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The Salty Dog's Blog

Rhubarb and Strawberry Compote

In this warm spring dessert, orange juice complements the poached rhubarb and fresh strawberries. The sauce is made by reducing the poaching liquid to a syrup, which intensifies the flavors of the spices. This sauce keeps for several days in the refrigerator.½ cup heavy cream 1 cup sugar, or try lemon sugar or coconut sugar1 cup orange [...]

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Rhubarb Ginger Relish

We don't often think of eating rhubarb uncooked, but it is tart and refreshing. It is great in a relish, salsa, or blended into a smoothie. It even adds a nice, bright crunch to salads when cut into matchstick julienne or thin slices. This relish is quick to put together and is a nice accompaniment [...]

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Strawberries and Brown Sugar, with a little bit of Sour Cream

Serve this fun, cooling dessert with thin cookies.1 -2 quarts strawberries, or as you can eat, gently rinsed, leaving the hulls on1 cup sour cream, approximately1/2 cup or so of demerara or light brown sugarOn 4 plates, arrange the strawberries, sour cream, and brown sugar in 3 piles. Grab a strawberry by the hull and [...]

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Chocolate Sauce From the Pro

This is my father’s rich and chewy, sticky, gooey style recipe for chocolate sauce. My father threw all the ingredients into a pot. It took him 30 seconds. No “make a paste with cocoa and cold milk and gradually whisk in the remaining milk” for him. It all came together and it was [...]

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Artichokes Sauteed with Garlic and White Wine

This is a classic recipe for artichoke hearts sauteed with butter and garlic. Mix with pasta, brown rice, or eat with country bread. Serves 4.8 large globe artichokesLemon juiceCouple of tablespoons olive oil4 cloves garlic, minced1/2 cup white wineSea salt of choiceTellicherry Black Pepper, or pepper of choice1-2 tablespoons unsalted butterParmesan cheese, grated, optionalCut artichokes in half [...]

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Ice Box Lemon Cheesecake with Blueberry Sauce

Serves 8 to 10This no-bake cheesecake is tangy, smooth, and light. Make the day before you want to serve it. The blueberry sauce is a combination of whole berries and pureed berries. The fresh taste of the uncooked blueberries adds a tartness that balances the rich filling. This sauce may also be made ahead. Arrange [...]

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A French classic, crepes are easy to make and even easier to make ahead and serve after all the batter is used. Stack them on a plate as you cook them, covered with a towel to keep them warm. When you have finished cooking all of them, fill, fold, sauce, and serve.1/2 cup all-purpose flour1 [...]

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Asparagus with Gremolata Dressing

Gremolata (also spelled gremolada) – a mixture of garlic, parsley and grated lemon zest-is the traditional garnish for the northern Italian braised veal shank dish known as Osso Buco. I have incorporated this lively combination into a citrus vinaigrette for a chilled salad of lightly steamed asparagus. Serve with chicken, seafood, roast lamb.2 tablespoons minced [...]

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French Onion Soup

This delectable classic is made with caramelized onions for a sweetness that contrasts with the savory-saltiness of the broth and the cheese garnish. The length of time needed for the browning of the onions is critical; it will make the difference between an insipid soup and a transcendent one.4 tablespoons unsalted butter 4 [...]

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Blueberry Muffins

by Didi DavisMakes 12 muffins 2 cups flour ¾ cup sugar ½ tsp salt 2 tsp baking powder ¾ cup milk or half and half 2 eggs 1-2 tsp vanilla 1 stick butter, melted 2 cups blueberries Lemon Sugar or other flavored sugar, such as Mojito, Orange Ginger, Blueberry!Preheat oven to 400 degrees. Mix flour, sugar, [...]

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