Creamy Tuscan Salmon 

Picture a pan-seared salmon drowning in a creamy Parmesan sauce with garlic, olives, tomatoes, spinach, and fresh basil. This sexy recipe is the perfect date night dinner – and it’s ready in 30 minutes! What’s not to love? Present to the table in its cooking vessel. Ladle into bowls and serve with warm crusty bread and a bottle of crisp white wine! 

 You’ll need: 

1/2 cup seafood stock or chicken stock

1 cup heavy cream

1 tablespoon tomato paste

1/4 cup sundried tomatoes

4 salmon filets (about 6 ounces each), skin removed

2 – 4 tablespoons olive oil (divided)

2 tablespoons unsalted butter

1/4 cup chopped onion

6 – 8 cloves garlic, smashed and minced

8 – 10 cherry tomatoes 

1/2 pint black olives or green olives (or a combination)

3 fresh basil sprigs

1/4 teaspoon ground cayenne pepper

1/2 – 1 cup grated Parmesan cheese

1 – 2 handfuls of fresh baby spinach leaves

fresh basil, for garnish

Here’s How: 

Step 1: Warm the cream with the stock, tomato paste, and sundried tomatoes in a small saucepan. Set aside.

Step 2: Heat a large high-sided skillet over medium-high heat. Get the pan smoking hot. Meanwhile, pat each salmon filet dry with a paper towel. Season both sides of the fish generously with salt and fresh ground pepper. Add 2 tablespoons olive oil to the hot pan and swirl to coat. It should shimmer immediately. Place each fillet of salmon into the hot pan. 

Step 3: Sear the salmon well over medium-high heat for about 3 to 4 minutes, depending on the thickness of the filet. Once you have a nice brown sear on the underside, flip the salmon to cook the other side for an additional 30 seconds to 1 minute. Do not overcook. Remove the salmon to a plate, cover it, and keep warm.

Step 4: To the same pan, add the butter and remaining oil. When butter begins to bubble, add the onions. Stir for about 1 to 2 minutes until fragrant and translucent. Add the garlic, cherry tomatoes, and olives. Cook until the tomatoes blister and some begin to split. Reduce heat.

Step 5: Add the warm cream mixture, cayenne pepper, and fresh herbs. Adjust the seasoning with salt and black pepper. Allow the cream mixture to come to a light simmer. Reduce the heat and cook for about 2 to 4 minutes. 

Step 6: Stir in Parmesan cheese. Continue cooking over medium heat until the cream has thickened. Add the spinach and stir to wilt. Return the salmon to the pan and heat through. Finish with a sprinkle of fresh basil.

Tip: Cut salmon skin into thin strips and pan-fry in hot oil for a crunchy garnish.


Popcorn Crusted Fresh Fish Filets

Popcorn as a crust on fish? Now, why didn’t I think of that? Oh, I did! And guess what? This popcorn-crusted fried fish recipe is delicious, easy to make, and fast! Definitely lives in my fast, cheap, and easy recipe files.

You’ll Need 

8 pieces of firm white fish, cut into thick strips lengthwise

3 – 4 cups freshly popped popcorn, buttered and salted

3 large eggs, beaten

1/4 teaspoon ground cayenne pepper

1-2 cups of flour 

Salt and pepper to taste

High smoke point oil for frying, like peanut or organic canola

Here’s How:

Step 1: Grind the popcorn in a fast food processor until the size of peas. If you’re using plain, unsalted popcorn, drop in a generous pinch or two of salt. Remove the popcorn from the processor and place it in the casserole dish. Set aside.

Step 2: Add the sifted flour to another casserole dish or plate. Season with salt and pepper. Set aside.

Step 3: Beat the eggs with a pinch of salt, pepper, and cayenne. Set aside in an additional shallow dish.

Step 4: Press each fillet into the seasoned flour to coat both sides. Gently shake off the excess flour and dip the fillet into the egg mixture to coat both sides, then dredge the fillet in the popcorn breading, pressing gently to coat each side thoroughly. Set coated fillets on a platter.

