Back in July, I posted a recipe for my quick-grilling weeknight ribs. Consider these my Labor Day Weekend ribs. I don’t care for ribs that are over-sauced, so with this recipe I’ve made a super flavorful reduction out of the cooking liquid. While these baby backs do take longer to cook, you can make them entirely…
Archives for August 2017
JALAPEÑO AND NECTARINE GAZPACHO
My first big girl job out of culinary school was as a live-in private chef in Southampton, NY. The woman who owned the home had a personal assistant from Spain named Elsa. One evening Elsa taught me to make “proper” gazpacho and griped, particularly in reference to a recipe from a very famous Food Network…
GRILLED VEGETABLE PLATTER WITH LEMON-MARJORAM VINAIGRETTE
Serve this platter as a vegetable side to Grilled Sausages, or with a Caprese Platter for a vegetarian meal. Grilled Vegetable Platter with Lemon-Marjoram Vinaigrette serves 4 Ingredients Zest and juice of 2 lemons 1/2 cup extra virgin olive oil, plus more for grill 1 tablespoon chopped fresh marjoram Kosher salt Freshly ground black pepper…
RAW SUMMER SQUASH SALAD WITH FRESH MOZZARELLA
I love to assemble no-cook salads in the summer for both lunch and dinner. Choose a variety of yellow and green squash for a colorful dish. Long, thick summer squash and zucchini are easier to peel rather than the baby varieties. Salt draws the water out of these vegetables so don’t make this salad in…
CAPRESE PLATTER
Here’s a twist on a tomato, mozzarella and basil salad. This platter is great for entertaining because it easily doubles or triples and is perfect when served at room temperature. Ingredients 1 baguette, about 12 inches 3 tablespoons extra virgin olive oil 8 ounces fresh mozzarella, at room temperature 1 batch Simple Tomato Salad Preheat a…
RIPE NECTARINES WITH RASPBERRY COMPOTE
I am not a big dessert person, especially in the summer, but when the weather is warm ripe fruit is the best way to end a meal. The whipped cream is without sugar so the flavor doesn’t compete with the ripe nectarines and sweet compote. To make whipped cream in advance, beat the cream almost…
GRILLED SAUSAGES WITH SUCCOTASH
The smokiness of the grilled corn adds great flavor to the succotash, but you can also cut the kernels from raw ears and use that instead. Grill the corn and sausages at the same time and cook the succotash while the sausages rest. GRILLED SAUSAGES WITH SUCCOTASH serves 4 Ingredients 2 pounds sausages 2 tablespoon…
ZUCCHINI AND BASIL FRITTATA WITH SAUSAGE PATTIES
I love to cook eggs in a cast iron skillet. A cast iron skillet in good condition is naturally non-stick, but it can seem a bit daunting to season and clean if you aren’t used to it. Season your skillet by heating it on the stovetop until it begins to smoke, rub enough oil to lightly…
NECTARINE AND MOZZARELLA SALAD
In the summer I love to serve salads and side dishes that don’t require cooking. It sounds silly but buy nectarines that actually smell like nectarines. The sweet aroma indicates they are ripe. This pairs well with anything grilled or a bit spicy. Nectarine and Mozzarella Salad serves 4 Ingredients 1 1/2 pounds ripe nectarines,…
SHEET PAN SAUSAGES AND STRING BEANS
Here’s an easy meal that requires little prep and is great with your favorite sausages – whether they are sausage links or a large coil. I like to serve this with Simple Tomato Salad or Panzanella. Sheet Pan Sausages and String Beans serves 4 Ingredients 1 tablespoon extra virgin olive oil, plus extra for pan…