Currently Browsing: Dressing & Sauces recipes

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...

Pecan Crusted Trout with Peach Maple Bourbon Sauce

Clear Springs Foods has been  a front-runner with sustainable products. They have a delicious recipe for trout that I am delighted to share.   Pecan Crusted Trout with Peach Maple Bourbon Sauce 1/8 cup dried cherries 1 tablespoon bourbon 2 tablespoons butter 1/2 cup pecans, coarse chopped 2 cups peaches,...

Mascarpone-Stuffed Challah French Toast And Banana Pecan Butter Sauce From Plugra European Style Butter

People frequently ask, “Does the brand of butter make a difference.” Yes, it does. For some is it suttle and for others it is quite noticeable. I’ve gone to demonstrations on butter, tasted different brands at trade shows from Sirah in Lyon to some in the U.S. There is a difference and Plugra is...

Grilled U.S. Lamb Chops with Romesco Sauce

If you want some basic good meat recipes The U.S. Meat Export Federation has many.  They are happy to have us share. . Grilled U.S. Lamb Chops with Romesco Sauce Romesco sauce Ingredients: 3 plum tomatoes 2 red peppers 1 onion 4 tablespoons olive oil 1 chile 1/2 cup sliced almonds 1/4 cup olive oil 3 garlic...

Turkey Gravey from Bon Appetite

I wish I could take credit, but I can’t. When I make gravy, I don’t necessarily measure. This looked too good not to share. Source: Bonappetit.com   Gravy, by necessity, should be the very last thing you make before you serve the meal on Thanksgiving Day. You want it to arrive on the table piping hot and...

Watercress Dressing And Spicy Spuds

I love watercress. Nobu’s (Nobuyuki Matsuhisa) recipe in his decade old cookbook is still a favorite, especially at harvest season. Nobu uses the art of simple ingredients and techniques of Japanese cuisine to bring out all of the flavors. During an RV camping and waterskiing weekend.  A  friend and I...

Summer Soltice Celebration Salad with Heirloom Tomatoes

The divine taste of this fresh summer salad comes from vine ripened or heirloom tomatoes, preferably home grown or from your local farmer’s markets. A tour, elegant lunch, and wine tasting at the Ste. Michelle Wine Estate was one of the highlights of our journey to Washington with IFWTWA. Then, to top off a...

Executive Chef Geoffroy Deconinck of Natalie’s at Camden Harbour Inn and Seared Rib Eye with Carrot Puree, Ramps, Pommes Anna with Pancetta and Confit Onion

Geoffroy Deconinck will be Cooking At: Art of Dining (Jordan/Gatto Residence) and On the Rocks at the Kennebunkport Festival 2012. For my interview, check out CityRoom. A native of Belgium and a graduate with high honors from CERIA Culinary Academy in Brussels, Deconinck has worked at some of the world’s...

Chefs Mark Gaier and Clark Frasier and Lobster in a “Paper Bag” with Green Curry

I’m still featuring Maine chefs and their wonderful creations. Here is another example of  the talent that will be featured at the Kennepunkport Festival 2012. Over twenty years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their...

Tastes…Kentucky Bourbon Vinaigrette

Since this week is the Kentucky Derby, I want to prepare something seasonal for our neighborhood celebration. The Derby lasts for only minutes, but the pool party goes on for hours. My contribution is a salad. I found this spirited  bourbon dressing in the April issue of Southern Living Magazine. I will...

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