The Not So Agonizing Agony of Defeat

I am a GREAT BIG football fan. I’ve cheered for the Miami Dolphins since 1970. There have been some highs (Dan Marino’s amazing records) and some lows (did you watch the end of the Houston game this season…?). But, the constant in all of the football watching has been the food. Football food is fabulous. From first quarter appys to half time hoagies, to the final play where chocolate is the total fan equalizer; good food outweighs a bad loss.

This season I prepared a twist on an old recipe from my At Home Entertaining book, titled Fiery Beef and Black Bean Chili (page 181). I updated the recipe first, by using a slow cooker. In the past, I shied away from crock pots because the food that came out of them was usually bland and mushy. But, the newer machines give you the latitude of several settings, so that you can actually achieve a rolling boil or allow a finished dish to stay warm for hours. My favorite machine is the All-Clad 99009 Stainless-Steel 6-1/2-Quart Slow Cooker I like the removable ceramic insert because it is a breeze to clean. There is another version of this machine that has a cast aluminum insert that can be removed to the stove top in order to sear meats before cooking. This one is substantially more expensive. For the money, I don’t mind searing in a pan and then dumping everything into the slow cooker. It’s not that big of a deal.

The other updates I made to the recipe included a change in ingredients. The original recipe called for “boneless beef chuck”. I upgraded to use the hormone and steroid free beef roast that I found in the local farmer’s market. I had to increase the amount of beef in the recipe, as this natural version tends to be leaner. This roast also cooks up quicker, so my browning process went faster. I actually browned the beef the night before, placed it into a resealable plastic bag (when it cooled), and stored it in the fridge until Sunday morning. Then I placed the meat into the crock pot and followed it with the other ingredients.

Another change to the recipe was the substitution of frozen corn for canned corn. I have learned that canned veggies may contain more sodium than frozen, and being the cooking control freak that I am, I want to be the one to add the salt that the dish needs. Finally, the original recipe calls for a cup of sour cream and a garnish of brown rice. I changed that to a garnish of sour cream and eliminated the brown rice. I topped each bowl with fresh chunks of avocado and ripe, purple tomatoes. I served it with a simple quick bread filled with bacon and sharp cheddar cheese.

So, as we Dolphin fans prepared to celebrate a victory with a 5 point lead and only 2 seconds left on the clock, we watched the Houston quarterback throw a bullet pass into the end zone; for a TOUCHDOWN!!! I decided to serve my updated Fiery Beef and Black Bean Chili with warm slices of Bacon, Cheddar and Sage Quick Bread. Luckily, when it comes to disappointing losses, being a damned good cook has its benefits.

Go Dolphins….. There’s always another game… perhaps next time I’ll prepare Soft Shell Crab Po’ Boys……..

Open Face Smoked Salmon Breakfast Sandwich

If you crave smoked salmon and cream cheese on a freshly toasted bagel, you will love this breakfast starter. You can make it in minutes. Salmon is full of omega-3 essential fats that we need in our healthy diet. Don’t be afraid to use a tablespoon of whipped, full- fat cream cheese; it’s deeply satisfying and brings everything together in this quick, grab and go dish.

1 slice whole grain marbled rye bread
1 tablespoon organic whipped cream cheese
½ teaspoon capers, drained
2 thin slices smoked salmon (about 1 ounce)
1 small ripe tomato, cut into ½-inch slices
Thinly sliced red onion
Chopped fresh dill
A pinch of sea salt and a grind of fresh pepper

Toast the bread and place onto your serving plate. Spread the cream cheese onto the toast. Sprinkle the cream cheese with capers. Lay the salmon on the cream cheese. Top with tomato slices, red onion and a sprinkle of fresh parsley. Season with salt and pepper. Cut the sandwich into two triangle halves and munch away.

Yield: 1 sandwich
Preparation Time: 5 minutes

Sources and Substitutions
Thinly sliced whole grain pumpernickel or whole wheat bread is a fine substitution for this sandwich. If you are a tuna lover, you can replace the salmon with tuna. Substitute any fresh herb that you have on hand. Parsley and even tarragon are great. You can add chopped hard boiled egg and slices of fresh cucumber for a bigger, bolder breakfast sandwich. Tomatoes, onion and parsley are filled with antioxidants. The capers add a punch of flavor.

Thinly sliced whole grain rye, pumpernickel or whole grain bread is dense and filling. Each slice has less than 100 calories, compared to a large pumpernickel bagel, which has 320 calories. You can find whole grain breads in the bakery section of your grocery store, the local bakery, or as the finished product from you own kitchen bread maker.

You can’t beat the flavor of cream cheese. By choosing the whipped variety, you have air whipped into the product, so you end up using less cream cheese on your open face sandwich. Choose good quality smoked salmon for this dish.

Deviled Eggs for Breakfast

This dish is perfect for hectic mornings because you can prepare the eggs the evening before- just grab them from the fridge as you dash off to school and work.

4 extra large organic eggs
1 ounce pancetta, about 2 thin slices, diced
1 teaspoon good quality mayonnaise
1 tablespoon organic sour cream
1 teaspoon Dijon-style mustard
A pinch of sea salt and a grind of fresh pepper
1 tablespoon chopped fresh parsley

Place the eggs in a single layer in the bottom of a pot. Cover the eggs by 1 inch with cold water. Place the lid on the pot and bring to a boil. Once the eggs have boiled, turn off the heat and let sit for 15 minutes. Remove the lid and place the eggs under cold running water. Peel the eggs.

Heat a small sauté pan over medium high heat. Add the pancetta and cook until crisp and golden. Remove the pancetta to paper toweling to drain.

Cut each egg horizontally, into halves. Remove the yolks to a small bowl. Place the egg halves into an egg platter. Use the back of a fork to mash the yolks. Stir in the mayonnaise, sour cream and mustard. Season with salt and pepper.

Fill each egg with a spoonful of the yolk mixture. Sprinkle with crisp pancetta and chopped fresh parsley.

Yield: 8 deviled eggs
Preparation Time: 5 minutes
Cook Time: 15 minutes to hard boil the eggs

Sources and Substitutions
You can substitute with your favorite herbs. You can choose nitrate-free bacon in place of pancetta.

Eggs that come from properly raised hens are an egg-cellent source of protein and good fat. Choose a good quality mayonnaise that has limited amounts of additives, sugar and salt.

Blueberry Pie Muffins

The aroma of these muffins, when you bring them out of the oven, will remind you of blueberry pie. They taste just as good. All purpose flour lightens the batter just a bit. You may want to serve these with a slather of protein-rich nut butter for a longer lasting energy boost. They are best served warm, but they’re pretty darn good the next day, too!

2 cups whole-grain pastry flour or whole wheat flour
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
½ cup organic unsalted butter (1 stick), melted
1 cup all natural granulated sugar
3 large organic eggs
¾ cup organic milk
Juice of ½ medium lemon, about 1 tablespoon
Zest of ½ medium lemon, about 1 teaspoon
1 pint fresh blueberries, about 2 cups

Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper baking cups.

Whisk together both flours, the baking powder, cinnamon and salt in a large bowl. In a separate bowl, whisk together the melted butter, sugar, eggs, milk, lemon juice and lemon zest.

