Category Archives: Appetizers & Hors D’oeuvres

Smoked Salmon on a Potato Pancake

Posted on by November 6, 2014

Cooking with Cedar Kitchenette: Smoked Salmon on a Potato Pancake came about when a mutual friend introduced me to a fellow Philly blogger Laura of Cedar Kitchenette. She’s an accomplished baker and still in high school- so cool. We decided to meet up, make brunch and talk tricks of the trade. Laura let me pick the menu and I decided on this lovely brunch pizza of sorts based on a Martha Stewart recipe: Smoked Salmon on a Potato Pancake. We were both really happy with how it came out, and so were our guests. It’s always hard to take great pictures when you’re distracted and hosting guests, so of course I made it again the next day to get me perfect shots. It wasn’t exactly torture to eat it again the next day and I still had all of the ingredients around. This gave me the perfect opportunity to perfect my technique. Since I no longer had guests, I made a small 8-inch serving just for me and I have to admit the smaller size was much easier to maneuver if less impressive. You could easily make a few of the potato pancakes ahead of time and rewarm when guests … Continue reading →

Tomatoes on a Fence

Posted on by November 10, 2014

I’ve now had the pleasure of dining at Blue Hill in New York a couple of times. Last fall, I took my parents when they were in town visiting, and it was the catalyst for these beautiful photographs. Of course the whole meal was wonderful, but to my dad, who is a master craftsman when it comes to all things carving a woodworking, the highlight was the amuse bouche. Tomatoes on a Fence is a tribute to both Blue Hill, and my father, who share the gift of helping others see the art in the beauty of the natural word and appreciation for the nourishment we take from it. The amuse was in many ways, the simplest of things. It featured tiny heirloom vegetables blanched or served raw on a “fence”. Dad was so entranced by the beautiful fence that he made me one for Christmas. It’s definitely not a serving item that I use all the time, as it really does require tiny vegetables to make the scale work, but I couldn’t pass up the chance to share this lovely sculpture with you during the height of heirloom tomato season. The beautiful tomatoes look like precious gems or painstakingly … Continue reading →

Spicy Tuna and Avocado Tartar

Posted on by January 19, 2015

Dear readers, you may have noticed that I (unintentionally) took a week off of blogging, but I’m finally back with Spicy Tuna and Avocado Tartar. Whoops. I have excuses of course: it was a busy week, I was out of town, we had lots of social obligations, the light wasn’t right for photos… But the truth is, I only drink cocktails and eat salads in the summer, so sometimes there isn’t much to write about. I mean, how many “recipes” can there be for G&T’s? And this past week, it’s been all about Caprése. Which is great, but not for blogging purposes. You already have my creative take on that in the Peach Caprése Salad. So I finally went to the store and bought some ingredients so I could make you a new salad. This Spicy Tuna and Avocado Tartar has been in my repertoire for years, but I’ve been keeping it from you. Devious, I know. Especially since it’s one of my go-tos for hot summer nights when you don’t want to cook-but you have guests coming over-so you need something that appears fancy. … Continue reading →

Crustless Quiche & Sundried Tomatoes

Posted on by January 20, 2015

It’s true; I should probably just call this Crustless Quiche & Sundried Tomatoes a frittata. But that’s the Italian version. And my croquet party was a French, Old Fashioned Croquet Party. So Crustless Quiche & Sundried Tomatoes it is. After all, sticking with the theme is what counts, right? I mean, I got the guests to the garden, all in white, I had the croquet set up, I made french salads with french herbs and had a lovely lavender lemonade. We’re sticking to the theme on the quiche! In all seriousness, regardless of your theme, or what you call it, the Crustless Quiche & Sundried Tomatoes is a great make ahead dish for a party any time of day for a variety of reasons. One great feature of this dish is that it’s composed of all ingredients you can buy ahead of time, from the French onion dip, to the sundried tomatoes. Furthermore, it’s a breeze to make, you can serve it warm, cold, or room temperature, like I did, and if you cut in on the bias, the diamond shaped pieces look really fancy. This is definitely a repertoire sort of dish to know because you can whip it up for … Continue reading →

