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It’s time to prepare savory palmiers for an after-school treat! (These uniquely shaped puff pastry crisps can be made into sweet cookies, also.) First, in food processor, separately, lightly chop some almonds, some drained green olives, and some sundried tomatoes. Combine these ingredients into a bowl. Then, shake on enough Parmesan cheese to combine the mixture. Layout the frozen puff pastry to thaw. Spread the mixture evenly onto the top of the puff pastry and roll both sides to the center to make a long roll shape. Slice down the long roll shape removing the palmier treats and placing each onto a cookie sheet, on top of parchment paper. Bake the palmiers about 10 to 15 minutes at 350⁰ until crisp and golden brown. It’s a great welcome home transition from school for young, hungry scholars. © Kelly McBride Loft

The last of week of August deserves recognition, especially for those of us living in the northern hemisphere. It has been a long, hot summer. Celebrate by preparing your favorite fish selection and serving it with a lovely Mousseline sauce, which is a Hollandaise sauce with stiff peaks of heavy cream folded into to the Hollandaise sauce. To make the Hollandaise Sauce pre-cut unsalted butter pieces from 1 and quarter sticks. In a double boiler, on the stove, heat 1 and half teaspoons of white wine vinegar and stir in 2 egg yolks with a whisk. Quickly add the butter, piece by piece. Add a dash of lemon juice and season with kosher salt. Then, fold in a half cup of heavy whipped cream that has been whipped to stiff peaks. Wow! What a pick-me-up and a needed welcome to September. © Kelly McBride Loft

Sometimes you just need a gift of colorful to brighten the day…try a phyllo package of bright vegetables! Simply julienne some carrots, zucchini, and yellow squash. Gently sauté and drain the vegetables. Then, wrap the vegetables into a phyllo dough purse that you tie with a scallion ribbon. Bake 8 to 10 minutes prior to serving and plentiful never served up better with this darling little package. And we all know that the best things come is small packages! © Kelly McBride Loft

Many seafood explorations are exciting but we are all concerned about food costs. There are ways to acquire the quality, the taste, and a full-meal concept without breaking the bank…just begin with a rice base. Then, top the rice with delicate scallops or the seafood of your choice. Rice selections are varied and wild rice with some chopped nuts will add flavor and crunch. For an additional dimension, add a dash of dried fruit to your rice medley for color and impact. Even the addition of cooked spinach will elevate the rice value. When cooking the scallops, remember to not overcook the delicacies. After the scallops are seared, add a dash of Pastis de Marseille to infuse a true French apéritif. Once your rice and seafood selections have been determined, enjoy the sauce selection. A lovely citrus sauce is always an August winner; however, a cream sauce infused with Comté cheese will provide the smooth elegance to an outstanding dining experience. You may as well be having dinner in Cannes and enjoying the views and flavors of the Mediterranean region! Lucky you. © Kelly McBride Loft

Papillotes are the quintessential way to heat and cook artfully presented main courses and desserts. All you need are the ingredients wrapped in parchment paper. First make the papillote (the handmade parchment paper bag, wrapped tightly on the ends or tied with cotton string on the ends), to encase the ingredients. A fun August dessert that only requires two ingredients is highly recommended: Les Oranges au Chocolat. Place orange segments and dark chocolate baking chips into the papillote. Heat the papillote(s) in the oven at 350⁰ for just a few minutes until the chocolate melts. Place the entire papillote bag onto the serving plate for the individual to break into her delightful culinary treat – oranges infused delicious chocolate! It’s August sunshine on a plate… © Kelly McBride Loft

As summer continues its impact, it is time to have some dining focus on your family and friends. Try Kelly’s Tequila Sunset Fish made with white fish roulades and my Tequila Sunset Sauce. This dish will set the mood to toast to the glowing sunset spectrum that lingers later with summertime dining. Begin with good white fish fillets (one per person). Melt butter to completely coat the fish, prior to cooking. Sprinkle each, lightly, with some kosher salt. Form and shape the buttered fish into roulade shapes, meaning roll each. Slice an orange into multiple slices. Set the orange slices into the bottom of a bakeware casserole dish. Then, set each roulade onto each of the orange slices. Lightly drizzle the fish with lemon juice, pour a dash of white wine into the bottom of the casserole dish, and, if possible, add a dash of chicken stock. Cover and seal the casserole dish to bake at 350⁰ for about 20 minutes depending on the size and quantity of the fish selection. Meanwhile, prepare the Tequila Sunset Sauce. In a sauté pan, make the reduction base of 2 chopped shallots, a ½ cup of tequila, the peel of a lime, a bay leaf, and a dash of white pepper. Add 2 diced tomatoes and 1 teaspoon of tomato paste. Simmer and reduce. Then, add 4 sticks of butter, little by little. Add, little by little, a ½ cup of cream. Strain. When the fish has baked, plate each with the fish on the orange slice and gently pour the Tequila Sunset Sauce over each fish roulade. Look who’s chasing the sun now … just head west! © Kelly McBride Loft

