Truffled Edamame Dip

November 15, 2014 by  
Filed under Appies

Edamame.  With earthy funky truffles.  In dip format… 


Edamame steamed in an half inch of boiling water.  Shelled, into processor with a splash of the steaming water, S&P.  While processor is running, drizzle in some olive oil until it’s a nice consistency.  Then a bit of fresh squeezed lemon juice and a pour of truffle oil.   Taste- add more salt/lemon/truffle oil as needed.  

Pita chips, chilled Grüner Veltliner.  Hey now. 


The Audition Plate

November 10, 2014 by  
Filed under Cravings

The recent audition (no word yet….) required a plated savory dish.   I was going for three things — first, there was no kitchen at the studio so I wanted to serve something that was tasty while unheated.  Second –   it had to look pretty.  And third, I was going for a little edge.  So here’s the result:


Chicken liver mousse, garnished with crunchy grey sea salt and a fresh thyme sprig.  Raw shaved brussels sprout salad with pomegranate arils and candied spicy pecans, lightly dressed with a mustard vinaigrette. Crisp toasted baguette rounds.  And finally a pomegranate gelée molded into a tiny Glock 9 mil. pistol – a little sour/sweet note to take out those rich livers.  

So yes – I essentially served chicken livers, raw brussels sprouts and an inappropriately-shaped jello.   Risky much? 

Maddie’s Favorite Chicken

November 1, 2014 by  
Filed under Family Meal

The Tot loves this.  And super-simple too.  


Boneless skinless chicken breast, pounded thin with a meat mallet.  Cover with a freezer bag or a triple layer of plastic wrap before pounding — prevents raw chicken from flying everywhere.  

Drizzle with canola oil, sprinkle generously with salt, pepper and garlic powder.  Into screaming hot pan, flip when browned.   Add a knob of butter into the pan just before chicken is cooked through, baste with a spoon.   And that’s it.