Coarsely chop half of the blueberries using a knife, or briefly pulse with a food processor. Add the chopped blueberries into the butter/egg mixture. Stir the wet ingredients into the dry ingredients until just combined. Fold in the remaining whole blueberries. The batter will be thick.

Drop the batter by rounded tablespoons into the muffin tin. (An ice cream scoop is perfect for this task!) Bake until the muffins are golden and a tester inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pan for 5 minutes and then remove the muffins to a rack to cool completely.

Yield: 12 muffins
Preparation Time: 15 minutes
Cook Time: 25 to 30 minutes

Sources and Substitutions
Organic, whole wheat pastry flour is a little lighter than regular whole wheat flour. It works very well in place of all-purpose flour in most baking recipes, and can be found in most super markets.

The recipe used here is a perfect basic muffin recipe. It screams for your inventiveness. You can use any fresh fruit that you like; all berries, chopped peaches, apples and bananas are perfect. You can incorporate oats, nuts or chocolate chips; add flavorings like vanilla, instant coffee, peanut butter – it all works!

Welcome Fellow Foodies

This is my first attempt at “blogging”. I’m looking forward to this journey and welcome you into my culinary world. The first thing you need to know is that I am a darned good cook. Even if you are not crazy about what I have to say, you might just enjoy some of my recipes, so stay with me for a minute or two.

I’ve written five cookbooks. So why the blog? Well, while submitting proposals for a new cookbook, my publisher suddenly decided that blog readership may equate to book sales. Who knew?!!??

For example, he is very excited about the possibility of acquiring a book by a new author on the subject of searching out meals as a vegan in an urban setting. Now, vegans represent one quarter of one percent of the entire population of the United States. I am not exaggerating when I say that this is a pretty small group. When I questioned him as to his opinion on the actual number of cookbook buying vegans in cities, his response was that the author has a readership of 30,000 on her blog. Dumbfounded, I suggested to him that by definition vegans eat practically nothing (no animal products or animal by-products what so ever – not even honey….) and asked him how diverse the recipes could be in a cookbook. I mean, just how many ways can you prepare veggies, remembering that you cannot use things like butter, eggs or cheese to dress up the dish. His answer – “but, she has readership on her blog….”

So here we are – the beginning of my blog.

For starters, rest assured that I eat everything! I am a FOOD LOVER. I eat red meat, I eat pig, I eat chicken, I eat egg yolks. I pair all of these with an abundance of fresh fruits and veggies. Where I make a distinction is in the quality of these foods; each has to be impeccable. I shy away from most processed food, with the noted exception of San Marzano canned tomatoes – which are just amazing.

My publisher says that I lack specific focus. For an example his fall catalog includes titles that have subjects, like “a trillion ways to use deli cooked chicken” and “a gazillion ways to improve on boxed cake mixes….”

Welcome to my uphill battle!!

Hopefully, through this blog, you can help me find my focus. It will be a partnership! I’ll give you recipes to try at home, and you can give me feedback as to what you want to see in a new cookbook. Such a deal!!

Let’s start with a recipe for Lemon Chicken, which I created last evening for my hubby, hungry middle son and his cute girlfriend. They LOVED it. Let me know if you do, too!

Dark Chocolate Cake with Rich Chocolate Icing

Using oil in the batter makes the cake moist and dense. The icing is smooth and shiny. The combination is deadly delicious!

3 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 cups strong, hot, brewed coffee
¾ cup canola oil
2 tablespoons white vinegar
1 teaspoon vanilla

½ cup butter, melted (1 stick), room temperature
2 cups confectioners’ sugar
1 ¼ cups unsweetened cocoa powder
1 ¼ cups cream
¼ cup sour cream
1 teaspoon instant coffee powder mixed with 1 tablespoon warm water
2 teaspoons vanilla

Preheat the oven to 375 degrees

Whisk together the flour, granulated sugar, ½ cup cocoa, baking soda and salt into a large bowl.

Place the coffee into a separate bowl. Stir in the canola oil, vinegar and vanilla. Whisk the wet ingredients into the dry ingredients until just combined.

Divide the batter between 2 (8-inch) round cake pans, coated with vegetable oil spray and lightly dusted with flour. Bake for 30 to 35 minutes, or until a tester inserted into the center of the cakes comes out clean. Transfer to a rack and cool completely.

For the frosting, use an electric mixer to combine the melted butter with the confectioners’ sugar until smooth. Stir in 1 ¼ cups cocoa. Stir in the cream, sour cream, coffee mixture and vanilla, until smooth and shiny. If the mixture is too thin, add more confectioners’ sugar, 1 tablespoon at a time, until spreadable.

Use a serrated knife to split each cake layer horizontally. Place one cake layer onto a cake stand. Spread a layer of frosting over top. Continue layering and frosting. Spread the frosting on the sides and finally, the top of the cake.

Servings: 8 to 10
Preparation Time: 15 minutes
Bake Time: 30 to 35 minutes

Cumin Crusted Salmon with Tarragon Caper Sauce

This is by far one of the most popular dishes that I prepare. It’s fancy enough to serve at your next dinner party, yet easy enough to make for an after-work supper. Serve with creamy cheese grits and roasted veggies.

1 (2 ½ pound) center-cut whole salmon fillet with skin
Juice of 1 medium lemon (about 2 tablespoons)
¼ cup brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon hot paprika
1 teaspoon ground cumin
½ teaspoon ground oregano
Salt and freshly ground pepper
2 tablespoons olive oil

1 cup sour cream
½ cup mayonnaise
¼ cup cream
3 tablespoons capers, drained and rinsed
2 tablespoons tarragon vinegar
2 tablespoons chopped fresh tarragon

Preheat the oven to 400 degrees.

Place the whole fillet, skin side down, on a rimmed baking sheet, coated with vegetable oil spray. Drizzle the lemon juice on top.

Combine the brown sugar, chili powder, garlic powder, paprika, cumin, and oregano in a small bowl. Season with salt and pepper. Rub this mixture all over the salmon, coating well. Drizzle the top with olive oil.

Place the salmon into the oven. Reduce the temperature to 350 degrees. Roast until the salmon is rare in the center, about 8 minutes per inch of thickness, or about 15 to 30 minutes for the whole fillet.

For the sauce, stir together the sour cream, mayonnaise, cream, capers, tarragon vinegar and fresh tarragon. Season with salt and pepper.

Serve the salmon with the sauce on the side. Garnish with fresh lemon or orange slices and fresh tarragon sprigs.

Servings: 6 to 8
Preparation Time: 100 minutes
Cook Time: 30 minutes

Sources and Substitutions
You don’t need to use an entire fillet for this recipe. For fewer servings, you can use individual fillets or salmon steaks. Feel free to cut the sauce in half – or prepare it as listed, and save extras for crudité dipping. The salmon is equally terrific served warm from the oven or at room temperature on a buffet table. Use left over salmon to create a wonderful salmon salad.

Roasted Butternut Squash Risotto

Some cooks tend to shy away from risotto, thinking its preparation a burdensome and lengthy process. The truth is the dish is easily completed in 20 minutes, making risotto an everyday fast food favorite.

