Cognac and Pistachio Chicken Liver Pâté

Pâté (pronounced pah-TAY) is French for pie. It’s simply a mixture of ground meat such as beef, pork, wild game, poultry, liver, or seafood and often combined with some form of fat, vegetables, herbs, or seasonings. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold.…

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Parmesan Tuiles with Heirloom Tomato Salad

Fall is just around the corner.  It’s a time of the year I love the most when the leaves start to change color, the nights are cooler and fruit of the farmer’s efforts is noted in the grocery stores.  Tuile is a French word for tile and is a thin, crisp cookie with a lacy…

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Roasted Radishes

I avoid radishes like the plague.  If they were in salads I would either pick them out or bypass the salad all together.  I tried one years ago and found it quite bitter! Some may describe the flavor as a pungent, peppery flavor but I’ve never found this to be the case. That said, I…

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Lavender Shortbread

Shortbread is a dessert that was once reserved for Christmas but is now enjoyed on any occasion. It’s been with us for centuries and ancient records trace this cookie as far back as Medieval and Elizabethan times. Shortbread has been attributed to Mary, Queen of Scots who was said to be very fond of Petticoat…

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Baked Figs with Gorgonzola

My husband was never a big fan of figs mainly because he had only tried the dried version. A few years ago I presented him with fresh ones and he was amazed at their taste (sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of…

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Salt and Sugar-Cured Asparagus, Poached in Butter

The title alone in this recipe was enough to peak my curiosity.  Poached in butter…doesn’t that sound delicious, over-the-top delicious?  I had been wanting to try lobster tails poached in butter but decided this was an easier and more economical option.  Asparagus is a Spring vegetable and now is the time to savor them!  To…

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