Last fall, one of the many children I have the pleasure of cooking for requested cookies to decorate for Halloween. Now that Halloween is nearly here again, this seems like a good time to share my favorite cookie recipe. Continue reading
Halloween is coming up in less than two weeks, so it’s time to start thinking about treats that are better than anything that comes in a plastic bag from the grocery store.
I saw a photo of these in a magazine last fall and knew I wanted to recreate them. Lucky for me, I was catering an event for a group of 13-year-olds right before Halloween, which gave me an opportunity to make them without having to eat any. (Okay, I might have tried one.) Continue reading
I first saw this recipe a couple of years ago when I purchased the Gather cookbook. My friend Carrie and I agreed that I should make these. What appealed to me was the idea of enjoying a scone that had a fair amount of nutritional value. Continue reading
Here’s another of the recipes I made for the 90th birthday party I catered last month.
Saag is a South Asian dish of braised greens, usually served with bread or rice. This was requested by my client to be served as a side dish with vegetable curry. Saag can also be served as an appetizer, as shown above with fresh bread from Macrina bakery, sliced tomatoes and cucumbers, and the Lemon Tahini recipe I posted early this week. Continue reading
Posted in Appetizers, Recipes, Vegetables
Last month, I had the pleasure of catering a 90th birthday party. This was a celebration of the mother of a client I have worked with for many years, so it was wonderful to have the chance to see many members of a family I have gotten to know over the past almost-20 years.
We served vegetable curry along with numerous accoutrements. Two of those items are recipes that I would like to share with you. The first is the lemon tahini, which I served as a dip for vegetables and bread. Continue reading
Posted in Appetizers, Condiments, Recipes, Salads
Spring is here. In the Northwest, that means new produce is showing up in farmers markets and rhubarb is in season. A few of my clients have served this recently at dinner parties, so I thought it was a good recipe to share with you. Continue reading
This is another recipe that I served with the Grilled Lamb Chops that I suggested for an Easter menu. It is a nice side dish that goes well with meats like lamb or Moroccan Chicken, but could also be served with a roasted chicken or on its own. Continue reading
Because today is Pi Day (3.14)—and next Tuesday is Saint Patrick’s Day—this seems the perfect time to share a great pie recipe, even if it doesn’t have the usual pie crust.
Last fall, I was asked to make shepherd’s pie for a client dinner party. The “twist” was that they asked me to make it healthy and with ground turkey instead of the traditional ground lamb or ground beef (when it would be called a cottage pie). That’s the Irish tradition, anyway. Continue reading
Sometimes it is the simple preparations that make the biggest impression on clients and guests, especially when you highlight fresh ingredients.
Last summer, I was catering an event for a French-American school family, and my clients requested this appetizer. Ever since then, I have tried to work it into menus for other clients. Continue reading
It’s Mardi Gras season down in the South, and Fat Tuesday is upon us. For those of you who do not know, Fat Tuesday is today—the day before Ash Wednesday and the last day before Lent begins. Continue reading
Thyme with Sage 