INGREDIENTS: 4 cups all-purpose flour 1 pound butter, room temperature (use a good flavored butter like Kerrygold or Plugra) 1 cup sugar 1 tablespoon vanilla METHOD: In a large mixing bowl, mix flour and butter together until creamy. Add sugar and mix until the dough is creamy and smooth. Add vanilla and blend until the...Read More
INGREDiENTS: 2 lbs. garnet yams 2 tablespoons butter 2 tablespoons olive oil Sea salt 5 cloves garlic, pan roasted 1/2 cup brown sugar 6 tablespoons butter 2 tablespoons maple syrup 1/2 cup heavy cream Roasted pumpkin seeds, garnish Salt and pepper METHOD: Heat a large pan of water to a boil. Peel 2 lbs. of...Read More
This is a nice first course for four people or a meal for two. It is a study of contrasts and complements. The oils of the avocado soothe the mild heat of the chili on the mango and the crisp texture of the lettuce and shrimp contrast with the buttery and smooth qualities of the...Read More
Here’s a classic cream soup that is especially good with the first asparagus of spring. INGREDIENTS: 2 pounds asparagus (about 2 bunches), thin to medium stalks are best 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups homemade chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice Salt and white...Read More
INGREDIENTS: Roasted beets: 8 to 10 small beets 1/3 cup olive oil 1/4 cup water Salt and pepper Salad: 2 lbs. baby romaine lettuce 2/3 cup olive oil Juice of 4 Meyer lemons 1 tablespoon fresh herbs such as mint, parsley, or tarragon, finely chopped Salt and pepper 1/2 cup Parmigiano-Reggiano cheese, shaved METHOD: Beets:...Read More
INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More
INGREDIENTS: 4 6-ounce wild salmon fillets 1 tablespoon oil 1/4 cup tamari 1/3 cup orange juice, freshly squeezed 1/4 cup maple syrup 3 tablespoons rice wine vinegar 1/2 teaspoon ginger root, minced METHOD: In a small bowl, whisk together tamari, orange juice, maple syrup, rice wine vinegar, and ginger root. Pour the marinade over the...Read More
A Southern Sunday supper favorite – this golden glazed ham is also perfect for a brunch buffet. INGREDIENTS: 1 1/2 cups packed dark-brown sugar 1/3 cup brandy 2 rounded tablespoons whole grain mustard 1 bone-in ham, spiral cut (about 6 pounds), fully cooked METHOD: In a small saucepan, combine sugar, brandy, and mustard. Bring to...Read More
The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More
