Cherry Sauce

 

Walking through cherry orchards with trees laden with beautiful, red, ripe cherries is a sight to behold. Being able to pick your own cherries is one of life's simple joys. Last week up in Michigan I was fortunate enough to experience both. After decades of going up to Pentwater over the Fourth of July holiday, I discovered (for the first time in decades) that there were cherry orchards open to the public. How I never knew this before is rather surprising. As luck would have it, cherry picking season started the week I had arrived! Having never harvested cherries before I wondered whether it would be as easy as apple picking or as tedious but as rewarding as raspberry picking. It couldn't have been easier. Had I known just how easy it was I might have picked more than two quarts of cherries. Not only to eat but to make more than one jar of this divinely delicious Cherry Sauce.

Whether it was because the cherries were freshly picked or that it was because I hand-picked them, these sweet red cherries were the best I have ever tasted. Before I ate more than my share fair of them, I made this beautiful, sweet, thick, glossy cherry sauce. The kind of sauce you could easily just eat off of spoon, but when served over vanilla ice cream, yogurt, panna cotta, poundcake, scones, Angel Food Cake, Dutch pancakes, waffles, crepes, and/or cheesecake it's a game-changer. When compared to a store-bought cherry sauce, a homemade cherry sauce will win every time.

July in the Midwest is the height of cherry season. So now would be the most optimal time to make this luscious Cherry Sauce. However, it can be made with frozen cherries (thawed) year-round. The important thing to remember when using frozen cherries is that they hold more water than fresh cherries, so the amount of water you use to make the sauce needs to be adjusted. Cutting the amount of water used when cooking the cherries (e.g., 2 versus 4 Tablespoons) with the sugar is recommended.

A jar of freshly made Cherry Sauce brimming with a thick, glossy sauce and whole (pitted) cherries can be made in no time at all. Turning this seasonal bounty into a rich, luscious, fruity, sweet/tart sauce is something you absolutely must do! And if you have never gone cherry picking before, you should! If there isn't a cherry orchard near you, then run to your Farmer's Markets and/or your grocery stores to buy the seasonal fresh cherries. Make certain you buy more than enough to eat and to make this Chef's kiss Cherry Sauce so you can eat it off of a spoon (just saying) or use it to elevate your sweet and/or savory dishes!

Recipe

Cherry Sauce

Ingredients

1 1/2 pounds (596g) freshly pitted or thawed frozen sweet red cherries

2/3 cup (134g) granulated sugar

1 Tablespoon + 1 teaspoon cornstarch

8 Tablespoons water, divided (See Notes)

Pinch of Kosher Salt

Directions

1. In a heavy bottomed saucepan, add the cherries, sugar, Kosher salt and 4 Tablespoons of water. Cook over medium-high heat until the cherries have softened the mixture is slightly bubbling. This will take about 8-10 minutes. Note: If using frozen cherries, use only 2 Tablespoons of water.

2. In a small bowl whisk together the cornstarch and remaining 4 Tablespoons of water until well blended. Immediately add to the cherry mixture and cook over low-medium heat until thickened to the desired consistency.

3. Remove from the stove and pour into heat proof jar(s). Allow to cool to room temperature before covering and refrigerating. Note: You can also immediately serve the freshly made cherry sauce warm!

4. The covered jars of the Cherry Sauce will be good in the refrigerator for up to a week, if it lasts that long!

5. Serve the Cherry Sauce chilled or warm up in the microwave.

Notes: (1) Weigh the cherries after you pit them! Which means you might need closer to 1 3/4 pounds of cherries to make this sauce. (2) If using frozen cherries, thaw them in the refrigerator before making the sauce. (3) Do not cut the cherries in half. You want to see those gorgeous whole (but pitted) cherries in your sauce. (4) I use Weck canning jars, but feel free to use your favorite canning jar.

Cherry Orchards in Ludington, Michigan (July 2026)

Freshly picked cherries from PM Family Farms in Ludington, MI (July 2026)

Tortellini Salad

Mother Nature almost thwarted my plans to join my family on their annual 4th of July vacation in Pentwater, Michigan. A violent rainstorm took out my power for almost nineteen hours two days before the trip and managed to send me over the edge. However, after cleaning out the refrigerator, shopping for all the planned meal ingredients, preparing the dishes for our Sunday night meal, and packing, I managed to get myself up early Sunday morning to make the four plus hour drive up to Pentwater. Happy to leave behind the heat and humidity in my hometown and enjoy four days of beautiful, breezy Lake Michigan weather with my family. Especially with my eleven-month-old great nephew, Henry.

