Ingredients 1 cup milk 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla 1/3 cup granulated sugar 2 tablespoons cornstarch 1/3 cup milk 3 egg yolks, lightly beaten 2 tablespoons butter 1 teaspoon vanilla (optional) 2 eggs 3/4 cup milk 1/2 cup butter 2 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt […]
Ingredients 3 tablespoons extra-virgin olive oil 3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder) Kosher salt and freshly ground black pepper 6 cloves garlic, finely chopped 2 large onions, chopped 2 bunches scallions, chopped (about 2 cups) 2 tablespoons tomato paste 6 tablespoons chili powder One 12-ounce bottle […]
From Recipes & Reflections of Chef Judi Cookbook with a new twist A family favorite and a New England traditional cookie recipe. Save the broken ones and freeze for garnishes and cheesecake crusts. Holiday baking can be daunting. That’s why I love cookie exchanges. Last year someone used my recipe and crumbled broken pecan toffee […]
Adapted from Fine Cooking 4-6 servings depending on other sides. If you are making a turkey or goose or Prime Rib, this beautiful dish is perfect as a side. All you need is a salad and a beautiful trifle for dessert. DO NOT stress if for whatever reason it does not invert properly, simply pop […]
Adapted from Cooking light Ingredients 1 tablespoon olive oil 1 large yellow onion, chopped (about 2 cups) 1/2 teaspoon kosher salt 1/2 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1 teaspoon Moroccan seasoning 2 garlic cloves, chopped 1 pound carrots, peeled and chopped 3 cups unsalted chicken or vegetable stock 3 tablespoons tahini (sesame seed […]
Ingredients 1 tablespoon sea salt 4 salmon fillets about 6 ounces each 1 teaspoon chopped fresh thyme 1 teaspoon dried oregano 1 teaspoon chopped fresh basil leaves 2 teaspoons dried dill 1/4 cup Dijon mustard 1/2 cups mayonnaise ½ cup crumbled feta cheese 8 pieces sun dried tomatoes in oil- patted dry 1 cup frozen […]
Somewhere between a beef stew and a classic beef Bourguignon, this recipe was born. Number One rule- use a good quality stew meat like Hereford Beef. Number Two Rule- use a good Cabernet. Ingredients 2 1/2 pounds stew meat, cut into cubes Approximately ¼ cup all purpose flour Garlic salt and fresh ground black […]
Hanukah is the perfect time to braise lamb shanks and serve with potato latkes or French lentils. Ingredients 6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 2 cups baby carrots 3 stalks celery 12 cloves garlic, minced 1 (750 milliliter) bottle red wine 1 (28 ounce) can whole […]
This is a timely recipe for a chilly night and even better that you can use leftover rotisserie chicken to incorporate into the warm chowder. What could be easier? Ingredients 2 slices bacon, sliced in 1-inch strips 1 medium yellow onion, diced 1 jalapeno, seeded and diced 2 russet potatoes, peeled and diced 1 small […]
I just cannot handle the traditional fruit cake. Sorry, I need something light so baking with semolina, oranges, and creme fraise creates a much more moist texture. Adapted from Fine Cooking Ingredients For the syrup: 2 large very juicy naval oranges 1/3 cup turbinado sugar 1 teaspoon finely chopped rosemary For The Cake: 3/4 cup […]
