Coconut Raspberry Parfaits
Fresh Pea Soup with Feta, Tarragon, and Croutons
Whipped Feta with Dill and Garnishes
Grilled Aspargus Sprinkled with Parmesan and Lemon Zest
A tray of Coconut Raspberry Parfaits
Discussing The Library Book
Discussing The Library Book
The members of my book club love food as much as they do books. So, when it’s my turn to host the group, I spend a little extra time preparing dishes for sampling during the “very important social hour” that precedes our literary discussion. Yesterday, everyone arrived at my house on a glorious spring day (one of a handful so far this season). I had set out a seasonal spread, including a pot of fresh green pea soup with diced feta and tarragon as garnishes, a platter of grilled asparagus spears with a mayonnaise sauce, plus whipped feta with dill surrounded by toasted baguette slices, cherry tomatoes, and cucumbers. For a sweet ending there were coconut and raspberry parfaits. True to form, the readers ate with gusto, leaving few leftovers!
Most of the dishes I prepared were favorites I have cooked before, but the coconut and Continue reading
Saturday before last I left my winter coat on the coat rack, pushed my boots to the back of the closet, and opened the door to 70 degree temperatures. But, what a difference a week can make this time of the year. The following weekend the low was in the teens, and gusty winds made things even chillier. As a cook, I’ve been questioning what to serve during such mercurial weather. Then I remembered a delectable carrot soup scented with coconut and lime (from, Soup Nights) that could be served warm or cool.
Thick and creamy with a vibrant orange hue, this dish is both quick and simple to prepare. Onions and carrots sautéed in butter are simmered in chicken stock and coconut milk, then turned into a smooth puree. Lime juice balances the carrots’ sweetness, while cilantro provides a nice herbal note. Continue reading
Photo by Susie Cushner
This week marked the official launch of my newest book, Sunday Casseroles. I shared this news on Facebook, and can’t begin to thank all of you who sent me good luck notes and congratulations! Like all the books I’ve written, this one was the work of many–assistants who cooked with me daily to create the recipes, testers who offered invaluable critiques, and the talented team at Chronicle Books who edited, designed, and produced this beautiful collection. Oh, and, the gorgeous photos are the work of talented photographer, Susie Cushner!
To celebrate the publication, here’s a recipe for Shrimp Baked in Coconut and Lime Rice, perfect for hot August weather. It’s easy–count on just a little chopping and juicing. It’s also intensely colorful–rosy-hued shellfish, bright orange mangoes, and verdant specks of cilantro form a heavenly color combo. And, it has an interesting flavor profile—hot and spicy accents are paired with cooling and refreshing ones! Add a salad of summer greens tossed in a lime and honey dressing, and for dessert serve scoops of icy cold sorbet with fresh berries and your favorite cookies.
Shrimp Baked in Coconut and Lime Rice
For this delectable dish with Southeast Asian accents, jasmine rice is cooked in coconut milk, which provides a hint of sweetness to the casserole. Lime juice and zest counter with a citrus note, while fish sauce provides a salty tang, and serrano pepper and ginger offer a Continue reading
A few weeks ago, Diana, my talented assistant, arrived at work with a container of coconut soup with chicken and lime she had just made. Although it was early in the morning, the fragrant aroma of this ivory-hued potage studded with bits of green was so tempting that I took a quick sip. Light in texture yet vibrantly flavored with assertive Southeast Asian accents, it was irresistibly delicious! “Can you share the recipe?” I asked. “Nothing to it!” she replied, promising to email the directions for her new creation. Continue reading