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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Oatmeal 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, Two Ways
Sweet with Pomegranate Arils
Savory with Fresh Herbs
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 Two Ways
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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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Refreshing Bay shrimp Ceviche, Baja-Style
The beauty of this bay shrimp ceviche is that there is no need to search out pristine, raw, expensive fresh seafood when in the mood for a refreshing light meal.
Toss Wild Pacific Coldwater Bay Shrimp with fresh squeezed lime juice. Fold in chopped vegetables, refrigerate then enjoy 15 minutes later! These little shrimp have a delicious sweet flavored meat with a medium soft texture, perfect for ceviche.
We served this dish al fresco, Baja-style. The weather’s been in the low 90°s during the day here in Vegas. Chilled ceviche with house-made chips makes a delightful poolside snack. Add a frosty cerveza and there is nothing better.
These sustainable bay shrimp are harvested from the Pacific Ocean in cold waters from San Francisco up to Canada, with most of the catch coming from along the Oregon coast. The shrimp are fully cooked, peeled, and frozen. I keep a bag in the freezer. At $15 for a 2 lb. bag from Costco, it’s a great economical protein source to use in many recipes from soups to salads to omelettes.
Baja-style is the type of ceviche served all over Baja California which includes Mexican staples such as avocado, cucumber, and tomato as opposed to a Peruvian-style ceviche which is prepared with vegetables popular in Peru, such as sweet potato and choclo. Both great, just different.
Bay Shrimp Ceviche, Baja-Style Recipe
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Mexican Matzo Ball Soup
Cilantro Matzo Balls with Toasted Coriander and Cumin
Chicken Soup with Avocado, Jalapeño, Lime, Onion, Cilantro
The holiest of Jewish holidays, Yom Kippur ends at sunset tonight. This evening we break the fast with something simultaneously traditional and nontraditional: matzo ball soup with an unexpected twist!
Mexican flavors including cilantro, coriander, and cumin bring a bright zippy freshness to our beloved soup. No soup could be better than Nana’s, but this year things are mighty different, so why not the soup? 5781, the year we served our matzo ball soup with avocado, jalapeño, and lime!
Mexican Matzo Ball Soup Recipe
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How to Bake Artisan Bread $0.68 per Loaf!
Sixty-eight cents. Yep, that is what it costs to bake a beautiful, crusty loaf of artisan style bread. Flour, yeast, and salt. These three ingredients plus water yields a masterpiece that would cost upwards of $6 at a decent bakery.
Not surprisingly, the global pandemic has spurred an interest in bread baking. Since people have extra time at home, don’t care to run out to the supermarket often, and are happy to save over $5 with every loaf…why not bake it yourself?
And not least of all, baking one’s own bread brings a sense of satisfaction, pride, and joy which is probably the best reason to bake at this challenging time.
How to Bake Artisan Bread
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