- DELICIOUS FOOD!
Boston was the host city for the 1989 IACP Annual Conference. When we were planning the kick-off media event (held in September 1988), Julia said she would be happy to host it at her home if the Boston IACP members would agree to cater the party. I had recently developed this recipe for Scallop Mousse, and decided it would be my contribution.
Linguine with Clam Sauce (always with canned clams in 1950-60’s Chicago) was a staple everynight dinner when I was growing up. My dad particularly liked the version with red sauce. Me, I liked both red and white, but always thought the white was “prettier.” Read more »
During my time in Paris in December I enjoyed a festive dinner with friends at Josephine, Chez Dumonet. Our evening started with a bottle of 1973 Doisy Daene Sauternes and foie gras. I suggested adding an Endives and Roquefort salad to our first course for the table, as Roquefort is also a classic pairing with Sauternes. Read more »
(It’s good served hot or cold.)
makes 4 main dish servings, 6 small plates
1 pound wild Gulf shrimp1/2 cup Dijon mustard
2 teaspoons Creole seasoning
2 large bunches Dandelion greens (you can sub Spinach or Swiss chard if you like)
1 medium onion, sliced thin
2 cloves of garlic, smashed and chopped
3 tablespoons extra virgin olive oil Read more »