Chanterelle and Brie Bruschetta My last few forays with chanterelle mushrooms have combined them with other big flavors. For this appetizer, I wanted to highlight…
Grapefruit crudo, avocado, chervil and capers – this isn’t tuna! I was goofing around with cutting citrus fruits into cubes the other day, and the…
Batter-fried maitake mushrooms with a cross-cultural tartar sauce Maitake mushrooms are very common and much-loved in Japan. In the US they are often known as…
These little rolls of roasted eggplant with a ricotta filling and a simple sauce are minimal work and make a satisfying appetizer or side dish.…
I don’t really even know what to call these, and I’ll be the first to admit that is one sloppy plate. I was just hell-bent…
Non-traditional vegetarian antipasto Is it hot in your house? Don’t feel like cooking? How about a non-traditional, vegetarian antipasto for dinner? There is something so…
Iced lychee on a bed of ice, with Asian mignonette sauce Here’s the last of the three lychee amuse bouche (you can see the earlier…
Lychee tempura, with spicy mayo and black sea salt This is the second in my series of amuse bouche based on fresh lychees. (Here is…
Fresh lychee smoked with genmaicha tea This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you…
Crispy Quesadilla with Pecorino and Onion & Garlic Jam Pretty much everyone loves a quesadilla. Whether you are feeding a 3-year old with mild Monterey…