Bring on the Baked Alaska, to break the heat and to have some fun! First, bake a cake base and freeze it, to hold the mound of your favorite ice cream. Top the mound of icy sweetness with meringue and top that with coconut. Freeze the Alaska. When ready to serve, bake the Alaska to brown the meringue and coconut. This can be flambeed, as an option; however, a skillful person needs to be careful when choosing that method. Another opportunity is to make mini, individual Baked Alaska desserts. The large one, tends to have more of an impact. This was the first dessert that I learned to make, as a child, without help. It is that easy and it is the dessert that set me onto a lifetime destiny of discovering and exploring the culinary arts. All it takes is one inspiration…and it is one way to make the summer of 2022 most memorable. Enjoy! © Kelly McBride Loft

Summertime brings an abundance of many things and vegetables are the big winners during the long growing season. Extra garden tomatoes, of course, can be gifted to neighbors or just try broiling the slightly over-ripe ones with the top cut off. First salt and pepper the prepared tomatoes and then top each with your favorite cheese. Yumm resonates, again… The summer yield for green beans can be exceptional and nothing beats a homemade green bean casserole! Once the green beans are cooked, drain and toss with fresh julienned carrots, sliced mushrooms, etc. and your favorite sauce. Then, top the casserole with almond slices to bake. Don’t forget to include summer squash to the kaleidoscope of vegetable opportunities. Summer squash has lovely edible blossoms and the squash yield can be creamed, sliced, diced, or stuffed for a grand array of yellow sunshine feasting. Your garden selections should be featured as the focal point of the kitchen table by placing the seasonal array on a tray, as the centerpiece of delectable delights. All are just waiting for your kitchen creativity! © Kelly McBride Loft

They’re coming to dinner…and what is there to serve, with a short notice? It’s lobster tails to the rescue. To be ready at any time, just ask your fish merchant for the lobster tails that are still frozen. Since those tails have never been thawed, put the tails straight into your home freezer and you’ll be prepared for a culinary feast by having a summer sizzling spectacular…lobster anytime! Once thawed (which is a short time), lobster tails can be boiled, broiled, or grilled for fine eating. Serve with drawn lemon butter sauce and the gourmet in you will shine. Try Lobster Thermador which combines the cooked lobster tail meat with bechamel sauce, seasoned with mustard, and the mixture is restuffed back into the shell, with Parmesan cheese. Another option, for a fast starter, is to drop chunks of boiled (cooked) lobster into your favorite tomato bisque, with a dash of sherry and cream for summertime favorite. On the US east coast, Lobster rolls are a classic meal, especially in Bar Harbor, Maine. Michael and I have had the freshest Lobster Rolls there, while dining on the peer in this quaint lovely cove on the northeast coast. Bring the seaside favorites to your home and summer ‘round-the-table brings everyone closer. © Kelly McBride Loft

We honor our Country during the 4th of July and this celebratory moment involves food as we come together. Desserts are dramatic and impacting. This year, I am recommending homemade potato skins. These can be made in the morning to be ready for lunch. Simply bake your whole Russet potatoes in a bain-marie. This is a French style of baking. Instead of wrapping the potatoes in foil, wash the potatoes well and bake the potatoes in a water bath, half way up the potatoes in a heat-proof dish or pan. Bake the potatoes at 400⁰ for about 2 hours. Once the potatoes have cooled, heavily butter the outside of the whole potatoes. Slice the potatoes in half, lengthwise. You can hull out some of the filling but the cooled potatoes will probably naturally condense. When ready to serve, place the potato halves on a baking sheet and top with shredded cheese and cooked crumbled bacon. Serve with sour cream dip and chopped chives. You will have just created a new family favorite and this is so much easier to pace and time the serving vs. regular baked potatoes. Have a safe 4th! © Kelly McBride Loft

When the kids are home for the summer, we all need a little family project to bond and be creative. The kitchen is the perfect place to do both. Cookie projects are fulfilling but mini tarts are arts to bind hearts. The easiest to prepare begins with phyllo mini pie crust shells. Be sure to butter the cupcake tins well before forming the phyllo crusts. After baking, make the filling with cooked (not instant) pudding. When the pudding has cooled, dollop it into the individual mini pie crusts. The individual mini cream pies can be topped with coconut, sliced glazed fruit, or fruit preserves such as apricot or whipped cream. Life is good in the kitchen and many “Picasso” moments begin there, too. © Kelly McBride Loft

