Salmon w/Smoked Mustard Creme Fraiche

Today I am combining leftovers for a delicious salmon sandwich that will have you wanting more, long after you have eaten up the last crumb. Dramatic much? Well, yes, but in this case, I’m not exaggerating. A crusted seared salmon topped with German Rotkohl and a smoked mustard creme fraiche served on a toasted brioche roll.

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Everything Salmon

If you have been reading my blog, you have probably already come to the realization that I have a real fondness for salmon. Well, perhaps it’s more of an obsession. The family joke is we can go to forty different restaurants and I will have forty different salmon dishes. It’s funny because it’s true, I love it! Today’s recipe offers fresh salmon crusted with everything seasoning and pan seared to a crisp golden brown.

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German Rotkohl (Braised Red Cabbage)


I haven’t shared one of Oma’s recipes in a while so I thought today I would post her German Rotkohl. A red cabbage side dish cooked with caramelized onion and semi-tart apples that she served with a roast. Traditionally, Rotkohl is a sweet and sour dish that uses up to a cup or more of white sugar. I prefer a more subtle dish. Therefore, I have changed Oma’s recipe using a sweet wine instead of sugar which gives it more sophisticated undertones.

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Black Forest Eggs

Woke up this morning to the sound of Kris Kristofferson’s “Sunday Morning Coming Down” and I haven’t been able to get the song out of my head since. So, I’m humming along and whipping up some Black Forest Eggs, ‘Cause there’s something in a Sunday, makes a body feel….” like having some brunch! Sliced black forest ham and eggs layered on toasted bread and covered in creamy cheese. Yep, its Sunday morning coming down!

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Buffalo Chicken Pizza

I’m going to do something that I don’t normally do. I’m going to take it easy on myself. Tonight’s recipe is made with all prepared ingredients and takes less than 10 minutes to throw together. The rest of the time, 25 minutes, is baking time. So, grab a glass of wine, put your feet up, and wait for the timer to go off.

Warning, this can be a bit on the spicy side. Therefore not suited for everyone. Take heart, I can eat it and I cannot take anything above mild. How is that? Because the blue cheese dressing and mozzarella cheese balance the heat taking it down to moderate.

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Black Squid Ink Pasta in a Uni Sauce

Today, while I was strolling through the farmer’s market, I found this artistic black squid ink pasta and knew just what I wanted to do with it. This is why I spend so much time at specialty shops and farmers markets. When thinking of dinner ideas, I often see color first and how pretty that would look next to this or that. When I saw black pasta, I knew I wanted to serve it with a creamy uni sauce that had a touch of turmeric added to give it color. This makes a stunning dish with all that black pasta swimming in a pale-yellow sauce. Add some smoked shrimp on top for a truly spectacular presentation.

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