Posts tagged as nut-free
Summer Appetizer: Smoky Chipotle Guacamole
If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole. Or anything at…
Summer Appetizer: Bite-Size Tomato Tarts on a Parmesan Crust
Here’s a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapés. Don’t worry, I didn’t mess with that perfectly buttery, cheesy crust. Oh no. I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares….
Grilled Steaks with Herb Butter
May I suggest adding a pat of herb butter to your grilled steaks? The butter melts over the hot beef, of course, pooling with the steak’s juices to create an obscenely addictive sauce. It’s a classic bistro presentation, alongside pommes frites, and is so delicious that you’ll soon be adding pats to everything. Grilled fish,…
Sangriaah!
John and I love to sip sangria on a warm evening, despite the fact that it goes down like dangerously icy buttah. Beware the smooth deliciousness – there’s alcohol in that glass even if it doesn’t taste like it. John in particular is a fan of Masa’s sangrias, one sparkling, one white, and one red….
Ooh! Aah!
I cooked my brains out this weekend and loved every minute of it. See Saturday’s results – icy cold gazpacho, as well as poached eggs over potato pancakes – below. Both are new favorites, and why not? Crunchy, creamy, salty. Pretty much everything I crave. So where, you might wonder, are the pics of Sunday’s pork…
Potato-Asparagus Frittata
You’re home from work, tired, starving, needing something warm and nourishing. Don’t forget about eggs, a staple in our kitchen, showing up for lunch and dinner as often as for breakfast. We poach, fry, flip, boil, and scramble them into any number of our favorite dishes, included this easy, delicious frittata. Basically an open-faced omelet,…
Gilding a BLT
Have you seen the movie Spanglish? It’s not a terrible movie, especially given The Sandwich – a scene-stealer, developed by French Laundry Chef Thomas Keller. Basically a BLT, with the sumptuous addition of melted cheese and a fried egg. Adam Sandler’s character lovingly prepares it all, step-by-step, then pours himself a tall, cold beer to…
Hearty Summer Soup
Asparagus is at its peak right now – don’t miss it! Grilled, roasted, blanched…all fabulous, but make sure to save a bunch for this lovely soup. (Or for this potato-asparagus frittata, which I posted last week.) Here’s a simple, flavorful soup that makes delicious use of spring and summer produce. In this version I include…
Fettucine Alfredo That Won’t Kill You
My son is a big fettucine alfredo fan. Restaurant versions are terrifyingly caloric, unnecessarily soaked in cups of cream and cheese, some even enriched with egg yolks. I’ve come up with a not-so-over-the-top version for him that I actually prefer. I use real cream, but not too much. A little goes a long way. Nathan…
Grilled Salmon with Avocado, Egg, Greens, & Mustard Vinaigrette
As I’ve complained before, it’s hard to find good salmon in Minnesota. I know, we’re in the middle of the country, about as far from any ocean as you can get in North America. It’s an unimportant problem. My not-terribly-local solution is that I buy wild salmon filets online from VitalChoice, the king salmon to…