C’est Cheese Mini Bleu Cheese Cake on Parmesan Doily with Faust Cabernet Sauvignon Reduction (Makes 36 ounces – 6 x 6 ounce, 12 x 3 ounce, etc.) By Larry Krams, CEC, Executive Chef, C’est Cheese of Sarasota Ingredients: Cheesecakes 8 oz. Cream Cheese 2 oz. Mascarpone Cheese 6 oz. Creamy Bleu Cheese 3 Eggs 3 […]
Ingredients 1 large Eggplant 1 Tsp. lemon juice 2 Oz. Tahini paste 2 Tsp. roasted garlic puree ½ cup extra virgin Olive oil 1 tsp. Tabasco Salt, pepper to taste 1 Tsp. chopped parsley Directions Roast whole eggplant in 325 º oven for 1 hour. Let cool to room temperature. Peel eggplant, put in “Robo […]
Ingredients 3 cups low-sodium chicken broth Kosher salt 1 cup Arborio rice 2 Tablespoons pine nuts toasted ½ cup shredded mozzarella ½ cup fontina (if you can’t find you may substitute parmesan but the fontina makes it that ooey gooey consistency ) 2 TBSP. chopped parsley 2 large eggs ½ cup grated parmesan 1 ½ […]
By Chef Judi Gallagher – Eggs are having a renaissance. Sure, they’re used in everything from cake batter to carbonara, and they always will be, but these days you’ll find egg-centric dishes on just about every restaurant menu and in the pages of every food magazine. It’s become almost common to see salads or sliders […]
By Chef Judi Gallagher – I’m not a big fan of chocolate in traditional forms of delivery such as fancy chocolate candy in a box or chocolate Easter bunnies. I’ll eat your flourless chocolate lava cake if you put in front of me (twist my arm, right?), but I much prefer chocolate in savory form. […]
6 (9 oz.) swordfish fillets 24 grape tomatoes 6 teaspoons lime and garlic seasoning 1 tablespoon herb oil (olive oil combined with Italian seasoning) Cooking spray, as needed ¼ cups fennel cream sauce (recipe above) 1 recipe couscous (recipe above) Season both sides of the swordfish with lime and garlic seasoning. Spray with cooking spray, […]
By Chef Judi Gallagher – I recently roamed the aisles of Green Market in NYC, crunching on the first of the season’s crisp apples. Yes, it was an 80 degree day, but the emotional pull of autumn and apples is as strong as a delicious gingered apple bread pudding. Apple dishes taste like comfort and […]
Asparagus is one of my favorite springtime vegetables, not just for taste but for versatility. There’s so much you can do with it: Roast it with olive oil, salt and pepper and top it with lemony homemade hollandaise and a fried egg, use it as filling for ravioli or make it part of a delicious […]
