This is a great recipe for after the weekend when you may have indulged in eating a little too much. I like to make lighter soups and meals on Mondays sometimes. You can buy the miso paste at Rollin’ Oats or Whole Foods. Try not to boil it or you will kill all the good enzymes in the soup.
The peaches and blueberries are at their peak! I had to make a dessert with these juicy, ripe peaches and perfect blueberries. This dish does them justice, I think. I tried a cobbler, but it was too heavy for me, so I made another dessert. It’s a lighter crisp.
It’s easy to make crab, lobster or any other bisque at home, if you think about it ahead of time. When you eat shrimp, crab or lobster, shell them first (before you eat or serve) and freeze the shells in a freezer bag. It also helps to freeze four cups of the water you boiled them in, because it’s a great stock. Here’s how to put it together quickly for an impromptu gathering.
Yellow heirloom gazpacho soup, thinly-sliced marinated sea scallops in lime and fresh tarragon over buttery leeks and pistachio-crusted chicken breast with tangerine salsa over Moroccan couscous
Myth #1: It doesn’t take a thousand ingredients to make an elegant meal. In fact, the simpler it is and the quality of ingredients you use make the difference. Here’s an easy summer menu that highlights this concept
Every once in a while, I come across inspired people and they restore my faith in creative menus with an atmosphere to match. The Bricks is a space filled with history. If only the brick walls and tin ceiling could talk! I’m sure there would be some great Ybor stories to tell.