seafood for supper and brownies for dessert

This is a platter of poached salmon and scallops, finished off with a few veggies in a light cream sauce.  The dessert is a decadent caramel chocolate brownie.

chicken and vegetables for cooler days

It is too hot to cook right now so I took a look back at a dish from cooler days - this is a Sherry-braised chicken thigh served with lemon-herb roasted winter vegetables.

potato-chorizo soft tacos

I am a fan of soft tacos rather than a crisp shell that shatters.  The filling here is a chorizo-potato mixture, topped with sour cream and a tomatillo salsa.

roasted shrimp; cookies for dessert

These are garlicky roasted shrimp - they look so vibrant with the shell turning a bright pinkish orange.  For dessert I made white chocolate chip macadamia nut cookies.

pasta and salad

I grilled romaine hearts (just brush with olive oil and sear on the grill), topped with crumbled bacon, blue cheese, and vinaigrette as the salad to go with this pasta all'amatriciana. Hmm, now that I think of it, that meant there was also cured pork in the sauce for the pasta.  Delicious!

roast chicken and carrots

I love to garnish with fresh herbs that I cook with - especially when the container of fresh herbs is growing on the porch.  Here I have roasted chicken thighs with lemon and oregano (hence the fresh sprig of oregano).  This is accompanied by pomegranate-glazed roasted carrots.  All the sweet and earthy flavors mingled beautifully.

roast pork makes a full dinner

Here I roasted a pork tenderloin that was served over sweet potato wedges, charred Brussels sprouts and all drizzled with a chile-lime sauce.  For dessert I made these lovely little thumbprint cookies - the filling was some huckleberry jam that was a recent gift from a friend.

rack of lamb

This rack of lamb is roasted and served over a gratin of greens.  The sauce is a green peppercorn wine reduction.

prime rib and palmiers

I had a big slab of roasted prime rib sitting in the freezer so I heated it up coated with rosemary butter, and served it with a horseradish sauce.  For dessert I rolled out some puff pastry, sprinkled with cinnamon/cardamom sugar, rolled up and sliced to bake up as lovely palmier cookies.

stuffed shells and garlic bread

I took store-bought pizza dough, cut it into strips and tied it into knots.  After it had risen I baked it and then tossed in with melted butter/garlic/oregano/Parmesan.  That was enjoyed with ricotta stuffed large pasta shells, topped with marinara and baked.

pan sauteed cod

A simple comforting meal - here is a pan sauteed cod fillet, served over orzo, and topped with a spicy remoulade sauce.

chicken stir-fry

This is a tasty Chicken Yakitori (we loved the fresh snow peas) that I served over basmati rice.

pork tenderloin with a chocolate cake chaser

Here is the dinner scene:  honey-orange roasted pork tenderloin, a glass of good red wine, and a square of a coconut-glazed chocolate cake for dessert.

the glories of cheese

One night I made a broccoli au gratin, another time it was a burrito topped with green chile stew - and then cheese.

elk and broccoli

I can see the steam rising off this plate!  These are seared elk rib chops in a blackberry sauce, plated with roasted broccoli that has a spicy bread crumb topping.