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Mexican Brownies
The traditional Mexican flavor combination of cinnamon and chocolate is enhanced by a brown sugar topping. Makes 16 brownies For brownies 4 oz unsweetened chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 1/4 cups (packed) golden brown sugar 1 Tbs ground cinnamon 1/4 tsp salt 3 large eggs 1 tsp vanilla extract 3/4 cup […]
Continue ReadingChicken Enchiladas with Salsa Verde
Queso Fresco Today, I am posting a cheese with a recipe for Cinco de Mayo. Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese (its name translates as “fresh cheese”) is slightly salty, with a mild, tangy taste similar to farmer’s cheese. Like other fresh cheeses, queso fresco […]
Continue ReadingMargarita
It’s Cinco de Mayo, I thought I would give you my favorite margarita recipe. Also, it’s Monday, so this might be helpful later in the day today! It originates from one of my favorite Caribbean restaurants called Sugar Reef in New York city, which, sadly, I think is now closed. Margarita Serves 1 2 oz tequila […]
Continue ReadingBacon Wrapped Chicken Breast
What makes it better? Bacon! What’s wrong with this recipe? Nothing! Bacon Wrapped Chicken Breast Serves 4 4 boneless skinless chicken breast 3 garlic cloves minced very fine set 1/4 tsp aside 3/4 tsp dried thyme salt and pepper 8 slices thick cut bacon 2 medium tomatoes sliced into 1/4 to 1/2 inch slices 1/4 […]
Continue ReadingPork Medallions with Cream & Mushrooms
Skinny Pork Last night I made some pork medallions. I really like pork medallions because they are very thin and are quick to cook. By adding some sherry, wine and cream, you can create a delicious sauce with some mushrooms and shallots (an under used veg!). Pork Medallions with Cream & Mushrooms Serves 4 8 […]
Continue ReadingTillamook Vintage White Extra Sharp Cheddar
After living in England for years, I got used to really good sharp cheddar. Most of the English cheddar is white and sharp. There are many wonderful cheddars produced in the United States, but one of my family’s favorites is Tillamook. Tillamook Vintage White Extra Sharp Cheddar is aged for over two years. It is […]
Continue ReadingSwiss Chard with Golden Raisins & Almonds
The Saturday Scrounge One of my favorite things to do on a Saturday, is to rummage through the refrigerator and pantry and to try to come up with an elegant lunch that we can have with a bottle of wine. It feels very self indulgent. It’s amazing what I end up scrounging up. This weekend, […]
Continue ReadingSalad of Fennel & Cucumber with Asian Pear, Rice Vinegar & Olive Oil
Folle de Fenouil! This recipe has my friend Jessica’s name all over it! Elle est folle de fenouil. This is a refreshing salad, bright crisp cucumber slices paired with fennel bulb and pear. A surprise ingredient is Pastis, an anise liqueur, which echoes the subtle anise flavor of the fennel. This dish can be a side […]
Continue ReadingArtichoke Spinach Shells
Arty Chokes! Here is an easy and tasty meal. We are mad, keen on artichokes. I collect any recipe that calls for artichokes. You can substitute anything you like in this recipe. Enjoy. Artichoke Spinach Shells Serves 6 – 8 4 cups medium pasta shells, uncooked 10 oz fresh spinach, chopped 3 cups shredded cheddar cheese […]
Continue ReadingMorbier
Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation […]
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