Sep 172016
Trout Salad

Trout Salad and apple

Trout salad and apple

Trout salad and apple







I know you’re thinking, this girl just can’t make up her mind but this is one of my all time favorite meals: steamed sushi rice, a tin of smoked trout & apple. I’m also pushed & pulled as to whether to grate the apple or not. If you’re not into eating your food D.constructed, you’ll definitely you’d need a fork. I tend to eat with sticks so I break everything up & grate the apple. Of course I completely forgot to include a fork in the first snap here but believed me, I ate this right up, in one afternoon. Two servings.

Trader Joe’s has a nice quality tinned smoked trout at a reasonable enough price. All of their tinned fish is fine but I only eat the double double layered sardines by King Oscar. Jana Gold and or Gala are a good apples to look for when you can’t find Honeycrisp or Crispin which can also be called Mutsu

I garnish the ‘bowl’ with Tamari & Gamasio I make my self by grinding sesame seeds & sea salt in a mortar & pestle.

Gotta run & meet this gorgeous day.



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Sep 092016
Sweet potato and haricot vert/green bean salad

Sweet potato and haricot vert/green bean saladIMG_2552

The first time I made this sweet potato salad was for a college reunion, pot-luck dinner party, cook-out for a group of about 15 friends, former roommates, their spouses, significant others, all of whom short of 1 or 2 of the wives are mad ass foodies. The dish is so colorful, with varied textures, wonderfully bright & earthy flavors as well, it’s sweet & savory, smooth & crunchy, easy to prepare & it travels well so it’s my go to dish when the invite to go to pot luck party comes my way and I’m going the Storytellers Pot Luck Picnic this Sunday in Brooklyn Bridge Park. This is also a staple dish when I’m on charter.

The recipe I first stumbled upon dresses the warm sweet potato salad with a bit of thinned out whole milk Greek yogurt. Typically I served the salad both ways, one bowl with just the vinaigrette, the other dressed with the plain yogurt.


3 pounds sweet potatoes, cut into 1” chunks

½ pound haricot vert cut to 1″ pieces, then quickly blanched
Salt – for the boiling water
1 T raw or coconut sugar
1 shallot, minced
½ cup golden balsamic vinegar
2 tablespoons of spicy mustard
¼ cup olive oil
a handful of chiffonade basil leaves
Black pepper, to taste (I like a lot)
¾ cup of Greek yogurt


While you bringing water to a boil to blanch the haricot vert prepare the shallot vinaigrette in to which the blanched haricot vert will marinate.  In a bowl, mix the finely minced shallots, vinegar, spicy mustard into which you’ll slowly drizzle in the olive oil & whisk until the dressing is well emulsified. Season with salt and pepper to taste, stir in the basil leaves.

Blanch the haricot vert – very quickly which helps to enhance their color as well as bringing a bit of subtlety to their bite.  Add the haricot vert to the dressing and let it marinate in a bowl w/a tea towel on top.

Prepping hericot vert & shallots for the vinaigrette marinade

Prepping hericot vert & shallots for the vinaigrette marinade

Put the cubed sweet potatoes in a large pot of cold water.  Bring the water to a boil. As the water heats up add enough salt to make the water taste almost salty then the Tablespoon of sugar. Once the water comes to a boil, turn the heat down to a simmer and cook the potatoes cook until tender, about 8 minutes. This technique for cooking potatoes that keep there shape is fail proof.

drained boiled sweet potatoes

drained boiled sweet potatoes

When the potatoes are tender, drain them from the water and put in a large bowl. While still hot, fold in the green beans vinaigrette. The longer the potatoes marinate in the dressing – the better.


warm potatoes with haricot vert vinaigrette

Before serving, fold in the yogurt and adjust seasoning with salt, pepper & paprika. IMG_2552

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Apr 112016

Cheese souffle’

I offered up my humble abode to a visiting luminary/dear friend who would be hard at work in NY on the Spring Affordable Art Fair so she insisted on a few meals out to celebrate my return from Cuba, (where yes, I did go to see The Rolling Stones) and the joys that had come into her life.

Friday night we walked into Cherche Midi after 10:30PM and got 2 seats right in the middle of the bar. The tables were bustling and everyone, patrons & servers had a smile on the. The bar seats were perfectly inviting. I ordered the pot de fromage, one of my absolute favorite things, a Parmesan custard w. anchovy butter toast and the kale salad which was better than most. Filling, bright, tangy and perfect with the pot de fromage.

My friend up & at it Saturday morning while I was home to work on my Altered Book project which was expected to be delivered via FedX on Monday.  I also planned to make me my 1st cheese souffle. Short of a recipe in a friend’s very old French cookbook for pot de fromage  I settled on a recipe for individual cheese souffles which I doubled. The ingredients are all basic staplessouffleingredients

Within 5 minutes of finding the recipe I would work from I was at it. I removed the pots & pans from the oven & preheated that to 375 degrees. Next I quickly prepared the souffle dish which I was given just the day before by lightly buttering the sides and a dusting of grated Parmesan. Believe me, I was at the point that I would have made the souffle in a sawed off soup can or the 1940’s oven proof casserole I picked up at a yard sale last summer. Then I got to grating a chunk of smoke gouda and lobbing off a chunk of blue cheese which both melted beautifully into the bechamel sauce I started with an oversized pad of goatmilk butter and 4 ts=1T + 1t of unbleached all purpose flour then slowly whisked about a cup of milk into – once the flour & butter had a bit of a nutty aroma to it .

Next separate 4 eggs, add the yolks to the cheese sauce, whip the egg whites to stiff peaks tho not dry peaks. Begin by gently folding 1/4 of the whipped egg whites to the cheese sauce, then the whole lot. Pour into the prepared baking dish. Bake in a water bath or not in a preheated 375 degree oven for 40 minutes.

Frisee salad w/a lemon vinegrette way worked. Green olives if I’d had em. Oh and a Sauvignon Blanc.


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