1 medium butternut squash, peeled and diced into ¼-inch squares (about 2 cups)
1 teaspoon ground cinnamon
1 teaspoon chili powder
Salt and freshly ground pepper
4 tablespoons olive oil, divided

1 quart home made chicken broth, or low sodium chicken broth

1 extra large shallot, peeled and diced, about 1 cup
½ cup white wine
2 cups Arborio rice
2 tablespoons organic butter, 1/4 stick
2 tablespoons organic half and half
4 ounces Parmesan cheese, grated, about 1 cup

Preheat oven to 400 degrees

Place the diced squash onto a baking dish with lip. Sprinkle with ground cinnamon, chili powder and 2 tablespoons of olive oil. Season with salt and pepper and toss. Bake until just soft, about 15 to 20 minutes. Set aside.

Warm the chicken broth in a pot over low heat. In a separate large pot, heat the remaining 2 tablespoons olive oil over medium high heat. Add the shallot and cook until soft, about 5 minutes. Add the white wine and cook until the liquid disappears. Stir in the rice and cook to toast, about 5 minutes. Stir in a ladle full of chicken broth. When the liquid is absorbed, add another ladle full of broth. Continue until all of the broth has been absorbed. This should take about 20 minutes. The risotto will be wet, not sticky, chewy on the outside and tender on the inside. Stir in the butternut squash, butter, half and half and Parmesan cheese. Taste and season with salt and pepper.

Servings: 6 to 8
Preparation Time: 5 minutes
Cook Time: 20 minutes

Sources and Substitutions
Arborio rice is the ingredient of choice when making risotto. The kernels are not only extra starchy, but shorter and fatter than other short-grained rice, which is the reason the dish is so creamy.

Beef Brisket with Onions, Carrots and Tomato Wine Gravy

Slow cooking is the way to get rich, juicy meat from a not naturally tender cut of beef. This dish is perfect with smashed potatoes or egg noodles. If you cannot find small whole onions, feel free to substitute whole shallots or use large onions and slice them into quarters.

6 medium garlic cloves, peeled and minced, about 1 ½ tablespoons
2 tablespoons fresh rosemary leaves
Kosher salt
¼ cup olive oil, plus 2 tablespoons
1 (4-pound) beef brisket
1 tablespoon grill seasoning *
6 large carrots, peeled and cut into 2-inch pieces
12 assorted petite onions, about 2-inches diameter, peeled
2 cups dry red wine
1 28-ounce can crushed tomatoes
Freshly ground pepper
2 tablespoons flour mixed with ¼ cup chilled water (optional)
2 tablespoons chopped fresh Italian flat leaf parsley

Finely chop the garlic and rosemary together. Sprinkle the Kosher salt over top and use the flat side of your knife to mash the mixture into a paste. Place the garlic paste into a bowl. Stir in ¼ cup olive oil. Set this mixture aside.

Heat the remaining 2 tablespoons olive oil in the bottom of a Dutch oven over medium high heat. Season the brisket with grill seasoning. Place the brisket into the Dutch oven and brown on both sides, about 10 minutes total. Remove the pan from the heat.

Preheat the oven to 325 degrees. Place the carrots and onions around the meat. Brush the veggies and brisket with the garlic/oil mixture. Pour in the red wine and the crushed tomatoes. Season with salt and pepper. Cover the pan and roast until the meat is fork tender, about 3 to 3 ½ hours.

Remove the brisket from the pan and place it onto a serving platter. Use a slotted spoon to remove the veggies to the same platter. Cover the meat and veggies with aluminum foil.

For a thickened sauce, place the Dutch oven onto the stove top over medium heat. Bring the liquid to a boil, reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Whisk in the flour/water mixture until the sauce reaches the desired consistency. Check seasonings. Pour the gravy into a sauce boat.

Cut the brisket across the grain into ¼-inch slices. Top with a ladle full of the red wine gravy and garnish with fresh parsley.

Yield: Enough to feed 6 with extras for midnight sandwiches
Preparation Time: 20 minutes
Cook Time: 3 to 3 ½ hours

Sources and Substitutions
*Grill seasoning is a combination of garlic powder, minced onion, red and black pepper, salt and spices like paprika and oregano. You can prepare your own for use on everything from steaks to poultry. Or you can purchase grill seasoning already prepared. I prefer Grill Mates Montreal Steak Seasoning which is found on the spice aisle of your grocery store.

Ask your butcher for beef brisket from a source that produces humanely raised cows that are not raised with hormones or unnecessary steroids.

Lemon Chicken

This is a foolproof chicken recipe that is sure to please family and friends. Placing a smidge of butter on top of the chicken and roasting in a hot oven allows the skin to become puffed and crispy. The lemony sauce is wonderful served over the chicken. Soak up the rest with a side of rice or spaghetti squash!


2 tablespoons olive oil to drizzle, plus 1/3 cup more for sauce
2 cups unbleached all purpose flour
1 tablespoon paprika
2 large chicken breasts with bone, each cut in half
4 large chicken thighs
4 to 5 large chicken legs
4 tablespoons butter, cut into 10 thin slices
Zest of 1 large lemon, about 2 teaspoons
Juice of 3 large lemons, about ½ cup
4 to 5 green onions, thinly sliced, about ½ cup
4 large garlic cloves, peeled and minced
2 tablespoons Dijon style mustard
½ cup soy sauce
2 tablespoons fresh thyme leaves

Heat the oven to 450 degrees. Drizzle 2 tablespoons olive oil into the bottom of a large baking dish (or 2 medium baking dishes depending on the size and type of the chicken pieces that you are preparing). Place the flour and paprika into a plastic bag. Season generously with salt and pepper. Place the chicken, one piece at a time, into the bag and shake to coat. Remove excess flour. Place each piece into the baking dish. Place a bit of butter onto each piece of chicken. Bake in the oven for 20 minutes.

While the chicken is roasting, stir together the remaining 1/3 cup olive oil, lemon juice, lemon zest, green onions, garlic, mustard, soy sauce and thyme in a bowl. Carefully remove the baking dish from the oven and pour the sauce over the top of the chicken. Reduce the oven temperature to 350 degrees. Continue baking the chicken until cooked through, about another 25 to 35 minutes.

Yield: Enough for a family supper with extras for use later on.
Preparation Time: 15 minutes
Cook Time: 45 to 50 minutes

Sources and Substitutions
Choose organically raised chicken for this dish. By using breasts, thighs and legs that include the bone and skin, you will have a rich dish. You can also use boneless breasts of chicken. If this is your choice, reduce the total cooking time as meat on the bone requires longer cooking time than meat off the bone.

Bacon, Cheddar and Sage Quick Bread

This savory quick bread is perfect with most dishes and fabulous served warm as an after school snack.

6 slices nitrate-free apple smoked bacon, diced into ½-inch pieces
4 ounces sharp cheddar cheese, grated, about 1 cup
1 tablespoon chopped, fresh sage
1 ¾ cup unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
3 large organic eggs
1/3 cup organic whole milk
1/3 cup extra virgin olive oil

Preheat the oven to 350 degrees. Coat a loaf pan with vegetable oil spray.

Cook the bacon in a large, non stick skillet over medium high heat. Transfer the crispy bacon to paper towels to drain.

Whisk the flour, baking powder, salt and pepper in a bowl. Whisk the eggs, milk and olive oil in another bowl. Pour the egg mixture into the bowl with the flour and stir. Add in the cheese, sage and bacon and stir until just mixed through. The dough will be thick.

