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
Here is another recipe my mother found and shared with me. She gave us a container of the rub initially, and later followed up with the recipe. My husband and I use it on rib-eye steaks, and I have also used it on beef tenderloin (as pictured above), pork chops, and even chicken. Continue reading
Earlier this year, I was looking for a healthy casserole recipe for a client when I came upon this one in Parade magazine (as well as on the online recipe site Epicurious.
If you’re doing a month of the Whole30 challenge, it should be winding down for you now.
Here’s a recipe for Mexican Braised Beef (see photo above, and recipe below) that I found on the blog Nom Nom Paleo. I served it with fresh greens, Sweet Potato Fries (prepared like the Parsnip Fries from last week’s post), and guacamole (I’ll post that recipe tomorrow). Continue reading
Here’s a recipe sure to please the beef lovers in your circle of friends.
One of the most popular appetizers I serve is my Steak Bites with Salsa Verde. This holiday season, I was trying to figure out a way to modify it to make it more wintry.
While I was running with one of my buddies, Polly, she and I were discussing the food she had recently had at a holiday party she attended. She was raving about steak served with blue cheese. And, if you were to ask my coworker Laura, she would tell you that I like to miniaturize everything.
So between Polly’s story and my natural inclination, I came up with individual bites of beef tenderloin served on a mini crostini topped with a horseradish mayonnaise and garnished with creamy blue cheese. Continue reading
Are you entertaining this holiday season—or would you like to take a dish with you to any holiday parties? Here’s an appetizer to serve that combines the salty-savory taste of prosciutto with creamy sweet potatoes. Continue reading
I’m constantly trying to find fun, new, one- to two-bite appetizers that are easy to eat as finger food. The photo above was taken at an event I did this past winter. It is pulled pork on plantain chips, topped with tomatillo salsa and diced avocado.
Last fall, one of my clients got the new Barefoot Contessa Cookbook (Barefoot Contessa Foolproof), and in looking through it we both were intrigued by Ina Garten’s recipe for carmelized bacon.
I borrowed the cookbook for the weekend, and because I had all of the ingredients at home, I tried the recipe—but I played with it a bit, of course.
Easter comes early this year, and I guess it kind of snuck up on me, because I’m not sure yet what my plans are this weekend. I’ve been busy getting ready for the Boston Marathon (more on that next week!), but here’s a recipe I was thinking about making for Easter dinner. It’s one I recently prepared for a client’s 60th birthday dinner party: Grilled Lamb Chops.
Fat Tuesday, also known as Mardi Gras or Shrove Tuesday, is the day before Ash Wednesday, the first day of Lent. Ash Wednesday occurs 46 days before Easter, which falls on a different day each year, so it can be as early as February 4 or as late as March 10. Continue reading