It’s an unlikely pair but a natural one: All-American crab cakes with romesco, a traditional Spanish sauce of roasted red peppers, garlic, almonds and spices. SHC breaks with tradition by adding smoked paprika – to enhance the charred smoky flavors of the veggies. All in all it’s a winner with freshly made crab cakes as well as on a sandwich or a mix-in with scrambled eggs or with chips as a dip. Easy to whip up and versatile, you might even add it to your summer recipe rotation.
Tag Archive entertaining
If you think matzo is nothing but a flat cracker that pops up this time of year during Passover, think again. Matzo is so much more. You’d be hard pressed to find a tastier cracker to slather butter all over and the best part is the 8-inch crispy square means you only need to eat one to be extremely satisfied. But, it’s also the key ingredient in salted toffee matzo crunch and once you try it, you’ll wish matzo were sold year ‘round. So seize the day and make a batch until the matzos gone until next year.
It seems this time of year, there’s always a reason to feed a crowd. Glazed apricot mustard salami packs a sweet and savory punch and with just three ingredients, minimal prep and do-ahead, it’s hardly even a recipe. But, the result is a crowd pleaser whatever the occasion: Easter, Passover or even a team dinner. Coming up with an appetizer for a crowd is one more thing you can cross off your to-do list.
It’s not actually my grandmother but can’t we all be just a little bit Irish on St. Patrick’s Day? This grandmother is my good friend Maura’s, whose recipe for grandmothers Irish soda bread came on the boat to Ellis Island with her in 1916. Just 16 years old, she left Ireland named Bridget and changed her name to Beatrice because there were too many “Irish Bridgets” in Newark NJ where she settled. Grandmother Beatrice continued to make Irish bread every day like she did back in Ireland in a cast iron skillet over an open fire and eventually an oven. Like any great recipe, Beatrice learned it from her mother who learned it from her mother, making it a 6-generation recipe…and counting! While my grandmother was making matzo balls in another country, I have no doubt if these two home cooks could have miraculously gotten together, they would have been great friends.
Ahhh…Valentine’s Day. If you’re madly in love, it’s magic. If you’ve been married 20 years (with three teenagers), it’s about food, the more decadent, the better. Honey crème brûlée is truly a special occasion dessert that couldn’t be easier to make. The secret to its success lies in the technique, which is a little out of the baking ordinary, but worth the culinary stretch. Luscious custard with honey’s floral notes and topped with caramelized sugar formed directly on top. Really…who needs chocolate?
Cold, extra-long wintery nights are so much warmer with mouth-watering boeuf bourguignon. That’s fancy for beef burgundy thanks to an overnight marinade in a whole bottle of red wine. Boeuf bourguignon is not a last-minute-dig-in-your-pantry dish, but it does involve minimal cooking as long as you follow these three easy steps: 1) Organize your ingredients 2) Marinate the beef overnight 3) Sear the beef, then braise it with the wine/veggie marinade. Bon appetite!
Unbelievable cheese crisps is not an original. Not really. It’s one of those recipes that’s been alive and well for generations. It may have been someone’s grandmothers or even great grandmothers that got lost or forgotten over the years. Or maybe you have a similar version that you cherish. It’s an oldie but a goodie because of the toasty Cheddar flavor, just like the edges of a grilled cheese. They’re quite addicting too, so while you’re at it, make a double batch for gift giving, cocktails or a festive after school snack.
With the holidays literally around the corner, there’s no need to panic over what to serve for holiday breakfast when you have the lazy egg casserole. It’s essentially a “faux souffle” of an egg and milk and bread combo that’s baked till puffy and golden brown. Add cheese and sausage and no one will be saying no to breakfast. This all-in-one dish is lazy because it’s assembled the day before and baked the morning of. Best of all, it’s a perfect morning solution to feeding a crowd, no matter the holiday (Thanksgiving/Christmas/New Years Day) allowing you to focus on everything else.
With the holidays approaching, it’s never too soon for us home cooks to plan our menus. Family, friends, college roommates and stragglers alike can turn your quiet kitchen into a bustling cafeteria. But, alas, holiday time is joyous, so leave the stress at the gym and make this do-ahead outrageous recipe for sticky bun French toast..
As the September weather ebbs and flows from cool to hot to cool again, that seasonal change is even more evident at the farmers market. Right this very moment, it’s evenly split between summer peaches and fall apples. Next week the apples will outnumber the peaches and the week after that, quit possible just apples (as it should be). So, grab those last fruits of summer and make peach pandowdy. This authentic southern recipe comes by way of my sister-in-law, Kelley. Read on for Kelley’s secret to what makes this one a keeper.