Pour the dough into the loaf pan. Bake the bread until a tester inserted in the center of the loaf comes out clean, about 50 to 55 minutes.

Yield: 1 loaf (8 to 10 ½-inch slices)
Preparation Time: 20 minutes
Cook Time: about 50 minutes

Sources and Substitutions

Use this recipe as your guide to make your favorite quick bread with the items you have in your pantry. Dried fruit, every variety of cheese, nuts and any type of herb will work just fine.

Fiery Beef and Black Bean Chili

Yield: A pot full of chili
Preparation Time: 20 minutes
Cook Time: at least 4 hours in a slow cooker or longer if desired.

1 to 2 tablespoons olive oil

4 pounds organic hormone and antibiotic free beef roast (chuck or tri tip work well in this recipe), cut into 1-inch pieces
Salt and freshly ground pepper
1 medium red onion, peeled and diced into ½-inch pieces (about 1 cup)
1 red bell pepper, seeded and diced into ½-inch pieces (about 1 cup)
2 large garlic cloves, peeled and chopped
1 to 2 chipotle peppers in adobo sauce, seeded and diced
1 (10-ounce) package frozen corn
2 (28-ounce) cans diced tomatoes (I like the San Marzano brand)
2 tablespoons tomato paste
1 (16-ounce) can black beans, drained (If you like black beans, use 2 cans)
2 or more tablespoons chili powder
1 teaspoon ground cumin

Sour cream
Chopped fresh cilantro
Ripe avocado, diced into ½-inch pieces
Red, ripe tomatoes, diced into ½-inch pieces


Heat 1 tablespoon of the olive oil in a non stick skillet over medium high heat. Brown the beef in batches using additional oil as needed. Season lightly with salt and pepper. Remove the browned beef to a platter (or cool to room temperature and store in an air tight container in the refrigerator until ready to place into the slow cooker).

Place the beef into the slow cooker. Add the diced onion, red pepper, garlic, Chipotle peppers, corn, diced tomatoes, tomatoes and black beans. Season with chili powder and cumin. You can add more later on. Set the slow cooker on high for at least 4 hours or longer. After about 1 hour, stir the chili and adjust the seasonings by adding salt and pepper and additional chili powder.

When you are ready to serve, offer bowls or mugs of chili with toppings of sour cream, fresh cilantro, avocado chunks and diced ripe tomatoes.

Sources and Substitutions
You can purchase canned chipotle peppers in adobo sauce in the ethnic section of the grocery store. These babies are hot! Take care in handling them. I seed them for this recipe, but if you like a lot of spice, chop one leaving the seeds inside, and place this into the pot.

Fresh Sweet Pea and Basil Soup

When you were a kid, did you mix your peas into your mashed potatoes? If you did, then you are going to love the flavors in this light - but satisfying! - soup. The lemon spiked garnish brightens the soup bowl.


2 tablespoons organic butter
1 extra large shallot, peeled and diced, about 1 cup
1 large garlic clove, Peeled and minced, about 1/2 teaspoon
1 pound fresh shelled peas, 4 cups
1 medium Idaho potato, peeled and diced, about 1 cup
1 quart home made chicken broth, or low sodium chicken broth
½ cup fresh basil leaves
A pinch of sea salt and a grind of fresh pepper
Reduced fat organic sour cream
Zest of 1 medium lemon, about 2 teaspoons

Melt the butter in a deep saucepan over medium heat. Add the shallot and garlic and cook until soft, about 5 minutes. Add the peas and potato. Pour in the chicken broth. Stir in the basil leaves. Bring the soup to a boil. Reduce the heat to medium low and simmer until the peas and potato are soft, about 10 minutes. Cool the soup on the stove top.

Puree the soup in batches in a blender or food processor. (Note: pour just a small amount of soup into your blender. Hold the top on tightly while you slowly raise the setting on the blender. Hot soup will expand immediately and try to force the top off the blender.)

Return the soup to the pot over low heat. Season with salt and pepper and simmer for 5 minutes. Serve with a dollop of reduced fat organic sour cream and a sprinkle of fresh lemon zest.

Yield: about 6 cups
Preparation Time: 10 minutes
Cook Time: 15 minutes

Sources and Substitutions
You can substitute with frozen peas for this recipe. Feel free to experiment with your favor herb. Dill, tarragon and the common combination of mint will all produce a wonderfully fresh soup.

Second Helpings
If you love vichyssoise, you might like to serve this soup chilled at your next luncheon. For a dramatic presentation, serve the soup in a crystal bowl, set in a slightly larger bowl filled with crushed ice.

Summer Minestrone Soup with Crisp Pancetta, Toasted Pine Nuts and Diced Hard Boiled Egg

This soup is delicious warm, and tasty when chilled, but to take full advantage of the summer flavors, serve it at room temperature.


2 tablespoons olive oil, plus 1 more for cooking pancetta
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 medium white onion, peeled and diced, about 1 cup
1 bay leaf (fresh or dried)
2 tablespoons chopped fresh basil
2 tablespoon chopped fresh thyme
3 medium celery ribs, sliced, about 1 cup
½ pound medium fresh asparagus spears, about 16, sliced into 1-inch pieces, about 2 cups
½ pound fresh green beans, trimmed, cut into 1-inch pieces, about 2 cups
½ pound fresh shelled peas, 2 cups (or substitute with frozen peas)
Salt and freshly ground pepper
2 quarts home made chicken broth, or low sodium chicken broth
1 cup organic heavy cream
½ pound pancetta, diced
½ cup pine nuts
2 hard boiled eggs

Heat 2 tablespoons olive oil in a soup pot over medium heat. Add the garlic, onion, bay leaf, basil and thyme. Stir and cook until the garlic is soft and the onion is just translucent. Add the celery, asparagus, green beans and peas. Cook for about 5 minutes, until the veggies begin to soften. Season with salt and pepper. Pour in the chicken broth and simmer for 20 minutes. Remove the bay leaf. Ladle half of the soup into the bowl of a food processor and pulse to combine. (You can also use a blender or and immersion blender to puree.) Pour the emulsified soup back into the remaining soup. Cook for 5 more minutes so that the flavors blend together. Remove the soup from the heat and bring to room temperature. (At this point, you can cover the pot and refrigerate the soup overnight. Bring the soup to room temperature before continuing with the recipe.)

Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the diced pancetta and cook until crispy, about 7 top 10 minutes. Use a slotted spoon to remove the pancetta and drain on a paper towel.

Preheat the oven to 350 degrees. Pour the pine nuts onto a baking sheet. Roast the pine nuts in the oven until golden, about 5 minutes. Cool.

Stir the cream into the soup. Taste and adjust the seasonings. Ladle the soup into bowls (or coffee mugs). Top each bowl with a bit of crispy pancetta, a sprinkle of toasted pine nuts and a few pieces of hard boiled egg.

Servings: 8 to 10
Preparation Time: 15 minutes to chop veggies
Cook Time: 30 minutes to simmer soup

Asparagus Cheese Toasts

Serve these rich open face sandwiches at your next girl get-together. It’s a perfect dish for a luncheon or light supper and even better when cut into pieces for an appetizer. To make things even easier you can substitute with small “party” bread slices and use just the tips of the asparagus.