Like almost every year for the past several decades (yes, decades), we have almost all of our meals in the 'on the slightly rustic side' cottage. This year I volunteered to make the Sunday night dinner. I vacillated on what to make (changing my mind several times) but finally decided on a menu of dishes I had never made for my family before. To make things as easy as possible once I got to lake, I made everything the day before. From the very addictive Corn Dip, to the retro Strawberry Salad, to the Sloppy Joes, to resurrecting this Tortellini Salad, to my version of the viral Dot Cakes done in patriotic sprinkles, I not only prayed these dishes would all survive the four-hour car trip, I also genuinely hoped everyone in my foodie family would be more than happy with the choices I had made. 

The recipe for this scrumptious, gorgeous Tortellini Salad is one I have had for decades. But before I could make it, I had to find it. Remembering that it was typed up on a half sheet of pink paper made it slightly 'easier' to find in the stacks of saved, unorganized recipes. I got lucky and found it rather quickly.

With the exception of the cooked (frozen) cheese tortellini, the jarred artichoke hearts, canned black olives, and bottled Italian dressing, all of the other ingredients are fresh. Lightly steamed broccoli, green onions, fresh basil, fresh Italian parsley, and cherry tomatoes give this salad incredible flavor and texture. 

It's one of those salads best made the night before or very early in day so the flavors have a chance to develop. The only ingredients added just before serving are the sliced black olives and cherry tomatoes. And if all of the dressing has been absorbed by the pasta and broccoli (and it will), you can and should always add a little more just before serving. Letting the Tortellini Salad sit out for at least 20-30 minutes before serving brings it to a perfect eating temperature.

If you are looking for a crowd-pleasing, refreshing salad to serve this summer, make this fresh, flavorful Tortellini Salad! It paired incredibly well with the slightly spicey Sloppy Joes, but it would be equally great served with grilled chicken, fish, or steaks. And because it isn't one of those mayonnaise-based pasta salads, it's the perfect hot weather, ultimate summer gathering side dish!

Recipe

Tortellini Salad

Serves 8-10

Ingredients

16 ounces/454g frozen cheese tortellini, cooked according to package directions and drained

1 large head or two medium sized heads of broccoli, blanched or lightly steamed and cut into bite size pieces - Note: You can also buy broccoli florets. You will need at least 4 to 4 1/2cups)

24 ounce/680g jar of marinated artichoke hearts, coarsely chopped (half of the marinade should be reserved)

4 green onions, sliced thinly

1/2 to 1 cup of fresh Italian Parsley, chopped (Note: I generally use a little more than a half cup)

2 Tablespoons julienned fresh basil

1 teaspoon Kosher salt

1 teaspoon of black pepper

1/2 teaspoon of garlic salt

1 small can (3.8 oz/108g) sliced black olives, drained

1 pint of cherry tomatoes, cut in half

3/4 to 1 cup Italian Salad dressing (e.g., Newman's Own Family Recipe Italian) - See Notes

Directions

1. In a large bowl combine the cooked/drained cheese tortellini, broccoli florets, chopped artichoke hearts (and half of the marinade), green onions, parsley, Kosher salt, black pepper, basil and garlic salt. Toss to combine.

2. Add in 3/4 to 1 cup of the Italian Salad Dressing. Mix well. Note: You will more than likely add of at least a 1/2 cup more when getting ready to serve.

3. Cover the salad with plastic wrap and refrigerate for at least 6 hours or overnight.

4. 30 minutes before getting ready to serve add in the drained black olives and halved cherry tomatoes. Mix to combine. Taste for flavor and then add more salad dressing if needed. Let the salad sit out for those 30 minutes.

5. Serve and savor!! Store any leftovers covered in the refrigerator.

Notes: (1) I love the flavor of Newman's Own Family Recipe Italian Salad Dressing. If you have another favorite bottled Italian Dressing, feel free to use it. Or if you make a too-die for Italian Dressing, use that instead. (2) Make certain to only lightly steam your broccoli. Steam just until tender-crisp and vibrant in color (about 3-5 minutes). Or blanch the broccoli spears in boiling water for 45 seconds. Either method works. (3) Look for the best cheese tortellini you can find. I buy mine (frozen) at my local Italian store, but there are many great options in local grocery stores. (4) Make certain to rinse the cooked tortellini in cold water in order to stop the cooking process.

Just after sunrise at Bass Lake, Pentwater, Michigan (July 2026)

PM Family Farms, Ludington, Michigan (July 2026) - I was obsessed with the Cherry Orchards!

