Shredded Carrot Salad with Toasted Almonds & Currants

April 27, 2010.   Categories Chef David Wells, Contributing Chefs, Light / Healthy, Salads, Vegetarian.

Shredded Carrot Salad with Toasted Almonds & Currants

Shredded Carrot Salad with Toasted Almonds & Currents Recipe and photos reprinted with permission by Chef David Wells “Grandma Dave” www.grandmadave.com Chef David Wells never ceases to amaze me.  His limitless energy and passion for his family and his love of nutritional and delicious food is inspiring!  He posted this recipe on his newly enhanced website the other day and I… of course…...

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Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

February 10, 2010.   Categories Chef Viviane Banquet Farre, Comfort Food, Fabulous Side Dishes, Pasta, Vegetarian.

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs

Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs serves 8 For the leeks 3 tablespoons olive oil 4 leeks – 4” of tops and roots trimmed (about 1 1/2 lbs), cut in half lengthwise, thoroughly washed and cut in 1/4” slices 4 large garlic cloves – skinned and finely chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon sea salt freshly ground black pepper to taste 3/4 cup white wine For the béchamel 6 tablespoons...

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Swiss Cheese Fondue

January 16, 2010.   Categories Appetizers, Christmas, Comfort Food, Vegetarian.

Swiss Cheese Fondue

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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Cheese Fondue with Chipotle and Tequila

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

Cheese Fondue with Chipotle and Tequila

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...

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Phyllo Mushroom Spanakopita Triangles

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

Phyllo Mushroom Spanakopita Triangles

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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Roasted Red Pepper and Chipotle Bean Dip

December 16, 2009.   Categories Appetizers, Southwestern / Mexican, Vegetarian.

Roasted Red Pepper and Chipotle Bean Dip:   Adapted from a recipe by Bobby Flay Ingredients:   2 red bell peppers, roasted-peeled-seeded-chopped 2 cans white beans, drained and rinsed 4 garlic cloves, minced (never use a garlic press!!) 2 TBSP chipotle puree (to make puree: blend 1 chipotle pepper and adobo sauce in processor) 3 TBSP red wine vinegar Honey to taste (about 1 TBSP) 1 tsp ancho powder Sea salt and freshly cracked pepper...

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