I especially like to make this dish without the bread on top of a thin frittata as a hot summer night dinner served with a crisp Pinot Griecio and sliced melon for dessert. Ingredients 2 pounds red beefsteak tomatoes (about 4 medium), cut into 1/4-inch-thick slices 1/2 cup Italian breadcrumbs 1/2 pound sliced proscuitto d’ […]
Ingredients: 1/4 cup butter, melted 12 frozen cheese blintzes 6 eggs 1 1/2 cup sour cream 1/3 cup sugar 2 teaspoons vanilla 1/4 cup orange juice or 2 tablespoons orange juice concentrate cinnamon Directions 1. Preheat oven to 350° F (175° C). 2. Melt butter in a 9×13 inch pan. 3. Line blintzes in one […]
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. […]
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 […]
