Cooking Method: Mixing

Steak with Blue Cheese Compound Butter

This wonderful Blue Cheese Compound Butter takes a grilled steak to a whole other level. Compound butter is a mixture of butter and other ingredients to enhance flavor in various dishes. It can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

By Leslie Blythe

Strawberry, Basil, and Balsamic “Slablova”

My daughter Zoe made this beautiful Strawberry, Basil, and Balsamic “Slablova”, which is inspired by a pavlova-for-a-crowd recipe on Food52. This is a Kosher for Passover version. The meringue slowly bakes to achieve a crackly crust and an irresistibly soft, melt-in-your-mouth interior texture somewhere between a marshmallow and angel food cake. For a non-Passover occasion, cornstarch or arrowroot starch are good substitutes for the tapioca starch.

By Leslie Blythe

Cowboy Butter

My sister-in-law Rhonda gave me this recipe for Cowboy Butter. She said it was life changing! It's so delicious. You can make it 2 ways - one melted and the other like a compound butter, which can be used on top of cooked meat, vegetables or fish.

By Leslie Blythe

Carrot with Smashed Tofu and Sesame

This Carrot with Smashed Tofu and Sesame salad is a recipe from Japan, The Cookbook by Nancy Singleton Hachisu. She is a native Californian and has lived with her Japanese farmer husband and three sons in their 80-year-old traditional farmhouse for the last 27 years in rural Japan. She moved from California to Japan in 1988. This cookbook is Japanese cooking for the home cook. I have many Japanese cookbooks. It's a thing of beauty.

By Leslie Blythe

Avocado and BLT Salad with Roasted New Potatoes

My sister-in-law brought me the food magazine from Waitrose, which is a supermarket in the UK. This Avocado and BLT Salad with Roasted New Potatoes got my attention immediately. It was very easy and really delicious. And yes, there's bacon...

By Leslie Blythe

Creamy Lemon-Basil Vinaigrette

This Creamy Lemon-Basil Vinaigrette is good on grilled vegetables, a dip for artichokes or a salad. I love the combination of lemon and fresh basil. You can make it in advance.

By Leslie Blythe

Lime Dill Sauce with Shrimp

There have been countless times in my cooking career that I have made mistakes. I get so mad at myself and usually realize the glaring error after I finished the dish.

Rule #1 - ALWAYS read the entire recipe first!
Rule #2 - get you ingredients organized (mis-en-place)!
Rule #3 - Don't take it too seriously!

This recipe for Lime Dill Sauce with Shrimp is a) meant to be a salad with creamy sauce b) supposed to have chopped celery in it c) you are meant to whip the cream. I did none of those things! I was obviously very tired! This recipe morphed into something better and everyone I served it to loved it.

By Leslie Blythe

Bambi’s Bali Hai Bananas

My friend Chris told me about Bambi's Bali Hai Bananas. It's a recipe she adapted for the grill.  You can also do it in the oven. You can serve them with ice cream and whipped cream. This recipe is a snap to prepare, making even the most amateur, inexperienced cook look like a rock star.

By Leslie Blythe

Tarragon Mayonnaise with Orange Zest

I love being able to use some oranges from our tree. This Tarragon Mayonnaise with Orange Zest makes a great dipping sauce for artichokes and other vegetables. It's perfect to serve at a springtime luncheon.

By Leslie Blythe

Avocado Deviled Eggs

These Avocado Deviled Eggs are my absolute favorite deviled eggs. Adding avocado, lemon juice, and sour cream, make them super tangy and delicious.The creaminess and healthy fat from the avocado add extra richness.

By Leslie Blythe