1 pound fresh asparagus spears, ends trimmed, cut to the same length as the bread
8 slices very thin sliced whole grain bread
Olive oil
8 ounces Gruyere cheese, grated, about 1 cup
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
6 ounces bacon, about 4 to 6 strips, cooked and crumbled
Salt and freshly ground pepper

Blanch the asparagus in salted boiling water until tender, about 3 to 4 minutes. Drain and cool under running water to room temperature. Pat dry and cut each one in half, lengthwise.

Brush both sides of the bread with olive oil. Heat a skillet over medium high heat. Brown the bread slices until golden, about 1 minute per side. Place each one onto a rimmed baking sheet.

Place the Gruyere cheese, mayonnaise, mustard and horseradish into the bowl of a food processor. Pulse to mix thoroughly. Add the bacon, season with salt and pepper and pulse again to combine.

Preheat the oven to broil. Lay the asparagus onto the toast. Spread the cheese mixture over top. Broil until the toasts are golden and bubbling, about 4 to 6 minutes.

To serve, cut each toast into triangles.

Servings: 32 bite size toasts
Preparation Time: 20 minutes
Cook Time: 4 to 6 minutes

Grilled Eggplant Salad

This dish is as gorgeous as it is delicious. Easy to prepare and with enough staying power to hang out on your appy table, your guests will dig in with gusto!


2 to 3 tablespoons olive oil
2 large eggplants, sliced into ¾ -inch rounds
½ cup pine nuts, toasted
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
Salt and freshly ground pepper
1 tablespoon balsamic vinegar


Heat a grill pan over medium high heat. Coat the pan with cooking oil spray. Drizzle the olive oil over the eggplant slices. Grill the eggplant in the pan in batches. The slices should be soft with grill marks, about 3 to 4 minutes per side. You may use additional oil and cooking oil spray as needed.

Arrange the slices on a large platter. Top with toasted pine nuts, goat cheese, basil and mint. Season with salt and pepper. Drizzle with balsamic vinegar.

Serve the dish at room temperature.

Yield: Enough for a crowd
Preparation Time: 5 minutes
Cook Time: 20 minutes to grill eggplants in batches

Grilled Romaine Hearts with Roasted Baby Tomatoes, Shaved Parmesan and Herbed Croutons with Lemon Garlic Vinaigrette

Here is an updated version of classic Caesar salad. The dressing is prepared with a bunch of garlic that is sweetened with aged Balsamic vinegar. Use the extra dressing to drizzle on poached fish or as a dipping sauce for crudités. Trust me, if you like Caesar – you’ll love this dressing!

For dressing:
10 whole garlic cloves
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 (2-ounce) tin anchovies, packed in oil, drained
Juice of 1 medium lemon (about 2 tablespoons)
¾ cup balsamic vinegar
½ cup olive oil, plus more as listed below
Salt and freshly ground pepper

2 pints grape tomatoes
2 tablespoons olive oil
1 teaspoon dried oregano

1 (16-ounce) loaf French bread, cut into 1/2-inch cubes
1 teaspoon each dried oregano, dried basil, dried parsley, dried thyme
1 ounce Parmesan cheese, grated, about ¼ cup
2 tablespoons olive oil

1 large head romaine lettuce, washed and dried
1 tablespoon olive oil
2 ounces Parmesan cheese, shaved

To make the dressing, place the garlic cloves, mustard, Worcestershire, anchovies, lemon juice and balsamic vinegar into a blender. Pulse to emulsify. With the machine running, slowly pour in the olive oil. Season with salt and pepper.

Heat the oven to 350 degrees. Place the tomatoes onto a baking sheet with lip. Sprinkle with olive oil, dried oregano, salt and pepper. Bake until the tomatoes just begin to burst, about 10 minutes. Remove and cool to room temperature.

Place the bread cubes into a large bowl. Sprinkle with the dried spices and the grated Parmesan cheese. Drizzle with olive oil. Toss and place onto a baking sheet with lip. Bake at 350 degrees until the bread cubes are golden on the outside and soft on the inside, about 8 to 10 minutes.

Heat a grill pan over medium high heat. Cut the Romaine head into quarters. Brush the cut side with olive oil and place into the grill pan. Watch closely so the leaves do not burn. Brush the other side of the leaves with olive oil. Use tongs to turn the leaves. Both sides will have grill marks. The whole process will take only about 1 minute. Remove from the pan.

Assemble the salad by placing 1 grilled Romaine wedge onto a plate. Top with roasted tomatoes and croutons. Sprinkle the salad with just enough vinaigrette to moisten the leaves. Lay the Parmesan shavings over the top and serve with a grind of fresh pepper.

Serves: 4
Preparation Time: 20 minutes

Tuna Tartare on Home Made Potato Chips

My hubby and I were in New York and decided to have lunch at a French Bistro. I ordered the tartare and was just delighted when it came with a bowl full of warm chips. This is my version to serve for gal pals with a bottle of chilled, crisp white wine.

½ pound excellent quality tuna steak
½ cup extra virgin olive oil
Zest of 1 medium lime, about 1 to 2 teaspoons
Juice of 2 large limes, about 3 to 4 tablespoons
1 tablespoon soy sauce
1 teaspoon prepared horseradish
½-inch piece fresh Ginger, peeled and grated, about 1 teaspoon
4 to 6 drops hot pepper sauce
Salt and freshly ground pepper
4 to 5 green onions, thinly sliced, about ½ cup
1 medium jalapeno pepper, seeded, veins removed, finely diced
1 medium whole ripe avocado, seed removed, peeled and diced, about 1 cup

2 large russet potatoes
Canola oil for frying

Crème Fraiche
Fresh Dill

Place the tuna into the freezer for 15 to 20 minutes or until firm. Remove it and place onto a cutting board. Use a very sharp knife to slice the tuna into thin strips. Cut the strips crosswise into 1/-4 inch cubes. Place the finely diced tuna into a bowl.

In another bowl, whisk together the olive oil, lime zest and juice, soy sauce, horseradish, ginger, and a few drops of hot pepper sauce (you can add more if you like things spicy). Season with salt and pepper. Pour this mixture over the tuna. Add in the onions, pepper and avocado. Gently toss. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend together.

Use a mandoline to thinly slice the potatoes. Place the slices into a bowl of cold water. Heat canola oil in a pan over medium high heat. Lay the potato slices onto paper towels and pat dry. Fry several slices at a time in the oil until golden on both sides. Transfer the chips to a baking sheet lined with paper toweling. Sprinkle with salt.

Serve the tartare with the chips. Garnish with Crème Fraiche and a sprig of fresh dill.

Servings: plenty for a crowd
Preparation Time: 30 minutes
Cook Time: 10 minutes to fry the chips in batches

Sautéed Succotash Bruschetta Topped with Grilled Shrimp

A mixture of veggies and a dash of spice makes this great appetizer one that you can play with and serve again and again.

