Site Information

The Salty Dog's Blog

Rhubarb Punch

Rhubarb Punchfrom family friends, the Piersons This delightfully refreshing beverage reminds me of summer days when I was young. Rhubarb grew in plenty from our garden, and my mother would make this punch on special occasions. With its perfect combination of tart and sweet, this punch is a lovely treat for any spring or [...]

Read More »


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 [...]

Read More »


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 wineBali Small Pyramid Sea Salt or other sea salt of choiceTellicherry Black Pepper, or pepper of choice1-2 tablespoons unsalted butterParmesan [...]

Read More »


Asparagus Under the Broiler

Sometimes the simplest method is the best and this is one of those times. Heat broiler and cook for some delectable spring asparagus. Season with sea salt and you may eat the whole batch yourself.We prefer the thicker stalks to the skinny pencil types. They have more meat and flavor.Preheat the broiler and position a [...]

Read More »


Lamb Chops with Ras el Hanout Butter

Ras el Hanout is a spice blend used in North Africa, but especially in Morocco. The name in Arabic means "head of the shop" which refers to the best spices a seller has to offer. Ras el Hanout has infinite variations. This dish borrows the idea and uses a few of the many seasonings cooks [...]

Read More »


Toasted Pumpkin Seeds

Makes 1 cupToasting pumpkin seeds is a simple process and a perfect ingredient for experimentation. Here are two versions, one spicy/savory, the other sweet. There are two methods for toasting; in a dry skillet or in the oven. We have used the oven method as it produces more even results. Skillet toasting is faster and [...]

Read More »


Avocado and Toast

Thickly slice hearty, rustic Italian bread and toast until golden brown.Butter liberally with unsalted butter.Slice a ripe avocado and place on top of toast.Sprinkle with Fleur de Sel and ground Cubeb Peppercorns.Recipe Copyright Deirdre Davis 2016

Read More »


How to Cook a Tenderloin of Beef - With Two Sauces

Serves 6Nothing speaks of celebration like a tenderloin of beef. Serve it simply with sea salt and pepper or try one or both of the sauces here. Roast the beef rare or medium rare to retain juices and that melt in the mouth deliciousness. Persillade is the French term for a mixture of finely chopped garlic [...]

Read More »


Oven-Poached Salmon with Fennel Thyme Salt

Serves 4 to 6This is a great technique to keep fish moist, tender, and full-flavored. It could not be simpler. Other fish to consider: haddock, halibut, perch, sea or black bass, char. You have plenty of time to make a nice side dish, since the fish needs very little tending.1 salmon fillet, 2 to 3 [...]

Read More »


Pumpkin Cheesecake

Makes 8 to 10 slicesIf you are going to Grandma's house over the holidays, this cheesecake transports very well and by the time you are ready for dessert, it will be at room temperature.You may make the crust with all ginger snaps for a "snappier" ginger flavor. We like the mix with graham crackers [...]

Read More »