07/9/14
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Spicy Carrot Pasta Sauce

“Not for me the pile of buttered carrots on the plate.  Too sweet, too orange {too bloody cheerful more like it}.  But the carrot’s place is assured in my kitchen as the bringer of earthy sweetness, a backbone vegetable on which to build layers of flavor.” ~ Nigel Slater, Tender

04/4/14
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Braised Chicken Thighs with White Wine & Dijon

Braised Chicken Thighs with White Wine & Dijon  |  Brown Basmati & Wild Rice  |  Baby Arugula with Meyer Lemon Vinaigrette The girls and I arrived home at 2:40am Monday morning…almost exactly 5 days {to the minute} from when we left in the darkness and rain the Wednesday before.  The early morning departure for a Continue reading → «Braised Chicken Thighs with White Wine & Dijon»

03/15/14
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Baked Chicken Wings & Radicchio Salad with Manchego Vinaigrette

THURSDAY Honey, Garlic & Lemon Baked Chicken Wings  |  Radicchio Salad with Manchego Vinaigrette Yes, I know…another chicken wing recipe.  But, are there, really, ever too many chicken wings recipes?  Obviously, I don’t believe so.  These little pieces of poultry perfection {tender meat, skin that crisps when cooked, a diminutive size that makes eating with Continue reading → «Baked Chicken Wings & Radicchio Salad with Manchego Vinaigrette»

03/10/14
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Prosciutto~Wrapped Chicken with Charred Green Beans & Scallions

MONDAY Prosciutto~Wrapped Chicken Thighs with Anchovy Butter  |  Charred Green Beans & Scallions I should know by now, after thirteen years into this horse “habit”, that things rarely go according to plan.  Yet, when plans go awry {like they did this weekend}, I am still surprised.  I won’t bore you with all of the horrific Continue reading → «Prosciutto~Wrapped Chicken with Charred Green Beans & Scallions»

03/9/14
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Pasta with Roasted Tomatoes & Basil

For me this is hardly a recipe, but rather a recollection of something I “threw” together one very hot evening a few years ago and, go figure, it has become one of our favorite dinners.  Pasta with basil and tomatoes is a well~documented culinary marriage but this particular memory is all mine.  It all started Continue reading → «Pasta with Roasted Tomatoes & Basil»

03/8/14
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Baby Spinach Salad with Dates & Almonds

“…the inherent passion and energy that Jerusalemites have in abundance results in some fantastic food and culinary creativity…There is something about the heated, highly animated spirit of the city’s residents that creates unparalleled delicious food.  It also has a very obvious effect on the flavors, which are strong and bold, with lots of sour and Continue reading → «Baby Spinach Salad with Dates & Almonds»

02/23/14
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Surf & Turf with Creamy, Buttery Cauliflower Puree

FRIDAY Grilled NY Strip Steak  |  Pan Seared Sea Scallops  |  Creamy, Buttery Cauliflower PureĆ©  |  Gremolata  This dinner is certainly not standard Friday fare for us.  Prime steak…lusciously large sea scallops…those two items alone could land your grocery bill into dangerous, unwanted territory.  But, after a long week of traveling in both Shanghai and Continue reading → «Surf & Turf with Creamy, Buttery Cauliflower Puree»

02/17/14
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Chicken Wings & Katsu Sauce

MONDAY Oven~Baked Chicken Wings  |  Katsu Sauce  |  Jasmine Rice  |  Steamed Broccoli “Sometimes we cook purely for the pleasure of it, understanding the provenance of our ingredients, choosing them with great care, thoughtfully taking them on the journey from shop to plate.  We seek out the perfect recipe and take our time, lovingly preparing Continue reading → «Chicken Wings & Katsu Sauce»

02/11/14
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Chicken Salad with Almonds & Oranges

MONDAY Chicken Salad with Arugula, Marcona Almonds, Pumpkin Seeds & Oranges When I serve a salad as the main course for dinner to my clan it has to be substantial.  And by “substantial” I don’t necessarily mean in size {although my football/baseball playing high school son eats his weight around here} but rather in flavor…it Continue reading → «Chicken Salad with Almonds & Oranges»