Candied Roses for Mother’s Day – Not Just for Vases Anymore Recipe for Dark Chocolate SorbetWISHING YOU ALL A HAPPY MOTHER’S DAY! Mom’s all over the world will be celebrated this coming Sunday. I’ve always felt Mother’s Day isn’t just about Mothers with children (although they get top billing!)… it’s a celebration of women. There are all kinds of “moms” in the...
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Rhubarb Strawberry Shortcake with Rosemary and Chantilly Cream Recipe and photo and chef’s notes reprinted with permission by Chef Dawn Viola www.wickedgooddinner.com Dawn Viola of “Wicked Good Dinner” is an award-winning chef and food-writer. She recently won the 2009 Crisco National Apple Pie Championship (professional division) for her wonderful Vanilla Vanilla-Bean Roasted Apple Pie. As I write this she is...
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In my quest to find the “best” recipes, I’ve been so fortunate to discover incredibly talented professional and home chefs and bloggers. And many of them have been so willing to share their recipes and techniques with me and the readers of this site. Chef Viviane Banquet Farre is even more generous then most. Whenever I visit her website I am captivated with the mouth-watering photos and elegant combination of ingredients....
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Artichoke & Prosciutto Strata Recipe from Morning Food by Margaret Fox & John B. Bear In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais. For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast. During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais. Both books are terrific, but I really enjoy...
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Swiss Cheese Fondue Ingredients: 1 lb Gruyere cheese, shredded 3/4 lb Emmenthaler cheese, shredded 1/4 lb Appenzeller cheese, cubed 1 1/2 TBSP cornstarch 2 large garlic cloves, crushed 1 1/2 cups dry white wine 2 tsp fresh meyer lemon juice 2 TBSP Kirsch (eauz-de-vie) cherry liquor Pinch of freshly grated nutmeg Pinch of cayenne pepper Method: Step 1: Toss and coat all cheeses with cornstarch in a large bowl. Step 2:...
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Phyllo Mushroom Spanakopita Triangles Adapted from recipe in Martha Stewart’s Entertaining Makes approximately 50 hors d’oeuvres. If you don’t need that many, just freeze excess triangles in freezer bags and keep them on hand for future entertaining! Ingredients: 5 TBSP extra virgin olive oil 1 bunch green onions, chopped 3 TBSP shallots 3 lbs organic baby spinach, washed or pre-washed in containers 1 bunch...
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