Creamed Corn w/ Parmigiano-Reggiano Cheese

 

If there was one canned vegetable I loved growing up it would be creamed corn.  It was the ultimate comfort food. While I don't remember if it was one of side dishes served at our Thanksgiving dinners, I do remember it being one of the things making a regular appearance on our dinner table throughout the year. When it comes to serving vegetable side dishes on my Thanksgiving table I, not surprisingly, have some very strong opinions. Anything undoctored and/or heated from a can and/or a bag out of the freezer would be a hard no. Because in my embellished version of the first Thanksgiving dinner, I was (inaccurately) taught it was homemade feast complete with turkey and all of the fixings. In spite of the fact that many of our Thanksgiving traditions are in large part based more in fiction than on fact, I still want to believe the myths I learned in my youth. Which explains why the foods on my Thanksgiving table definitely must be homemade. It's my way of paying homage to romanticized folklores.

Up until recently I had never made creamed corn before. In all honestly I am not certain I thought anything could compete with my canned cream corn childhood memory. But after making this Creamed Corn w/ Parmigiano-Reggiano Cheese I am pretty certain I will never again eat cream corn out of a can. Because this drop the mic, standing ovation worthy version of creamed corn has completely reset the creamed corn bar. Now having discovered what I had been missing for decades, I am officially declaring that this luscious, exquisite Creamed Corn w/ Parmigiano-Reggiano Cheese has earned a permanent place on my Thanksgiving dinner table. Not only is it simple to make, but it also quite possibly may be more scrumptious than a corn pudding or corn souffle (my sincere apologies to all of you corn pudding and corn souffle lovers).

Had it not been for a friend recently sharing on social media how the famed Chicago Lawry's Restaurant version of creamed corn has been one of her family's beloved vegetable side dishes for years. Initially I was a bit skeptical that any recipe for a homemade version of creamed corn could rival the canned version. However, that skepticism was quickly laid to rest as soon as I had my first spoonful of this decadent, creamy deliciousness. 

The recipe I share below is based on Lawry's recipe, although I have made some minor changes to it. I slightly increased the amount of corn, suggest that using frozen sweet yellow corn is preferable to using canned corn, and topping the dish with freshly grated Parmigiano-Reggiano is the most divine finished touch.

So, what makes this homemade version of Creamed Corn so spectacular? Heavy whipping cream. A simple roux of butter and flour combined with heavy whipping cream, a small amount of sugar and some Kosher salt transform this classic side dish into the most incredible, slightly sweet, creamy version of creamed corn to have ever been created. Quite possibly it could become one of your family's most requested, favorite Thanksgiving side dishes. I wouldn't at all be surprised if they requested it again for Christmas dinner, a weeknight dinner, or even Sunday dinner. If like me, you loved creamed corn as a kid (and maybe still as an adult), you absolutely make this homemade version to truly live your best life!

With my husband's passing in January, Thanksgiving is going to feel very different for me this year. If you had asked me months ago if experiencing such a profound loss would enable me to honor the holiday or host the Thanksgiving dinner I would have said that's a hard no. But time has a way of causing one to rethink the decisions made during those early months of grief. So, my family and some dear friends will gather around my dinner table this Thanksgiving. In sharing what we are all grateful for this year may also give us yet another opportunity to honor the memory of a man we all loved and miss. At least this is what I hope.

Happy Thanksgiving wishes and blessings to all of you. I hope your day is filled with love, laughter, and the joy that comes with experiencing time honored traditions.

Recipe

Creamed Corn w/ Parmigiano-Reggiano Cheese

Serves 5-6

Ingredients

1 1/2 Tablespoons unsalted butter

1 1/2 Tablespoons all-purpose flour

1/2 teaspoon Kosher salt, plus more to taste

1 1/2 cups whipping cream

2 Tablespoons sugar

16 ounces (454g) Sweet Yellow Corn (frozen or canned) - See Notes

1/4 cup freshly grated Parmigiano-Reggiano Cheese, optional but a gamechanger

Directions

1. Using a heavy bottom medium-sized saucepan, melt the butter over medium heat.

2. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown.

3. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth.

4. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. 

5. Transfer to a serving bowl.

6. If using, top with the freshly grated Parmigiano-Reggiano Cheese. Either place in the broiler for several minutes or until the cheese has melted. Alternately use a Kitchen torch to melt the cheese.

7. Serve immediately.

8. Store any leftovers in covered dish in the refrigerator.

Notes: (1) The recipe published by Lawry's recommends using 3 cups of corn. The 16 ounce bag is just slightly more than 3 cups. Suggest using the entire bag. (2) If using frozen corn, let thaw in the refrigerator for an hour or more before making. (3) If using canned corn, please be sure to drain the liquid before adding the cream mixture. (4) If using the broiler to melt the Parmigiano-Reggiano Cheese, please be sure your dish can withstand more than 500 degrees (F). (5) Rather than using the broiler, highly recommend using a kitchen torch.