Step 5: In a large sauté pan, heat enough oil to coat the pan’s interior, pooling about 1/4- to 1/2 inch high. When oil is heated and shimmering, gently place in a few filets. Cook in batches until the coating is golden and crisp while the interior of the fish flakes easily with a fork, about 1 to 2 minutes on each side. 

Step 6: Remove from oil and gently roll in additional popcorn meal, if needed. Drain on a paper towel. Serve immediately with freshly made tartar sauce, warm melted butter, homemade ranch dressing, or dip of your choice.

Serves approximately: 4 to 6 people

Note: You can also bake in a preheated 425’F oven. However, if you are searching for super crispy filets, pan or air frying is best- be careful not to burn the breading or overcook the flesh of the fish.


Late Harvest Baked Apricot Galette with Fragrant Almond Pate

The Washington apricot season runs from June to August. The month of August pretty much exclusively belongs to Washington. But the Michigan apricot season runs a little later, with some late varieties ripening in September. Nothing better than a pairing of almond paste and sweet late-harvest stone fruit with crunchy pastry. Except you will make this in under an hour! 

You’ll Need

1/2 cup almonds, blanched

1/3 cup granulated sugar, plus more for sprinkling

1 large egg

4 tablespoons unsalted butter, room temperature

3-4 ounces almond paste

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch of kosher salt

1 tablespoon cake flour

Flour, for dusting your work surface

1 package of frozen or homemade pie dough

12-14 apricots halved, pitted, or other stone fruit, sliced 1 1/2-2 inches thick

Here’s How

Step 1: Preheat to 425’F degrees. In the bowl of your food processor, pulse almonds and sugar until almonds are finely ground. Add the egg and pulse to combine. Add butter, vanilla, almond extracts, salt, and flour; continue to pulse until the almond cream is smooth. 

Step 2: Roll out pastry on a lightly floured surface until a 14-inch ¼”–⅛” thick round. Transfer to a parchment-lined baking sheet. Spread almond paste over the pastry, staying 1-2 inches from the dough’s edge. 

Step 3: Place apricots and cut sides down on almond paste. Sprinkle lightly with sugar. Fold over the edges of the pastry to make a 1-2 inch border around all sides. 

Step 4: Bake Galette until pastry is golden brown, about 15–20 minutes. Reduce oven temperature to 325’F and continue to bake until edges are deep golden brown and fruit is cooked through, softened, and bubbling with syrup for about 15 minutes.

Step 5: Remove and cool slightly; serve with ice cream& dust with powdered sugar and sliced toasted almonds!

Make-Ahead: Prepare the almond paste up to two days in advance. Keep airtight in the cooler until ready to use.

Variations: Use any stone fruit. 


Oven-Fried Crispy, Garlic & Herb Smashed Potatoes

The cooking techniques in this recipe are responsible for the deep flavor layers you will taste on the interior of these potatoes. So much so, I’m willing to bet these will quickly become a family favorite. Oh, and did I mention the additional crunchy oven-baked texture? Whoa! Pair with a delicious, creamy dipping sauce that will haunt you to make a double batch next time.

Save some for yourself. Trust me on this one.

You’ll Need: 

1 -2 pounds of petite potatoes, washed 

1 whole head of fresh garlic, peeled and chopped fine

1/2 cup unsalted butter, plus 2 tablespoons

1/8 cup good quality olive oil, plus 2 tablespoons

1/2 bunch fresh parsley, chopped fine, reserve some for garnish 

1/8 cup sea salt, plus 1/2 teaspoon or to taste 

1/4 cup finely grated Parmesan cheese

Fresh ground black pepper 

Chef Gigi Gaggero’s Smashed Garlic Herbed Potatoes

Here’s How: 

Step 1: Thoroughly rinse and scrub potatoes, and set aside. 

