Here’s a wonderful way to take advantage of crab season. This recipe has several steps but the final result is so delicious its worth the prep time.
Skewers are fun but it is difficult to get all the ingredients cooked correctly when they all have different cook times. For this reason I put the veggies by themselves and skewer just the aromatics with the protein, here fresh swordfish. I used the belly of the swordfish to make these skewers, a piece that …
The beauty of Chef Butter is in simplicity of use. Here is an elegant dinner that takes minutes to prepare and sings with umami flavor and goodness. I use a bamboo steamer but any steamer will do. Steaming keeps the fish moist and brown rice, sautéed spinach and Shiitake Ginger Chef Butter is a perfect …
Recently my Floridian nephew brought fresh swordfish he caught for my dad’s 95th birthday celebration. I put his grandkids to work stirring the risotto while the my brothers and I watched and critiqued. After a quick sauté of the freshest swordfish placed atop the perfectly creamy risotto I topped it with medallions of Lemon Dill …
This is a classic for a reason. When I was at the Cordon Bleu in Paris we spent one New Years Eve at a farm house in Brittany. There were oysters, crab, shrimp, sea snails, all brought in that day from the coast. We ate and frolicked as one does, and in the wee hours …
This time of year when the farmers markets are still trickling in, carrots and last year’s apple crop are plentiful. The pop of cardamom and orange is unexpected and deliciously exotic in this light, bright orange soup.
Creamed soups are the perfect canvas for Chef Butter creativity. Any of the butters would be delicious with this rich, all vegetable soup. I thought Shiitake Ginger would take it to the next level and WOW, it really does. Celery root is plentiful in the early spring. Adding potato gives it a creamy texture without …
This is a super easy and tasty pasta dish. Ready in minutes, its beautiful and fresh. You can use jarred roasted red peppers if you don’t want to fire up the oven
This tart is rich and elegant with deep flavors. Creamy and cheesy, its great for dinner with a salad or cut in small pieces for passed appetizers.
This recipe is easy to make and has a dramatic presentation. Cinderella pumpkins come in lots of sizes these days and are not just for looks. They have a creamy texture when puréed with Chef Butter and Serrano Lime give it a kick. I served mine as a warm dip with tortilla chips but it …