January 8, 2010.   Categories Appetizers, Chef Viviane Banquet Farre, Comfort Food, Fabulous Side Dishes, Southwestern / Mexican, Vegetarian, Winter.

Cheese Fondue with Chipotle and Tequila Recipe from Chef Viviane Bauquet Farre of FoodandStyle.com Thoughts From Viviane:  When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it – its unusual flavor pairs beautifully with so many foods! Here I’ve created a new-world version...

Read More

January 1, 2010.   Categories Appetizers, Fall, Peggy's Favorites, Thanksgiving Dinner, Vegetarian, Winter.

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...

Read More

January 1, 2010.   Categories Comfort Food, Poultry, Winter.

California Coq au Vin Savory Braised Chicken in White Wine, Wild Mushrooms and Pancetta 1/2 cup all-purpose flour 1 1/2 tsp. salt 1/4 tsp. kosher salt 1/4 tsp freshly ground pepper 1 whole organic chicken, cut into 8 pieces 5 oz. chunk of pancetta (slice into 1 inch strips) 1 TBSP. butter 1/4 cup sliced leeks (1/2 inch slices) 8 whole Cipollini onions, trimmed and peeled 4 garlic cloves, peeled and sliced 1/2 cup celery, rough...

Read More

November 15, 2009.   Categories Chef Viviane Banquet Farre, Christmas, Fabulous Side Dishes, Fall, Light / Healthy, Seasonal Vegetables, Thanksgiving Dinner, Vegetarian, Winter.

Maple–Glazed Brussels Sprouts with Chestnuts Recipe and photo reprinted with permission by Viviane Banquet Farre www.foodandstyle.wordpress.com serves 8 1 tablespoon sea salt for the blanching water 2 lbs Brussels Sprouts – ends trimmed and cut in half 2 tablespoons unsalted butter 4 tablespoons extra virgin olive oil 2 tablespoons maple syrup 6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers) 3 large...

Read More

November 9, 2008.   Categories Comfort Food, Seasonal Vegetables, Soups, Thanksgiving Dinner, Vegetarian, Winter.

Roasted Winter Squash Soup Reprinted with Permission: By Caron Golden (www.sandiegofoodstuff.com) (In her own words from her blog www.sandiegofoodstuff) I’ve been making winter squash soup for years and years but usually I peel the squash, cut it up, get rid of the seeds and cook it in stock before pureeing it. That’s perfectly fine, but I wanted to find out if roasting the vegetables would bring out a more intense, earthy...

Read More