Sometimes it’s helpful when someone else can curate a series of recipes into a cohesive menu that feels and tastes both complete and complementary. I hope I can be that curator for you. And because I tend to cook around special events myself, it’s often where the individual posts came from in the first place.
Sometimes, I find kale salad boring, there, I said it, but this Kale Salad with Toasted Hazelnuts and Caraway Seeds is anything but boring. I really like all of the crunchy seeds and nuts against the substantial kale. And raw kale is usually just a bit too tough for me. I like it roasted, or […]
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When I began my research for *Definitely Not Derby Pie* – Chocolate Walnut Pie, I found out that the name is protected fiercely by the Kern family and the Melrose Inn- the creators. It’s kind of funny to me because the pie is pretty simple. It’s basically a chocolate chip cookie with walnuts in pie […]
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I can’t take credit for the awesomeness of this Twice Glazed Brisket: Bourbon and Peaches. I made this recipe almost exactly as the chef wrote it for the February 2012 issue of Bon Appetit. But I’ll add my pictures and comments [Text in brackets is mine, the rest is from Chef Lee] so you know […]
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This Chilled Peach Soup recipe is based on an appetizer I used to have at the Inn at Kristofer’s in Sister Bay, Wisconsin. The restaurant was one of my early exposures to fine dining. I’ve modified it a little to suit my taste, but it’s basically the same as what they used to serve in a […]
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Watermelon Radish Tea Sandwiches with Mint Butter are perfect for afternoon tea with the ladies or an afternoon cocktail party leading up to the races. They definitely make my list for must have dishes at a Derby Party. Not only are tea sandwiches a Derby tradition, but these Watermelon Radish Tea Sandwiches with Mint Butter […]
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In recent years I’ve spent first Saturday in May at my friend Anna’s Kentucky Derby party drinking way too many, but never enough Mint Juleps! The party gets bigger every year, and last year it migrated to one of the boat houses on the Schuylkill River and was hosted by three Kentucky natives. The dark […]
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Of course, everyone already knows how to make Deviled Eggs. Why would you possibly need a recipe? The truth is that most of us need a recipe, or at least some new techniques. In fact, it’s possible (or probable) that this should have been a pantry tips/ let’s fix it post. Because everyone knows how […]
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These Dangerous! (Cocktail) Nuts! are for dangerous cocktails, just like the Aviation and Old Fashioned cocktails I have featured on my Madmen Premier Party Menu. I finally perfected this recipe, and not to rub it in your face, but they’ve been so popular that I’m sorry to say I’m going to have to keep you […]
Continue readingThere are probably a million incantations of this dressing. I tend to skip the traditional anchovies and make it vegetarian with the addition of capers as a briny element. I also like a lot of herbs. And an avocado. And I can’t help but add some hot sauce. I try to remember not to be […]
Continue readingWhen it came time to make Oysters with Tropical Mignonette for my Mad Men Party, the oysters went a lot easier than the clams with the help of this nifty video. Perhaps because oysters are more willing to be eaten? Or because I’ve done more oyster shucking? I’m not sure. Anyway. I used this really […]
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This may be one of those projects that should really say, “Don’t try this at home.” No really. Every time I shuck oysters and clams it makes me really appreciate how cheap they are at restaurants. You heard me right, raw oysters in fancy restaurants are a bargain! This is seriously hard work, especially when […]
Continue readingAn Old Fashioned is a go-to old school cocktail in my book and definitely required for a Madmen Premier cocktail party. While a rye whiskey is a good move if you’re channeling Don Draper, if you grew up in Wisconsin, like me, you’ll probably feel nostalgic towards the Brandy version. It’s a little sweeter, so […]
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