Little Compton, Rhode Island

Classic Pickled Persian Cucumbers

During the weeklong family vacation in Pentwater, Michigan this past year the seemed to be an abundance of leftover mayonnaise and pickles. Either everyone brought a jar of each or we didn't consume enough of either of them. Fortunately, or maybe unfortunately, my niece ended up being the one bringing home all of the leftover jars of mayonnaise and pickles. While sometimes have an abundance of condiments is a good thing, there can also be too much of a good thing. 

While I can't guarantee all of the mayonnaise will be used up on next summer's family vacation, I am predicting there will not be the problem of too many jars of pickles. Because rather buying them, we will be making them on an as needed basis. Yes, we (or maybe I) will be making these Classic Pickled Persian Cucumbers! Not only do freshly made pickles generally taste better than the store-bought kind, but they also have a much higher likelihood of being inhaled more quickly. 

These Classic Pickled Persian Cucumbers are made using the quick pickling method, a fast and easy way to pickle vegetables without the more cumbersome traditional canning process. But unlike most quick pickling methods, this one does not use a heated brine of vinegar and water but rather uses a room temperature brine. I was initially concerned the cucumbers would not properly crisp up as they chilled in the refrigerator, but they did!

Many of us think of pickles as condiments to put on hotdogs and/or hamburgers, to add into potato salads, and/or to serve along with sandwiches. However, famed restauranteur and cookbook author Erin French of the Lost Kitchen recommends serving pickles as part of the appetizer course. The idea is actually brilliant! Pairing pickles and/or pickled vegetables with cheeses and wine can not only make for a great starter but can also enhance one's appetite for what's to come. So the next time you are putting out a platter of nibbles, consider putting these Classic Pickled Persian Cucumber on them!

I will shamelessly tell you that this recipe is one Erin French created. One, I was thrilled she shared in her recent cookbook. However, having made them several times already (yes, they are that good), I have some personal preferences around making them. First, I much preferred cutting the cucumbers in half verses in quarters. Most of this had to do with presentation. And second was in using dill sprigs rather than chopping up the dill. The chopped-up dill seemed to clump on the pickle spears while the dill sprigs easily slid off of them. Again, maybe this too was about presentation. I have not been fortunate enough to have dined at the famed Lost Kitchen, but I often seriously fantasize about working there. Erin French recently posted a position for a baking assistant for the remainder of this year. If it came with a small room to rent cheaply, I may have impulsively sent in an application. Because not even driving halfway across the country or the idea of living in Maine during the off-season were considered to be drawbacks or enough to give me pause to throw my hat in the ring. So, who knows, maybe someday this dream of mine will become a reality. Maybe someday.

Recipe

Classic Pickled Persian Cucumbers

Ingredients

1 pound baby or Persian Cucumbers, halved or quartered lengthwise, depending on size

1 Tablespoon Kosher Salt (see notes)

2 cups ice cubes

1 small shallot, thinly sliced

2 large cloves of garlic, cut in half

1/4 cup fresh dill sprigs (see notes)

1 cup seasoned rice vinegar

1/2 cup water

Directions

1.In a medium sized bowl, toss the cucumbers with the Kosher salt and ice. Refrigerate for at 30 minutes.

2. Transfer the cucumbers to a colander and rinse under cold water.

3. Transfer the cucumbers to a medium sized (quart sized) jar. Note: I placed some of the shallots, garlic and dill on the bottom of the jar before adding in the cucumber slices.

4. Top with the shallot slices, garlic and dill. 

5. Add in the vinegar and water. Cover the jar with the lid. Place in the refrigerator.

6. Allow the cucumbers to sit in the refrigerator for at least 3 hours or preferably overnight.

7. The cucumbers will keep in the refrigerator for up to two weeks, however, it's not likely they will last that long.

Notes: (1) Highly recommend using on Diamond Chrystal salt. (2) Cut sprigs of the dill from the stems and press into the measuring cup. Do not chop up the dill. (3) I much prefer cutting the cucumbers in half versus quartered. (4) This recipe is a minimally altered version of Erin French's Classic Picked Cukes recipe as shared in her cookbook "The Lost Kitchen, Volume 2: Big Heart Little Stove."

