Fennel Salad with Bresaola


I adapted this recipe years ago from a River Café cookbook and have been serving it regularly as a starter ever since. I either have it on a platter along with other antipasti or if trying to be a bit more formal, plate it before serving. Somehow the nuttiness of the parmesan, the freshness of the fennel and the earthiness of the bresaola, make for a perfect combination. If you don’t like the strong aniseed flavor of fennel, give this a chance. By marinating the fennel, it mellows the flavor completely.

Fennel Salad with Bresaola 


1 teaspoon of Maldon salt

1 fennel bulb 2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
12 slices of bresaola


1. Dissolve the salt in lemon juice and then whisk in the olive oil.
2. Thinly slice the fennel, having removed both ends. I use a mandolin to get extra.
3. Marinate the fennel in the olive oil lemon dressing and let rest for at least 30 minutes.
4. Pour the mixture over a layer of overlapping slices of bresaola.
5. Top with shaved Parmesan.


BBQ Season Begins


I love the summer and the effortlessness of dining al fresco. Any excuse to eat outdoors appeals to my Pacific Northwest upbringing and I just love the way NYC expands in the warmer weather months. With windows and gallery doors being flung open, the city takes on new exuberance. So this last weekend, despite the dreary weather forecast, my husband and I stoked the charcoal grill and enticed friends over as the weather cleared Saturday night. We took advantage of Many Kitchens’ numerous offerings for grilling season from Sel Magique’s classic blend to Stuart & Co.’s line of BBQ sauces and rubs as well as to a staple in our home, Baron’s International Kitchen’s Jerk Sauce (though sadly we had already eaten our way through their Caribbean Hot Sauce). It was the easiest meal plan ever. With the addition of some staple sides like lightly steamed green beans, grilled corn on the cob, potato salad and buttermilk biscuits, we were all stuffed.


Saltimbocca alla Romana


This weekend I found myself craving Saltimbocca. It’s one of my favorite dishes but for some reason, I only ever seem to cook it in Italy. Retail therapy no longer an option, I’ve found that ‘culinary therapy’ works pretty well when in need of cheering up. So I took my taste buds to Italy for the day where I’m always at my happiest; Veal Saltimbocca for lunch and the uber comforting Spaghetti alla Carbonara for dinner (recipe next week).



Veal Saltimbocca

Serves 2

For those of you opposed to veal, you can easily substitute chicken or even turkey but make sure to beat the breasts as thin as you can get them.



2 large veal scallops
2 slices of fontina
4 sage leaves
2 slices of Parma ham
½ cup of all purpose flour
2 tablespoons of Marsala Wine (or white wine if you can’t find Marsala)
1 tablespoon of lemon juice
4 tablespoons of butter
2 toothpicks



1. Pat the veal scallops dry with kitchen towel and then place 2 sage leaves on each scallop.
2. Place a slice of Fontina cheese on top of the sage leaves.
3. Cover each scallop with a slice of Parma ham.
4. Secure with a toothpick.
5. Heat 2 tablespoons of butter over medium heat in a large heavy skillet.
6. When the butter is hot, dredge the veal in flour and shake off any excess.
7. Place veal in the pan, Parma ham side down and cook for 2 minutes.
8. Flip both scallops and cook for another minute.
9. Remove the veal to a plate and keep warm while you make the sauce.
10. Add the remaining 2 tablespoons of butter to the pan along with the Marsala and the lemon juice.
11. Stir and reduce for 1 minute.
12. Pour the sauce over the veal and serve. Don’t forget to remove the toothpicks!

I like to serve them with roasted potatoes and string beans.

Mother’s Day Brunch


If it weren’t for my Mother, I would never have learned to cook, parallel park or paint a wall. For me, it’s never been an issue of technique but of patience, mainly my utter lack of it.


Mom would always catch me when I tried to take shortcuts like the time I wanted to “learn to sew” and instead of using a needle and thread I found a stapler. (Note to my mother: you have to admit, the stapler was far more efficient). Or the time I tried to melt a block of cheese to make a bastardized Mornay sauce. Sometimes you just have to do things the right way.


So in tribute to my mother who I can’t join for Mother’s Day, I’d love to share a well planned and executed Mother’s Day Brunch. Proving that yes, I have listened to her all these years.


