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Archives for March 2012

Leek & Goat Cheese Mini-Tarts

by TT March 29th, 2012| Appetizers, Tapas Monday
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

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

Fried Peach Pies (Peach Jacks)

by BnB Finder March 27th, 2012| Best BnB 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

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

Feta Sauce

by TT March 22nd, 2012| Recipes, Spreads & Sauces, Tapas Monday
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

Soufflés

by TT March 20th, 2012| Ask the Chef
Soufflés have always looked so intricate to me. However, I recently saw a cooking show, and the host said that they actually are simple to master. Do you think that soufflés are something that a home-cook could do well? If so, is there a recipe you could recommend?

A clue

Blue Cheese & Dates

by TT March 19th, 2012| Appetizers, Tapas Monday
As I mentioned in my Maple Apple Mustard recipe, last Tapas Monday was not one that allowed for a lot of cooking time.  Instead I worked on pairing each of the cheeses with a simple condiment:  sharp cheddar with maple apple mustard, truffle cheese with pinot grigio sausage.  I

Maple Apple Mustard

by TT March 15th, 2012| Spreads & Sauces
I know I've written about it many times, but I thoroughly adore Tapas Mondays.  Even though it means not eating dinner until after 9:00, it is such a wonderful way to start the workweek.  The kids are in bed, working on homework, or entertaining themselves on a different floor

Chocolate Stout Cupcakes with Grasshopper Icing

by TT March 14th, 2012| Desserts, Recipes
To end our St. Patrick's Day recipe series, a dessert seemed like the perfect fit.  What we found was a recipe that is the perfect combination of sweet dessert and Irish beverage.  With a stout, such as Guinness, and dark chocolate in the batter, this cupcake is sure to

Blueberry Cheesecake Muffins

by TT March 13th, 2012| Breads
Everyone in my house likes muffins.  Is that a silly statement to make?  As I think about what I typed, I have to wonder if there is anyone who doesn't like muffins.  There are so many options.  For those with allergies or health issues, they can be made gluten-free,

Cranachan

by TT March 12th, 2012| Desserts, Recipes
Now that we've talked about a variety of dishes for St. Patrick's Day dinner and brunch, it's time to consider a little bit of dessert.  Honestly, I don't usually think too much about dessert for this holiday, as the meal tends to be heavy.  Plus, when St. Patrick's Day

Interview: Jason Santos, Blue Inc.

by TT March 8th, 2012| Chef Interviews
Although most of us are quite ready for winter to disappear, you might want it to last just a little longer so that you don't miss out on a great winter event:  Winter Restaurant Week Boston.  Who cares if it is chilly and cloudy when you can dine in
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