1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
Olive oil

1 tablespoon olive oil
1 small white onion, peeled and finely diced (about ½ cup)
1 medium green bell pepper, seeded and cut into ¼-inch dice (about ½ cup)
1 (14.5-ounce) can diced San Marzano tomatoes
1 (10-ounce) package frozen white corn, thawed
1 (10-ounce) package frozen lima beans, thawed
¼ teaspoon hot paprika
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper

2 pounds large uncooked shrimp, peeled and deveined (about 36)
¼ cup olive oil
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 teaspoon dried oregano
¼ teaspoon hot paprika


Heat a grill pan over medium high heat. Brush both sides of the baguette slices with olive oil. Grill the bread, turning once, until both sides are golden, about 3 to 4 minutes total. Continue until all of the bread has been toasted.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onion and pepper and cook until just soft, about 3 to 4 minutes. Stir in the tomatoes, corn and lima beans. Add the paprika. Stir in the parsley. Simmer until the liquid reduces slightly, about 10 minutes. Season with salt and pepper. Keep warm.

Heat a grill pan over medium high heat. Place the shrimp into a bowl. Toss with ¼ cup olive oil, garlic paprika, oregano and season with salt and pepper. Grill the shrimp in the pan, turning once until they are opaque, about 2 to 3 minutes per side.

Place the bruschetta onto a platter. Place a spoonful of succotash onto each one. Top with a grilled shrimp. Garnish with additional fresh parsley.

Servings: 36 bruschetta
Preparation Time: 10 minutes
Cook Time: 10 minutes for succotash and 10 minutes for shrimp

Parmesan Crackers with Tarragon

Bake these in advance and add them to your cheese platter for a great big WOW effect!!

½ cup organic unsalted butter (1 stick) room temperature
4 ounces Parmesan cheese, grated, about 1 cup
1 ½ cup unbleached all purpose flour
¼ teaspoon salt
1 tablespoon chopped fresh tarragon





Place the butter into the bowl of a food processor. Add the cheese and process until creamy. Add the flour, salt and tarragon. Pulse until the mixture comes together to form a dough. You may add a few drops of ice water if needed to bring the dough together.

Place the dough onto a piece of plastic wrap. Use your hands to form a log about 12 to 13-inches long. Wrap the log in the plastic wrap and twist the ends to tighten the dough. Chill for at least 30 minutes in the freezer.

Preheat the oven to 350 degrees. Slice the log into ¼ to ½-inch rounds and place onto a baking sheet lined with a Silpat (or parchment paper). Bake until golden, about 20 to 22 minutes. Cool on a rack.

Yield: about 3 dozen crackers
Preparation Time: 10 minutes plus 30 minutes in the freezer
Cook Time: 20 minutes

Sources and Substitutions

Feel free to flavor the crackers with any fresh herb that you like. Thyme and basil work well. You can keep the log in the freezer and bake off just a few slices for evenings when those drive-by friends drop in for munchies.

Bruschetta with Sherried Wild Mushrooms and Blue Cheese

Earthy wild mushrooms combine with creamy blue cheese to make this bruschetta a filling appy for your next “grazing” party.


1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
Olive oil

2 pounds assorted mushrooms (Shitake, crimini, Portobello, oyster), diced
4 tablespoons butter (1/2 stick)
2 tablespoons dry sherry
¼ cup chopped fresh thyme leaves
Salt and freshly ground pepper

Crumbled blue cheese

Heat a grill pan over medium high heat. Brush both sides of the baguette slices with olive oil. Grill the bread, turning once, until both sides are golden, about 3 to 4 minutes total. Continue until all of the bread has been toasted.

Melt 2 tablespoons butter in a large skillet over medium high heat. Place half of the mushrooms into the melted butter and cook until all of the moisture evaporates. Sprinkle with 1 tablespoon of sherry and continue cooking until all of the sherry evaporates. Season with half of the fresh thyme, salt and pepper.

Place the bruschetta onto a large platter. Place a spoonful of the mushroom mixture on top of each one. Drizzle with a touch of crumbled blue cheese and a sprig of fresh thyme.

Servings: about 3 dozen
Preparation Time: 10 minutes to chop and slice
Cook Time: 20 minutes to toast the bread and 10 minutes for each batch of mushrooms

Antipasti Platter

There are no don’ts to assembling a gorgeous antipasti platter. Here are a few guidelines.

½ pound sliced salami or other Italian meats such as sopressata and capicola
½ pound Provolone cheese, sliced
1 (15-ounce) can marinated artichoke hearts, drained
1 (15-ounce) can hearts of palm, drained and sliced into rounds
½ pound roasted asparagus
½ pound grilled shrimp
Olives
Bread sticks
Olive oil
Fresh Bay Leaves
Fresh Figs

Arrange the meats and vegetables in a decorative way on a large platter. Garnish with fresh herbs and drizzle with olive oil.

Just Like Grammy's Apple Strudel

Using frozen Phyllo dough short cuts the preparation of this great dish.


2 tablespoons organic unsalted butter room temperature, plus ½ cup (1 stick) melted
½ cup fresh bread crumbs
4 to 5 medium apples, peeled, cored and thinly sliced
Juice of 1 medium lemon, about 3 tablespoons
Zest of 1 medium lemon, about 2 teaspoons
1 cup all natural granulated sugar, divided
2 teaspoons ground cinnamon, divided
½ teaspoon ground nutmeg
½ teaspoon salt
1 package of frozen phyllo dough, thawed (you will need at least 18 sheets)

Preheat the oven to 425 degrees.

Melt 2 tablespoons butter in a non-stick skillet over medium high heat. When melted, stir in the bread crumbs and cook until they just begin to turn brown, about 2 minutes. Remove from the heat and set aside.

Place the apple slices into a bowl. Sprinkle with lemon juice. Stir in the lemon zest, ½ cup of the sugar, 1 teaspoon of the cinnamon, and the nutmeg.

Stir together the remaining sugar, cinnamon and salt. Set this aside.

Place a piece of parchment or waxed paper that is larger than a sheet of the phyllo dough onto your work surface. Carefully unroll the dough and place between 2 damp towels. This will keep the dough moist and prevent breakage.

Place 1 sheet of the phyllo dough onto the parchment paper. Carefully brush with melted butter. Sprinkle the dough with the sugar cinnamon mixture. Repeat this process with 5 more layers of phyllo dough.

Place 1/3 of the filling across the wide end of the pastry dough layers, leaving 2-inches on the sides and bottom. Roll the bottom edge over the filling. Fold in the sides. Continue rolling to form a log. Transfer the log, seam side down, onto a baking sheet that has been coated with vegetable oil spray. Repeat the process until you have 3 logs. Brush the tops with butter and a final sprinkling of sugar. Use a sharp knife to cut slits into the top of the pastry to allow the steam to escape.

Bake for 10 to 12 minutes or until the strudels are golden. Cool on a rack for 5 to 10 minutes. Use two spatulas to transfer the warm strudel to a serving platter and cut into 2-inch slices. Serve with a dollop of whipped cream, or a scoop of ice cream. (My Grandmother served the strudel hot out of the oven in a bowl with cream poured over the top. Yumm!!)

Yield: about 8 slices per strudel
Preparation Time: 30 minutes
Cook Time: 10 to 12 minutes

Bacon, Lettuce an Tomato Breakfast Sandwich

Forgo that morning drive-thru meal and enjoy this fast real-food sandwich instead!