Step 2: Preheat the oven to 425 ° F; prepare two large baking sheets with non-stick cooking spray or line and spray foil for easy clean-up. Set aside. 

Step 3: Place potatoes in a large pot. Cover tops with 1″ water, add 1/8 cup of the salt and bring to a boil. Reduce heat to medium-high and simmer for 20-25 minutes or until potatoes are knife tender, past the al dente point. 

Step 4: Drain potatoes and pat dry, set aside. Into the same cooking vessel, on low heat, add the butter, garlic, olive oil, and chopped parsley (reserving some greenery for garnish later)—season with additional salt and pepper. Stir to combine.  

Step 5: Add the dry potatoes to the pot and stir to ensure they are well coated.

Step 6: Place the butter-coated potatoes on the prepared baking sheets. Using the back of a mason jar or sturdy drinking glass, gently smash potatoes just until they begin to burst open. No further.

Step 7: Add the additional butter and chopped parsley to the same cooking vessel. Drizzle the melted mixture into the smashed potatoes and salt and pepper.

Step 8: Place potatoes in the preheated hot oven and roast for 35-45 minutes or until crispy and brown. Remove, and sprinkle on the parmesan cheese, then return to the oven for an additional 3-5 minutes or until the cheese is melted. 

Step 9: Remove to cool. Garnish with finely chopped parsley and any remaining garlic-butter mixture. Adjust seasoning to taste. 

Step 10: Serve piping hot with your favorite dip. I like to use sour cream and chives! 

Variations: Use your imagination and experiment by blending your favorite herbs and spices to create your flavor profiles. My favorite is lemon juice, olive oil, fresh thyme, and black pepper! Have fun! 


Korean BBQ Pork Ribs, Mapo Style with Grilled Asian Pears

Mapo-gu in Seoul, Korea, is known for its hip vibe with quirky boutiques and late-night restaurants serving Korean BBQ with beer. Relaxed rooftop bars overlook Hongik Park’s hangout, while jazz bars and live music venues in the area have an offbeat feel. Mapo is also a popular spicey Chinese dish made with tofu and braised in a spicy chili bean paste-based sauce. It originated from the Sichuan province known to have cuisine with striking bold flavors — full of spice. Mapo tofu is also a popular menu item at Chinese restaurants in Korea! I love Korean BBQ and think this is a perfect combination of balancing the sweet BBQ of Korea and the bold spiciness from my other favorite cuisine -China’s Sichuan province.

You’ll Need :

For the Ribs

2 racks pork ribs, thin Sinew from the back of the ribs removed and discarded

Salt and pepper

8 scallions, cut in 1-inch diagonal pieces

Sesame seeds

Fresh cilantro for garnish (optional)

Mapo style marinade recipe (see below) 

For The Mapo Style Marinade

3/4 cup Korean red pepper paste (gochujang)

1 to 3 teaspoons Korean red chili pepper flakes (gochugaru)

1/4 cup soy sauce

1 tablespoon fish sauce

1/4 cup beef or chicken stock

1/4 cup rice wine or water

2 tablespoons sesame oil

1/4 cup honey

2-3 tablespoons packed brown sugar 

8-10 cloves of garlic, peeled and root removed

2-3 inch knob of fresh ginger, peeled and grated

1 medium white onion, root removed, peeled, and quartered

1 medium Asian pear peeled, cored, and cubed for sauce

2 additional Asian pears, sliced in 1/2 cored for grilling

Salt and fresh ground black pepper

3 tablespoons corn or potato starch 

Here’s How:

Usually, ribs come vacuum-packed and can be sitting in liquid that you want to wash away. Run under cold water, pat dry, then peel off the shiny, white piece of membrane that sits on top of the bones. Cut each slab into two parts for more manageable handling. Salt and pepper generously on both sides, cover, and set aside.

