Za'atar Crusted Steak with Spicy Shatta Chimichurri

I'm always experimenting with steak sauces that enhance but don't overpower the meat. As much as I love barbecue sauce, once I put it on, it's pretty much all I can taste. And it's a shame to buy good quality beef and spend time cooking it well only to not get the flavor.




Pesto sauce is always an option but I think the strong flavor and aroma of basil can also overwhelm the steak so I

reade more... Résuméabuiyad

Frozen Coconut Blue Hawaiian

Late August is usually when I feel some cooler breezes in the air, autumn catalogs begin to arrive in the mail and, much as I hate to rush the seasons, I start to think about baking with pumpkin. The key word here is usually because this year, it's still hot as hell, my air conditioner is working overtime and all I can think about is cold drinks. And ice cream. I think about ice cream.




So,

reade more... Résuméabuiyad

Sparkling Peach and Thyme Rose' Cocktail

This was my summer of discovering all my favorite rose' wines. I have nothing against reds and whites but rose' has my heart. Extra points if the weather is hot and the rose' is bubbly.







I'll happily drink my sparkling rose' in an ice cold glass all by itself. But I do love a cocktail and I love making an interesting pitcher drink for a summer party. Gin adds both punch and flavor while

reade more... Résuméabuiyad

Peach Shortcakes with Honey Basil Syrup

And...it's finally peach season. Oh, sure, there have been peaches in the market for the last couple of months but they were just hard orbs with no fresh peach aroma. And I know from sad experience that they will never ripen. But now that it's August, the peaches are tender and fragrant, juicy and delicious.




I wanted to use these beauties in a recipe that would leave them close to their

reade more... Résuméabuiyad

Savory Zucchini Pie with Fontina Cheese and Walnut Crust

Based on what I'm seeing at the farmer's market these days, zucchini is taking over the planet. OK, maybe not but I'm eating so much of the stuff that I'm about to turn green. Fortunately, I love it.




Mostly I just turn all that green and yellow squash into noodles with my sprializer or, even faster, my julienne peeler. But I avoided trying to cook anything more elaborate with it for fear

reade more... Résuméabuiyad