4 extra large organic eggs, hard boiled, peeled and sliced
4 slices Canadian bacon
8 slices whole grain bread
2 tablespoons good quality mayonnaise
Red leaf lettuce
2 ripe tomatoes cut into ½-inch slices

Salt and freshly ground pepper


To hard boil eggs, place them into a deep sauce pot in a single layer, and cover with water by 1-inch. Place the lid onto the pan and bring the water to a boil over medium high heat. When the water boils, turn off the heat. Keep the eggs in the covered pan for 10 to 12 minutes. (The time will differ based on your elevation. Higher up takes a longer amount of time for the eggs to cook.) Immediately transfer the eggs to a bowl of ice water. When the eggs are cool, remove from the water and store in the refrigerator until ready to use.

Heat a sauté pan over medium heat. Add the Canadian bacon to the skillet and warm through, about 2 minutes per side.

To assemble, toast the bread. Spread mayonnaise on the slices. Top 4 slices of toasted bread with lettuce, tomatoes, and a slice of Canadian bacon. Peel and slice the eggs. Top each sandwich with slices of hardboiled egg. Season with salt and pepper. Top with the remaining toasted bread. Cut in half and wrap in parchment paper for a breakfast sandwich that you can eat on the run!

Yield: Makes 4 whole sandwiches
Preparation Time: 5 minutes to assemble
Cook Time: 4 minutes to cook bacon

Sources and Substitutions
Choose smoked nitrate-free Canadian bacon from the specialty section of the butcher department in your supermarket. You can substitute with nitrate-free bacon in place of Canadian bacon for this sandwich. Cook the bacon slowly, over medium heat until crisp, and drain on paper towels before continuing with the sandwich.

You can add your favorite veggies and herbs for a super veggie breakfast sandwich. A sprinkle of chopped fresh basil or parsley will add flavor and color. A touch of capers or red onion will pump up the tang. Experiment with your favorite toppers for your real-food breakfast sandwich.

Steak, Black Bean and Toasted Corn Quesadillas

Make these quesadillas one at a time and share the wedges while another batch cooks on the grill.

1 (8 to 12-ounce) cooked steak such as flank steak or sirloin

1 tablespoon olive oil
¼ small red onion, peeled and diced, about 2 tablespoons
2 medium garlic cloves, peeled and minced, about 1 teaspoon
1 large green bell pepper, seeded, veins removed and diced, about 1 cup
1 (16-ounce) can black beans, drained
1 tablespoon tomato paste
1 teaspoon ground cumin

1 tablespoon olive oil
2 medium jalapeno peppers, seeded, veins removed and diced, about 2 to 3 tablespoons
1 (16-ounce) can corn, drained
Salt and freshly ground pepper

8 (10-inch) flour tortillas
6 ounces sharp cheddar cheese, grated, about 1 ½ cups
6 ounces Monterrey Jack cheese, grated, about 1 ½ cups

Guacamole
Salsa
Sour Cream
Chopped Fresh cilantro

Bring the cooked steak to room temperature. Cut across the grain into thin slices. Set aside while you prepare the other ingredients.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onion, garlic and bell pepper and cook for 2 minutes. Add the black beans and cook for 2 minutes more. Stir in the tomato paste and cumin. Season with salt and pepper. Remove the skillet from the heat.

Heat an additional 1 tablespoon olive oil in a separate, large skillet over medium high heat. Add the jalapeno peppers and cook for 2 minutes. Add the corn and cook for 2 minutes more. Season with salt and pepper. Pour the mixture into a dish and set aside.

Spray the skillet that contained the corn mixture with vegetable oil spray and warm over medium high heat. Lay one tortilla shell into the skillet. Top with ¼ of the cheese, ¼ of the bean mixture, ¼ of the corn mixture and ¼ of the sliced steak. Place a second tortilla on top and push down lightly. Cook until the bottom tortilla begins to brown, about 2 minutes. Use a large spatula to carefully flip the quesadilla. Cook until the cheese begins to melt, about 2 minutes more. Repeat with the remaining ingredients.

Garnish with your favorite guacamole, salsa, sour cream and chopped fresh cilantro.

Yields 8 quesadillas
Preparation Time: 15 minutes
Cook Time: 30 minutes total

Sources and Substitutions
An alternate cooking method is to layer and grill each quesadilla, which allows you to make several at a time. Place 1 tortilla onto a grill over medium high heat. Top with cheese and steak. Add another tortilla. Top this one with the bean and corn mixtures. Add an extra sprinkling of cheese. Top with a third tortilla. Use 2 spatulas to flip the triple-decker quesadilla when the cheese is melted. Add more cheese as needed to keep the other ingredients in place!

Steak and Roasted Onion Salad with Poblano Pepper Vinaigrette

Steak, cooked to perfection is enhanced with sweet, roasted onions and spicy vinaigrette in this feisty main course dish.

1 (10 to 12-ounce) steak such as flank, strip or ribeye, pan sauteed or grilled to medium rare, thinly sliced

6 small white onions, peeled and halved
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh thyme leaves
1 medium clove garlic, minced (about ½ teaspoons)
Salt and freshly ground pepper

1 medium poblano pepper, roasted, peeled and seeded
½ small red onion, chopped (about ¼ cup)
Juice of ½ medium lemon, about 1 tablespoon
¼ pound fresh spinach leaves chopped, about 1 cup
2 tablespoons chopped fresh cilantro leaves
1 teaspoon honey
½ cup olive oil

2 large beefsteak tomatoes, chopped (about 2 cups)
4 ounces Blue cheese, crumbled, about 1 cup

Preheat oven to 450 degrees.
Place the onions onto a baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons each cilantro and thyme leaves and the garlic. Season with salt and pepper. Roast until golden brown about 10 to 15 minutes.

For the Vinaigrette:
Place the roasted poblano pepper, red onion, lemon juice, spinach leaves, 2 tablespoons cilantro, and honey into a blender or food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with salt and pepper.

Lay the steak slices onto a platter. Place a ring of chopped tomato around the edge of a large platter. Sprinkle the cheese over the top of the tomatoes. Top the steak with roasted onion. Drizzle the platter with just enough of the poblano vinaigrette to moisten the dish. Serve additional dressing on the side.

Servings: 4 to 6 as a main course.
Preparation Time: 30 minutes
Cooking time: 10 to 15 minutes for onions depending on size

Pan Seared Steaks with Bordelaise Sauce

The better the steak, the less you have to do to improve its taste. Choose a USDA prime beef steak that has some marbling (a little fat running through the meat) to insure great flavor.

1 tablespoon olive oil
2 large shallots, minced (about 2 tablespoons)
1 cup red wine vinegar
1 cup dry red wine
1 cup beef broth
1 tablespoon beef demi-glace
2 tablespoons butter, chilled, cut into pieces
Salt and freshly ground pepper

2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh thyme
2 medium garlic cloves, minced, about 1 teaspoon
2 tablespoons olive oil
2 tablespoons butter
4 (6 to 8-ounce) boneless strip steaks, ¾ to 1-inch thick
2 tablespoons chopped fresh parsley

For the sauce:
Heat the olive oil in a saucepan over medium high heat. Cook the shallots in the pan until soft, about 2 to 3 minutes. Pour in the vinegar and wine. Bring this mixture to a boil. Reduce heat to medium and simmer until the liquid reduces to about ½ cup, about 15 minutes. Add the beef broth. Simmer until the liquid reduces to 1 cup, about 5 minutes more. Stir in the demi-glace. Strain the sauce through a sieve over a small pot. Over low heat, whisk in the butter and season with salt and pepper. Keep the sauce warm.

