I love Leek Quiche. Leeks have a milder and more mellow flavor than onions. When they’re sautéed, the leeks just seem to melt into the custard filling. Leeks also mix beautifully with other vegetables. I often reduce the amount of leeks by a cup or two and substitute them with […]
I love Chestnut Soup with Beer. This recipe starts with a “mirepoix”; the traditional starter for many French soups. A mirepoix is a combination of onions, celery and carrots minced together. When sautéed, it forms the flavor base for the soup. I’ve had the experience of peeling fresh chestnuts and […]
Heirloom Tomatoes and Bleu Cheese are a magical combination. I wait all year for those indescribably delicious heirloom tomatoes. Yes, in this era of perpetual availability of all fruits and vegetables, there still is a special unique flavor to produce in its natural season. Tomatoes fall into this category. To […]
Vegetables Bourguignon (a riff on Boeuf Bourguignon), is a flavorful vegan 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 […]
Freshly roasted and puréed pumpkin adds a touch of sweetness and a soft orange color to traditional hummous. Serve with pita and crudités for a delicious and healthy hors d’oeuvre or snack. Prep time: 15 minutes plus time to roast pumpkin Note: You can use canned puréed pumpkin-not filling, if […]
Defrost a can of frozen orange juice, add water, sugar and herbs and voila- you have a basic orange sauce that gets caramelized when baked in the oven over whatever protein you choose. Use this sauce as is, or dress it up by adding a splash of orange liqueur and/or […]
Saganaki is actually the name of the traditional skillet in which you fry the cheese. Wikipedia tells us that fried cheese began in Cairo during the Middle Ages and was popular through the time of the Otttoman occupation. Since then, country after country has put their own spin on this […]
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 […]
This Endive Salad is special because the endive is mixed with blood orange, avocado and chioggia beets. It is not just white but has both beautiful colors and contrasting textures.? When I saw the rainbow sweet Chioggia beets, I imagined them with juicy, mildly acidic blood red oranges, pale green […]
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 […]