| Apr 27, 2010
| 9:31 AM
Party for the Parks
5 - 8 p.m.
136 N. LaSalle
Sable Kitchen & Bar
505 N. State St.
To read more about the restaurant:
Pan Seared Scallops, Tomato Chutney,...
| Apr 30, 2010
| 1:12 PM
Ah, summer, the season of garden parties, backyard fetes and cozy picnics.
Whether it's a lavish spread under a froth of white canopies, or a simple meal served on a checkered cloth, a party is just the ticket to rouse us from the doldrums of a...
| May 17, 2010
Think of tomatillos, with their flirty, papery husks and tart taste, as the sassy little cousins of beefsteak and Roma tomatoes.
They're not as abundant as those red tomatoes dominating farmers markets and produce bins. But tomatillos (toe-mah-TEE-ohs)...
| May 26, 2010
| 10:24 AM
Yield: 4 servings.
12 (1-1 1/2 ounce) large sea scallops
12 slices bacon
8 leaves spinach, washed and stemmed
2 tablespoons melted butter
2 lemons, halved
3 bamboo skewers
1 cup Smucker's apricot marmalade
1/2 cup horseradish,...
| Jun 13, 2010
At times the computer does exactly as told. At times it does not. You've seen this tendency in other members of the household: Dog. Child. Spouse. And while dog or child or spouse can be cajoled into compliance, the computer cannot. If it's not of a...
| Dec 24, 2009
| 10:15 AM
Bacon Wrapped Scallops with Cranberry Apple Chutney and Ruby Port Reduction Makes 4 portions
12 ea Bacon wrapped Scallops 1 cup Cranberry Chutney ¼ cup Ruby port and cranberry reduction
Instructions: Place three scallops in the middle of a plate....
| Dec 29, 2009
More at www.JeanneBenedict.com
Nuvo Pink Liqueur Laced Champagne Cocktails
4 oz. Nuvo Sparkling Liqueur
2 oz. dry Champagne
Add Nuvo and Champagne into a flute and serve cold.
Caviar Topped Triple Layer Cheese Torte
2 (8-oz.) packages cream cheese...
| Apr 19, 2011
| 10:34 AM
Sandra Lawler was all grown up and had left her Boston home before she realized that not everybody serves lamb on Easter.
"I moved to Chicago, and they were serving ham, and I said, 'What is this? Who eats ham for Easter?'"
The chef at Baltimore's Feast...
| May 4, 2011
What do you do when confronted with a 1-pound can of ready-to-serve claw crab meat sitting in the refrigerator? Admittedly, it's a rare occurrence — at least at my house.
So, I celebrate with a platter of golden, crusty crab cakes for dinner.
| Dec 28, 2010
| 7:44 AM
To find more info, please click on her blog!
Here you have a Bombay Salmon served with fragrant Jasmine Rice and Persian Cucumber Salad along with my signature Samosa Latkes and finished off with Mango Cardamom Shortcakes, split and...
| Jun 23, 2010
You've wrestled a halibut from the sea (or your grocer's seafood case) and now you're wondering how to dress it up. Guy Conley, one of Anchorage's most inventive chefs, offers this recipe -- with unexpected ingredients like cinnamon and dried cherries --...