Culinary Tours, Cooking Classes, Private Events
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
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
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
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
1 cup popcorn kernels 3 tablespoons vegetable oil (I use coconut oil great flavor) 12 ounces bacon, chopped (I prefer a thicker cut smoked bacon for extra flavor) 1 cup nuts optional (pecans, cashews, peanuts) 2 teaspoon coarse sea… Read More
My all time go-to cheesecake recipe. I love this one and just adapt new flavor components. Crust: 1 cup graham cracker crumbs 3 tablespoons sugar 3 tablespoons butter, melted Filling: 3 8-ounce packages cream cheese (room temp) 8… Read More
I love tiramisu and Dumante liqueur. This is a fresh twist on tiramisu. 1 cup espresso coffee 1 1/4 cups Dumante liqueur 2 eggs, separated 1/3 cup superfine sugar 1/4 cup pistachio paste 1 pound (2 cups) mascarpone… Read More
So here is my third gluten-free pizza crust this week. I will have to say all three are great and you should try them all. This one is unique and uses potato, which pairs great with a sausage… Read More
If you are looking for more of a traditional thin crispy crust, here you go. You will be pleasantly surprised. A few tips for a successful pizza: the dough will look wet, don’t panic! If you read the… Read More
For me it has been a big challenge to make a gluten free pizza crust that tastes good. I spent two weeks in Italy working with a pizza chef learning to make pizza before opening my restaurant. I… Read More