Romesco Sauce originates from Catalonia, Spain and is typically made from almonds, pine nuts, and/or hazelnuts, garlic, olive oil, and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients can include roasted tomatoes, red wine vinegar or sherry vinegar, and onion. Leaves of fennel, mint, or parsley can also be…
Summer Flower Power
Cherry Pie
With the 4th of July just around the corner you might want to try this cherry pie from the July, 2007 issue of Bon Appetit. As the intro to the recipe states… Too tart to eat raw, sour cherries were born to be baked into a pie-this all-American version gets added sophistication from a gorgeously…
Grilled Chicken With Za’atar and Cumin Aioli
In the current July issue of Bon Appetit magazine Chef Silvena Rowe, the chef at London’s hot new eastern Mediterranean restaurant Quince, is featured. Chef Rowe says, “ I want to do with eastern Mediterranean food what Mario Batali does with Italian food.” The article continues…For Rowe, every dish tells a story. Some pay…
Vermont Potato Salad
This past Saturday was the biennial Family Reunion of my maternal grandfather’s side of the family. The growing families of my grand-father and those of his three sisters and 2 brothers have been gathering in good number for many years now. In recent years my sister has graciously hosted it at her beautiful home surrounded…
Chloe’s Raspberry Buttermilk Pancakes
For Father’s Day I made one of my husband’s favorite breakfasts…buttermilk pancakes with a fresh berry sauce and a side of applewood smoked bacon. When my husband eats pancakes you will never find a drop of maple syrup on his plate. The fact that I love maple syrup, the real stuff that is, not the…
Sheila’s Fresh Corn, Pineapple, and Blueberry Salad
Summer salads…I love them! Actually, I love salad all year long and there’s usually one to accompany most of the meals I serve. The great thing about making salad in the summer is there is such an abundance of fresh fruits as well as veggies and they are more than happy to comingle in the…
Grilled Salmon With Herb Blossom Butter
The James Beard Celebration Cookbook is a collaborative effort of The James Beard Foundation and his many friends. Sadly, he died before being able to complete the book. Nonetheless, the book was completed and has served as a gesture of love as well as a fund-raising activity for The James Beard Foundation. It is full…
LET THE GARDENING BEGIN…with a color palette of blues and purples this spring!
Sheila’s Chicken and Potato Salad
For a quick dinner last night I decided to turn my favorite potato salad into an entree by adding chicken to it. Using the fresh dill, radishes and spring onions I had picked up at the farmer’s market I tweaked my Vermont Potato Salad ( to be posted later this summer) to create this quick…