Salmon with Lemon Vinaigrette and Crispy Capers

I made this Salmon with Lemon Vinaigrette and Crispy Capers mainly to try out the crispy capers recipe. I actually do not like capers, except these are rather good. You cover them in olive oil and cook them in the microwave. Then they are drained and become very crispy. I made a simple lemon vinaigrette for the roasted salmon which paired very well with the capers.

By Leslie Blythe

Red Bean Mooncake

I think you can learn so much about other cultures through food. My husband and I were invited to learn how to make Chinese Mooncakes, to celebrate the Mid-Autumn Festival. The moon’s roundness symbolizes harmony and prosperity, and the festival celebrates the harvest, often bringing together family members from near and far.

Our Chinese hosts prepared the dough and the filling for the Red Bean Mooncakes in advance and helped us roll out the dough, wrap it around the filling and press it into special molds before brushing with beaten egg and baking. We also made SuZhou-Style (salty, pork filled) Mooncakes.

At first, making these pastries seemed daunting but by the end we actually got the hang of it and our hosts called us experts, which was very generous of them!

By Leslie Blythe

Swiss Steak

I made this Swiss Steak in an Instant Pot, but I have also included the stovetop/oven method. Swissing is a British expression used to describe how fabric is stretched between rollers or flattened. The meat in Swiss steak, typically round steak, is pounded flat for tenderizing before being browned and braised. It turns out incredibly tender and delicious. I served it over a bed of mashed potatoes.

By Leslie Blythe

Lemon Dainty

Lemon Dainty is a cross between pudding and cake. They are light and refreshingly tangy. My husband thought it was total nirvana. I think I might be able to use this at some point to my advantage! I served it warm out of the oven, though I think it's better refrigerated. If you don’t have ramekins, you can bake it in an 8-inch or 2-quart baking dish for 45 to 50 minutes.

By Leslie Blythe

Summer Gazpacho

Here is a post from my Gazpacho loving husband Eric!
Gazpacho, that wonderfully refreshing chilled Andalusian vegetable soup, is perfect for these late days of summer when temperatures soar and vine-ripened tomatoes are plentiful. It can be chunky or smooth but the classic way—made in a blender—always reminds me of Pedro Almodóvar’s movie Women on the Verge of a Nervous Breakdown. While I love garlic, I do not like to eat it raw so I roasted the garlic in the oven before blending it in the soup but the choice is yours. Good sherry vinegar is the most important ingredient and while you can use red wine vinegar, sherry vinegar is really the best.

By Leslie Blythe

Tagliatelle with Corn, Tomatoes, Onion & Basil

This Tagliatelle with Corn, Tomatoes, Onion & Basil is the perfect end of summer meal. It's the perfect use for the tail-end of your homegrown tomatoes and fresh corn. The red onion slightly caramelizes in the butter and transforms the dish.

By Leslie Blythe

Pasta with Broccoli Sauce

My daughter Grace makes incredible homemade pasta. I had a bunch of broccoli on hand and she made this Pasta with Broccoli Sauce. You don't necessarily have to make homemade, but if you have the time, it's worth the effort. The Broccoli sauce is sublime.

By Leslie Blythe

Coconut Miso Salmon Curry

This Coconut Miso Salmon Curry is a recipe from The York Times. It actually has no curry powder in it. It's very quick to prepare and is full of flavor. I served it on a bed of Jasmine rice.

By Leslie Blythe

Potatoes au Gratin from Todd Coleman

The thing about Potatoes au Gratin is that it takes forever to make and you have to do it at the last minute. This recipe is totally make ahead-friendly. You can even prepare it the night before, which I will find very helpful for the upcoming holidays.

By Leslie Blythe

Sicilian Meat Roll

My mother gave me a handwritten recipe book in 1981 with family favorites. I opened it the other day and saw this recipe for Sicilian Meat Roll. It's basically Italian meatloaf. Personally, I am not a fan of meatloaf, but I made it for my father. It turned out really delicious. It definitely needs to be served with some marinara sauce. It's ground beef rolled up with ham, though I used prosciutto, and mozzarella.

By Leslie Blythe