A good, hearty chowder makes a wonderful meal on cold winter evenings. It is also a nice change after the Thanksgiving turkey.
I recently prepared this recipe for an event I catered for a Henry Art Gallery board meeting. I served the chowder in individual bowls and garnished them with fresh minced chives (as shown in the photo above), but it’s equally good ladled right from the stove into big bowls for your family. Continue reading
A client for whom I recently catered a plated luncheon for 12 requested that the menu include shelled Dungeness crab legs served with a mustard aioli—using a specific recipe that she was able to get from a prominent restaurant here in Seattle.
Fresh Dungeness crab is readily available in local seafood markets right now (I get mine from Wild Salmon Seafood at Ballard’s Fishermen’s Terminal), so this seemed like a good time to share the recipe with you too. Continue reading
One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading