Grilled Tofu Green Onion Sweet Pepper and Mushroom Brochettes in Japanese Marinade
These brochettes, or kabobs, are a good first course when you have the grill out for dinner. They are also easily cooked in the broiler. We often serve kabobs as an entrée: Adding more vegetables and serving with rice and a salad makes the kabobs a complete meal. When available, use fresh wild mushrooms instead […]
BACON PEA AND GOAT CHEESE FRITTATA
Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the broiler, doesn’t involve any awkward folding or flipping. Check that one of your goat cheeses is firm enough to grate finely—if not, firm it up in the freezer […]
Smoked Trout or Salmon Mousse
A fantastic trout farm in Star Prairie, Wisconsin, often supplies us with delicious smoked trout. This is one way we use it. This mousse is delicate but easy to make and can be prepared hours before you need it. It is pretty when piped out of a pastry bag into ramekins or served in a […]
PASTA WITH TOMATOES ANCHOVIES AND CHILES
Pasta and tomato sauce has become a midweek standby in every home. In this classic Italian dish, we are taking that basic sauce to another level by adding a few pantry staples—chiles, anchovies, olives, and capers. Ready in the time it takes for the pasta to cook, and utterly delicious. SERVES 4 INGREDIENTS 1 […]
Baked Stuffed Mussels
New Zealand green lip mussels are my favorite—they make a beautiful hors d’oeuvre. You can prepare Baked, Stuffed Mussels ahead of time, because they are easily warmed up in the oven before they are served. We suggest serving 4 to 6 mussels per person for an appetizer. This recipe should make enough stuffing for 32 […]