Asparagus and Dill Roast Beef Rolls

Posted on by January 20, 2015

I struggled a lot with a name for these Asparagus and Dill Roast Beef Rolls. It was hard to come up with something that was descriptive as well as appetizing. Something about Beef Rolls doesn’t quite sound right to me, so if you have ideas, I’m all ears. That said, the goal that led to the creation of the Asparagus and Dill Roast Beef Rolls was a dish for my Old Fashioned Croquet Party Menu that was really easy to make (I think these took about 10 minutes) and a little bit playful, since I knew I was going to have lots of children (old and young) in attendance. I loved how these Asparagus and Dill Roast Beef Rolls turned out. Again, it was nice to serve only dishes that could easily be made ahead. I was able to set out the spread at the beginning of the party and then relax. I check on things a couple of times, but I even got in a game of croquet. The beef rolls were no exception. They were actually the easiest dish to make aside from washing the strawberries and all of the moms commented that they felt like aside from … Continue reading →

Roasted Rainbow Carrots

Posted on by January 22, 2015

These Roasted Rainbow Carrots make up a dish that is simple stupid perfect, and sometimes, that’s exactly what ends up stealing the show. The gorgeous colors make them stand out as special and unique, the fresh herbs add, but don’t mask the delicate sweetness of the carrots, and the salt and oil make them robust and satisfying. On the day of my croquet party, this was the dish that all of the guests ensured would be posted on Dirty Laundry Kitchen. When they found out that not only would they be posted, but that it’s incredibly easy to make they were thrilled. I also love them. These Roasted Rainbow Carrots are so good that I make them by the pan full and keep them around all year long, for snacks, dinner, you name it. They also inspired one of the courses on my 2014 Thanksgiving dinner, so I know for a fact they make a great meal when served with a little yogurt over barley, farro, or bulgar wheat. This is definitely a recipe to have up your sleeve. Roasted Rainbow Carrots. Simple Stupid Perfect. … Continue reading →

Spicy Mint and Dill Quick Pickled Beans and Carrots

Posted on by January 23, 2015

Summer calls for lots of quick and light snacks like my Spicy Mint and Dill Quick Pickled Beans and Carrots. And a Big Southern Supper especially needs hors d’oeuvres that won’t overwhelm your guests, but rather whet their appetites. These unexpected Spicy Mint and Dill Quick Pickled Beans and Carrots accomplish just that. After all, you want to make sure everyone is not only up for truly enjoying the decadence of Seriously Good Extra Crispy Fried Chicken, but that they have room for the gorgeous Fresh Strawberry Pie with Rhubarb Curd. These Spicy Mint and Dill Quick Pickled Beans are just the dish to get things started and added bonus? They’re cheap and easy to make too. I’m pretty sure this brine would be great with golden beets and watermelon radishes too, so let your creative juices flow after you try my Spicy Mint and Dill Quick Pickled Beans and Carrots. … Continue reading →

Let’s Fix it: Stale Chips and Crackers

Posted on by October 25, 2014

Remember the trek across town to buy the super fancy blue corn chips that are hand fried by the Mexican grocery store? You still have some left, but the chips are stale. Or remember the gorgeous cheese plate you assembled only to realized the only crackers left in the house are a little softer than you remember? Don’t toss them out, it’s Dirty Laundry Kitchen Let’s Fix it: Stale Chips and Crackers edition to the rescue. I’ve got a couple of methods to choose from for you to fix those Stale Chips and Crackers. Microwave: This method is great if you just need a few and you’re going to use them up, right away. Stick the chips on a microwave safe plate and cook them for 30 seconds at a time. After they cool, you’ll know if they’re crisp enough. If not, add another 30 seconds. Make sure they’re evenly spread out, and you cook them gradually. It’s amazing how fast you can burn them. Using the oven? Preheat to 350° and bake for 5 minutes. Check one chip for crispness. Repeat until you’re satisfied. Let’s Fix it: Stale Chips and Crackers is a great way to minimize waste and … Continue reading →

