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 …
Back in February, the Wall St. Journal published a “Slow Food Fast” recipe about making a variation of salad nicoise suitable for the winter, since it used only pantry ingredients and broccoli, which is readily available in the winter. I thought this was a good idea since it was a salad based on a vegetable Read More …
This is a variation of the classic Greek dish Garides Santorini (Baked Shrimp and Feta Santorini style) , adapted for Richard, a pescetarian who does not like celery. The adaptations were to replace the celery with chopped onion, and to make a shrimp-shell broth to replace the chicken broth. This trick of making a broth Read More …
This is a Mexican classic, traditionally made with red snapper, which is easy to get on the Gulf of Mexico. In Richmond, it is not as common, so I used cod loins, which turned out well. This is one of those dishes which can be as spicy or mild as you like. I used about Read More …
When we lived in Japan, fresh clams were easily available, and this was one of my favorite dishes, served with a good crusty bread, salad, and white wine. In the US, fresh clams are harder to get, but our local Wegmans sells good quality clams in 50 count bags. In Portugal these are cooked in Read More …