web analytics

Lobster Lettuce Wrap w/ Lime Vinaigrette

A blog post about lobster feels very appropriate as I am spending some time in Cape Cod, visiting family and tending to baby duties. I love lobster, and have for as long as I can remember. My parents always, around this time of the year, repeat this story: we took a day trip to Martha’s Vineyard and ended our visit at a local seafood joint. They ordered me the special, two twin lobsters. Mind you, I was of the age of six. The waitress responded... Read More

Pasta with Scallops & Roasted Cherry Tomatoes

Scallops are one of my favorite ways to entertain, but sometimes it can get a little pricy, I’ll admit. I am always interested in figuring out ways to “stretch” my favorite ingredients and really make their flavors shine. I cut these large dry sea scallops into thin strips to make sure each bite had some scallop in it and really add some texture to the dish, and I roasted the tomatoes, fennel, and lemons to really make their flavors... Read More

Beer Infused Whole Roasted Chicken

When making a whole chicken, it’ll take on pretty much every flavor you surround it with – that’s the great thing about it. Whether it’s a winter comfort food with potatoes, carrots, and rosemary, or an herbal-infused remoulade, you can impart whatever flavor you’d like on a chicken. Beer can chicken comes to mind when I think of summer grilling season. The beer keeps it consistently moist while roasting. We took it... Read More

Fish Cakes with Dill & Cornichons

I love a good fish cake. And arctic char is one of my favorite fish to use. It is hearty and has a rich oily substance that makes it a perfect choice for this dish. Instead of adding breadcrumbs as a binder I balanced the mixture with roasted fingerling potatoes. For the next several days I found myself incorporating a fish cake into my meal whether it was paired with a salad, an egg or sautéed vegetables.  These cakes are so satisfying and had... Read More

Cod & Mango Ceviche

Ceviche is one of those dishes that screams summer and celebration. It is colorful, fresh and the technique of “cooking” with acid adds a little alchemy to the plate. I toss up the fish depending on what is most fresh and local. I love using seafood like shrimp, scallops, octopus, and lobster– when I am feeling extra fancy. But a clean white fish, like cod or halibut is an awesome option—it adds a silky component and absorbs... Read More