Chesapeake Bay Crab Dip

Posted on by January 26, 2015

My Chesapeake Bay Crab Dip recipe is super fresh; almost as fresh as the crabs themselves. Last weekend, some friends and I decided to open up beach season early with a rental house on the Chesapeake Bay. We lucked out weather-wise and it was an amazing weekend of hot tubs, lawn games, exploring Maryland and of course, lots of good food and libations. Everyone took a meal and Marc and I did a crab-centric dinner for our offering, complete with this Chesapeake Bay Crab Dip. We had a great time finding a little crab shack where we bought lots of clams and crabs for the Chesapeake Crab Bake Party, but we also bought a pound of fresh Maryland blue crab meat that we didn’t have to clean and made my Chesapeake Bay Crab Dip. I must say, while I love most variations of crab dip, my own take on it is special- the lemon zest, sour cream and sharp cheddar take it up a notch and cut what can sometimes be too much mayo. Its got lots of oomph, for sure, and this Chesapeake Bay Crab Dip is just the first course. … Continue reading →

Empanadas with Sweet Potato, Beans and Goat Cheese

Posted on by February 11, 2015

These Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making them), the bottom line is, they’re definitely Dirty Laundry Kitchen food. In terms of their origin, empanadas are all about using up leftovers as filling and having a hot delicious snack- two things I’m passionate about doing. When beans or meats started to get old and dry, people would add other ingredients and moisture along with lots of spices and made a tasty filling that no longer looked beautiful and appetizing. But by stuffing it into a gorgeous pastry and either baking or frying them, they become something new and wonderful unto themselves. Empanadas, the gorgeous little South American pies. I didn’t have any meat to use up when I set out to master empanadas, so I settled on a veggie filling with goat cheese. I had some sweet potatoes in the veggie drawer that had seen better days lying around and the rest was … Continue reading →

Sweet and Salty Plantains with Lime

Posted on by February 16, 2015

Even if the school calendar doesn’t rule my life anymore, March has a way of yelling Spring Break! at me like Kitty from Arrested Development. While Sweet and Salty Plantains with Lime that you have to make for yourself at home might not be quite the same as time off, warm and tropical travel, and lots of spicy food in local restaurants, they satisfy that urge, at least for a night. This year, try though I did for some warm weather, the cold and the rain seemed to follow me wherever I went, so I had to create the island feel at home with Latin snacks and drinks. I made homemade Empanadas with Sweet Potato, Beans and Goat Cheese and these Sweet and Salty Plantains with Lime (which I actually created for my Thanksgiving 2013 menu), and served them piping hot with a cool drink, in this case, my awesome Passion Fruit Batidas. But they’d be great with homemade Piña Coladas too. Part of the fun is that they’re an unexpected appetizer. Your guests will have just as much fun as you do trying new things and these Sweet and Salty Plantains with Lime will fit that bill. You can mostly … Continue reading →

Roasted Cabbage with Roquefort

Posted on by February 16, 2015

Roasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible mushroom sliders with this Roasted Cabbage with Roquefort cheese that blew the roast cabbage out of the water and replaced it as the perfect side to the Shepard’s Pie. I recommend pairing the brie with the green cabbage and the blue with the red cabbage. And if you like intense flavor, then the red and blue’s the way to go. It’s perfect with the full-bodied Lamb and Eggplant Shepard’s pie. It’s also a fun thing to serve at BBQ’s that people can use as a topping for burgers of all sorts, I’ve thrown it on salmon, turkey, beef, mushroom burgers and even plain grilled chicken breasts and this Roasted Cabbage with Roquefort is always a crowd favorite. It’s easy to make ahead and then serve room temperature or just reheat for a quick minute under the broiler. Roasted Cabbage with Roquefort is definitely one of … Continue reading →