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)

Lettuce and Celery Salad w/ Blue Cheese Dressing

 

While channeling my inner Ansel Adams I took a black and white photo of myself with the Tetons in the background. Little did I know this rarely taken selfie would inspire treasured friends to send me a surprise gift containing all things in shades of grays. In addition to a vintage book of Ansel Adams photos, there was also a cookbook whose cover was in black and white contained in the thoughtfully filled box. The first book will definitely influence the photos I take on my upcoming return trip to the Tetons, while the second one immediately inspired me. Truth be told, I am a hard one to buy a cookbook for. Not only because I have an immense collection of more than five hundred cookbooks, but because I am rather fussy about which ones I want to own, which ones I think I will learn something from, and which ones contain recipes I want to make. From the moment I opened "Outside: Recipes for a Wilder Way of Eating" by English chef Gill Meller, I knew this was one of those 'rare' cookbooks. The first recipe to get my attention was the one for a Lettuce and Celery Salad with Blue Cheese Dressing. 

There were two things about this recipe that intrigued me. First, was the simplicity of a salad made with only Little Gems (or butter lettuce) and fresh summer celery. Never had I ever thought of creating a salad combining these two ingredients. Second, was the recipe for the blue cheese dressing. One made with an interesting combination of ingredients. Again, not ones I would have ever combined together with blue cheese. Never did I imagine a dressing made with blue cheese, garlic, Dijon mustard, honey, apple cider vinegar, creme fraiche, mayonnaise and extra-virgin olive oil could be so complexly flavorful. Nor did I ever think both the salad and the dressing would be ones I will be serving regularly when having friends for dinner. In other words, this will be the new 'house' salad. At least for now.

As luck would have it, my local Farmer's Market had freshly cut stalks of summer celery for sale. I took that as an omen. After gathering all of the other necessary ingredients, I made the salad and the dressing as soon as I got home. Because I couldn't wait. It took only one bite and I was in a rare state of salad euphoria. The savory blue cheese paired with the tart apple cider vinegar, sweet honey, subtle pungency of the garlic, the creaminess of the creme fraiche and mayonnaise, and richness of the extra-virgin olive oil created the most phenomenal dressing I had ever tasted. 

The Little Gem lettuce is the smaller, sweeter baby sibling of romaine. In addition to its' sweet, crisp flavor, it cradled the dressing perfectly. Because the dressing is a little on the 'thicker side, it definitely needs a 'heartier' lettuce to hold up to it, without smothering it. 

Last, but not least, were the sprinkling of toasted walnut halves over the salad. They added an earthy richness to the salad. A perfect finishing touch for this seemingly simple salad.

With the exception of adding a little more olive oil and slightly more apple cider vinegar, I made no other alterations to the dressing. I should point out that the dressing is on the thick side. If I had wanted it just slightly thinner, I would have added a little more olive oil or maybe a little milk. Make to your preferred consistency, but don't thin it too much or it will lose its' impact.

For the blue cheese I used one made by Point Reyes as it has a slightly creamy texture. If you can't find it at your favorite grocery store or cheese shop, ask for the creamiest blue cheese they sell. 

If you are a lover of beautiful, flavorful salads and a big fan of blue cheese, then this is the salad for you! Serve it with some grilled fish, chicken, or beef, a loaf of bread, and a bottle of wine or sparkling water. Finish your meal with your favorite dessert, preferably one using seasonal ingredients or made with chocolate. More than likely, when everyone leaves, they will go home remembering the salad.

Recipe

Lettuce and Celery Salad w/ Blue Cheese Dressing

Serves 4-6

Ingredients

5 to 6  ounces Little Gem or Butterhead Lettuce, had cut into medium sized pieces

5-6 stalks of fresh celery, cut into 1/4" pieces on the diagonal

Large handful of walnut halves, toasted

5 sprigs of chives, cut into half inch pieces

5 to 51/2 ounces of your favorite creamy blue cheese (see notes)

1 small garlic clove finely minced or grated

2 teaspoons of dijon mustard

2 teaspoons of pourable honey, plus more to taste

1 1/2 Tablespoons apple cider vinegar

2 Tablespoons creme fraiche

2 Tablespoons mayonnaise

3 Tablespoons of extra-virgin olive oil

Kosher or sea salt and black pepper to taste

Directions

1. Begin by making the dressing. Crumble the blue cheese into a medium sized bowl. Add in the garlic, honey, mustard, vinegar and a pinch of black pepper. Use a fork to mash into a coarse paste. Note: Do not get rid of all of the bits of blue cheese. 

2. Work in the creme fraiche and mayonnaise. Mix until well blended. 

3. Whisk in the olive oil until reaching desired consistency. Add salt to taste. Note: If you want your dressing slightly thinner add in some additional olive oil, one tablespoon at a time.

4. In a large bowl, add in the torn lettuce leaves and celery. 

5. Spoon half of the dressing over the mixture. Use your hands to gently coat the lettuce and celery. Transfer to your serving dish.

