Recipes: Appetizers, Soups Posts

Pig Candy

Friday, June 14th, 2013

Pig Candy

It’s starting to warm up here in Virginia, and I’ve had a chance to use my Christmas present, a Weber Smokey Mountain cooker, a few times now. Actually, I fired it up a few times in the dead of winter, as well, but yeah. Any time is a good time for barbecued bacon.

Pig Candy


Balsamic Fig and Goat Cheese Toasts

Monday, October 1st, 2012

Balsamic Fig and Goat Cheese Toasts

Fresh black mission figs, goat cheese, and a balsamic-honey reduction come together over golden, toasted bread. It tastes just like you would imagine it: an intense landscape of sweet and tart, crispy and creamy. Doesn’t get much better than that. 

Balsamic Fig and Goat Cheese Toasts


Breakfast Fruit Parfait

Sunday, March 4th, 2012

Breakfast Fruit Parfait

Looking through my collection of photos, it strikes me that most of my food comes out in some variation of the color brown. This is probably due to my love of “brown” cooking techniques such as roasting, pan-searing, braising, and deep-frying. Even beer is brown. Nothing wrong with that.

Breakfast Fruit Parfait


Greek Zucchini Fritters with Yogurt Sauce

Monday, February 20th, 2012

Greek Zucchini Fritters with Yogurt Sauce

One of my favorite things to do is take an otherwise perfectly healthy vegetable and deep fry it, trading any possibility of healthful eating for delicious battered flavor instead. This recipe, adapted from some various fritter recipes I had found, uses feta cheese and shallots for a very nice balance of flavors along with the zucchini.

Greek Zucchini Fritters with Yogurt Sauce


Spicy Masala Potato Chips

Thursday, January 20th, 2011

Spicy Masala Potato Chips

Feeling nostalgic for the delicious indian take-out next door to my old workplace, I recently made this batch of masala chips. Making your own potato chips is easy once you get the technique down. It comes down to a few simple steps: soak, drain, fry, and season.

Spicy Masala Potato Chips


Goat Cheese and Herb Soufflé

Saturday, November 6th, 2010

Goat Cheese and Herb Soufflé

I had never made a soufflé until yesterday, and I have only ever eaten them on a few occasions.  My last soufflé experience was a delicious chocolate one at the Four Seasons in Hawaii.  They apologized as they brought it out; it had collapsed.  If the Four Seasons couldn’t pull off perfection, I was sure as hell going to screw this up. But I tried anyway.

Goat Cheese and Herb Soufflé


Parmesan Crisps

Wednesday, October 27th, 2010

Parmesan Crisps

I first encountered these crisp, toasted little gems at a culinary class in downtown DC. They were served as a light snack before the class began, with some Alsatian white wine, which is exactly how I think they are best enjoyed. The cheese flavor is fairly intense and, in my opinion, it’s best to mellow it out with a little something alcoholic. That may just be an excuse on my part to drink more wine.  Provided that, these are an incredible little snack.  We transform just one ingredient into something tasty.

Parmesan Crisps



“Man, being reasonable, must get drunk; the best of life is but intoxication.”
~ Lord Byron