Appetizers, Ask Mama J, Breakfast, Brunch, Culinary School Jules, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Pescatarian, Tips and Tricks, Vegetarian
At The CIA we learned to make Maître d’hôtel butter which is what this is, but as an Italian-American I will call it compound butter! Compound butter is a great way to add flavor to so many dishes! It is also a great way to preserve fresh herbs. You can...
Appetizers, Ask Mama J, Breakfast, Brunch, Customizable Recipes, Dinners, Family Recipes, Gluten free, Lunch, Nut free, Pantry Heroes, Snacks, Tips and Tricks, Vegan, Vegetarian
Onions are amazing raw or cooked. Caramelizing onions pulls out the natural sugars and browning those sugars creates the other worldly flavor of caramelization. You can make a small batch (that is what this recipe is for) or a giant batch (my largest was 60lbs.,...
Breakfast, Brunch, Customizable Recipes, Family Recipes, Kid meals, Lunch, Nut free, Snacks, Tips and Tricks, Vegetarian
This recipe started with the Famous Department Store Blueberry Muffins recipe from KAF. It is a strong start, but mine are light, moist, soft, crunchy and packed with flavor. Some of the changes that I made and why: -Whisking the whole recipe by hand because I have...
Breakfast, Customizable Recipes, Desserts, Dinners, Gluten free, Kid meals, Lunch, Nut free, Snacks, Vegetarian
I use my mom’s base recipe for this and modify each time. Her recipe is written for Blueberry Crisp or Apple Crisp, but you can use any fruit. Blueberry is home to me, what we grew up having as our summer treat. Now, for my family I usually make strawberry...
Breakfast, Kid meals, Lunch, Nut free
My ultimate comfort food. These Swedish Pancakes are our go to family breakfast when we all get together. One of my brothers and I had a competition side by side cooking them (years before I attended culinary school and he has 10 years of Swedish Pancake experience on...
Breakfast, Culinary School Jules, Customizable Recipes, Desserts, Snacks
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...
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