6. Sprinkle the chopped chives and toasted walnut halves over the salad.

7. Spoon small dollops of the remaining dressing over the salad. Lightly season with black pepper and Kosher or seal salt. Serve immediately. Note: You will have some left over dressing. Do not use it all on this salad.

Notes: (1) I used Point Reyes Blue Cheese. (2) Sour cream is the easiest substitute for creme fraiche, but it's not as rich and tangy. Whole foods usually carries creme fraiche.

Grand Tetons, Wyoming, May 2024

Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

The time had finally come for me to seriously shake up my salad game. This past weekend we had friends over for dinner to plan our upcoming trip to Yellowstone and the Tetons. And I didn't want to serve my usual mixed greens, cheese, fruit, and champagne vinaigrette salad. Not that I don't love all of the variations I make to my go-to 'house' salad, I wanted this salad to be as jaw dropping as the landscapes we would be seeing in the weeks ahead. If our trip will be as amazing as this Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing was, we are in for quite the adventure. In all seriousness, this may be one of the best salads I have ever made. 

The smaller, slightly sweeter, more delicate version of romaine is Little Gem Lettuce. Think of it as the prettier, more delicious variety. With tender, yet crisp leaves, it pairs perfectly with the luscious, herby, creamy Green Goddess Dressing. Made with a myriad of fresh herbs, there are many variations of the classic Green Goddess Dressing. If there was ever a dressing to turn an ordinary salad into an epicurean delight, this would be the one. The original recipe created in the 1920's surprisingly used only a sparing amount of fresh herbs (parsley and chives). Over the last one hundred years, the number and variety of herbs used in the dressing has changed considerably. This Green Goddess Dressing recipe uses basil, parsley, and tarragon.

Sweet sugar snap peas, thinly sliced peppery radishes, and shavings of tangy, sharp Pecorino Romano Cheese not only add flavor and texture to the salad, they hold up well to the creamy, zesty dressing. If you are looking to serve an impressive salad at your next gathering make this one. It just might turn out to be declared the favorite of the night.

Recipe

Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

Serves 6-8

Ingredients

Green Goddess Dressing (makes 2 generous cups)

1 cup good quality mayonnaise

1 cup sour cream

2 whole anchovies

1 large garlic clove, minced

3 Tablespoons extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice (from one medium sized lemon)

1 cup loosely packed basil leaves

1/4 cup loosely packed tarragon leaves

1/4 cup loosely packed fresh Italian parsley leaves

3/4 teaspoon Kosher salt

Salad

4-5 heads little gem lettuces, core removed and torn into pieces

1/2 to 3/4 cup sugar snap peas, raw or blanched for 30 seconds, sliced on the bias

4-5 radishes, thinly sliced using a knife or mandolin

1/4 cup thin slices of Pecorino Romano Cheese (use a vegetable peeler or mandolin to create the shaved slices)

Kosher salt for seasoning

Directions

Green Goddess Dressing

1. In a food processor, add in all of the ingredients. Blend until very smooth and a beautiful pale-green color with tiny flecks of the herbs.

2. Transfer dressing to a bowl. Cover and refrigerate until ready to use. 

3. The dressing can be made the night before or morning of serving. Note: Dressing will keep for a week covered and stored in the refrigerator.

Salad

1. Add the lettuce to a large platter. Toss with 4-5 Tablespoons of the Green Goddess Dressing. All of the pieces of the lettuce should be lightly coated. Lightly season with Kosher salt.

2. Sprinkle the sliced sugar snap peas, radishes and Pecorino Romano Cheese. Serve with a small bowl or gravy boat of additional dressing.

3. Serve immediately.

Notes: (1) I found Little Gem Lettuce at Trader Joe's. If you can't find it at your grocery store, buy baby romaine. (2) To blanch the sugar snap peas, bring a pot of water to a boil. Submerge the sugar snap peas for 30 seconds and then immediately immerse in an ice bath. You can skip this step and serve the sugar snap peas raw. Your salad will be just a little crunchier. 

Wedge Salad with Buttermilk Dressing

Last weekend we had friends over for dinner. The menu was a simple one. Wedge Salads, Red Chicken Chili, Green Chile Cornbread, and Key Lime Pie. As someone who takes great pleasure in presenting food beautifully, my presentation of the Wedge Salads with Buttermilk Dressing completely missed the mark. Instead of cutting the iceberg lettuce into classic wedges, I thought I would get 'creative' and cut it into thick slices. I am still bothered by that decision. I can only hope everyone at the table will remember the flavors of the salad but forget what it looked like. I will never be able to unsee it. However, I will never ever in a million years make that mistake again.

