When life gives you lemons, you make a lemonade; and when friends give you a Harry and David grapefruit basket, you … keep making dishes that involve grapefruit: Braised endive and citrus salad, Caramelized fennel and grapefruit salad, and now crab salad with grapefruit.
Author: Bogomil Balkansky
Cheeseburger
Who doesn’t love a juicy cheeseburger! Since I don’t have a good grilling set up, I have defaulted to pan frying steaks and burgers. A burger makes a delicious dinner that you can whip in 15 min.
Brussels sprouts with pancetta and lemon
This side dish is healthy (green vegetables) yet filling and decadent (pancetta). It can be made for thanksgiving, or as an accompaniment to any meat dish.
Lamb marinated in pomegranate molasses
This dish was inspired by our time in Turkey in 2013 when we spent 2 months in Istanbul. Pomegranate is a staple of Turkish (and Persian) cuisine and is used pervasively in salads and meat dishes. Pomegranate molasses is also used in the spinach salad with pomegranate seeds.
English peas purée with mint and Bulgarian feta
This is a great spring dish – that I love to serve with lamb.
Saffron tagliatelle with tomato, fennel, saffron sauce and pan fried shrimp
Making pasta at home is still new to me, and something I am learning. But this one turned out all right :).
Pan Fried Salmon with Sautéed Broccoli
Pan fried salmon with sautéed broccoli is also known as the 15 min weeknight dinner at our house. When I don’t have time for something fancier, pan frying a piece of fish and a side of broccoli is my go-to dinner dish.
Caramelized fennel and grapefruit salad
This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices.
Lobster risotto
As I promised in the original risotto post the possibilities are endless. Lobster risotto is one luxurious and indulgent dish.
Crab cakes (with shrimp)
I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.
