Vegetable

Vegetarian Kabocha Curry on Papadum Crisps

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I stumbled upon a package of papadum disks, large crispy wafers served in Indian restaurants, in the store while shopping for a cocktail party and thought they would make tasty round crisps for an Indian-inspired recipe. Typically, papadoms are about 6 to 8 inches in diameter. For this recipe I quartered each uncooked disk, making [...]

September 13, 2011 CONTINUE READING THIS POST →

Red Potato Salad with Blue Cheese and Bacon

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We are a house of blue or bleu cheese lovers! This potato salad is packed with a party of saltiness from the chopped bacon to the cheese. 2 lbs. baby red potatoes 8 cooked strips bacon, coarsely chopped (1 cup) 3 large hard-boiled eggs, finely chopped (1 cup) 5 oz. crumbled blue cheese (1 cup) [...]

July 6, 2011 CONTINUE READING THIS POST →

Broccoli Timbales

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“Drinking cup” is the English translation of the French word “timbale”. Traditional dessert timbales are simply brioche pastry cups filled with a fruity mixture. This version of the timbale, a cup-shaped custard with minced vegetables, is a lovely side dish for elegant meals. This recipe allows for about 12 timbales as guests rarely enjoy just [...]

April 26, 2011 CONTINUE READING THIS POST →

Baby Red Potatoes with Sour Cream and Caviar

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One of the easiest and most elegant recipes, this classic appetizer of baby red potatoes topped with sour cream and caviar is a great go-to for dinner parties. Top half with the caviar and the remainder with chopped chives for those who prefer the potatoes sans the salty little sea gems. 12 baby red potatoes [...]

April 26, 2011 CONTINUE READING THIS POST →

Mashed Potato Martini Bar

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Mashed Potato Martini Bars have been a popular party station for years at Los Angeles events and elsewhere. Invidual servings of mashed potatoes are set out in Martini glasses and small bowls of toppings are placed nearby for guests to tailor-make their taters. The photos for this dish are from my St. Patrick’s Day appearance [...]

April 1, 2011 CONTINUE READING THIS POST →

White Asparagus Wrapped with Prosciutto and Parmesan

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This simple appetizer recipe has become my favorite for dinner parties. The ingredients are few but the prep in wrapping the prosciutto and Parm around the white asparagus spears takes a little bit of time. I prefer white asparagus to green as the texture is much more velvety. Green asparagus always has that woody vibe. [...]

October 6, 2010 CONTINUE READING THIS POST →

Bloody Mary Catsup for French Fries

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Recently, a TV station started showing vintage commercials and blurbs that I remember from my childhood.  One report entitled “In The News Today” was a 5-minute piece on the history of catsup.  Catsup or ketchup originated in china as, I believe, a sauce for fish.  Now, America’s number 1 condiment has been spiked with vodka [...]

September 1, 2010 CONTINUE READING THIS POST →

Anise Pecan Yams

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These yams pack quite a punch. Sambuca gives this dish a sweet herbal edge with the essence of licorice. This recipe is featured in Toasty Thanksgiving Menu and Table Decor for 6 Guests. 5 lbs. yams, washed, peeled, cut into 1-inch chunks 1/3 cup Sambuca 1/2 cup chopped pecans, plus whole pecans for topping 1/4 [...]

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August 21, 2010 CONTINUE READING THIS POST →