Vegetables Bourguignon (a riff on Boeuf Bourguignon), is a flavorful vegetarian entrée all year round and perfect for Passover as well. My video shows me serving the Vegetables Bourguignon over a slice of Roasted Cauliflower. I also love to serve it over a mound of mashed potatoes ! Whichever way […]
I love this Balsamic Vinaigrette because it has enough body to be a great dipping sauce for artichokes and is light enough to enhance every salad. It is also a terrific marinade for chicken or tofu. If you prefer a mustard flavor, click on the link for Mustard Vinaigrette. Prep […]
The idea to serve Baked Brie with Watermelon Pickles popped into my head as I was munching on some plain Watermelon Pickles. It occurred to me that the flavor of these pickles would be a great counterpoint to the richness of melted Brie? Off to the store I went to […]
Start with sliced apples, mix them with tangy pomegranate seeds, sauté everything with a fresh Vanilla bean and douse that with Apple Liqueur! You could eat this with a spoon or over ice cream – or better yet- use it as a filling for All-Purpose Crêpes. There is no way […]
Some of my fondest food memories are of savoring Crêpes Suzette being flamed at the table at a wonderful French restaurant. I enjoyed the elegance of the set up: the lightly cooked crêpes, the butter, the fresh orange juice, the orange zest, the sugar and the orange liqueur all lined […]
This Apple Tart is rich and sweet from the apples sautéed with the seeds from a vanilla bean and topped with apples glazed with orange marmalade and orange liqueur. What a treat and a beautiful way to impress your company! No rolling pin needed! You can press the dough around […]
All-Purpose Pastry dough is true to its name. It takes just a few minutes to put together. It’s easy to roll out; and it can be used for any type of pie or tart you make. For a sweeter crust, click on this link for Sugar Crust. All-Purpose Pastry dough […]
This Apricot-Raspberry Tart is a prime example of eating with your eyes before you have your first taste. The orange apricots, red raspberries and green pistachios make you feel like you’re jumping into a beautiful painting. These components, nestled in almond cream, give you a taste of tart, sweet, crunchy […]
The idea for Salmon Wellington popped into my mind when I was sent some Black Truffle Paté and Truffle Oil by Crafted Kosher- a company that is no longer in business. The term “Wellington” usually connotes tournedos covered with liver paté and puff pastry. I replaced the beef and liver […]
Green Dill Sauce is simply home made mayo that becomes green with the addition of assorted herbs and/or vegetables. You can change the flavor to suit your own taste with the choice and amount of herbs you add. I use unflavored rice vinegar because I find it less sharp than […]