This Thanksgiving, Chris and I decided to be selfish. We packed our bags, dropped off Izzy at a doggie-daycare/boarding palace and drove north to Quebec City. When people asked why Canada, I joked we were house-hunting after the November 8th day of doom. I’m not getting into it here because though I feel incredibly passionate about…
This simple recipe was inspired by the French classic Leeks Vinaigrette. There is no marinating or chilling. Instead, they’re best served fresh out of the oven. Prior to making this, I figured the leeks would be too stringy to eat as an appetizer since they’re so fibrous. I was pleasantly surprised when I tried them warm–the leeks were soft and buttery. I could cut them with a fork. However, I went back to them a couple hours later after they had been sitting at room temp. and they were very stingy and the combination of texture just didn’t jive. Speaking of a fork, it’s best to serve these with a fork and knife rather than eat them as a finger food.
The croissant dough recipe (thanks Julia) is versatile and is a great canvas for just about anything you want to fill it with. Chocolate-Hazelnut, Blue Cheese-Honey, or Brie-Apple is a good place to start!
With a food as perfect as a fig, you need very little to enhance the flavor. The base is a thick slice of toasted or grilled sourdough bread, slathered with a good amount of salted butter. On top of that, there’s a healthy layer of Honey Chevre, sliced figs, and a sprinkle of fresh rosemary. Simple. Delicious.
Between each layer of crispy sweet potatoes is goat cheese and proscuitto, pierced with a rosemary skewer and drizzled with buttered rum sauce. This bite is perfect for a dinner party or your next Sunday dinner.
In celebration of Chinese New Year, make these Shanghai Soup Dumplings for you and your guests. These little purses are filled with a ground pork, ginger, and garlic mixture and a perfect bite of hot, savory soup. Serve with black vinegar and minced ginger. Oh, and don’t forget the spoons!!