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...
Read MoreClear 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...
Read MorePeople 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...
Read MoreIf 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...
Read MoreI 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...
Read MoreI 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...
Read MoreThe 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...
Read MoreGeoffroy 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...
Read MoreI’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...
Read MoreSince 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...
Read MoreI was fortunate to recieve a bottle of Pomar Junction 2009 Picnic Chardonnay to review. This lightcrisp chard has a hint of apple and lemon. I’ve gotten pretty good at picking up some of the fruit, especially citrus...
Read MoreFish cakes are a classic Nova Scotian dish. One of the joys of eating fish cakes is that nearly every recipe is different. This particular recipe features a breaded fish cake with haddock and lobster. It’s crispy exterior is...
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