I love to cook risotto and am always looking for new flavors to incorporate. My friend’s suggestion of crab seemed like the beginnings of a perfect meal. Frequently, when one adds fish to risotto the cheese is omitted or severely cut back. In this recipe I leave the cheese in all of its gooey goodness and add a […]
We’ve been experimenting with Haloumi a bit lately. Haloumi is a semi firm cheese that hails form Cyprus. Due to its high melting point you’ve most likely eaten it grilled or fried, a common and delicious way to prepare it. The cheese is mild and salty and does not give off the greasy, unpleasant by-product […]
Blackened Red Fish with Red Pepper Cream Sauce (serves 4) For the Sauce 4 red, orange or yellow peppers, roasted, skinned and puréed 2 tbsp butter 4 cloves garlic, diced ½ cup shallots, diced ½ cup dry white wine ¼ tsp cayenne pepper ½ cup heavy cream salt and pepper to taste parsley and lemon […]
Kale & Andouille Stuffed Poblanos (serves 4) 4 large poblano peppers, the biggest you can find 1 lb andouille 2 cups onion, finely chopped 2 cloves garlic, diced 4 thyme sprigs 1 cup dry white wine 4 cups kale, chopped 1 cup chopped tomatoes, finely chopped 1 cup brown rice 4 scallions, white parts […]
The smokey flavor of roasted red peppers mixes nicely with the subtle creaminess of the goat cheese and the hot kick of the habanero is a reminder of the powerful spice of even the smallest ingredient. The richness is tempered by the vegetable broth and the color gets a bright punch from fresh carrots. It’s […]