Crab Corn Chowder

Crab Corn Chowder

august 14, 2019

Crab Corn Chowder

In Virginia and Maryland, the blue crab capitals of the Eastern seaboard, there are two types of crab aficionados.  Those who grab a pile of crabs, spread them out on newspaper and then pick for hours on end and those like me who like our crabmeat in a nice little tub labeled “jumbo lump”. Continue reading

feat oregano dressing with local produce

Feta Oregano Dressing

august 1, 2019

feat oregano dressing with local produce

When the heat index hit triple digits this summer, the idea of generating more heat in the house with actual cooking seemed foreign to me. All this lovely local produce needed to be enjoyed with a minimum of fuss and bother. Enter the chunky flavorful salad dressing with feta and herbs. Continue reading

Cauliflower Corn Tomato Salad

july 17, 2019

overhead of cauliflower corn tomato salad

When in the thick of summer, take advantage of local summer produce, and generate as little heat as possible. That’s a good couple of loose rules to follow when you want something bright, crunchy and easy for serving at home or taking to a dinner gathering. Continue reading

raspberry peach shrub with 2 ounces shrub

Raspberry Peach Shrub

july 3, 2019

raspberry peach shrub with 2 ounces shrub

Some years back, a client gave me some pamphlets touting the benefits of pure apple cider vinegar. There were hundreds of uses listed and one could never remember them all; it was overwhelming . Household uses were listed with abandon. Although it seems a waste to use pure organic apple cider for cleaning (that’s what white vinegar is ideally suited to accomplish), I do use it for cooking and livening up both sweet and savory dishes. And I drink just a little bit each and every day.

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Rhubarb Black Pepper Ice Cream

june 19, 2019

 

Despite my aversion to most things pink, I managed to pull together a pretty pink Strawberry Vinaigrette a few weeks ago, but I was determined that this rhubarb ice cream would not be uniformly pink—there would be bits of fruit, and hefty bits of black pepper. Mostly creamy white, with bits of pinky red tart rhubarb. Success!

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Spring Breakfast Salad

Spring Breakfast Salad

june 5, 2019

Spring Breakfast Salad

 

Weekends are for big, hearty breakfasts. That’s the mantra at my house, whether it’s early or late (brunch) or a breakfast for dinner. There is extra time to gather colorful, seasonal ingredients and there is time to make something out of the ordinary. The local farmer’s markets have offered spectacular strawberries and tender asparagus from Agriberry Farms, crisp greens (these are from Schuyler Greens and purchased at Little House Green Grocery), fat radishes from Lakeside’s Tiny Acre and pastured eggs. Continue reading

Strawberry Vinaigrette with spring greens.

Strawberry Vinaigrette

may 22, 2019

Strawberry Vinaigrette with spring greens.

Homemade vinaigrette in your fridge will inspire you to eat more salad. That’s a fact and I am witness to this truth. There is a very good reason to save jars and that is to fill them with dressings and vinaigrettes you have made in your very own kitchen, with love and care and seasonal ingredients. Local spring carrots would make a fine carrot honey vinaigrette. Last spring it was Vidalia Onion Vinaigrette and today the focus is on local berries.

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asparagus salsa verde

Asparagus Salsa Verde

may 9, 2019

asparagus salsa verde

The less done to fresh asparagus, the better. Brief blanching, quick roasting or a few hops in the saute pan will do. If you’re lucky enough to score some tender, first-of-the-season asparagus, no cooking at all is just fine. Shaved in a salad or finely diced, as in this Asparagus Salsa Verde, asparagus has a pleasantly grassy flavor and gentle crunch that is unlike any other vegetable. It needs a bright wake up from citrus or acid to come to life. This salsa combines fresh asparagus with lime juice and green as far as the eye can see—except for a few bits of red onion for flavor and contrast. Continue reading

hot and sour scallop soup

Hot and Sour Scallop Soup

april 24, 2019

hot and sour scallop soup

 

Soup is one of those meals enjoyed year round, with seasonal ingredients and temperatures to suit the weather. In summertime, Cucumber Vichyssoise is green and cooling. Autumn calls for Butternut Squash Soup with Apple Cider and Chipotle Spice and winter brings big steaming bowls of White Bean and Cabbage Soup. Spring soups are less heavy, more on the broth spectrum, with light veggies and bright herby flavors. Such is today’s Hot and Sour Scallop Soup, as incendiary as you like with hot pepper and fresh ginger. Continue reading

southwest paneer with peppers and onion

Southwest Paneer with Peppers

april 3,2019

southwest paneer with peppers and onion

Indian food is my absolute favorite cuisine  to cook and also enjoy in restaurants with a bunch of adventuresome  friends who like to share all the flavors and delights of East Asian food. The chewy, waxy, filling nature of paneer cheese brings out the closet vegetarian in me, but I wonder sometimes “why does Indian food get to possessively claim paneer as its own?”. Why not a southwest vibe?

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