where the image is meant to titillate and inspire the cook
Are you free this evening? We would be delighted if you could join us at our Luxury Dinner Party – Modern Southwest. The party begins with “Cava on the Lawn.” We’ve moved some furniture out to the side yard, so get comfortable because tonight promises a gorgeous sunset and a meal lovingly prepared to surprise … Continue reading “Luxury Dinner Party – Modern Southwest”
Fresh Wild Alaskan Sockeye Salmon Cubed Cantaloupe, Drizzled with Non-Fat Greek Yogurt Horseradish Vinaigrette, Crispy Fried Shallot Embellished with Celery Leaves and Lime Zest served with Andrew Rich 2008 Roussanne Columbia Valley We had spied this magical salmon recipe in the July issue of Food & Wine magazine on our flight to Portland, Oregon. I … Continue reading “Salmon with Cantaloupe, Horseradish Vinaigrette”
Matzoh & Karpas Karpas – A green vegetable such as parsley, a springtime crop representative of rebirth and redemption is dipped in salt water. The salt water reminds us of the tears our ancestors shed as slaves in Egypt. Matzoh – We eat matzoh on Passover to remind us that our ancestors left Egypt in … Continue reading “Passover Menu 2010”
Herbed Matzoh Balls What would make the perfect introduction to this year’s collaborative Passover meal? I think Matzoh Balls says it all. Come, have a seat at our Seder Table, and Taste With The Eyes. Our Collective Meal Served by Course: First Course Karen’s Haroset Stacey’s Haroset Giz’s Gefilte Fish Soup Julia’s Stuffed Matzo Ball … Continue reading “Passover Round-Up 2009”
The tables are set early in the day. Passover begins after sundown. And there is much to prepare! The kids have their own table. Stone is six years old and Jett is four. They have their own Seder plate, just like the adults. Passover Seder Plate contains symbolic foods having special significance in retelling the … Continue reading “Passover Seder & The Kids”