Strawberry sorbet is smooth and creamy and easily made from frozen strawberries puréed with 3 simple ingredients. Spoon it into an orange shell for a company dinner or eat it as soft serve right away. I promise, this recipe will quickly become your go-to instant dessert! I like to change […]
Tag: Passover
Beef Tagine
The word tagine, itself, refers to a North African casserole dish recognized by its shallow circular base and conical top. It can be the color of brown earthenware or can be decorated with beautiful designs and colors. Typically, the stews cooked within are made with very little liquid. The ingredients, […]
Cauliflower Soup with Shitake Mushrooms and Black Truffle Oil
Take your Cauliflower Soup up a notch with the addition of sautéed shitake mushrooms and truffle oil. It’s light, creamy without cream, and full of flavor. The prep couldn’t be more simple; but the result is extraordinary! Prep: 20 minutes
Ambrosia
The combination of oranges, strawberries and fresh coconut is called Ambrosia- a term that refers to the “nectar of the Gods” in Greek mythology. It is aptly named, although the recipe has its origins in the South! The natural juices from the fruits combined with the mellow flavor of coconut […]
Quinoa Crust
Several years ago, quinoa started popping up on Passover tables. It is now a staple. There is kosher for Passover quinoa, quinoa flakes, quinoa flour…I’ve seen this amazing supergrain used as a replacement for rice in sushi and as a satisfying side dish for meat and fish. Quinoa itself has […]
Mashed Potatoes
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat; consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
Endive, Blood Orange, Avocado, and Chioggia Beet Salad
Why the combination of Endive, Blood Orange, Avocado and Chioggia Beets? I think in color and contrasting flavors and textures! When I saw the rainbow sweet Chioggia beets, I imagined them with juicy mildly acidic blood red oranges, pale green mellow avocados and crisp white endives. Toss the salad with […]
Lemon Curd
I’m an obssessive recipe clipper. I admit to regularly pulling out recipes from magazines and papers (those I own, by the way, not ones found in the Doctor’s office)and adding them to my research file. So many ideas and not enough time to play with them all. Many of the […]
Chimichurri Sauce
Chimichurri Sauce originated in Argentina. It is a spicy fresh herb sauce that is spooned generously over grilled meats. There are a million ways of adjusting the spiciness and herbiness of Chimichurri. I made this sauce several times before I found a balance that worked for me. I tend to […]
Baked Apples
I’ve loved Baked Apples since I was a child. I love the texture- soft and smooth like applesauce; but firm enough to hold its shape. I love scraping the apple off the skin and then eating the skin by itself. There are so many variations of this wonderful dessert. You […]