This easy smoked trout appetizer was my favorite thing I learned to make at our cooking school in Heidelberg, Germany and perhaps the best thing I ate on the whole trip. Fresh trout filets brined and smoked on the grill, potatoes creamed with a ricer into a buttery softness and topped with a dollop of
Cooking School in Germany. Traveling to Europe has always been a dream of mine and throw in a professional cooking school and it’s time to pinch myself to see if it’s all real. I’m recently home from a trip to Germany and France led by my friends, Kirsten from My Kitchen in the Rockies
Remember my little baking adventure? The one where I made Jalapeno, cheddar, chive biscuits while following along with Joy the Baker Cookbook challenge? My floured-up kitchen mess and the time it took to restore it back to it’s pristine condition is quite clear in my memory. Anyway, that recipe made quite a large batch, so
After making this Smoked Salmon spread recipe, I’ll never purchase commercial smoked salmon spread again…ever. I’m taking a big risk by publishing this photo. You see, my friend Vickie in Montana is as much of a dishaholic as me and as soon as she lays eyes on this little bowl with that adorable kitten peering over the
Chocolate Chile Cupcakes. Using America’s Test Kitchen Ultimate Chocolate Cupcake recipe these become flirtatious with some flakes of toasted chile pod.
Whether you’re traveling or hosting a party at home, here are some more food ideas for the upcoming event. Throw in your rowdy friends, lots of cold beer, a good football game, funny commercials and a halftime extravaganza show and you’ve got a good Super Bowl Party.
First the recipe. I got this from a coworker, Beth, who dined at the bistro-style restaurant, Mon Ami Gabi, at the Paris Hotel in Las Vegas. She ordered this appetizer off the menu, loved it so much that she begged, pleaded and threatened the server until he gave up the recipe. And speaking of Beth and before
This is a great shrimp appetizer recipe. I could have eaten a hundred of these shrimp. A riff on a Buffalo Chicken Wing recipe and it comes together in a snap. The shrimp are breaded in a cayenne and flour breading, sautéed in a Buffalo-style butter and hot wing sauce combo, then stand tall in blue cheese dressing.
Friends don’t let friends eat Mexican food without pickled red onions! Our first Christmas celebration was with friends Greg and Cauleen. I decided on serving up a Mexican theme. Stay tuned for more dishes from this dinner, but for now let’s start out talking about pickled red onions. So easy and with so much impact, there’s absolutely no excuse
I’ve always wondered which was worse, a conniption fit or a hissie fit. Whichever, I threw it when I saw this recipe in Food and Wine Magazine. I mean c’mon, take my all-time favorite snack food, add bits of my all time favorite meat, toss in chunks of the most decadent of nuts, sprinkle