Stuffed Cabbage
This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn't be happier with...
Shepherd’s Pie
The other day I posted a recipe for Bolognese with a promise of a Shepherd's pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple...
Versatile Bolognese
If you have ground meat in your freezer (or fresh!) This is a great Bolognese recipe, I started with Geoffrey Zakarian’s recipe @foodnetwork and modified to my taste/what I had on hand. This recipe can cover you for 4 meals. I plan on using 1/2 quart for 1 lb of...
Squid Ink Pasta with Sous Vide Shrimp, Chorizo, Corn and Cherry Tomatoes
Two portions for most, one for some. Yield: 2 portionsIngredients: Pasta:00 Flour 500gSalt pinchEggs, whole 5 eachSquid ink 1oz. Shrimp:Shrimp (Extra Large 26-30), shelled and deveined 5-6 per person as entreeEVOO splashGarlic, crushed 2 eaBay leaf 1eaPimenton...
Nutty Triple Chocolate Pudding
Yield: 2 portions Ingredients: Toasted Hazelnuts 1/4 cup (if tree nuts are a problem you can use toasted pumpkin seeds or roasted peanuts.)Mexican Chocolate, coarse chop 1.25ozSugar 2TCocoa (Natural) 1.3TCornstarch .75TSalt PinchAlmond Milk 1/3 cup (whole milk if...
Lamb Kebabs
Yield: 2 skewers Ingredients:4oz. Lamb, cubed 8-10 piecesRed Bell, 1" squares 1/2 ea.Green Bell, 1" squares 1/2 ea.Yellow Squash, sliced 1/2 ea.Red Onion, 1/8s 1/4 ea. Salt and Pepper to taste Marinade:EVO 1/4 cup Harissa 1.5TThyme, minced 1TCayenne 1/4tCinnamon...
Shrimp Scampi
So simple, so delicious. Yield: 1 portion Ingredients: 4 oz. Shrimp (26-30), deveined, seasoned 2 oz. White Wine 3 oz. EVOO 2 oz. Butter 3 cloves Garlic, minced/sliced 1/2 Shallot, minced 1/2 Lemon, juice Red Pepper Flakes to taste Salt and Pepper to taste 1T...
Olive Oil Cake
There has never been a more appropriate cake to use the word moist... sorry. I got this recipe from Chef Jim Maraldo at The Culinary Institute of America when I took his Cuisines of the Mediterranean class. When I make it at home I do not use alcohol, in its place...
The Blue Zones Kitchen
The Blue Zones Kitchen 100 Recipes to Live to 100 by Dan Buettner The Blue Zones Kitchen is a cookbook that stems from the research done for National Geographic regarding the five areas in the world where people live the longest, which the researchers refer to as...
Your Cutting Board
In Culinary Fundamentals we are taught to use a rubber mat under our cutting board. This is one of my favorite at home tips that seems like it should have been so obvious and I can’t believe how many years that I was cooking at home with slippery cutting boards. I...
Mise en Place
Everything in its place. When you set up your mise it is the most satisfying feeling to have everything cut and prepared perfectly in the most appropriate container and lined up in the order that you plan to use it. This is how food establishments keep things...
Knife Sharpening
A sharp knife is a safe knife. Invest in a sharpening stone, they are not very expensive (mine was $30) and when you realize how dull your knives have gotten you will be so happy you did. Not only are sharp knives safer, but they are also so much more fun. When...
Tips for a Healthier Holiday Season
Sometimes we get caught up this time of year, here are some tips that might be helpful: Holiday gift baking: Dark Chocolate dipped/covered dried fruit and nuts are a great gift in place of cookies, they are better for your friends and healthier for you to...
