Have you ever suffered from DPHIS – Dinner Party Hostess Insanity Syndrome? You invite people over and while they are visiting you are running around like someone’s chasing you with a hot poker! Your choices are usually either serving a great meal or enjoying the company of your guests, never …
Read More »Don’t write off Salisbury Steak, yet!
On my show about beef last weekend, one of the subjects that came up was about the bad wrap Salisbury Steak gets and I was one of the most prejudiced of all. I decided to try my hand at making my own version and it turned out great. It’s an …
Read More »What Has Happened to the Latin Inspired Restaurants?
I really try to be supportive of local restaurants, especially those that stay true to Florida’s heritage. You might be wondering what Florida’s cuisine is about when I make such an assertion. Don’t worry, the rest of the world has the same perception. Very few people understand what influences have …
Read More »Souffles Made Easy
These are two of the souffles I make that I have simplified over the years. I don’t make a Bechamel Sauce and I use a simplified version of a Creme Anglaise. Souffles with Bechamel come out very creamy and are not tailored to most American palates, anyway. Try these, and …
Read More »Rotisserie Leg of Lamb, Roasted Potatoes and Shallots and a Minted Pea Puree
St. Patrick’s Day is coming soon and I had a request for a more non-traditional menu. These recipes embrace some of the bounty of Irish food. And make no mistake, Ireland is becoming a destination on the culinary map these days.
Read More »Easy gourmet antipasti, classic linguine with white (Littleneck) clam sauce, Italian garlic bread and tiramisu
This is a tasty weekend menu and ideal for date night. I usually use Barilla Gold pasta if I can find it, or I make my own (see my basic pasta recipe). For dessert, it only makes sense to have Tiramisu. You can find that recipe on the blog, as …
Read More »Torta with pasta and a rich Bolognese sauce and Gateau de Crepes for dessert
This torta not only looks pretty when served but it’s easy to make. You have to factor in a couple of hours for it to set in the refrigerator though, so assemble it the night before or a couple of hours before baking.
Read More »Roasted chicken with forty cloves of garlic and baguette croutons (Yes, forty cloves.)
Yesterday was National Garlic Day, so I decided to make a dish in homage to the occasion. This recipe is very versatile. You’ll see why when you read below. The chicken was flavorful and very moist. It made me wonder why we don’t make these simple dishes more often. …
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