Bring the steaks to room temperature and season with Worcestershire sauce, thyme and garlic. Season with pepper. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in a large skillet, over high heat until the mixture begins to smoke. Place the steaks into the skillet. Cook until browned on one side, about 4 to 5 minutes. Turn and cook until browned, about 3 to 5 minutes more. Season with salt.

Serve the steaks with a drizzle of sauce and garnish with fresh parsley.

Servings: 4 to 6
Preparation Time: 20 to 30 minutes for sauce
Cook Time: 6 to 10 minutes for the steak, depending on the thickness

Sources and Substitutions
Bordelaise sauce is traditionally prepared with a brown stock, which begins by browning marrow bones in a skillet, adding stock, and reducing (for hours!) to produce a rich, dark flavorful liquid. A spoonful of demi glace can simulate the same rich results, with much less effort. Demi-glace is available in beef, veal, chicken and even veggie essences. You can find demi-glace in specialty markets and on-line at Williams-Sonoma.

Pan Sautéed Sole Served Over Wild Mushroom Hash

A delicate fish like sole is enhanced with a flavorful blend of earthy veggies in this simple yet luxurious dish.

2 tablespoons organic butter
1 tablespoon olive oil
3 medium celery ribs, diced, about 1 cup
2 medium carrots, peeled, trimmed and diced, about 1 cup
1 medium white onion, peeled and diced, about 1cup
8 ounces assorted wild mushrooms, diced, about 2 cups
Salt and freshly ground pepper

4 (3-ounce) fillets of Gray sole
Sprinkle of lemon juice
4 tablespoons organic butter, divided
1 tablespoon olive oil
½ cup white wine
½ cup chicken broth
2 tablespoons chopped fresh basil

To prepare the hash, heat 2 tablespoons of butter and 1 tablespoon olive oil in a skillet over medium high heat. Cook the celery, carrots and onion in the skillet until just beginning to brown, about 5 minutes. Add the mushrooms and cook until golden, about 5 minutes more. Season with salt and pepper. Remove the pan from the heat and cover with aluminum foil to keep warm.

Season the fish with salt, pepper and a sprinkle of lemon juice. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a skillet over medium heat. Cook the fish in the skillet, turning once. The fish will cook very quickly, about 2 to 3 minutes total. Remove the fish to a platter to keep warm.

Pour the wine into the pan and reduce by half. Pour the chicken broth into the pan and reduce by half. Turn off the heat and swirl in the remaining 2 tablespoons of butter. Add the basil and season with salt and pepper.

Serve the hash in the center of the plate. Place the sole fillets on top of the hash and drizzle the dish with the pan sauce.

Servings: 4
Preparation Time: 10 minutes to chop veggies
Cook Time: 10 minutes for hash. Just a couple of minutes for the sole.

Sources and Substitutions
Gray sole is a real treat. It is light, very delicate and not always easy to find. To substitute, use snapper or tilapia.

This mushroom hash is delicious with everything. Add a touch of fresh thyme or rosemary and serve it with roasted chicken. Add fresh chive and serve it on your Sunday brunch table with poached eggs and just a dab of Hollandaise sauce.

Cream Spinach Au Gratin

This sexy little side dish is stunning when served in individual casserole dishes. As my son Jon describes, “This is like creamed spinach on steroids!” He has a point……

1 (20-ounce) package frozen chopped spinach (you can substitute with fresh spinach leaves. See note below)
3 tablespoons organic butter, divided
2 tablespoons unbleached all purpose flour
1 ½ cups whole milk
Salt and freshly ground pepper
¼ teaspoon nutmeg
4 ounces Gruyere cheese, grated, about ½ cup
1 ounce Parmesan cheese, grated, about ¼ cup
Paprika

Preheat the oven to 375 degrees. Cook the spinach in the microwave. Drain in a colander and use paper towels to press out excess moisture.

Heat 2 tablespoons of butter in a pot over medium heat until melted. Stir in the flour and cook until the mixture begins to bubble. Pour in the milk and stir until the sauce begins to thicken, about 5 minutes. Season with salt, pepper and nutmeg. Stir in the Gruyere cheese and cook until melted. Remove the sauce from the heat.

Place the spinach into a bowl. Pour in half of the sauce and stir. Pour in the remaining sauce and stir once more. Pour the spinach mixture into a casserole dish. Top the spinach mixture with Parmesan cheese. Dot the top with the remaining butter and sprinkle with a bit of paprika. Cook until the casserole is golden on the top and bubbling, about 10 to 12 minutes (depending on the size of the casserole dish).

Servings: 4 to 6
Preparation Time: 15 minutes
Cook Time: 10 to 12 minutes

Sources and Substitutions
1 pound fresh spinach will cook down to the same amount as 10 ounces cooked frozen spinach. For this recipe, you will need 2 pounds of fresh spinach, chopped which will be about 8 cups. If you are choosing fresh spinach, steam the spinach in a microwave oven or in a steamer over boiling water. Drain as directed above.)

Valentine’s Day Red Velvet Cake with Cream Cheese Frosting

The beautiful red color of this cake is achieved using either food coloring liquid or food coloring paste—the latter of which is a more concentrated product available at gourmet stores. For intimate fare, you can bake the cake in a heart-shaped pan, or better yet, offer individual cupcakes or small cakes from individual molds; this cake gladly lends itself to creativity.

2 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup organic unsalted butter (2 sticks), room temperature
1 ½ cups natural granulated sugar
2 large organic eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons cocoa powder
2 teaspoons red food coloring paste (or 2 ounces red food coloring)
1 cup buttermilk

3 (8-ounce) packages cream cheese, room temperature
1 cup organic unsalted butter, room temperature (2 sticks)
1 teaspoon vanilla extract
4 cups confectioners’ sugar

Preheat the oven to 350 degrees

Prepare three 8-inch round (or square) baking pans by lining each one with parchment paper. Coat the pan with vegetable oil spray and place the parchment paper in the bottom of the pan. Spray the parchment paper.

Sift together the cake flour, baking soda and salt. Set aside. Use an electric mixer to cream together the butter and sugar until fluffy, about 3 to 5 minutes. Stir in the eggs until just combined. Stir in the vanilla extract, vinegar and cocoa powder. Stir in the food coloring paste. Stir in the flour mixture, one cup at a time, alternating with the buttermilk.

Divide the batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans. Remove the cakes from the pans and remove the parchment paper. Cool completely.

Use an electric mixer to cream together the cream cheese and butter. Stir in the vanilla. Stir in the confectioners’ sugar. Frost the cake between the layers and on the top and sides. Or, frost the cakes separately and decorate with colored sugars.

Servings: 10 to 12
Preparation Time: 30 minutes
Cook Time: 25 minutes

Sources and Substitutions
For a twist on this yummy cake, add a layer of sliced fresh strawberries. Top each filling layer of cream cheese with the strawberries. Garnish the cake with a whole strawberry in the center and a layer of sliced strawberries around the base.