No matter how much many dishes I try, Pad Thai is my absolute favorite Thai dish. With this salad, I tried to get all those flavors into a salad we could sell at the Market.
Navy Bean Soup with Rosemary and Smoky Ham Hocks
December 22, 2009 by Leave a Comment
My mom often requests this when she comes to visit. She claims to love it, but then adds so much hot sauce to it I doubt she can taste it. She usually makes cornbread to go with it, and that’s dinner.
Roasted Acorn Squash Salad with Warm Goat Cheese Rounds
December 22, 2009 by Leave a Comment
This salad is best served when the squash is still warm and the goat cheese is just pulled from the oven.
Balsamic Vinaigrette
December 22, 2009 by 1 Comment
Makes about 1 cup 4 garlic cloves 1/2 teaspoon sea salt, plus more to taste 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 2 tablespoons red wine vinegar 1/2 cup extra virgin olive oil Freshly ground black pepper to taste Mash the garlic and salt together with a mortar and pestle (or the flat side […]
Dijon Vinaigrette
December 18, 2009 by Leave a Comment
Makes about 2 cups vinaigrette 3 tablespoons Dijon mustard 1 large egg or 1/4 cup pasteurized eggs or 1/2 cup good quality mayonnaise Juice of 1 lemon 1 tablespoon Champagne vinegar or white wine vinegar 1/2 cup olive oil 3/4 cup canola or safflower oil (omit if using mayonnaise) Salt and freshly ground black pepper […]
Hot and Creamy Cocoa with Gooey Toasted Marshmallows
December 16, 2009 by Leave a Comment
Grown-ups might want a shot of espresso, Kahlua, or brandy in theirs. This version is so thick and rich, a small portion is enough; it is meant to be served in a demitasse cup.
Chipotle-Squash Soup with Fresh Rosemary and Toasted Pumpkin Seeds
December 3, 2009 by Leave a Comment
Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. I often dress it up with a dollop of Creme Fraiche or sour cream mixed with lime juice.
Herb Cheese Biscuits
January 1, 2009 by Leave a Comment
These biscuits are perfect for breakfast and if made smaller just right for hors d’oeuvres. The amount of buttermilk you use will depend on the brand of flour and the humidity. The more humid the less buttermilk you will need. Always start with the minimum amount.
Cream Cheese Pound Cake
January 1, 2009 by 2 Comments
This rich, dense cake keeps well and freezes beautifully. Try it with fresh peaches, sorbet, ice cream or fruit compote
Sara’s Shrimp and Grit Cakes
January 1, 2009 by Leave a Comment
This is a recipe from Martha Stewart Living Magazine and also shown on Martha’s television show.