At the start of summer, I get way too excited about all the local farm tomatoes and peppers, and overly ambitious about all the ways I’m going to use them. Since we’ve been in quarantine, I’ve been missing the aromatic and subtly spicy Shakshuka my Turkish friend @yilmazcik, makes for our daily breakfast service. So,Continue reading “Green Lentil Shakshuka”
When it comes to seafood, very few things can compare to eating plump fresh diver scallops. Perfectly prepared, they need nothing more than a simple sprinkle of salt and pepper to bring out their subtle salty, sweet flavor. To get that crispy sear on the outside and barely cooked pearly white texture on the inside isContinue reading “Pan Seared Scallops, Haricot Vert, Easter Radish, Bacon, Sorrel”
Me: “What if it leaks all over the place?” D: “It always leaks. Even the galettes [the James Beard award nominated pastry chef I used to work for] made always leaked.” Galette is a French term for a free form tart or cake. With my qualms about leakage calmed, D. and I tuned intoContinue reading “Classic Fruit Galette”
Flaky white fish in a crispy light beer batter with golden fries with a crisp, salty exterior, but creamy and sweet on the inside? It may appear to be an unassuming and simple dish, but it’s not easy to make good fish and chips. Just getting the chips (ahem, fries) right is tricky enough.
So the cat’s out of the bag. There’s a new fella in my life. You know, the one with the serious ice cream habit? Among the uncanny number of things we have in common is a shared opinion that appetizers and dessert are probably the best parts of any meal. I don’t think that inContinue reading “Dinners for Two”