November 4, 2008.   Categories Comfort Food, Fabulous Side Dishes, Peggy's Favorites, Thanksgiving Dinner.

Peggy’s Sensational Gravy To quote my mother, she is the “Queen of Concepts” not step-by-step recipes.  I asked her to please share her “concept” on how to make gravy as it is probably the best gravy I’ve ever tasted…. ever. Being “conceptual” isn’t a bad thing, as creative chefs have a knack of making something good from what is around. However, when you can plan to make...

November 4, 2008.   Categories Appetizers, Seafood.

My husband’s family can be traced back in Maryland to Lord Baltimore.  There is so much history and tradition in that area and crab cakes play a big part in their culinary heritage.  I would be disowned if I didn’t put a crab cake recipe on this blog! Being from California, it is fair to say I didn’t know what a ‘real’ crab cake was until I traveled to Maryland.  I stopped ordering them in restaurants on the...

November 3, 2008.   Categories Appetizers, Seafood.

Clams Casino    Ingredients  2 tablespoons olive oil  3 ounces sliced pancetta or bacon, finely chopped  1 cup finely diced red bell pepper  1/3 cup chopped shallots  3 large garlic cloves, minced  1/4 teaspoon dried oregano  1/3 cup dry white wine (Sauv. or Fume Blanc)  4 tablespoons freshly grated Parmesan  Salt and freshly ground black pepper  18 medium (2 1/2-inch) littleneck...

November 2, 2008.   Categories Appetizers, Peggy's Favorites, Southwestern / Mexican.

These roasted chile cheese squares are  like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)… but this very basic recipe is a great stand-by. (10 servings) Ingredients: 1/2 cup flour 1/2 teasp salt 10 eggs 4...

November 2, 2008.   Categories Fabulous Side Dishes, Thanksgiving Dinner, Vegetarian.

Cauliflower Au Gratin Submitted by: Erika Cunha (www.thesweetlifedenver.com) Ingredients: 1 lg. Head of Cauliflower 1/4 t. salt 2 c. milk 4T. butter 1/2 c. cream 1/3 c. flour Salt & White Pepper Pinch of two of nutmeg 3/4 c. grated Gruyere Trimming and Cooking Cauliflower: Turn CF upside down and cut around central stem. Remove all leaves- careful not to seperate florets. Place core side down in a heavy pot with a tight lid, add 1 in....