by Cate Bogue | Sep 21, 2019
SLOW ROASTED SALMON 1 fennel bulb, sliced into rings, fronds reserved for garnish1 TBSP extra-virgin olive oil, plus additional to finish1 4-lb skin-on fillet of salmon3/4 tsp kosher salt1/4 cup whole-grain mustard3 tsp fennel seeds, toasted and crushed2 1/2 tsp...
by Cate Bogue | Sep 21, 2019
MOZZARELLA BAR For the MOZZARELLA BAR, you slice fresh mozzarella and serve with crostini, arugula, piquillo pesto, roasted tomatoes, mushroom tapenade, balsamic vinegar and red pepper flakes. Then you place all on the table or on your kitchen counter and allow your...
by Cate Bogue | Sep 21, 2019
GRILLED CHICKEN SATAY with Peanut Sauce & STEAMED ASPARAGUS GRILLED CHICKEN WITH PEANUT SAUCE1 cup teriyaki sauce4 garlic cloves minced3 TBSP lime juice2 1/2 TBSP minced fresh ginger2 TBSP brown sugar3 lbs boneless, skinless chicken breasts, sliced into 1/2″...
by Cate Bogue | Sep 21, 2019
ROTISSERIE CHICKEN COBB SALAD 1 Rotisserie chickenExtra virgin olive oilKosher salt and freshly ground black pepper1/2 pound thick-cut applewood smoked baconFor the vinaigrette:1/4 cup freshly squeezed lemon juice 5 TBSP extra virgin olive oil1 1/2 TBSP Dijon...
by Cate Bogue | Sep 21, 2019
LEMON ICED RASPBERRY YOGURT CAKE (Adapted from kitchentrialanderror.blogspot.com) Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer. The...
