Category: Food & Recipes

Coq au Vin

Ingredients: 3–4 ounces bacon, cut into small strips Cooking oil 2.5-3 lb frying chicken ½ teaspoon salt 1/8 teaspoon pepper ¼ cup cognac 3 cups

October 30, 2015

Foodies Blog

Verrines, A tiny taste with a big surprise

Verrines, a tiny taste with a big surprise. I like tiny things. I also like layers, colors, textures and waking up my palate with taste

October 26, 2015

Recipes

Salmon Verrine Recipe

Horseradish Cream INGREDIENTS 4 oz cream cheese 4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste 2 sprigs fresh dill 7 (or

October 26, 2015

Caramel Apple Trifle Verrine

From Baker’s Royale Makes approximately eight 3 1/2 oz servings Ingredients: Caramel Mousse: 1 cup cold heavy cream 2 tablespoon sugar 1/4 cup plus caramel

October 26, 2015

Eat the Season

FINALLY, I FEEL a touch of cool in the air. Could it be true or is it just my imagination? I may even see a

October 1, 2015

Deep Dark Chocolate Cookies

These are my all time favorite chocolate cookies from my friend and neighbor, Carol Lapari. Great for gift giving. Stay fresh for a while so

October 1, 2015

Winter Squash Soup With Gruyere Croutons

Adapted from Bon Appétit, December 1996, Serves 8 Ingredients: Soup ¼ cup (½ stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped

October 1, 2015

Dianne’s Fall Vegetable Frittata

Ingredients • 8 oz. fresh mushrooms • ½ tsp minced garlic • 1 bag fresh spinach, stems removed, lightly steam until wilted • Red, yellow

October 1, 2015

Carol’s Autumn Arugula Salad

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette from How Sweet it is SERVES 2 TO 4 Ingredients: 2 tablespoons coconut

October 1, 2015

Foodies Blog

More Al Fresco Dining

In keeping with the “dining alfresco with friends” theme for the fall, here is a sneak peek at a few more of my favorite outdoor

September 22, 2015

Recipes

Cold Rice Noodles with Peanut-Lime Chicken

Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish

September 22, 2015

Recipes

Huachinango a la Veracruzana

From “The Cuisines of Mexico” by Diana Kennedy Preheat oven to 325 F Ingredients: 3 pounds whole redfish or red snapper, gutted and scaled 1 teaspoon salt

September 22, 2015

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Category: Food & Recipes