The Sauce: Thyme and Lime Marinade – Fresh thyme leaves and lime zest flow in extra virgin olive oil with garlic to soak into and season peachy colored salmon flesh.
Red kidney beans shaped like oval beads and bobbles one might string into a necklace atop nutty brown rice. Diced red pepper and sliced scallions accent the rustic red bean color.
These are the Hamantaschen filled with dried plum filling I made for The Washington Post. See the full article with dried cherry, apricot and nutella. The doughs are almond and cream cheese.
Tested this recipe, Cashel Blue and Toasted Pecan Terrine with Frisee and Apple Jam, for The Washington Post. Salty, sharp and creamy blue cheese is balanced by the apple jam and crisp frisee. A blue cheese lover, this appetizer is easy [...]
Testing this recipe for The Washington Post was fun. The umami depth of flavor in the sauce complements the shrimp. Here’s a recipe where anchovy paste showcases the tender seafood. I love it when the sauce is warm. Great appetizer.
The Sauce: Pinto Bean Pie Filling – Creamy pie filling similar to pecan pie but made with pureed pinto beans, eggs, sugar and coconut.
Athough not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns.
The Sauce: Hummus – A healthy bean dip made with fresh lime juice, spices and tahini that’s creamy and mild.
“People who say lentils are shaped like lenses have the reference backwards. Turns out that the world’s first lenses got that name because they were shaped, yes, like lentils. [...]
The Sauce: Red Curry Tomato Sauce – Tomatoes and red curry paste in coconut milk simmer to infuse the heat and flavors into firm tofu cubes.
The Sauce: Seafood Gravy – The pot pie has a thickened gravy made from seafood stock and leeks for a tasty shrimp and sausage filling.