Tag Archives: cook

Parmesan Potato Wedges with Lemon Thyme Aioli

The which-style-of-fry-is-the-best debate is ongoing in my house.  I like fries that are a bit more crispy and I am not picky about shape, my husband on the other hand likes his fries softer and he really likes potato wedges. Being the kind of girl I am I thought, “well, we can have it both ways.” A couple of easy tricks will give you oven fries that are crispy on the outside and soft in the middle.  Give them a stylish addition in the form of a little grated parmesan cheese and a lemon thyme aioli and you have a side dish that is perfectly at ease in a gastro pub or sitting at your kitchen table.


Potato Wedges:

2 Russet Potatoes

3 tablespoons Olive Oil

1 tablespoon Kosher Salt

1 1/2 teaspoons Pepper

1/3 cup Parmesan, finely grated

Lemon Thyme Aioli:

1 Lemon, zested and juiced

2 Egg Yolks

1 large Clove of Garlic

1 tablespoon fresh Thyme Leaves

2 tablespoons Olive Oil

1/4 cup Canola or Vegetable Oil

1 1/2 to 2 teaspoons Salt

3/4 teaspoon Pepper

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Orange Glazed Cedar Plank Salmon

Cedar plank grilling is one of my favorite methods of salmon preparation.  I first encountered it at a little restaurant I worked for in Michigan years ago.  We had dozens of cedar planks soaking in a bucket and the scent when they hit the flames was intoxicating. Since that summer if there is a cedar plank salmon on the menu chances are good that’s what I’m ordering.  Up until recently I was reticent to try cooking salmon this way at home, but since we moved into a house and have a full sized grill at our disposal this is no longer a restaurant only treat.  This easy to execute recipe is courtesy of Gina Knox founder of Fire and Flavor.


4 (6 ounce) Salmon filets, skin removed

3 tablespoons Pure Maple Syrup

3 tablespoons Dijon Mustard

1 1/2 tablespoons Balsamic Vinegar

1 tablespoon Orange Zest

Salt and Pepper

1 tablespoon Sesame Seeds, toasted

1 tablespoon Chives, minced

Special Equipment Needed: 1 large or 4 small Cedar Planks

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Tortilla Soup

Tortilla Soup

Going to college in Austin, Texas afforded many opportunities to enjoy hearty Tex Mex foods and tortilla soup has always been one of my favorites. I tried many recipes before I finally found just the right one.  This recipe is easy to make (it takes a total of about 35 minutes) and tastes absolutely wonderful! I believe I got it from the H.E.B grocery store chain (one of those little booths they set up in the produce section where they give out recipe cards), but I could be mistaken as the recipe has been in my possession for over a decade. Regardless of where I got it, the recipe is definitely one of my winter staples.



1 pound Boneless, Skinless Chicken Breasts

1/2 medium Onion, chopped

2 Cloves Garlic, minced

3 tablespoons Cilantro, chopped

28 ounces Chicken Stock

1 tablespoon Vegetable Oil

1 can (14 ounces) Zesty Tomatoes

4 teaspoons fresh Lime Juice

1 1/2 teaspoons Sugar

1 teaspoon Cumin Powder

1 tablespoon Salt

1 1/2 teaspoons Pepper


1/2 cup Vegetable Oil

4 Corn Tortillas

1 cup Monterey Jack Cheese, shredded

4 tablespoons Sour Cream

1 medium Avocado, diced

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Sea Salt Caramels

Sea Salt Caramels

I think I may have mentioned before my absolute love of the combination of sweet and salty in food.  Salted caramels are one of the best integrations of the two flavors.  They make for a perfect single serving indulgence, the problem is stopping after one…

This recipe is adapted from Epicurious


1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon fleur de sel, plus more for sprinkling

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

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The cool days and cold night of autumn bring apples into season.  There are a multitude of ways to use apples in your cooking at this time of year from pies to cider.  One particularly easy way to cook with apples is to make applesauce.  It is much easier than one might think, and in fact makes you wonder why one would ever purchase store bought applesauce  again.


4 apples (I used 2 MacIntosh and 2 Braeburn)

1 Stick Cinnamon plus ground cinnamon to taste

1/4 Nutmeg Kernel or 1/4 teaspoon ground Nutmeg

3 Cardamom Pods

1 Star Anise

1 3/4  cup Apple Cider

Brown Sugar to taste

1/4 teaspoon Salt

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