Whether you are visiting London this summer or staying stateside, the “pond” becomes a lot smaller if you whisk up a batch of your own Fish n’ Chips with Peas at home. The British are known for serving delicious Fish n’ Chips and there are many variations on the theme. Try my recipe which makes it easy to prepare for two people to a large family. Purchase the white fish, skin removed. (This can be a quality package of frozen high-grade white fish fillets; just thaw the fish before preparing.) In a bowl, whisk an egg for every 2 to 4 fillets being prepared. Dip the fish fillets into the egg batter, then into Panko crumbs to pan fry each in butter. A British tradition is to serve the fish with chips and mushy peas. Honestly, I have never embraced the mushy peas taste. I like to serve our homemade fish and chips with a chilled pea salad for a great summer meal. To make the pea salad, wash and shred a head of Iceberg lettuce. Reserve and chill the lettuce. In the bottom a large bowl, place 1 can of drained peas; 1 small drained 2 oz. jar of pimentos; 1, 8 oz. package of shredded Colby cheese; salt and pepper. Then, gently toss this. Put the lettuce on top of the pea ingredients to chill all until ready to serve. Just prior to serving, add 2 to 3 dollops of mayonnaise, aioli, or creamy dressing. Toss to incorporate the pea mixture at the bottom of the bowl. The fish and pea duo make a cheery meal with an international heritage, all to be served ‘round your kitchen table with your favorite mates and a cuppa of tea…make that iced tea, please. © Kelly McBride Loft

For a day of playing and sunning at the pool, plan your evening meal a day ahead, which allows you to relax the rest of the evening. One of my favorite make-a-head concepts is Vichyssoise, because the flavors infuse overnight and all the work is done earily. First, begin with leeks. Boil, until very tender, the white section of two leeks. Then, run the tender leek segments through the food processor, to mince completely. Next, peel and dice new (red) potatoes, enough for your group. Boil the potatoes until tender and drain off the water. In the same pot, after the water is removed, add a tab of butter and pour on a small amount of half & half milk. Use a hand blender to mince the potatoes until thoroughly smooth. Add more half & half milk, as needed, but you don’t want to make the potatoes runny. Then, add the minced cooked leeks. Season to taste with celery salt and white pepper. Pour the Vichyssoise mixture into a container to refrigerate overnight. Before serving, adjust the seasoning with kosher salt and top each portion of the Vichyssoise, with diagonally cut French chives. This pairs really well with a homemade Caesar salad. Caesar salad is made with Romaine lettuce, which is washed well and chilled to crisp. Here is Michael’s recipe which is wonderful! In a large measuring cup, mix together: ½ cup of Virgin Olive Oil and ¼ cup of Tarragon Vinegar. Add 2 teaspoons of Dijon mustard & 1 to 2 crushed garlic cloves. Add 1 egg Yolk (only), fresh squeezed lemon juice, 2 dashes of Worcestershire sauce, kosher salt, and fresh ground pepper. Mix and taste. You can add a dash of sweetener to tone down the tartness, if need. Toss the prepared Romaine lettuce with Parmesan cheese, toss in the Caesar dressing, and add croutons. A day in the sun puts the shining light on you. Your family will sing your praises as you serve your seasonally chilled, budget minded, outstanding meal concept! © Kelly McBride Loft

Celebrate the school break with a meal that is most special; yet, it can stretch into abundance for a group. This is a successful restauranteur’s concept, when the need arises, to stretch the food budget without compromising quality. Simply combine quality ingredients with pasta and good sauce. My favorite is Linguine with Crabmeat in Alfredo Sauce. Add asparagus tips for more flavor. Try Short Ribs with Pappardelle pasta and a Red Wine Beef Sauce. Marinara Sauce pairs great with Shrimp and Tagliatelle. Memorable pasta bowls can be generated with your favorite pasta, lemon butter sauce, diced tomato, and grilled chicken. Steak Diane is another classic with a British Mustard Sauce and Capellini. If more people are attending, just add another ingredient, such as vegetable, into the bowl toss. This is a sure concept to acquire more for less, thus, enhancing your family’s dining experience. Bowls aren’t just for salads in the summertime. © Kelly McBride Loft

As summer is about to begin and we respectfully honor those who perished for our freedoms, we gather with friends and family. Memorial Day festivities include traditional food such as BBQ, burgers, and outdoor-style food. Try something different. Try making individual nests of coleslaw filled with boiled shrimp. These make great starters and are perfect to serve during warm weather. May Dad served in the Navy and I honor him for his service. Let’s celebrate our freedoms because of those who blazed the difficult trails before us. There can be no cause without remembering the reason. © Kelly McBride Loft