Although the sources of inspiration for my cooking may vary, I think the inspiration for this dish was unique. Over the weekend I made lobster newburg for my husband's birthday. As this was a dish I'd never made, I reviewed many recipes, seeking what seemed like the perfect combination of ingredients. In the end I debated between two recipes, finally choosing one that utilized a roux.
After our dinner on Sunday evening, our 15 year old asked why we had leeks in the refrigerator. I then realized that while shopping I had purchased all of the ingredients for the recipe
Chef Adam Keough
by TT March 28th, 2012 | Chef Interviews
We continue our review of spring restaurant menus with another fine California restaurant, Absinthe Brasserie & Bar. This fine dining restaurant has been a popular dining destination since 1998. Located in San Francisco, it is home to Executive Chef Adam Keough. A native of Boston, he adds a bit of New England flair to the west coast dishes he creates. We were able to speak with him and learn more about his spring menu.
TT: How many new dishes have you added to your menu?
CK: Nine dishes have been added. Four are from the dinner menu; one is from
TT: How many new dishes have you added to your menu?
CK: Nine dishes have been added. Four are from the dinner menu; one is from
Fried Peach Pies (Peach Jacks)
by BnB Finder March 27th, 2012 | Best B&B Bites
Now that spring has officially arrived, I have a strong craving for fresh fruits and vegetables. Of course, living in New Hampshire, freshly grown produce is still months away. Thankfully there are a number of ways to provide ourselves with foods that taste like summer, such as using the vegetables that we froze at the end of last summer. Another way to mimic the taste of summer is to utilize dried fruits.
Today's recipe uses dried peaches to make a dessert that is delicious and fits perfectly in the palm of your hand. Courtesy of Big Mill Bed &
Today's recipe uses dried peaches to make a dessert that is delicious and fits perfectly in the palm of your hand. Courtesy of Big Mill Bed &
Chef Steven Snook
by TT March 26th, 2012 | Chef Interviews
In order to fully embrace spring, the Think Tasty crew has decided to interview chefs across the USA to learn more about their spring menus. Each of these chefs has graciously shared sneak peeks of their spring-only menu items. Even if the weather is chilly and gray where you are, these seasonal highlights should add a little warmth and vibrancy.
We start our interview series with Chef Steven Snook, Executive Chef at the Kenwood Inn and Spa, located in Kenwood, California. The menu which Chef Snook has shared with us is the April prix fixe menu, aptly titled Ode
We start our interview series with Chef Steven Snook, Executive Chef at the Kenwood Inn and Spa, located in Kenwood, California. The menu which Chef Snook has shared with us is the April prix fixe menu, aptly titled Ode
Feta Sauce
by TT March 22nd, 2012 | Recipes, Spreads & Sauces
As I was planning the menu for the most recent Tapas Monday, I asked my daughter what she would like. The carb-loving girl that she is, she requested pasta. I asked if she wanted it plain with grated parmesan. She asked if I could make a parmesan sauce. I explained that this dinner would be just for her, as her brother was having meat sauce, so it seemed like a lot of work. She looked at me and said, "All you need to do is make a roux, add some milk and parmesan."
I must note that she said that
I must note that she said that