June 20, 2014

Crustless Fruit Tart with Dark Chocolate Sauce

Crustless Fruit Tart with Dark Chocolate Sauce



Sometimes, a girl just doesn't want to turn the oven on so you have to do without. Crust. You have to do without crust and suffer through vanilla flecked custard, fresh berries, creamy bananas and dark, dark chocolate sauce that lies on the plate without pedestal, without solid ground save the inedible plate. It's hard. I know. But it's hot and humid here and a BTU spewing oven won't improve the situation.

Vaguely flag-like in it's colors, with a smatter of green mint to echo the season. It's kind of fancy and really simple. The sauce is like Hershey's in the can only better (you knew I was going to say that). Nice served cold—almost tastes like a banana split. 

June 16, 2014

Speedy Silky Scrambled Eggs with Chimichurri


Scrambled Eggs with Chimichurri



I'm going to cut to the chase because I'm kind of excited about this dish and what I learned about making scrambled eggs.

You DON'T have to cook eggs low and slow to get a great rich texture. They can come together faster than it takes to make a piece of toast.

You DON'T have to pre-whisk eggs before you add them to the hot pan. One less dish to wash. You also don't have to fold them. You can whisk the bejesus out of them and get tiny tender curds that are fabulous in the way that tiny things can be.


You DON'T have to stick with salt and pepper and grated cheese for add-ins. Yawn. Throw in chimichurri sauce, pesto, harissa or romesco and eat fancy flavor-packed eggs for dinner.


All of this goes against decades of reluctant scrambled egg cooking and consumption on my part. No wonder I didn't like them much. This method cooks them in about 45 seconds and produces a plate of eggs that are rich and smooth like a risotto or polenta. Great on toast.

June 9, 2014

Grilled Zucchini Crostini with Sun Dried Tomatoes and Goat Cheese

Grilled Zucchini Crostini with Sun Dried Tomatoes and Goat Cheese


Cue the Police, Synchronicity, The Clash, Rock the Casbah or perhaps Yes, Owner of a Lonely Heart. Open up a bottle of white zinfandel (maybe rosé since we're all grown up now), whip up this crostini and feel the 80's love.

Nothing yodels the cuisine of that decade like sun-dried tomatoes, goat cheese and fresh basil—the calling cards of cutting edge yuppie restaurants back then. I don't think I've eaten this combination since pasta took over America, the somewhat overlooked Generation X (nice to meet you) became adults and Millennials were born, told they were important and driven around in Volvos with bouncing yellow "Baby on Board" signs in the rear window.

June 2, 2014

Crispy Potato Salad with Scallion Oil and Cambozola


Crispy Potato Salad with Scallion Oil and Cambozola


Here we go. End of another school year and how sweet it was. My girls are growing and learning and struggling just the right amount (I hope).
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