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 red wine preferably Burgundy 1–2 cups beef stock 1 tablespoon tomato paste 2 cloves garlic ¼ teaspoon thyme 1 bay leaf 12–24 pearl onions ½ pound mushrooms 3 tablespoons flour […]
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 surprises. The verrine fits all of these criteria for a new food adventure for my taste buds and for exploring new territory in the kitchen. What is a verrine you
Verrines, A tiny taste with a big surprise Read More »
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 more) TBS heavy cream 1/8 tsp salt DIRECTIONS Blend everything in a food processor. Add more heavy cream if you like a thinner sauce. Add more horseradish sauce if you
Salmon Verrine Recipe Read More »
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 (recipe follows) Caramel Sauce: ½ cup granulated sugar 2 tablespoons water 2 tablespoons unsalted butter 6 tablespoons of heavy cream ½ teaspoons of kosher salt Apple Crumble: ½ cup diced
Caramel Apple Trifle Verrine Read More »
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 hint of rust, garnet and yellow colors in the trees. It’s fall and it’s time to eat the season. A crisp breeze blows and my mind begins to contemplate the
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 you can keep them around to satisfy your chocolate cravings! Ingredients: 1 1/2 cups bittersweet chocolate chips, about 9 oz., divided 3 large egg whites 2 1/2 cups powdered sugar,
Deep Dark Chocolate Cookies Read More »
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 3, 14.5 ounce cans low-salt chicken broth 4 cups, 1-inch pieces peeled butternut squash (about 1.5 pounds) 4 cups, 1-inch pieces peeled acorn squash (about 1.5 pounds) 1 ¼ teaspoons
Winter Squash Soup With Gruyere Croutons Read More »
Ingredients • 8 oz. fresh mushrooms • ½ tsp minced garlic • 1 bag fresh spinach, stems removed, lightly steam until wilted • Red, yellow orange peppers, sliced into strips and sautéed • Sun dried tomatoes, drained and chopped • Artichoke hearts, drained and quartered • 4 large eggs • 1 cup milk • 2
Dianne’s Fall Vegetable Frittata Read More »
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 oil 1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon pumpkin pie
Carol’s Autumn Arugula Salad Read More »
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 dining experiences and recipes. Last weekend we took a quick trip to the beach with a few friends from New Orleans. When the temperatures dropped below 80 degrees on Saturday
More Al Fresco Dining Read More »
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 sauce 3 tablespoons rice vinegar 7 tablespoons lime juice 3 tablespoons soy sauce 1 one-and-a-half inch chunk ginger, peeled and sliced 6 tablespoons natural unsalted peanut butter 1 tablespoon toasted
Cold Rice Noodles with Peanut-Lime Chicken Read More »
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 2 tablespoons lime juice Sauce: 2 pounds fresh tomatoes ½ cup olive oil 1 medium onion, finely sliced 2 cloves garlic chopped 1 bay leaf ½ teaspoon oregano 12 pitted green olives
Huachinango a la Veracruzana Read More »
