Currently Browsing: Appetizers

Cheese Filled Fresh Figs

This easy and elegant appetizer made a big hit at a pot luck cocktail pool party tonight in Sarasota. Cheese Filled Fresh Figs Ingredients Firm, ripe figs Cubes  of your favorite cheese Thin slices of prosciutto If desired, evoo, rosemary, salt and pepper. Method Simply cut fresh California green or black...

Culture, Tennis and Italian Cuisine at Chateau Lou Casteou with Recipe for Tartare di Manzo con Foie Gras

When Leila Stocker shared these exceptional programs set for Chateau Lou Casteou, they made my desire to return to France high. Missing Bocuse d’Or this year, meant I missed visiting some of my favorite retreats. Ive been to several cooking schools in France, but I’ve not been to Chateau Lou Casteou. I find...

Chef Kristen Lyon And Three Easy Appetizers

When Brenda and I first met Kristen, she was starting out. Now, she has her own personal chef business. Chef Kristen Lyon has made several appetizers for us. She knew we wanted some easy choices and came through with flying colors. Kristen’s emphasis is on light, easy and healthy – a magic combination.With...

Grilled Sweet Potato Fries with Cilantro Lime Vinaigrette From Mann’s

I know it is terrific to always use fresh ingredients when available. However, there are many flash frozen products that maintain quality. Sometimes time has many of us under a crunch. I’m going to periodically feature some recipes that are based on using some pre-packaged ingredients. This one is featuring...

Brie En Croute With Enhancements

We love cheese. Especially creamy Brie cheese wrapped in crust and baked to a golden butter crunch. You can the pastry from scratch, use refrigerated dough as I do, or buy the product ready made as I also do.  Keeping  a ready made Brie en croute in the freezer is handy for imromtu guests. Then there are...

Guacamole Contest Winner

Our team loves guacamole. I was sorry to miss this tasty recipe contest at the Avocado Festival this year. Carpinteria, California is a captivating place to visit any time. Cherisse Kirkendall, from Carpinteria, who won last  year, was the winner again this year. She used perfect Hass avocados with classic...

Porchetta Recipe from Executive Chef Steven Zimmerman

Porchetta is a favorite of Sheraton Crescent’s newly appointed Executive Chef Steven Zimmerman.   This fall, Chef Zimmerman plans to reinvent the Indigo Bistro menu by bringing more regional fare and comfort foods into the restaurant’s dining options. He also plans to incorporate the farm-to-table approach...

Summer Jo’s Hummus

I frequently feature Summer Jo’s, as I was quit impressed with the small establishment featuring excellently prepared and delicious healthy food. I hope you enjoy their hummus. Check out their website, as they always have a lot going on.   Summer Jo’s, Where Goodness Grows. Open for Breakfast and Lunch and...

Caribbean Guacamole

  Avocado is a favorite of mine in all forms. I especially enjoy cooking with avocado oil. This guacamole from the California Avocado Industry is a nice twist. Caribbean Guacamole Ingredients 4 ripe, Fresh California Avocados, peeled and seeded. 1 Tbsp. fresh lime juice 1 cup finely diced fresh mango 1 cup...

Execuitive Chef Bryan Dame Shares His Classic New England Clam Chowder and Grandfather’s Clam Fritters

As the Kennepunkpoort Festival 2012 is getting closer and closer, we are becoming more excited about experiencing so many outstanding events. My interview and  bio for Executive Chef Bryan Dame was featured on CityRoom. He was nice enough to send his New England Clam Chowder and grandfather’s Clam Fritters...

« Older Entries