Applewood-smoked mushroom sandwiches with Emmental

Who doesn’t love the smoky flavor of barbecue? In fact, the flavor that hardwood imparts to food is utterly irresistible… and that’s exactly what we’re after in this recipe! Applewood is the wood of choice here, because its smokiness is fairly mild (compared to the smokiness of other hardwoods like mesquite and hickory) and won’t overwhelm the flavor of the mushrooms. I also chose chips, instead of chunks of wood, because the mushrooms cook fairly quickly, so you don’t need the wood to smoke for very long.

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Hand-cut sweet potato fries with cilantro-lime Aioli

Sweet potato fries are a delicious and healthy alternative to regular fries, but they turn soft and soggy in no time – something that has always troubled me. So I decided to experiment and see if I could come up with a way for the delicious morsels to retain a crisp edge.

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Cumin-crusted oven fries

January 27, 2012

Cumin-crusted oven fries

It’s hard to resist potatoes. Puréed, boiled, baked, fried, roasted… no matter how you cook them, these humble roots always taste good.

But bake oven fries with cumin seeds and these spuds are not just good, they’re sublime. The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice – making them addictive and dreamy!

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Homemade mayonnaise

January 25, 2012

Homemade mayonnaise with spoon

Mayonnaise has completely lost its place as a homemade condiment – and what a pity that is!

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Tapas time!

May 27, 2009

Three tapas on blue tray

When Mary Lynn Mitcham, Chief Editor of Rockland Magazine asked me to do a feature on tapas, I was thrilled. After all, I simply adore tapas!

But what are tapas, exactly? Traditionally, they are little bites that accompany a glass of sherry or wine and served in bars all over Spain.

For Spaniards, going out for tapas is not so much about the food as it is a life style – a perfect way to mingle and socialize after work or while on a lunch break. Many tapas bars serve only the specialty of the house, so it’s not unusual for people to practice tapeo, or tapas bar-hopping. What I love most about the idea, though, is the spontaneity of it all — something that’s certainly very adaptable to home entertaining, and a whole lot of fun to boot!

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