Clementine & Kalamata Compote


Easy, delicious and a spectacular way to liven up leftover roast chicken. I definitely made this less “candied” than the recipe called for by cutting way back on the sugar. The result? A bright and savory relish to adorn just about anything — spoon it into yogurt, sprinkle it over roast duck or just eat it right out of the jar. Enjoy!

Candied Clementine and Kalamata Compote 

1 cup sugar (I used about 1/4 cup)

10 to to 12 clementines, cut into 1/4-inch-thick slices

2 TBSP orange liqueur

24 pitted kalamata olives, roughly chopped

Scatter half the amount of sugar you are using over the bottom of a slow cooker. Layer the clementine slices over the sugar, then scatter remaining sugar over the top. Cover the crock with a kitchen towel, cover with the lid and cook on high for 4 hours or until the clementines are soft and a syrup has formed at the bottom. Uncover and drizzle the liqueur over the top. Cool the compote and then gently mix in the chopped olives. Refrigerate and enjoy.

(recipe adapted from Art of the Slow Cooker by Andrew Schloss)


On The Menu



It’s Supper Club night and the theme is Cuban. I am bringing dessert and plan to make a Cuban coconut rum flan. I have no idea what the remainder of the menu entails, but I look forward to devouring what our friends choose to create.






  • Leftover night


  • Steaks with mushrooms sauteed in red wine and shallots: I am going to wing this as I go along. I will post my loosely followed recipe, assuming it’s worth posting.
  • Roasted tomatoes with Stilton and arugula: Yes, I know I just made this. It was that good. Plus, I have a love affair with blue cheese.


  • We are likely having leftovers again tonight. That, or omelets based on what’s left in my refrigerator. I already know that by the time we get to Thursday, I will be zonked. I have a very busy work week …
  • Some kind of vegetable or big-ass salad

Ultimate Roast Chicken

This is, hands-down, the best roast chicken I have ever pulled out of my oven. I have tried so many different recipes and tricks and flips and rubs and butter bastes, etc., but this wins every category — taste, moist meat, crispy skin and EASE! Go get yourself a birdie and get brining.

Feta-Brined Roast Chicken

feta brined chicken

If you have feta cheese already swimming in brine (as I did), go ahead and use that brine rather than blend water and feta chunks. Just make sure you cover your remaining cheese with water afterward and don’t wait too long to finish it up.


Paris in Baltimore


Nothing quite beats an evening of good wine, good food and great friends — especially when there is a cozy fireplace involved and a lovely Parisian atmosphere. The four of us enormously enjoyed our meals at Petit Louis and, in fact, closed the house down. We plowed through our cheese course finale and then lingered over coffee, tea and one sinfully indulgent chocolate Pot de Creme. Four forks please!

Oh the delights of French bistro fare.


I started with my absolute favorite salad — frisee, lardons, poached egg and Roquefort. Salty, crispy, crunchy, creamy deliciousness in a bowl. My husband, who rarely orders what I do, followed suit. He recalls trying to steal (unsuccessfully) this salad from me the last time we dined at the restaurant. He is now wise. Our friends enjoyed a house-made country pate with a tiny crock of cornichons as well as a beet salad with fresh goat cheese.

Next up, steak tartare. Heaven in raw meat form.


It was steak tartare night and three of us took advantage. I am a huge fan of the stuff and have sampled it all over Baltimore, NYC, Washington D.C., California and even France, where it’s often served with a lovely raw egg yolk glistening on top. Although I have never had a bad steak tartare,  it can be somewhat unpleasant at times. The delicate flavors of raw beef can easily be crushed by overly pungent shallots or other oddball ingredients, such as smoked oysters or (unbelievably) fried falafel balls.

The preparation at Petit Louis, however, was classic and perfect. The beef was hand-chopped and seasoned mildly with delicate shallots, capers and just the right amount of Dijon mustard. It’s a light meal (well, it is if you ignore the enormous cone of hot, salty pommes frites) yet feels indulgent. I am looking forward to a return trip, and soon! Did ya get that, dear husband?

À bientôt!