“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit...Read More
INGREDIENTS: 1/4 teaspoon oregano1/4 teaspoon basil1/4 teaspoon rosemary1/4 teaspoon kosher salt (or to taste)Freshly ground black pepper1/4 teaspoon red pepper flakes2 cloves garlic, minced and mashed1/4 cup extra virgin olive oilAged balsamic vinegar, if desired METHOD: Place the oregano, basil, rosemary and salt in a small bowl and stir to combine. Add crushed garlic, stirring...Read More
Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad. Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from...Read More
This Edamame Walnut Dip is a fresh, healthy appetizer that is full of flavor and delicious served with toasted pita, seed crackers or crudites. INGREDIENTS: 1 cup fresh or frozen shelled edamame (soybeans) 3/4 cup walnuts 1/2 cup lightly packed parsley 1/4 cup plain non-fat Greek yogurt 1 small clove garlic, pressed 1/4 teaspoon salt...Read More
Always an impressive holiday first course — serve the marinated shrimp cradled in a lettuce leaf ‘cup’ on a chilled plate or in a martini or champagne coupe glass with a sprig of fresh dill. INGREDIENTS: 1 1/2 cups mayonnaise 1/2 cup sour cream 1/3 cup fresh lemon juice 1/4 cup sugar 1 large red...Read More
