Spiced Brandied Cherries

I’m not sure if I’ve been living in a cave, but I’d never heard of brandied cherries before. When I first ran across them over at Sidewalk Shoes though, I knew I had to try them right away. I mean how good does it sound–preserved fruit, but in liquor! Right up my alley.

Unfortunately, like when making preserved lemons, I can’t tell you how this tastes yet. It requires a bit of time to age and mingle. Of course, seeing how I sampled as I cooked, I can say I’m eagerly looking forward to when I get to open this jar up. This could go on top of ice creams, in mixed drinks, or just make for a great adult snack. Plus, its a fun way to let you enjoy cherries out of season.

  • ~3 cups cherries, stemmed but not pitted
  • cognac (or plain old brandy)…enough to top off the jar
  • 5-6 Tbsp

click to read more…

26 Comments

Veal Chops with an Herbed Pan Sauce

This dish had everything going for it–its quick to prepare, delicious, and to seal the deal: its veal! Some times, the simplest approaches are the best kind, and for this, I decided to stick to one pan so as to have really flavorful meat and to use those juices for an even more flavorful pan sauce. So today: Veal Chops with an Herbed Pan Sauce.

While the dish has a somewhat rustic appearance, the taste is stunning. The veal had a great, buttery crust on it while the meat inside was melt-in-your-mouth tender with that delightful, harmoniously neutral veal flavor. The sauce was simple, but surprisingly rich and hearty, being earthy, herbaceous, and slightly sweet. This was also given body from the gelatin released in cooking the veal and enriched with butter to add that little touch that puts it over the top.

The only thing that didn’t live up to my expectations: the cheese I stuffed into the… click to read more…

23 Comments

Blue Crab Boil with Key Lime Tartare Dipping Sauce

As a child, I had an aversion to seafood, so this meant strange looking things like shrimp, lobster, and crab were most definitely not to be dealt with. Now that my taste has matured, it makes me think back to those family vacations to places like Ocean City, Maryland where crab was served by the bucketload as missed opportunities. So why not try to recreate it at home with a crab boil?

If you’ve ever been to a crab boil or eaten at a dive of a seafood shack in a place like Ocean City, you know the drill: a table covered in paper towels/newspaper, a pile of napkins, maybe some shell crackers, and a trash can. This is not fine dining and not a time for your finest evening wear…but the taste is well worth it. Basically, you’ve got a pile of freshly cooked, whole crabs and the tools to tear through those tough shells so you can… click to read more…

30 Comments

Blueberry Rhubarb Cream Tart

I had originally planned on having this online for July 4th–its seasonal, the flavors are sophisticated and refreshing (perfect way to end a barbecue!), and the colors are vibrant and appropriately patriotic (well, its kind red, white, and blue, right?). Oh well, better late than never, because this one’s a keeper for sure: a blueberry rhubarb cream tart that will have everybody begging for seconds.

Once I finally discovered my love for rhubarb and how wonderfully it pairs with strawberries, I started trying to make up for lost time and work it into whatever I could. But I’d realized how little I’ve really come to appreciate rhubarb–I mean every use of it so far has been with strawberries! So it finally seemed time to let it shine in a different light.

This tart starts with a graham cracker crust and then, a light and delightfully tart rhubarb cream as… click to read more…

25 Comments

Red Grouper with Tomato Braised Fennel

I love the produce of summer–for me, the challenge becomes enjoying as much of it as I can while its still in season. While my produce-lust is usually fruit-centric, one of my veggie favorites: fennel. This delicious vegetable has fronds kind of like dill and a bulb that is sweet, subtle, and anisey–the flavor is just quite unique and the perfect foil for fish. Today, we have a Red Grouper served over Fennel braised in a Citrus Tomato Sauce.

I originally went to the grocery store with sea bass in mind, but it seems red grouper was in the cards for me, so red grouper it is! The grouper worked wonderfully, but I still would lean towards a nice white fish next time around (like sea bass, halibut, mahi, etc).

This dish was simple and tasty–the kind of thing that is good for a hot summer day when spending a lot of time in a hot kitchen just isn’t… click to read more…

21 Comments

Blueberry Mango Mille Feuille

A Mille Feuille (a.k.a. a Napoleon in some circles) is a classic dessert that comes in all shapes and sizes, but the core of it remains the same: alternating layers of delicate puff pastry and various sweet fillings (fruits, creams, etc). I decided to use some great local produce to flavor my rendition: blueberry, mango, and (of course :-P ) strawberry.

I was inspired to make this by a fantastic entry way back during Strawberry Seduction. This dessert is really quite easy to prepare (assuming you cheat and use store-bought puff pastry like I did….shhh!)–the bulk of the time and effort is actually spent putting it together so that it looks nice. I think I did a pretty decent job, but looking back at the photos, there’s definitely room for improvement (e.g. my layers of cooked pastry aren’t even close to uniformly flat, so things look a little “rustic” click to read more…

Related Posts Plugin for WordPress, Blogger...

32 Comments