ROASTED CARROT STICKS WITH ONION

Roasted Carrots with Onion

There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.

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HARICOTS VERTS WITH PIGNOLI

Haricots Verts with Pignoli

This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.

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BLANCHED BROCCOLI

Blanched BroccoliGreen veggies ask for a light hand when exposed to heat. Here’s how to do it right… bright green, al dente and delicious.
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INSALATA CAPRESE WITH BALSAMIC GLAZE

Insalata Caprese with Glazed Balsamic

Insalata caprese (ka-PREE-zee) is Italian for “Salad of Capri”.

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HERBED WHIPPED POTATOES

Herbed Whipped Potatoes

Our daughter, Jessi, absolutely loves mashed potatoes, and so in June of 2006 she and I set out to create the mashed potatoes of our dreams. She wanted rich, flavorful, indulgent potatoes… I wanted potatoes that managed to taste indulgent, without all the remorse.

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GLAZED CHICKEN

Glazed Chicken

Glazing makes chicken extra tasty and incredibly tender. For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli.

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FLOUR TORTILLAS

Flour Tortillas
My college roommate, Joni, used to bring big stacks of homemade tortillas to our dorm after visiting her parents. We loved to sit around pulling off strips, nibbling away until they were all gone. Continue reading “FLOUR TORTILLAS”

LEMON SHERBET

Lemon Sherbet

This sherbet (sher-bit) has a great story behind it.

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PAN SEARED SALMON

Pan Seared Salmon
One of our favorite restaurants in California is Don Giovanni, just north of Napa. Every time we visit the valley, we stop in to enjoy yet another delicious dish off the menu. Years ago, after sampling their salmon, I decided it was time to start making it at home. Continue reading “PAN SEARED SALMON”

GHEE

Ghee

Ghee (gee) is similar to clarified butter. It has very low PUFAs and an incredibly high smoke point (485°F), making it excellent for searing steaks or fish. It has become so popular that it is now commonly available in most food markets. Continue reading “GHEE”