Cooking Method: Simmering
White Asparagus with Tarragon Cream and Toasted Panko
To grow white asparagus, the shoots are covered with soil as they grow, so that there is no exposure to sunlight, which keeps it white. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.
By - Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Badem Joon
My friend Chris made this Persian eggplant stew called Badem Joon. You can make it with lamb or beef. He served it with basmati rice. It's really delicious!
- Prep: 1 hrs
- Cook: 2 hrs
- Yields: 4 Servings
Citrus Vodka Dipping Sauce
This Citrus Vodka Dipping Sauce is perfect for lobster or shrimp. The tang from the citrus pairs perfectly with the sweetness of the lobster.
- Prep: 5 mins
- Cook: 20 mins
Zinfandel Barbecue Sauce
This Zinfandel Barbecue sauce is to die for. It is always a crowd pleaser at any party. Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. I usually use it with meatballs and throw them in a slow cooker with the sauce.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 16 Servings
Peanut Butter Ramen Noodles
One of the things (which my husband Eric invented) I always made for my kids is something we call peanut butter ramen noodles. By adding peanut butter, it adds some much needed protein. I also like to add some shelled edamame for even more of a protein boost. It's really delicious!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Veal Goulash with Egg Noodles
One of my clients that I personal chef for requested I make this dish. I made this healthy version using non-fat sour cream, no salt, canola oil spray instead of butter and No Yokes Noodles. It got rave reviews. Eric wants me to make this for us soon. I know most people are horrified about using veal, if so, use beef instead.
- Prep: 15 mins
- Cook: 50 mins
- Yields: 8 Servings
Swedish Creamed Potatoes
These Swedish Creamed Potatoes go really well with Swedish Meatballs and is a staple in most Scandinavian homes.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Parmesan Crusted Swordfish with Lemon and Crispy Caper Sauce
My friend Mary Ann had an incredibly elegant dinner party and made this Swordfish. No on has formal dinner parties anymore. So many people put in "high-end" kitchens in their homes and never entertain. Mary Ann made everything seem effortless, but it was due to her advance planning and preparation. You could actually do this with different kinds of fish or chicken.
- Prep: 30 mins
- Cook: 35 mins
- Yields: 6 Servings
Japanese Beef Curry
Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish. Vermont Curry ready made curry roux is one of the most popular brands. Though, it is very good, it contains MSG. So here is a recipe from scratch.
- Prep: 20 mins
- Cook: 2 hrs 15 mins
- Yields: 4 - 6 Servings
Kale & Quinoa Salad with Lemon Garlic Dressing
Kale has been deemed the number one superfood, a nutritional powerhouse. The benefits of eating kale are too numerous to list. I was recently in a supermarket and notice a whole wall of kale in the salad section. There is some sort of kale salad on almost every restaurant menu these days. Quinoa (pronounced 'keen-wah') is another superfood, which is a complete protein. It has the perfect ratio of carbohydrates, proteins, and fats and is one of the best sources of protein you can get from a plant source. By pairing these two superfoods, you've now got an explosion of nutrition, not to mention flavor!
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Servings
