Petite Lobster Tail, Asparagus Cream, Caviar

Lobster, Asparagus Cream, Caviar

First Course
Petite Lobster Tail, Velvety Asparagus Cream, Caviar

Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two…

Lobster and asparagus have always made a stylish pair, so here asparagus is turned into a luxurious cream sauce while a fancy petite lobster tail becomes a posh vehicle for caviar.

And the beauty of this dish it that it is equally exquisite served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your very elegant first course.

Petite Lobster Tail Recipe

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What to Serve with Caviar

What to Serve with Caviar

Champagne and Caviar

What to Serve with Caviar?

Caviar is always a good idea. And they don’t always have to be the most expensive fish eggs on the block. A jaunty presentation with several great accompaniments, and a favorite sparkling wine or chilled vodka can make for a most memorable experience.

Purists prefer to eat expensive caviar off the back of the hand, between the index finger and thumb so as to enjoy that pure unadulterated burst of the sea.

But it is also quite fun to put out many accompaniments and let your guests experiment with their own special pairings and combinations. Try fresh-shucked oysters with a dollop of crème fraîche topped with caviar. Or maybe a warm blini with butter, hard-cooked egg yolk and finely minced onion with caviar on top…

Perhaps 2021 will be a year to indulge and to allow oneself to enjoy life’s finer pleasures… and not wait for a special occasion?

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Oatmeal Date Walnut Cookies

Oatmeal Date Walnut CookiesOatmeal Date Walnut Cookies for the Holidays

They’re really terrific all year round, but just a little dusting of powdered sugar can make this hearty-crispy-chewy oatmeal cookie perfect for the holidays as well.

Oatmeal Date Walnut Cookie Recipe

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Latkes with Farmer Cheese

Latkes with Farmer Cheese

Latkes with Farmer Cheese, Two Ways

Sweet with Pomegranate Arils
and
Savory with Fresh Herbs

Happy Hanukkah!

A jug of olive oil, which held enough oil to last for one day, burned for eight when the Holy Temple in Jerusalem was rededicated. So we eat foods fried in olive oil to commemorate that ancient miracle. As far as symbolic foods go, potatoes fried in oil are pretty much everyone’s favorite.

This year I’m serving my latkes two ways, sweet and savory, both topped with farmer cheese. My favorite, Lifeway Farmer Cheese, is a cultured soft cheese made from an old world recipe with a distinctive tangy flavor, and it’s packed with probiotics to boot. You might say farmer cheese and latkes are a match made in heaven…

Latkes with Farmer Cheese

Latkes with Farmer Cheese

Latkes Two Ways

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Turkey Soup with Tortellini and Kale

Turkey Soup with Tortellini and KaleTurkey Soup with Tortellini and Kale

Turkey Soup with Tortellini and Kale

By the third or fourth day after Thanksgiving I am about ready to look at turkey again. I buy a good-sized turkey for our crowd and we usually serve another protein like roast beef, so when I carve the bird for Thanksgiving dinner I don’t have to worry about slicing every bit of meat off the bones. The carcass usually has a good amount of meat left on it – ideal for a rich flavorful turkey stock and the eventual annual soup.

Craving pasta and greens after the holiday, cheese tortellini and lots of curly kale were the perfect ingredients for this years’ turkey soup.

Turkey Soup with Tortellini and Kale Recipe

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Not Your Usual “Leftover Turkey” Recipe

Turkey with Sweet Potato Noodles

Turkey with Sweet Potato Noodles
Chili Oil Sauce, Celery, Fresh Herbs, Peanuts

Wow. We were so impressed with a version of this edgy recipe for leftover turkey from San Francisco Chef Brandon Jew. It’s the opposite of everything one thinks of Thanksgiving leftovers:  spicy, cool, vinegary, vibrant, herby, even tingling…the Chef says it’s a nod to the Sichuan dish ma la ji pian that typically features chicken chunks in chili oil. Those looking for a leftover turkey recipe that is deliciously out-of-the-box will be extremely excited about this one.

Made only from sweet potato starch and water, sweet potato noodles are also known as Korean glass noodles. They do not contain wheat so these noodles are naturally gluten-free, and are slightly chewy and springy with a neutral flavor perfect for absorbing chili oil sauce.

My adaptation of Chef Jew’s recipe is below, using more readily available ingredients and it’s a bit less spicy to boot. If Sichuan peppercorns are not available, leaving them out will eliminate the tingling sensation, but this dish will still be worth making! His original recipe is here.

Turkey with Sweet Potato Noodles Recipe

Plus My “Do Nothing” Recipe for Cooking a  Perfect Turkey

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Black Bean Soup with Salsa Verde

Black Bean Soup with Salsa Verde

Fiesta in a Bowl
Black Bean Soup with Salsa Verde

This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors. 

With only 4 ingredients (tomatillos, jalapeños, salt, and water) –  our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame. 

Black Bean Soup with Salsa Verde Recipe

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