Sometimes it’s such a relief to cook for the same number I cook for all summer long. It must sound funny, but it’s actually LESS thinking for me. I don’t have to hold back on amounts like I do when cooking for the family or testing recipes and even then half the time I end up with twice as much as I need! This job came a while ago, but no matter, it has some of my favorites, one of which is oft requested on the Riggin, Artichoke and Roasted Red Pepper Dip. When I take these platters of bubbly, crusty, cheesy flavor out of my wood stove on the boat and bring them on deck to a crowd of hungry sailors, they NEVER come back empty. I’ve taken to setting some aside for the crew so that they get a bite as well.
Artichoke and Roasted Red Pepper Dip
Could the color of these veggies be any prettier? That’s White Bean and Roasted Garlic Dip for the vegans.
More dip, cause we all gotta have our veggies!
Roasted Mushroom Pate en Croute – another one that never comes back empty. For me, this is one that I have to say to myself, “Step awaaay from the food. Awaaaay.”
This one is my favorite because it’s so pretty. Sesame Soy Udon noodles are wrapped around forks and served on a bed of shaved bright purple cabbage. Guests just take one or two forks for their plates.
Delicata Squash and Goat Cheese Tartlets – kinda pop in your mouth goodness.
Playing in my winter kitchen