Posted August 27th, 2008 | Recipes

2 tablespoons , jam (any type will do)

2 tablespoons , any mustard (but I prefer Dijon)

2 tablespoons, water

2 tablespoons, red wine vinegar

2 teaspoons, finely minced red onion

½ teaspoon, salt and coarse black pepper

¼ cup, extra virgin olive oil


Instructions:  In a large mixing bowl, add all ingredients except the oil.  Mix together so that all are blended together.  Lightly “drizzle” the oil into the mixture and whisk constantly so to create an emulsion (i.e., the ingredients become somewhat thick and ‘creamy’ in texture).  Add more salt and pepper to taste.  To dress salad well, add the sauce to the bottom of the bowl, add a little salad, a little more sauce, and repeat before tossing salad together.

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Posted August 26th, 2008 | Recipes

Carbonara Pasta

Ingredients (serves 4)

1 box penne pasta

2 whole eggs

4 egg yokes

1 package thick cut bacon (or 1/4 pound pancetta thinly sliced)

2 tablespoons butter

1/4 cup fresh grated parmesan cheese

2 teaspoons salt

2 teaspoons cracked black pepper


Boil pasta according to instructions on box.  While pasta is boiling, cut bacon into bite sized pieces and cook over medium heat until crispy.  Once cooked, remove and place on paper towel to drain.  In a large bowl, combine 2 eggs and 4 egg yolks and beat to smooth consistency.  Season with salt and pepper.  Once pasta is al dente, drain completely and return to the pot.  Add egg mixture and crispy bacon.  Allow to cook in heat of pasta until creamy.  Add parmesan cheese until mixture thickens.  Top off with more bacon and cheese if desired.

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Posted August 19th, 2008 | Recipes


1 box penne pasta
3-4 tablespoons olive oil
½ white onion, minced
1 clove fresh garlic, minced
2 teaspoons pepper flakes
2 tablespoons tomato paste
1 large can tomato sauce (32 ounce)
¼ cup dry white wine
¼ cup seafood broth
2 teaspoons fresh parsley, minced
1 bay leave
2 teaspoons Old Bay seasoning
2 teaspoons black pepper
1 teaspoon salt
½ bottle beer
1 pound seasoned and cooked crabmeat, or lobster meat or shrimp, all three if you eat like a champion!

To cook fresh lobster:
Fill a large pot with water so that ¼ of the lobster is covered when laying flat.  Add a ½ bottle of beer and 2-3 teaspoons of salt.  Bring to a boil.  Add fresh lobster and cook for 15 minutes.  Once cooked (15 minutes of part boil and steaming), remove lobsters and let cool before handling.  Remove meat from tail and claws.  Cut into smaller pieces and set aside.  Reserve approximately 1 cup of the steaming/boiling liquid for the pasta sauce.

FYI: Many find the yellow green mustard near the lobster head to be very flavorful (including me).  I would scoop it out and mix it with the pasta sauce for a richer seafood flavor.

To Prepare the Pasta and the Sauce:
In a large pot, cook pasta according to instructions on box.  Once al dente, drain pasta completely and set aside.

Heat olive oil in a large pan.  Add onions, garlic, parsley, red pepper flakes, and Old Bay seasoning.  Sauté until onions become translucent.  Add wine and some of the lobster steaming liquid and lobster mustard.  Stir together approximately 1 minute or until some alcohol cooks-off.  Add tomato paste and sauce.  Stir together.  Season with salt and pepper.  Continue to stir until sauce comes to a low boil.  Add pasta to sauce and mix together.  Before serving, carefully fold lobster meat into the pasta.  To avoid chewy lobster, add lobster meat right before serving.  The heat of the sauce should warm the lobster meat, while not overcooking it.

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Posted August 13th, 2008 | Recipes


  • 1 gallon chilled tap water (or sparking water)
  • 4 fresh jasmine flowers

Gently rinse flowers in cool water.  Add flowers to chilled tap or sparkling water.  Keep water refrigerated until ready to serve.

It’s perfectly simple and refreshing!

This ridiculously easy recipe made me think about how edible flowers are becoming all the rage in modern cuisine.  Yet for Asian cultures, the use of flowers is nothing new.  How wonderful that something so simple can be so elegant and satisfying.  I began to wonder about other edible flowers and how I can incorporate more of nature in my cooking.

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Posted August 5th, 2008 | Recipes

  • 1 goya (washed, seeds removed)
  • 1 cup fresh carrot
  • 1 cup fresh pineapple
  • ½ cup fresh broccoli
  • 1 tablespoon fresh ginger
  • 2 teaspoons fresh lemon juice

Place all ingredients in a juicer. Add lemon juice to cut out the foam that can build up from the juicing.

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