16 Aug Basil & Chervil Vinaigrette
This is a light way to dress cool summer salads or robust fresh vegetables from the garden; it is also delightful as a garnish to grilled fish or chicken....
Accompaniments
10 Aug Summer Tomato Salad with Creamy Garlic Vinaigrette
For this recipe, we used red vine-ripe globes (Beefsteak), heirloom (Brandywine), tomatillos, and yellow tomatoes....
18 Jul Smoked Trout with Horseradish Crème Fraîche
There is something delightfully elegant and familiar about this recipe. The components — wonderfully fresh, deliciously comforting, and hauntingly common...
17 Jul Berry Coulis
This is a wonderful preparation for raspberries and blackberries that are just past presentation-perfect appearance. Because the berries are ripe and sweet, be judicious with the amount of sugar and lemon juice you add. Let your palate be your guide. Similarly, if adding a liqueur, use an amount suitable to...
17 Jul Madeira Flavored Butter
While training under the watchful eye of Master Chef Zlomke in South Africa, Donna came to learn the benefits of using a richly flavored butter on a pan-seared filet of beef....
06 Jun Grilled Lemongrass Shrimp with Sweet Chile Dipping Sauce
Lemongrass is used in this recipe as both a flavor component and a presentation tool. The stalks, when used as skewers, delicately flavor the shrimp from the inside, while the sweet, spicy marinade opens the palate. Because the shrimp are so flavorful, the dipping sauce should be treated more as...