Soup’s On! Cream of Celery Root and Fennel Soup Appetizer: After a whirlwind 2019 trip to Montreal and Quebec City (Tom is finally back at the computer after knee replacement surgery and will resume the trip report this week), where a chilly autumn had arrived early (33°F in the mornings in Quebec, brrrr!), we were in the mood for soup. Besides enjoying the brilliant red leaves of the Sugar Maple trees and the crisp (who am I kidding, it was COLD) weather, we ate lots of delicious soups.  From a sublime cream of celery and fennel soup to a deconstructed French onion soup (called Cappuccino onion soup as it is topped with an emulsified foam instead of cheese), these soups … Read more…

Remembering bella Bologna Rigatoni with Sausage and Fennel Ragù Autumn, my favorite time of the year, my favorite time to travel and perhaps my favorite time to eat pasta!  
 Benventuto Autunno! Last year, while traveling in Bologna, Italy (trip report here), we had the most delicious Pappardelle with Bolognese Ragù that was made with fennel sausage.  Mamma Mia! Bologna is nestled in the Emilia-Romagna region of Italy, which is also home to Parma and Modena.  All the food in Bologna is fantastico (and photogenic)!                                  The freshest pasta, incredible produce and seafood, big chunks of Parmigiano-Reggiano, prosciutto and mortadella (my new favorite), fresh picked … Read more…

Carrot Top Hatch Chile Carrot Cake with Pineapple Cream Cheese Frosting and Hatch Chile Candied Walnuts Dessert We are nearly at the end of Hatch chile season here at the Casa de Mai Tai Tom and Tracy, and we recently picked up a bunch of Melissa’s Produce Extra Hot Hatch chiles.  Tom has been hankering for my carrot cake lately, so I decided to try a Hatch Chile Carrot Cake. My Nana had a great carrot cake recipe that I used for this recipe, swapping out the hatch chiles for the pineapple.  Since I was taking the pineapple out of the cake, I added it back in to the cream cheese frosting and topped the cake with candied walnuts made … Read more…

Taking Cornbread To The Next Level Skillet Hatch Chile Cornbread with Hatch Chile Honey Butter Category: Side Dish Just in time for Hatch Chile Season! From MaiTai Tracy’s Kitchen archives…. Here is an oldie but goodie, really goodie, updated recipe for skillet corn bread adapted from the delicious and decadent Iron-Skillet cornbread they serve at Bandera’s or Houston’s Restaurants (part of the Hillstone group of restaurants).  If you love cornbread, you are really going to LOOOOVE this recipe. Made with creamed corn, butter, sugar, two types of cheese and Hatch chiles… yum!  It’s baked in a pre-heated cast iron skillet which sears the bottom and side for a crispy, crunchy cornbread crust (say that fast four times!).  Add some Hatch … Read more…

Scrumptious Summer Salad Watermelon, Arugula, Mint & Feta Summer Salad Watermelon, Arugula, Mint & Feta Salad is one of my favorite go-to salads for summer.  Recently, we fired up the BBQ and invited some friends over for grilled corn on the cob and Mr. C’s Flank Steak.  To round out the meal, I made this refreshing salad with my absolute favorite salad dressing. I discovered this dressing when I first started dating Tom … so easy and versatile (the dressing, not Tom). It’s made with a package of Good Seasons Italian Salad Dressing (yes, in a box) dressed up with good quality olive oil and balsamic.  Occasionally, depending on what I am serving, I use flavored balsamic and olive oil.  … Read more…