian Cookbook. This is an example of Cantonese cooking, so it is delicate and relies on quality ingredients properly prepared. This is Read More …
This splurge dish was the main course for Alyssa’s birthday dinner. The original idea came from Bon Appetit, but we made a couple of changes. We simplified the preparation by using lobster tails (readily available frozen from Wegman’s) and we used mafaldine as the pasta. (Mafaldine looks a lot like a half-inch wide lasagna noodle.) Read More …
This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.
A couple of weeks ago, we had an excellent mushroom saganaki appetizer at Stella’s Greek restaurant in Richmond. I looked around the internet for a recipe for mushroom saganaki and noticed a recipe for shrimp saganaki published by the LA Times, which I adapted for dinner last night with a fresh baguette and a cucumber Read More …
Coquilles St. Jacques is a French classic which I used to make with some regularity, but had not recently. I spotted a recipe in Saveur magazine which included mushrooms as well as scallops, and since Carol is quite fond of sautéed mushrooms, I thought it would be a nice welcome back dinner after her visit Read More …