Crab Cakes with chipotle mayo


Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!

8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white

2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite

Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.

In a small food processor combine sauce ingredients until well combined.

Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.

Serve with sauce.

Serves 2.


Roasted Broccolini


I love the flavor of roasted broccoli, especially the stems. I found some gorgeous Broccolini at the farmers market on Saturday and this is how I decided to pay tribute to it. I kept is simple, chopped, tossed with a little olive oil and sprinkled with espelette pepper and salt.

3 bunches of Broccolini, chopped in 1/4 inch pieces
2 tsp olive oil
Espelette pepper

Preheat oven to 425.

On a large baking sheet toss broccoli with olive oil. Sprinkle salt and Espelette pepper over the top. Roast 40 minutes until parts start to get crispy.

Serves 4.

Veal Saltimbocca


This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.

4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil

Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.

On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.

Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.

Serves two.

Zucchini Mint Pesto


Nothing like being without a kitchen for 3 weeks to really inspire a cook! This my summer riff on the asparagus pesto I made in the early spring. This is the perfect pasta comfort food for a crazy Monday.

1 1/2 lbs baby zucchini, sliced into 1/2 inch chunks
1/4 c pine nuts, toasted
1/2 c mint leaves
1/4 c parsley
4 cloves garlic
Zest of one lemon + 1 TBSP juice
3/4 c parmigiano
1/3 c olive oil
4 oz chopped pancetta, cooked crisp
1 lb pasta

Bring a large pot of salted water to a boil. Add Zucchini and cook 5 minutes. Remove from water and toss into food processor. Add pasta to water and cook until al dente.

Add all ingredients except pasta to Zucchini in processor, process until smooth, and salt and pepper to taste.

Remove pasta and place into a large bowl with 1/4 c pasta water, add pesto and toss. Let sit for 1 minute to allow pasta to absorb the sauce. Serve and top with pancetta.

Serves 4.



I found this one in Food & Wine. I excluded the simple syrup – seemed sweet enough for me.

1 teaspoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon sugar

1/2 oz fresh lime juice
2 oz blanco tequila
1 lime wedge
2 ounces watermelon juice

Combine salt ingredients in a small bowl big enough to fit your glass into.

In a blender, purée watermelon. Dip the glasses in the foam, shake, then dip into salt mixture.

Combine remaining ingredients in a cocktail shaker. Shake. Serve over ice.

Makes 1 cocktail.
Salt for lots. I store mine in a Tupperware container for future use.

Chocolate Cookies with a Kick


I found this recipe on Epicurious a couple of weeks ago and have been saving it until my kitchen remodel was done. I reduced the sugar, added some smoky heat with chipotle powder and decided not to roll them. They turned out great! The first batch I did pepper free for the kids – they loved them.

Nonstick vegetable oil spray
9 oz bittersweet chocolate chips
3 large egg whites, room temperature
1 1/4 c powdered sugar, divided
1/2 c unsweetened cocoa powder
1 TBSP cornstarch
1/4 tsp salt
1/4 tsp chipotle pepper powder

Preheat oven to 400°F. Line cookie sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/4 sugar, cocoa, pepper (if using) cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). If it does not become stiff, let it rest a few minutes.

Scoop 1 TBSP rounds onto parchment, dust with powdered sugar. Bake for 10 minutes until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

24 cookies
2 WW PP per cookie.

Duck Salami Pizza


Our kitchen remodel is done! I spent the afternoon finding new homes for all my stuff and thinning the heard a bit, do I really need 8 spatulas? So for my first meal in my new kitchen I wanted something easy, and what’s better than pizza? I had some amazing duck salami from Hudson Valley Foie Gras that was my inspiration for this simple but amazing pizza.

8 oz pizza dough, rolled thin
2 TBSP olive oil
4 cloves garlic, minced
Red chili pepper flakes
8 oz mozzerella cheese, thinly sliced
4 oz salami, preferably duck
4 tomatoes, seeded & chopped
8 scallions, thinly sliced
Parmesean cheese, grates

Preheat pizza stone for at least an hour at 500 degrees.

Comine garlic, pepper and olive oil and spread over pizza crust. Top with cheese, salami, tomato and onions.

Bake for 7 – 10 minutes until edges are crispy and cheese is melted.

Serves 4.

Ratatouille with 4 Cheeses


So it’s been a while. Between traveling for work and having my kitchen remodeled cooking has been very minimal – its not the lack of stove – its the lack of water!!!

I was cleaning out the fridge and decided ratatouille would be the perfect use the extra baby eggplants & zuks I had laying about.

This is super simple, super minimalist and super tasty – especially after a week of take out.

4 baby zuks, sliced in 1/4 inch pieces
4 baby eggplant, sliced in 1/4 inch pieces
4 leeks, sliced in 1/4 inch pieces
4 cloves garlic, minced
2 TBSP olive oil
1 28oz can diced tomatoes
1/4 c parley, snipped
1/4 c basil, snipped
1/2 c mixed white cheese, I used a pre-shredded from Trader Joes

Preheat oven to 350.

Combine zuks, leeks, eggplant, thyme, salt and olive and roast in oven for 1 – 2 hours, stirring occasionally.

When all the veggies are soft and slightly browned, stir in tomatoes and 3/4 of the herbs, sprinkle with cheese and cover with foil. Bake 45 minutes, until cheese is melted. Top with fresh herbs and serve.

Serves 4.

Grilled Padrons


Today my favorite farmer was back at the Hayward Farmers Market! And he had a special treat just for me, he had set aside the first of his Padron crop just for me!!! Man do I feel special! OK, so I spend a ridiculous amount of money at his stand because his produce is that good, but how wonderful to have padrons set aside for just me 🙂

Olive oil

Toss padrons with olive oil.

Turn BBQ on high and get smocking hot. Turn down heat to medium, and roast padrons, turning a couple times. We use a veggie basket so we don’t have any casualties. Cook about 5 minutes until charred. Toss with salt & serve.