One of the keys to a truly great, memorable, and yes, even beautiful Wedge Salad is to keep it simple. Which is how most steakhouses serve them. Iceberg lettuce, thick slices of crispy bacon, cherry tomatoes, chives, blue cheese, and a creamy buttermilk ranch dressing are all you need to create an impressive Wedge Salad. It's a salad easy to make and one that pairs well with steak, chicken, fish, and/or chili. The only advance preparation needed is cooking the bacon (crisp) and making the buttermilk dressing. Both can be done early in the day.

You might be thinking, isn't a classic Wedge Salad made with a blue cheese dressing? The answer is yes. So why would I use a Buttermilk Dressing instead? Well, there are several reasons. A homemade, herby buttermilk dressing is the perfect compliment to a crisp, green salad. Leftovers make for a great dip for veggies and chips.  As hard as it is for me to believe, not everyone loves the sharp, salty, assertive flavor of blue cheese. So instead of serving a salad with a dressing some may not eat, serve a large wedge of blue cheese with the salad. Blue cheese lovers will be thrilled. And the non-blue cheese eaters can simply push the wedge aside or ask a fellow blue cheese lover at the table if they would like theirs. Lastly, and maybe the most important reason is that a wedge of a high quality blue cheese is so much more flavorful (and visually appealing) than store bought blue cheese crumbles. Point Reyes Blue Cheese and Maytag Blue Cheese are two of my personal favorites. 

Most Wedge Salads recommend topping the salad with crumbled crispy bacon. However, consider crumbling only half of the bacon and placing a half piece of bacon on each salad plate. Bacon lovers will love you. And honestly, I think it makes for an even more beautiful presentation. One you are not likely to regret.

A wedge salad made with chilled iceberg lettuce, crispy bacon, chopped chives, a thick slice of blue cheese, and generously topped with an herby buttermilk dressing is a crisp, refreshing, impressive start to a dinner. And one your friends are likely to remember. 

Recipe
Wedge Salad with Buttermilk Dressing

Serves 4

Ingredients
Buttermilk Ranch Dressing
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 to 2/3 cup buttermilk, well shaken before measuring (or more to desired consistency)

Salad
1 medium sized head of iceberg lettuce, cut into 4 wedges
7-8 slices of thickly sliced bacon, cooked crisp (half crumbled, half cut into two pieces)
12-14 cherry tomatoes, cut in half 

2 to 3 Tablespoons freshly chopped chives
Large wedge of good quality blue cheese, cut into slices (Point Reyes, Maytag Blue)

Kosher salt and freshly cracked black pepper for seasoning

Directions

1. Make the buttermilk dressing and cook the bacon (crispy) early in the day. Store the dressing in the refrigerator. Cover the bacon and keep at room temperature until ready to use.

2. To make the dressing, add all (except the buttermilk) ingredients in a medium sized bowl. Whisk until well blended. Whisk in one half cup of well shaken buttermilk. Assess the consistency of the dressing. If you want it slightly looser, add another quarter cup of dressing. 

3. Cut the head of lettuce in half, cutting from the stem down. Cut each half again, making 4 wedges.

4. Place a small dollop of the buttermilk dressing on the center of each plate. Top each plate with a wedge.

5. Top each wedge with some of the buttermilk dressing. Sprinkle on the crumbled pieces of bacon and chopped chives.

6. Arrange the cherry tomatoes, half slice of bacon, and wedge of blue cheese. Season with Kosher salt and freshly cracked black pepper.

7. Serve and savor. Note: Pour the extra salad dressing into a bowl and place on the table for those who might want a little more.

Notes: (1) Most wedge salads are plated with the pointed edge of the lettuce facing up. This is to help capture the dressing into the crags. This presentation had one of the cut sides of the lettuce facing down. Not the 'classic' presentation, but it's one I think also looks beautiful on a plate. (2) Look for a thick cut bacon at your grocery store or meat counter. I like cooking the bacon on some heavy foil on the grill so the aroma of bacon doesn't permeate the house or make a mess on my stove. If you don't have a gas grill, cooking the bacon in the oven is another great option. Remember, you want to cook your bacon crisp. (3) When making the dressing use only freshly chopped herbs. Dried herbs will not impart the same kind of flavor. 

Herbed Stuffing

With Thanksgiving just days away, many of us are already anticipating the first bite of our favorite holiday foods. Often it's a specific side dish or dessert. But sometimes it's the combination of flavors on our plates we look forward to eating. While I can't say with absolute certainty, I would however venture to say many of us can hardly wait to enjoy a heaping helping of stuffing. Whether it's adorned with a healthy spoonful of gravy or not, stuffing is almost always the real star on Thanksgiving tables across the country. 

