Parmesan Scallion Bread

At the heart of any golden crusted treat is probably fat and this bread is no exception. In an era when mayonnaise has inexplicably gone out of style, yet European style butter is quite popular, this recipe is a throwback to a bygone era. 1/2 French baguette, split lengthwise1/2 c. mayo 1/4 c. freshly grated parmesan reggiano 1/4 c. chopped scallionsblack pepper, or Aleppo pepper, to taste Chop the scallions finely, grate the parmesan, and combine with the mayo and black pepper in a small bowl. Cut your your baguette in half lengthwise and toast under the broiler for a … Continue reading Parmesan Scallion Bread

Bacon Wrapped Dates

Wrapping dates in bacon is only the beginning. Pair these sweet and umami treats with marcona almonds or a funky blue cheese.

Bacon wrapped dates may be a cliche worth making if only for making something both simple and classic for a cocktail party spread. Sweet, salty, savory. There’s a lot to praise and for an admittedly non-vegetarian option it will go a long way towards covering your bases. Or make it for yourself and don’t worry about quantities because it’s completely up to you how much you make.

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Salad Lyonnaise

Salad Lyonnaise

 

I’ll start by saying this recipe is not traditional and is more loosely inspired by the classic Salad Lyonnaise than the “real” thing. Ok! Disclaimer aside this is one of the best salads I’ve had and it makes a perfect first course or appetizer. There is nothing like a salad with bacon, egg and crunchy croutons to make you rethink merely calling it a “salad.”

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White Bean Dip

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Having cocktails is not something you should do alone. And just like drinking together is better including a snack to tide yourself over until dinner is a really good idea. David and I have gotten into making a few simple dips that go with pita chips.  What’s not to love about pita chips? But I digress. This white bean dip is a quick and simple way to start an evening, takes almost no time to make and makes enough for 4-6 people.

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