Cooking Method: Sautéing

Eggs in Purgatory

My daughter Grace made Eggs in Purgatory. It's a quick and spicy way to enjoy your eggs in the morning or any time of day! Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers and garlic, and spices. In Naples Italy, a variation of this dish is known as Uova in Purgatorio or "Eggs in Purgatory". "Taking its inspiration from Il culto delle anime del Purgatorio, the cult of the Souls of Purgatory...the eggs play the role of souls seeking purification, the sauce, that of the flames of purgatory." 

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Cornbread Stuffing With Sausage and Corn Nuts

My daughter Zoe made this Cornbread Stuffing With Sausage and Corn Nuts. I have to say, I have never heard of using corn nuts as an ingredient. The corn nuts get crushed into a dust, which adds an extra corniness to this stuffing. 

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Brussels Sprouts Tarte Tatin

My daughters and their roommates had a "Friendsgiving" brunch on Sunday and Zoe made this Brussels Sprouts Tarte Tatin. Unfortunately, yet again, I did not have any since I am apparently not their friend! It looks good to me, though Zoe said it could probably benefit from pancetta or some bacon. It is best served right away (they’re not a great make-ahead option), so plan accordingly.

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Balsamic Rosemary Beef Steak Tips and Mushrooms

Steak tips are actually Flap meat, which is a thin cut of meat that comes from the bottom sirloin butt, similar to flank, hangar or skirt steak. The marinade for these Balsamic Rosemary Beef Steak Tips and Mushrooms is a wonderful combination of balsamic vinegar, soy sauce, rosemary, garlic and a touch of sugar, which helps tenderize the meat.

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Beef Bourguignon with Gnocchi

I was out yesterday and my daughter Zoe called me. She asked if she could borrow the blue Le Creuset pot that was in our garage. I said sure, but it was her Christmas present! She made this Beef Bourguignon with Gnocchi, which looked incredibly delicious! However, she did NOT make it at our house, so I never got to have any! The way the recipe is written looks rather complicated, but in fact, it's fairly simple.

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French Garlic Chicken

Here is an absolutely delicious French Garlic Chicken recipe. It's tender, juicy and enhanced by the subtle flavor of herbes de Provence. I have included two ways to prepare it, one in an Instant Pot and another on the stovetop.

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Beef Stew in Red Wine Sauce

This Beef Stew in Red Wine Sauce is from Jacques Pépin. His mother used to serve it at her restaurant, Le Pélican. The meat becomes incredibly tender. He uses red wine for the deeply flavored sauce.

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Maple-Glazed Green Beans

This recipe for Maple-Glazed Green Beans is absolutely delicious. It involves bacon, maple syrup, bourbon and dried cranberries. It's sweet and savory with minimal effort.

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Apple Tart

I love Fall, everything about it. Unfortunately, I live in Los Angeles where you have to light a damn cinnamon candle and ask Alexa to play the sound of windy leaves to even conjure up the idea of fall. I recently bought two of these rectangular tart pans with removable bottoms. If I have a larger crowd I make two different tarts. This Apple Tart is easy to make using frozen puff pastry, which is something I ALWAYS have in the freezer. 

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Artichoke Hearts and Peas

This recipe for Artichoke Hearts and Peas comes from Jacques Pepin’s Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand, so I can put this dish together whenever I have to feed unexpected guests.”

The combination of sweet peas and the slight acidic artichokes work really well together.

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