Whether I am going out to eat, thumbing through cookbooks, or flipping through magazines, my mind is constantly on the lookout for new ideas and inspiration. In addition, many of my clients share recipes they would like me to try, and so does my mother—as I have mentioned numerous times. Continue reading
My mom subscribes to House Beautiful magazine, and because I am always looking for ways to redecorate or remodel our home, I love taking old issues off of her hands. This time, instead of decorating ideas, however, I found a recipe that looked like something many of my clients would like, so I tore it out to be used at a later date.
This past November I found an opportunity to serve it at a business dinner for clients who wanted something easy to eat with just a fork, nothing too fancy, yet delicious. I thought “Chicken Country Captain” fit the bill. 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
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.
I like pork tenderloin, especially in the fall. It’s versatile, takes seasoning well, is easy to prepare, and is just a good comfort food.
When I decided to prepare my October “fall feast,” I had a tenderloin in the freezer, and I needed something to serve with the rice-stuffed squash and gingered green beans, so I decided to make this dish. Continue reading
My husband and I recently went to Montana with my father in law and our friend Carrie (who took the photograph above). I premade this marinade and froze the pork before we left Seattle. We transported them (separately) in the cooler for the drive, and I put the pork into the marinade a few days later. Then we left it in the refrigerator while we went fly fishing for a couple of hours. Continue reading
Thyme with Sage 