This is such a simple salad and can be eaten all year round. I often use different herbs such as rosemary, basil or chives, but for this time of year, I love it with fresh mint. Ingredients 2 pounds beets, trimmed, washed, cut into 2 inch chunks 2 shallots, halved, thinly sliced and sautéed for […]
This is a wonderful dish as a side for a Greek dinner or an entree for anytime of the year. You can change the cheese to suit your tastes or omit it for a vegan version of this classic dish. Stuffed Eggplant with Feta- Imam Bayildi Serves 8 Ingredients 4 medium eggplants or zucchini Salt […]
I am excited to begin taking groups to Europe on culinary vacations and 2010 is the year! We will set off from Italy on a seven day cruise aboard one of the most beautiful ships in the Mediterranean; The Riviera. Our journey will include luxury, food, wine and learning. We will have a hands on […]
My favorite way to cook many vegetables is to roast them. The caramelization that occurs is so delicious and Brussels sprouts are one of those vegetables that change completely by roasting and become almost addictive. I often add big chunks of red or yellow onion and fresh herbs such as rosemary and thyme to the pan, […]
It’s a snow day today and Herman’s birthday is coming this week. I thought I would work ahead and start making some of the appetizers for a soiree I am hosting for him. Crab cakes are on the menu so why not make them ahead. They freeze well and it was the perfect zen project […]
I am often asked by my students what gadgets or tools I use and find indispensable in the kitchen. I am not a gadget person and find myself very satisfied with my food processor, immersion blender, juicer and standard blender. That’s about it for me in the gadget department but tools are another story. I […]
Why not try a tart for Thanksgiving instead of the usual pumpkin and apple pie. I love tarts and find them so easy so delicious and easy to make. I usually make the dough and filling a few days ahead and assemble it either the day before or the morning of. This way you are […]
I recently taught a class on Make Ahead Thanksgiving and re-discovered this lovely entree of boneless, turkey breast, roasted until browned and golden, then served with a delicious orange sauce. The key ingredient is Grand Marnier which is such a perfect addition to any basting liquid. The end result is a moist and tender turkey […]
With the holidays approaching we are all grateful for any tips to make cooking less stressful. I am a big fan of making dishes ahead and in my recent cooking class on Make Ahead Thanksgiving Dishes at the Cooks Warehouse we prepared this delicious and simple dish. You can make the dish the day before […]
I recently taught a private cooking class in someone’s home and they requested this dish. A wonderful one pot meal; paella relies on fresh seafood, saffron and short grain rice from Valencia. It’s a crowd pleaser and perfect for guests as you can make it ahead and heat it later before serving. The paella pan […]
Plum Cake Serves 8 Ingredients 1 1/4 cups alternative gluten free flour, such as brown rice, almond or a cup for cup brand 1 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, room temperature 3/4 cup plus 1 1/2 tablespoons sugar 2 large eggs 1 tablespoon fresh lemon juice 3 large plums, […]
Since 1989 Crooked Brook has designed and manufactured chef jackets and aprons for the world’s most distinguished and discerning chefs. “Their women’s chef coats have become the uniform for the most recognized women in the noble art and science of gastronomy.” For ordering and more information click on the link http://www.crookedbrook.com/womens-chef-jackets-coats.htm This is where I buy […]
