“The best way to eat crabs, as everyone knows, is off newspaper at a large table with a large number of people.” Laurie Colwin
A crab boil is one of the easiest summer entertaining parties to host. Low on stress and high on fun, I make mine even easier by ordering the crabs already cooked, encrusted in Old-Bay style seasoning and picked up piping hot, right before guests arrive. Where we live these red-shelled beauties are Maryland blue crabs from the Chesapeake. Their Latin name, Callinectes sapidus, means beautiful swimmer. Their flesh is sweet and succulent and they are in season now. Aren’t they gorgeous? Continue reading
If you are looking for a really different pasta salad for your summer entertaining, this is the one! Made with soba noodles, it boosts interesting texture, complex flavors, loads of vegetables, protein from tofu and peanuts and beautiful color. It can totally be made ahead of time and will hold up well on the buffet table. Don’t like tofu? You could substitute shredded chicken breast or cooked shrimp. Adding edemame would boost protein and be a great addition too. The recipe was recreated by my friend Christine who is a guest blogger today. She enjoyed the salad at famous chef Lynn Crawford’s Ruby WatchCo Restaurant on a trip to Toronto. Christine brought it to a recent potluck where it was a hit. The recipe feeds a big group. It looks complicated but it really is not: cooked soba noodles are tossed in a great honey-ginger dressing. To that are added shredded veggies, sautéed tofu and marinated cabbage. To finish, the salad is topped by crunchy peanuts and pea shoots. It is worth making and leftovers, if you’re lucky enough to have any, will keep for a few days. Dig in!
Avocado toast is often the star of lazy Sunday breakfasts in our household. We are always improvising on what we top the thick-cut toasted sourdough heaped with creamy mashed avocado with. Smoked salmon was our most recent creation and it was insanely good! Continue reading
This may become your favorite summer appetizer. Ready in a couple of minutes, it is a delicious and gorgeous dish bursting with color and flavor and suitable for low carb diets. Continue reading
For many years, I have dreamed of travelling to Mexico. Not to the beach resorts, but to Mexico City and San Miguel de Allende to take in the culture, the art and the stunning architecture. A special birthday was recently celebrated in this magnificent country. The people were welcoming, the cuisine truly delicious and the art and architecture, spectacular.
I created an oven baked sheet pan dinner with some Mexican flavors that could make a wonderfull Cinco de Mayo dinner. Game hens were roasted over a bed of scallions with sweet potato rounds and served with a zesty chimichurri sauce. Can’t say it is authentic Mexican food but it was a delicious tribute to this country we fell in love with. You could double the hens and veggies and have plenty of chimichurri for 4.
More Mexican inspired recipes can be found here.
Chili-rubbed Game Hens with Scallions, Sweet Potatoes and Chimichurri
- 2 Cornish game hens, about 1 1/2 pounds each
salt, pepper, chili powder, ground cumin
- 1 tablespoon olive oil
2 sweet potatoes, peeled and sliced horizontally in 1 inch thick rounds
- 6 scallions, ends trimmed
- Preheat oven to 400 F.
Pat the hens dry. Sprinkle the inside cavity generously with salt and pepper.
On a shallow baking sheet just large enough to accomodate the hens and the veggies, spread the scallions. Place the hens on top of the scallions. Rub with the chili powder and sprinkle with cumin.
Toss the sweet potato rounds with the olive oil. Spread around both hens evenly. Roast in the lower part of the oven for 45 minutes, flipping the sweet potatoes over once. Remove the hens from the sheet pan to a serving platter and serve with the vegetables and chimichurri sauce.
- 1 cup lightly packed fresh cilantro leaves
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
- 1/2 cup mint leaves
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 4 tablespoons grated lemon zest
- 5 garlic cloves
- 1/2 teaspoon sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
In a blender, place all ingredients and purée to a sauce consistency. Can be made several days in advance and refrigerated. Serve alongside the Cornish game hens.
This endless cool weather has me itching to get out into the garden. Hélas, mother nature has not been cooperating. When I saw a huge display of gorgeous heirloom cherry tomatoes at my supermarket, I stopped dead in my tracks. They could have fooled me into thinking it was tomato season. They looked that good. I brought some home and baked up this delicious tomato-pesto tart while dreaming of the homegrown tomatoes and basil, soon to come! Summer in the kitchen, in spite of the weather!
January is National Hot Tea month. What better to go with a cup of tea than a warm scone? January also being a month of resolutions to eat more healthy, I went looking for a scone recipe that had some nutritious value but still tasted great. These scones are chock full of old-fashioned oats and fresh raspberries and get their bold flavor from ginger and lemon zest. As far as scones go, they baked up moist with a lovely crumb. Spread them with a smear of raspberry jam to sweeten them up, if desired.
Raspberry Oat Scones
Adapted from Good Housekeeping
- 1 1/2 cups of old-fashioned oats, plus more for topping
- 2 cups unbleached flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter(1 stick)
- 6 onces of fresh raspberries
- 1/4 cup candied ginger, finely chopped
- zest of a lemon, finely grated
- 3/4 cup buttermilk
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In a food processor, pulse the oats, flour, sugar, baking powder and baking soda until finely ground. Add the cold butter and pulse until coarse crumbs form. Transfer to a large bowl.
- Using a wooden spatula, fold in the raspberries, ginger, lemon zest and buttermilk. Flour your hands and finish kneading gently until the dough just binds together.
- Turn the dough onto the parchment lined pan and pat the dough into a circle mound. Score the dough into 12 slices. Sprinkle the dough with some additional oats.
- Bake 27 to 30 minutes until golden on the edges. Let cool at least 10 minutes before cutting into triangular scones. Makes a dozen.
Looking for more scone recipes? Here is a half dozen recipes of my favorites from the archives:
Blackberry-Thyme with White Chocolate Glaze
Looking for a page turner to accompany your cup of tea and scone? Lisa See’s The Tea Girl of Hummingbird Lane is set in the tea growing regions of China and is a compelling read.
For an interesting read about choosing the right teacup, click on this link to get to a fascinating article written by my niece Jessica Woollard, in Fresh Cup Magazine: https://www.freshcup.com/lips-and-curves-the-right-teacup/