Freshly picked tomatoes are dead sexy. Their skin is warm to the touch, smooth, and a rich red that screams to be bitten into. When you do, the flesh inside initially resists before giving way and melting in your mouth … Continue reading
Mignonette, the acidic sauce served beside or on top of oysters, helps to balance out oysters salty sweetness. You might not make one often, but having a mignonette in your cooking repertoire is a must. This is especially true as the weather heats up and summer barbecues fill our calendars. When you pick up your oysters, say no to the sickly sweet cocktail sauce and whip up your own quick mignonette. This recipe uses the milder and more nuanced white balsamic vinegar instead of red wine vinegar and makes enough for one dozen oysters, scale up as needed and serve in a small dish.
- 2 tbsp minced shallot
- 1 tsp cracked black pepper
- 1/3 cup white balsamic vinegar (or red wine vinegar)
- 1 tbsp minced parsley
Combine all ingredients in a small bowl. Serve.
Halloumi cheese is magic. It’s cheese…you can grill. Yes, grill, on heat. Serve it on top of chilled fresh watermelon with a sprig of mint for a light, fresh, and healthy hors d’oeuvre that no one will be able to turn down.
Watermelon with Grilled Halloumi and Mint (Serves 8)
- 1 medium watermelon, chilled
- 1 container halloumi cheese
- 16 mint leaves
- olive oil
- Slice watermelon into 1″-1.5″ cubes.
- Slice halloumi thinly (about 1/4″). Cut each slice into squares that fit on top of the watermelon cubes, trying to be as uniform as possible.
- Grease your hot grill or grill plate with olive oil. Place slices of halloumi on the grill, flip after 2 minutes or when they have grill marks. Grill on both sides and transfer to a plate.
- Top watermelon cubes with grilled halloumi. Garnish with a mint leaf.
With the cold weather dragging on and on I’ve burnt out on heavy winter food. This mushroom dish, inspired by one of Nigella Lawson’s recipes, is the perfect quick fix. It’s hearty enough to serve as a main dish but light enough, with a strong lemon finish, to remind you that warm weather is on the way!
Marinated Mushroom Pasta (Serves 5)
1 package Linguine
1/3 cup extra virgin olive oil
1 large clove garlic, minced
1 tsp fresh oregano
1 tsp fresh rosemary, chopped
1 tsp fresh thyme
1 lemon, juiced and zested
2 tsp Salt
1/2 tsp Pepper
10-12oz baby bella mushrooms, sliced very thinly
1. Toss all ingredients except linguine in a large bowl. Cover and let sit for at least 1 hour.
2. Cook pasta till al dente. Drain loosely, reserving about 1/2 cup of pasta water.
3. Add pasta and reserved pasta water to the bowl of mushrooms.
4. Toss and serve immediately. Garnish with shaved Parmesan and parsley if desired.