It really can’t get more decadent than this: one of my favorite sausages happily marinating in the finest olive oil and fresh herbs. Well, okay, add foie gras and you’re really set. But this is so easy; requires only a week of preserving and you have yourself about two weeks’ worth of appetizers. Ingredients: a ...
I’ve changed the name of this dish from Jean-Georges’ original recipe, Cucumber Marinated with Orange Peel, because I only used the orange zest to sprinkle on the dish before serving. What I kept was the marinating juice, Chinese-style. This was a great appetizer to another Jean-Georges recipe using fish. Ingredients: 1 cucumber, peeled, cut into ...
My mother doesn’t like the smell of cloves nor anise. When I use them, she never fails to tell me that they remind her of the dentist office. I’m not exactly sure what smell she’s referring to, but to me, the combination of cloves, anise and cinnamon, smell like the forest after a good amount ...
I can always count on Cameron to introduce me to something simple, yet presentable, in the kitchen. I’ve had figs before, of course, but their taste never jumped off my plate. At least until she served a mixed salad with them one night when I came over for dinner. It was a bright appetizer that ...
I’m going to be away for two weeks, so I thought I’d pickle again so that it’s ready when I return. At Fairway, they had some fresh Israeli cucumbers for sale. They were small enough to fit an old pickling jar I kept, so I picked up nine pieces with some dill and mustard seeds. ...