Fried Matzo Balls
Caviar, Sour Cream, Hard-Cooked Egg Yolk, Chives
If you’re making lots of matzo balls for Passover, roll a few more and…OMG fry some! You and your family will be delirious with these morsels of deliciousness. It’s worth the extra effort and second step to fry them to get a golden crispy crust and then adorn with some fancy toppings.
Fried Matzo Balls Recipe
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Tartine de Thon
Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles
The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!
My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.
Tartine de Thon Recipe
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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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