Smoked Trout Paté

I read in Food & Wine that chef April Bloomfield made a trout pate at the John Dory in NY. The article gave no recipe, just said that the pate is made with crème fraîche and cottage cheese. That sounded up my alley, with cottage cheese instead of mayo and...I'm a sucker for crème fraîche. After several attempts, I came…

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Peas in Mint Cream

For the last two years, I've made this recipe for Easter, but cheating (well, cheating might be a harsh term, it's really using what's available, as peas aren't quite ready that early in the year in New England) by using frozen peas. Because the mint in my garden is also not producing by Easter, this recipe is designed to use…

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