Fresh Raspberries!

Desserts are one of the hardest things to make for people who have a food allergy as they almost always contain dairy, wheat, nuts or all three! A sabayon is a great alternative as it is like a custard but light, fluffy, and dairy/gluten free! It may seem intimidating but it is not that difficult, it just takes patience and concentration. We stopped by our local farmers market and saw some gorgeous fresh raspberries and thought that would make a great dessert. It followed a meal of baked striped bass with thyme, market tomatos and onion, a huge salad with fresh beets, and steamed corn on the cob. The bass was gorgeous, caught in Connecticut by Suzy, a friend who is also up in Maine. I am really enjoying all of this fresh seafood, so light and easy to prepare with all of the fresh local market vegetables out there this season. Recipes for the bass and the sabayon are included under the recipe page.

Before cooking..

Bass after being baked.

raspberry sabayon before being broiled

sabayon after being broiled

Maine, Chasing down the Lobsterman

With a broken foot, I decided to rest away from the city and took a trip to one of my favorite places, East Boothbay Harbor, Maine. I used to come here when I was a kid, and havent been in years. It has been relaxing to say the least, and my foot is definitely thanking me for relieving it from the hot pavement of manhattan to the cool dewy grass of Maine. It is beautiful this time of year and I am certainly grateful to be here.

Of course, one of the first things that I requested was that we do a lobster dinner so when we saw the lobster boats out on the bay bringing in the catch, out we went hoping to be able to buy straight off the boat. The first lobsterman we approached gave us a friendly, “sure!”and off we drove with five, pound and a half lobsters at five bucks a piece. Talk about a bargin! We had a feast, complete with steak for those who don’t eat lobster, grilled vegetables, roasted potatoes, a huge salad, and a little sorbet for dessert. I ate my lobster with lemon juice and olive oil, as well as a little homemade cocktail sauce while the others used the traditional butter. It was fantastic, and I plan to do it again before I leave on sunday.



Heat Wave BBQ

Well this has certainly been a hot and muggy few days in NYC with temperatures over 100 degrees! I, with a broken foot, have been able to spend a lot of time cooking up a storm and then writing on this blog as I rest and ice. Today I had a BBQ to attend and thought I would make something I made last summer for a taco night that my neighbors and I had. It was actually my first post on my tumblr blog and I have been wanting to make this corn salad again since then! It turned out quite well with all the fresh vegetables, the only drawback was that I made it the night before so the cilantro and some of the veg wilted a little with the time in the lime vinaigrette. It still tasted delicious but just looked a little less fresh and crisp. I highly recommend this for a light summer side dish or even really an all in one meal when you add the chicken.

Crisp Corn Salad

Birthday Dinner Party

It was my roommate Shannon’s birthday yesterday and when she was thinking of what to do, I offered to throw her a dinner party for her and her closest friends. We set the number on 10 people (8 ended up coming) and I got to work. She wanted a light meal of salad and pasta, and I had a budget of 40 dollars. I of course, I could not help but go over a little with the addition of the cake I wanted to make/ give as my present to her. The meal was a success with the following menu:

~Cocktail hour~

Fresh Baguette, Bowl of Mixed Olives, Proscuitto di Parma, Herbed Chevre, Drunken Goat Cheese, and Humboldt fog (ash rind goat cheese).

~Herb Salad~

Windflower Farms Mesclun greens, Raw Kale, Heirloom Cherry Tomatos, Cilantro, MInt, Parsley, and Basil in a Balsamic Mustard Vinaigrette

~Linguini with Fresh Summer Squash~

Linguini in an Avocado and Arugula Pesto with Fresh Market Squash, Squash Blossoms, and Blistered Heirloom Cherry Tomatos. Garnished with Toasted Almonds and Grated Aged Goat Cheese.


“Babycakes” Red Velvet Cake with Vanilla Icing

(dairy, gluten, and refined sugar free)

Find recipes for this dinner under my “Recipe” tab.

Goat And Sheeps’ Milk Lasagna

Lasagna, one of the many things I thought I would never be able to enjoy again with the discovery of my cows milk intolerance. In fact, as a child, I much preffered spaghetti with “red sauce” then anything super cheesy (most likely my body telling me not to eat it). But when a coworker raved about the sheeps milk ricottta from Dancing Ewe, ( at the Union Square Farmers Market, my cows milk free lasagna project began. The catch? They are only there on friday, so I got my butt out of bed bright and early and headed to the market. The good news is that friday is also the day my favorite goat farmers are there, Ardith Mae! (
They make the most incredible chevre I have ever tasted, sweet and soft in the summer and a bit more nutty and piney in the winter. It is 8 dollars a container but absolutely worth every penny. Try their other cheeses as well, it is not often you find such quality goat cheese for such a reasonable price. When I arrived at the stand that day, I noticed two new additions, honey lavender chevre and a sign that read “We have goat meat!”. Goat meat eh? We have been serving a Capretta Arrosta, or roasted goat< at the restaurant I work at recently and so I was very intrigued by the sign. The farmer told me they had ground goat as well as chunks, and that it was in fact leaner then chicken. Although considered a red meat, goat meat is the lowest in saturated fat and contained just as much protein with a slight gamey flavor. I sautéed it up and added it to the vegetables in the tomato sauce for my lasagna and it was rich, yet light, and really quite wonderful. Find the recipe on the recipe page.

CSA Share

Summer has arrived! And with that, begins my sister and my annual participation in our local CSA share. Basically, we invest in a farm upstate and get a vegetable share every week completely depending on what they are ready to harvest. It is an amazing experience not only for the ability to eat super fresh, local foods, but to be able to support our community and exercise our creativity with vegetables we would not always buy. This week we got, kale, turnips, lettuce, yellow squash, zucchini, cucumbers, and red swiss chard. I made myself a salmon dinner before the task of cooking all of these vegetables began which inspired my sister who had a huge 2 pound filet of wild salmon in the freezer to get that out and put it to use. Here is what we made with some recipes to follow! All of course, cows milk free!

“Fried” Squash Chips

This is a super easy recipe and is a healthy alternative to french fries. Just cut the squash into discs, and follow a simple breading station (flour, egg wash, panko bread crumbs) all seasoned with salt and pepper. Place on a baking sheet lined with tin foil and sprayed with cooking spray. Bake at 400 for 10 min, turn and bake until golden brown. Great with honey mustard!

Creole-Asian Salmon Cakes with Homemade Tarter Sauce

(Check out the recipe tab!)

Ginger Lime Martini, with fresh lemon, mint and basil