If you grew up devouring an herby, buttery bread stuffing on Thanksgiving Day and making sandwiches with it the day after, it's probably the one you love best. I have nothing against cornbread or meat stuffings. But in all seriousness, nothing compares to the depth of flavor only a bread stuffing made with fresh herbs can deliver. Especially one with a crispy, crunchy exterior and moist, custardy like interior. Which means to make a best of both worlds stuffing, it must be baked outside of the turkey.

To achieve that rustic, homemade look, a loaf of a Tuscan or Hearty White Country Bread must be torn up into one inch, craggy edged pieces. Not cut into cubes. The days of letting your torn up pieces of bread dry for days are over. Baking the bread pieces in a 250 degree (F) oven for about an hour will not only dry out the bread, but will turn it into crispy pieces of deliciousness.

For the most herbaceous stuffing, only fresh herbs will do. Dried herbs won't do this stuffing justice. In other words, there are no recommended substitutions for the fresh herbs. Parsley, sage, rosemary and thyme chopped up and mixed in with the bread, sautéed onions and celery, Kosher salt, pepper, chicken broth and eggs create a stuffing so insanely delicious you will find yourself wondering why you don't make stuffing year round. Or at least when you are serving a roasted (homemade or store bought) chicken or a grilled ribeye.

If you want to make your own chicken broth you can. But a really good quality chicken broth can be found on your grocery store shelves.

To achieve its' craveworthy crispy, crunchy and moist, almost custardy textures, the Herbed Stuffing is first baked covered for 40 minutes, then uncovered and baked for another 35-40 minutes. This two part baking process is key to making the most feast worthy stuffing.

If there was ever an Herbed Stuffing standing head and shoulders above all others, this would be the one. From taste to texture, it has all of the bells and whistles a classic, impressive bread stuffing should have. 

If there is one new dish you bring to or swap out at your Thanksgiving table this year, let it be this Herbed Stuffing. Because no matter what dessert you serve this year, I promise everyone will be talking about this stuffing. You just need to hope you have a bit leftover so you can enjoy it the day after along with a few slices of turkey, some gravy, a scoop of mashed potatoes, and/or maybe cranberry chutney (or sauce).

Happy Thanksgiving wishes and blessings to all of you!

Recipe

Herbed Stuffing

Serves 8

Ingredients

20-22 ounces good quality day old hearty white bread (unsliced) loaf (see notes), torn into 1 inch pieces

3/4 cup (170g) unsalted butter

2 1/2 cups (325g) chopped yellow onions (from one large onion)

1 1/2 cups (197g) chopped celery (from 4 large stalks)

1/2 cup chopped fresh flat leaf parsley

2 slightly heaping Tablespoons fresh sage, chopped

1 Tablespoon fresh rosemary, chopped

1 Tablespoon fresh thyme, chopped

2 teaspoons Kosher salt

1 teaspoon black pepper

2 3/4 cups chicken broth, divided

3 large eggs

Butter for preparing the pan

Directions

1. Spread the torn pieces of bread out on a large rimmed baking sheet. Bake at 250 degrees (F) for one approximately hour or until dried out and lightly golden on the edges. Let cool.

2. Increase the oven temperature to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.

3. In a large skillet melt the butter over medium heat. Add in the onions and celery. Cook until the vegetables are softened and lightly golden (approximately 10 minutes).

4. In a large bowl, combine the bread, sautéed onions and celery, parsley, sage, rosemary, thyme, Kosher salt, and black pepper. 

5. Heat 1 1/4 cups of the chicken broth until warm to the touch. Pour the warmed broth over the ingredients in the bowl. Mix well. Let cool slightly.

6. Whisk together the remaining (unheated) 1 1/2 cups chicken broth and eggs together. Pour over the mixture. Mix well. You can use your hands here!

7. Transfer the stuffing to the prepared dish. Cover with aluminum foil. Place dish on a baking sheet and place in the preheated oven. Bake for 40 minutes.

8. Remove the foil and continue baking for an additional 40-45 minutes or until the stuffing is set and the top is crispy and golden brown.

9. Serve and savor.

 

Notes: (1) Look for a larger sized Tuscan or Country Style White Loaf in your grocery store.  If you buy a 20-22 ounce loaf, you will not need all of it. If you can only find 16 ounce loaves of bread, you will need two but will have leftovers to use for making sandwiches or toast. (2) Stuffing can be made a day ahead. Take out of the refrigerator at least one hour prior to baking. Bake as directed. (3) If you like a sage-y stuffing, use up to 3 Tablespoons of freshly chopped sage.