Curried Purple Carrots & Lentil Soup
Pairing carrots with my favorite flavors of ginger and cumin – I made a hearty soup with the addition of lentils. This is dairy free, gluten free, nutritious, and suitable for both vegans and vegetarians. Pair this with a healthy salad for a fine plant based lunch. Try it!
Water Buffalo or Beef Short Ribs Perfection for an Early Spring
Short Ribs are one of my favorite meals. I usually make them on a special occasions. And with two snow storms behind us and one looming in our future I think three snow storms in April constitutes something special.
The Tradition of Marmalade – The Perfect Blend of Sweet and Sour
It is a long standing tradition in Europe to give a gift of preserves – especially marmalade during the holiday season. We have had a number of customers from the British isles tell us that they are sure to buy a “special pot” every year and some insist on saving it for breakfast on Christmas, Boxing Day or New Years day to welcome in the New Year.
Apple Tarte Tartin
Apple Tarte Tartin – Quite simply, a decadent desert – sweet with caramel dripping off tart apples. Just enough work at the end of a dinner to delight both family and friends, filling the house with a lovely fragrance of baking apples.
All Butter Pie Crust
I have made this food processor pie crust since I was in college – tweaking it thru the years. It’s just as easy to make two crusts as one, so my general recommendation is to make two as the dough freezes well. Having the dough on hand for a impromptu fruit tart or quiche is always nice.
Newtown Pipin – The Real Big Apple?
We purchased a house off Shinnecock Bay on Long Island half a lifetime ago. The house was recommended to us by a friend in the dead of winter. You could barely see the formal flower beds but the fruit trees and the Long Island cedars soared over the cover of burlap and snow. The house itself was not even open for us to see. It was small and clearly an accessory to the garden. We were told it was “quite the find”….and yes, I have to say it was.
Kabocha Chili
Here is my version of a Chino-Latino/Asian-Fusion meal – combine this with brown rice or a polenta for an excellent vegetarian meal. Or use it as a side this alongside salmon or shrimp.
Polenta d’Amour – Rack of Lamb
Make Polenta d’Amour – a Baby Rack of Lamb Drizzled with Pomegranate Syrup on Rosemary Polenta for Two. A creamy dish of rosemary polenta and a touch of pomegranate syrup add a tart but strong sweet “kiss” of flavor.
Rosemary Polenta
In Italy, polenta is traditionally made with specially ground cornmeal, water and salt – and as my teacher Giuliano Bugialli would say,’ That is all!”
Pomegranate Syrup
Pomegranate Syrup is not always easy to come by – but with a little time it is quite simple to make and brings a tart clear fruit filled flavor to salads, lamb and even fish. Here’s the Recipe…