Best Ever Blueberry Crisp

Easiest most delish crisp you will ever taste—or make. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not.

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Roasted Strawberry Margarita with Aquafaba Whip

I can’t decide whether this, fruity, boozy next-level margarita should be called sweet or savory. It definitely blurs the line, because it lies smack dab in the middle.

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Thai-Curry Butter Halibut Packets

A good friend who comes over often for dinner says that although he’s eaten many great meals at my home, this is the best yet.

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Chévre, Lemon & Poppyseed Cheesecakes with Rhubarb-Raspberry Compote

With this sophisticated, beautiful dessert you’re getting three phenomenal recipes for the price of one. And, seeing as they are all free, this may be the bargain of the year.

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Miso-Glazed Eggplant

Eggplant doesn’t get better than this. It is so good, it almost tastes like it’s candied.

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15-Minute Pickled Cucumbers

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Truly, you can make delightfully crunchy pickles in 15 minutes and they will keep for weeks when submerged in the brine. They are terrific in all your sandwiches, with cold meats and cheeses and just for snacking. Vary the brine by adding minced garlic, sliced onions, whole pepper seeds and fresh herbs. The amount of heat is up to you. If you like them spicy, increase the red pepper flakes. If serving them with the Hoi Sin Glazed Salmon Burgers, the heat gets diffused, so I like to increase the red pepper flakes to 1/4 teaspoon.

⅓ cup water
¼ cup rice vinegar
½  teaspoon sugar
½ teaspoon salt
½ teaspoon minced fresh ginger
1 teaspoon whole or crushed mustard seeds, optional
⅛ teaspoon or more crushed red pepper flakes
24 English cucumber slices, about 1/8 inch thick

 In a small saucepan, combine the water, vinegar, sugar, salt, ginger, mustard seeds, if using, and red pepper flakes. Bring just to a boil. Remove from heat and stir in cucumbers. Let sit for at least 15 minutes before serving.

To store: Spoon cucumbers into a jar, pour brine over (make sure they are submerged in the brine), and refrigerate for several weeks.

Makes 24 thin slices.

 

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Hoisin-Glazed Salmon Burgers

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Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.

Whether you choose to use cooked or raw salmon in these burgers, they are full of fragrant and aromatic flavors. Finely chop the salmon and mix it with zesty grated ginger, umami soy sauce, aromatic scallions and citrusy cilantro. The difference in using raw or cooked salmon is the amount of time you cook the burgers, 4 to 5 minutes if raw, 2 to 4 minutes if cooked. Although I’ve written the recipe for 2, it can be multiplied as many times as desired.

Right before you take these savory patties off the heat, thickly glaze them with hoisin sauce; the Asian condiment that is often compared to barbecue sauce with its dark color, thick consistency, and sweet and tangy flavors. 

Quickly move the burgers onto two toasted hoisin coated buns, top them with crunchy 15 minute home made pickled cucumbers and be prepared for your taste buds to burst into dance.

Hoisin-Glazed Salmon Burgers

6 to 8 oz. salmon, raw or cooked
3 teaspoons grated fresh ginger
2½ teaspoons soy sauce
3 tablespoons thinly sliced green onions, white and 2 to 3-inches of the tops
1 tablespoon chopped cilantro, plus more for garnish, if desired
3 tablespoons panko bread crumbs
1 egg white
Scant ¼ teaspoon dark sesame oil
1 tablespoon vegetable oil
2 tablespoons hoisin sauce, or more if desired
2 hamburger buns, toasted
15 Minute Pickled Cucumbers, for recipe click here

Pulse the mixture until it is slightly chunky, don’t puree it.

Pulse the mixture until it is slightly chunky, don’t puree it.

Sauté until golden.

Sauté until golden.

Brush each side thickly with hoi sin glaze.

Brush each side thickly with hoi sin glaze.

Hoisin-Glazed Salmon Burgers

6 to 8 oz. salmon, raw or cooked
3 teaspoons grated fresh ginger
2½ teaspoons soy sauce
3 tablespoons thinly sliced green onions, white and 2 to 3-inches of the tops
1 tablespoon chopped cilantro, plus more for garnish, if desired
3 tablespoons panko bread crumbs
1 egg white
Scant ¼ teaspoon dark sesame oil
1 tablespoon vegetable oil
2 tablespoons hoisin sauce, or more if desired
2 hamburger buns, toasted
15 Minute Pickled Cucumbers, for recipe click here

  1. To make salmon mixture:  Finely chop the salmon and put it into a medium-size bowl. Stir in the ginger, soy sauce, green onions, cilantro, panko and egg white.

  2. To shape patties: Divide the salmon into 2 portions and shape them into 2 equal patties, about 1/2 to 3/4-inches thick.

  3. To cook: In a medium skillet, preferably nonstick, heat oil over medium heat until hot. Add patties and cook until golden brown on the bottom, about 3 minutes, if raw, 2 minutes if cooked. Turn and brush tops with hoisin sauce.  Cook 2 to 4 more minutes or until desired degree of doneness. Do not overcook, or they will be dry. Turn over and brush second side with hoisin. Remove from heat. 

  4. To serve:  Brush cut side of buns with hoisin sauce. Top bottom half with a burger, arrange desired number of pickled cucumbers and cilantro sprigs over salmon and top with bun. Cut in half to serve.

Makes 2 servings.   

 

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Roasted Sugar Snap Peas with Mint

Nothing could be easier than roasting sugar snap peas that you purchase in a package with their strings removed. One skillet to wash and 7 minutes in the oven. You'll love them. I guarantee it. 

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Vietnamese Salad

A truly unique, mouthwatering and taste tingling salad that makes you wonder, what am I tasting?

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Coconut Lover's Birthday Cake

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HoneyCrisp Apple Cake with Orange-Cinnamon Streusel

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Vietnamese Beef Stew

Lemongrass, ginger, star anise, soy sauce, fish sauce and many more aromatics promise a stew that is layered with flavors—-salty, spicy, pungent, sweet and loaded with umami. I have lots of tricks up my whisk for guaranteeing success. Read on.

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Lentil Stew with Eggplant, Tomatoes & Zucchini

Vegetarian, healthy, nutritious, colorful and simple to make (once you’ve chopped the veggies), you can call this a stew or a very hearty soup.

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Brazilian Cheese Puffs Pao de Queijo

Find out how hot, puffy, chewy zesty golden cheese puffs made in the blender and baked in mini muffin tins keeps me ho-ho-ing through the holidays.

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Beet Applesauce

This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.

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Crispy Root Vegetable Latkes with Beet Applesauce

Latkes made with boiling potatoes instead of starchy baking ones, really? And with celery root, rutabagas and parsnips? You must be kidding. What would our forefather's say? "Well" I would tell them, “I still fry them in oil so I’m honoring Hanukkah.”

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Gold Potato & Root Vegetable Gratin

A new casserole to be thankful for.

Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .

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One Bowl Chocolate Cupcakes with The Only Chocolate Frosting You Will Ever Need

Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to  perfect this dynamic duo.

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The Only Chocolate Frosting You Will Ever Need

It can be as dense, sweet, semisweet, or bittersweet as the chocolate you use to make it. I use it on all my cakes and cupcakes that call for chocolate frosting.

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