White Bean Tomato Olive Salad
I have had some requests to share this recipe. We made this in class earlier this week. It was delicious. For lunch the following day I added some crisp romaine, seared ahi tuna & crumbles of ricotta salata… Read More
Banh Xeo: “Sizzling Cake” Vietnamese Crepe with Shrimp
1 cup rice flour ¼ cup cornstarch ¼ cup coconut milk 1 3/4 cup water ¼ tsp salt ½ tsp ground turmeric Ingredients for Filling: 3/4 lb raw medium shrimp 2 cups bean sprouts 1 bunch of scallions… Read More
Eggplant Parmesan for Breakfast
A new breakfast twist for eggplant Parmesan. I added a spicy sausage ragu, mozzarella, basil & a sunnyside egg.
Roasted Garlic Custards
These custards are great to serve with a grilled steak and rosemary-roasted baby potatoes. You may also vary the cheese: gorgonzola, truffle pecorino, asiago, gruyere, or use your imagination. 1 head of garlic roasted 2 egg yolks 4… Read More
French Onion Soup with Cheese Ravioli
This was a big hit at the couples’ cooking classes. A nice change of pace to the toasted bread with cheese. 1 stick butter 4 pounds yellow onions, sliced 1/4-inch into half circles 1 teaspoon sugar 1 tablespoons all-purpose… Read More
Gruyere Cheese Ravioli
We made these for the couples’ cooking class on Valentine’s and served them in French onion soup. A nice change from the toasted bread. Pasta dough: 3 cups all purpose flour 3 eggs 1-2 tablespoons water (only if necessary… Read More
Lemon Ricotta Waffles with Blueberry Sauce
These waffles are going to be great for spring. I always have fresh ricotta left over and now I have found the perfect way to use it. I served candied bacon with mine. I also caramelized banana slices… Read More
Citrus & Beet Salad
Pull out your heart shape cookie cutters and create a fabulous salad… 1 beet 1 blood red orange 1 ruby red grapefruit 1 bunch watercress 2 tablespoons crumbled feta 2 tablespoons toasted pistachio Vinaigrette: 2 tablespoons blood orange… Read More
Frangelico Chocolate Truffles
I used milk chocolate in the center of the truffle to achieve a very creamy truffle with the crunch of bittersweet chocolate on the outside. I also sprinkled Australian Pink River salt on top. 10 ounces milk chocolate… Read More
Scallops Seared in Duck Fat
Scallops seared in duck fat. What could be better?