I plan to have this meal with my mother when I see her next in Portland and I’m hoping that she’ll bring her cinnamon rolls. She is famous for never giving the recipe in its correct form. She likes to say she “measures by hand” but the recipe changes every time so no one but her can recreate it. Pretty sneaky, don’t you think?




2 oz. peach purée

6 oz. prosecco



1. Add prosecco to a champagne flute.

2. Top with peach purée


Iced Tea with Mint Simple Syrup 

Serves 6
12 teaspoons of favorite tea (I used Scarlet Glow but you can also substitute 1 bag for every 2 teaspoons if you aren’t using loose leaf)
1 lemon


Simple Syrup

1/2 cup sugar
1 bunch fresh mint leaves


1.To make simple syrup, take a small saucepan and combine 1/2 cup of water with 1/2 cup of sugar.

2. Bring to a boil and add a handful of fresh mint leaves.

3. Stir until sugar has disolved and allow to rest for about 10 minutes.

4. Next brew tea (I like to brew it a little stronger if I’m mixing it for an iced tea). 

5. Remove mint leaves from simple syrup and discard. Add infused simple syrup to the tea to reach desired sweetness. 

6. Refrigerate until cool (this can be done overnight). 

7. Serve over ice with a garnish of a lemon slice and sprig of fresh mint. Very refreshing!

Sautéed Mushroom, Tarragon, Shallot and Goat Cheese Salad 

Serves 2

2 tablespoons butter
1 container of baby portabella mushrooms, rinsed and sliced
1 large shallot, thinly sliced
2 tablespoons fresh chopped tarragon
2 cups rinsed and torn boston lettuce
1/2 cup goat cheese crumbled
Olive Oil
Salt and freshly cracked pepper



1. In a medium sized sauté pan add butter and melt on medium-high heat.

2. Add in mushrooms, shallot and tarragon. Cook in batches so as not to overcrowd about 8 minutes per batch- turning several times.

3. Cook until shallot has begun to caramelize and mushrooms are golden brown.

4. Season to taste with salt and pepper.

5. Plate 1 cup of lettuce per serving and drizzle with a good olive oil

6. Top with warm mushroom mixture and crumbled goat cheese. 

7. Add a bit of cracked pepper and serve warm.

Basic Hollandaise 

Makes about 1 cup

4 egg yolks
1 teaspoon dijon mustard
1 lemon, juiced
8 tablespoons of butter (1 stick), melted
2 dashes of tabasco sauce (optional)
Salt and freshly cracked pepper


1. Fill a small saucepan with water to measure  2 inches up its sides. Bring to a boil then reduce heat to a simmer.

2. In a heat-proof bowl, whisk the egg yolks.

3. Add bowl to the top of the saucepan (make sure no part of the bowl touches the water– you don’t want to scramble the yolks).

4. Whisk yolks until they double in size and add dijon and lemon juice.

5. Slowly drizzle in melted (but not sizzling hot) butter, whisking as you go.

6. Once sauce is evenly mixed and easily coats the back of a spoon, add in tabasco, if desired, and season with salt and pepper.

*If you break your hollandaise, an easy remedy is to add another egg yolk and 1 tablespoon of cold water and whisk until sauce returns to its correct texture.


Perfect Poached Egg

2 teaspoons vinegar (white wine or rice vinegar work great)
1 teaspoon kosher salt
1 egg



1. Fill a saute pan with 2-inch sides halfway up with water and bring to a boil.

2. Reduce to a simmer and add vinegar and salt.

3. Crack your egg into a measuring cup/teacup. Slowly pour your egg into center of the pan and use a slotted spoon to stir the water until the egg whites gather around the yolk.

4. Cover the pan, turn off the heat and allow to rest for 5 minutes covered.

5. Use a slotted spatula (I prefer over a spoon) to collect the poached egg.

6. Blot off excess water with a paper towel and serve warm. The white should be firm and the yolk soft but not too jiggly.


Serve with
4 Extra Extra Large Latkes from Linda’s Gourmet Latkes (or if you’re feeling ambitious: make them yourself)
4 hearty slices of Smoked Salmon
1/4 cup finely chopped chives to garnish
Freshly cracked pepper



1. Warm latkes according to instructions.

2. Top with smoked salmon, a perfectly poached egg and a generous helping of hollandaise sauce.

3. Serve two per plate since these are sooo delicious!

4. Garnish with chives and freshly cracked pepper. Enjoy!