In the bowl of your food processor, combine all the ingredients except the 1/2 pears for grilling. Prepare for the marinade by blitzing ingredients until liquified and fragrant. Remove to a medium-sized saucepan and slowly bring to a boil. Remove from the heat and allow to cool—reserve 1 cup of the marinade in a sealed container for finishing at the grill. Cover and place it in the cooler.

Coat the ribs generously with the remaining marinade, rest covered in the cooler for a minimum of eight to twenty-four hours, turning them over mid-way. If you have access to a vacuum sealer, this is a perfect time to use it. 

When ready to cook, preheat the oven to 325’F degrees. Remove the ribs from the marinade and discard any leftover liquid. Place ribs on a lined high-sided baking sheet and cover with foil. Cook the ribs for about 90-120 minutes, turning over midway. Remove the foil tenting for the last 10 minutes of bake time. Once the foil tent is removed, this is your cue to fire up the outdoor grill, clean oil up to its rack. 

Remove the ribs from the oven, transfer them to the preheated grill, and continue cooking over direct heat for about 8-10 minutes or until the ribs are slightly sticky, caramelized, and charred. Continue to turn and baste both sides with the reserved jarred marinade during the last 10 minutes of grilling. Slightly oil the pear halves and on the hot side of the grill for the last 3-5 minutes before completing the ribs. 

Remove the ribs from the grill, sprinkle with sesame seeds, sliced green onions, and cilantro. Cut the grilled pears into wedges and serve warm with the ribs.

Note: Never reuse the marinade once it has been sitting with raw meat; if there is any leftover, discard it. 


Summertime’s Three Ingredient Fruit Leather

Fruit leather is one of my favorite snacks. Making it is gratifying, and you’ll know what your family’s eating-only three wholesome ingredients!

You’ll Need: 

3 cups fresh organic fruit, your choice

2-3 tablespoons local wild honey; you can substitute sugar or sugar-substitute

2 tablespoons of organic lemon juice

chef gigi fruit leather process

Here’s How: 

Step 1: Prepare three 12×18-inch baking sheets, backside up, with silicone baking mats — preheat the oven to 170’F degrees.

Step 2: Combine ingredients in a standing blender or food processor. Process until smooth. If you have a non-textured eater, strain the liquid through a mesh strainer into a clean bowl. Divide the fruit mixture into each pan, about 1 cup each.

Step 3: Using an offset spatula, create a very thin layer on each baking sheet.

Step 4: Dehydrate in your oven for 4-6 hours, or until fruit leather is no longer sticky, which will vary depending on your oven and humidity level in your area.

Step 5: Rotate the pans between oven racks and turn every hour until cooked — test by touching your finger’s tip.

Step 6: Remove from the oven. Cool and transfer fruit leather to a cutting board. Slice into desired sizes or shapes and wrap in parchment paper, wrapping, or wax paper — store air-tight.


Death By Chocolate

I’ve been developing this dense brownie recipe for a while. One day my eldest daughter was searching through my hand-scribbled recipes I keep in the top utility drawer in the kitchen. Recipes and formulas that I’ve only half-written. Some contain ingredients without a method, and some include methods without ingredients. Cleary, lazy chef syndrome. Although I prefer to label this mad scientist note-taking, I would never have expected someone to try to despyper them.

On her quest to bake something chocolate, she stumbled across my Death-by-Decadent Brownie formula that was in the making. The page didn’t have a title, so how did she know it was a brownie recipe? I wanted to give it one or two more do-overs, but I never wrote my thoughts on the paper. 

I don’t know how she did it, but she nailed it. I can’t believe she could even read it, let alone decode it. One area only said Bain Marie, so she said she knew it would be cooked over a pot of steam, creating indirect heat. A bain-marie is a type of heated bath. A piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm held a specific temperature over time. 

….this is the kid that never cooks with me. I’m shook.

Lucky for us, she also grabbed the perfect pan size to bake it in and thus created a deep, dense, thick brownie that should be served warm and smothered in Vanilla Ice Cream. I would have never attempted that.

The moment she brought it to me to sample, I was so stunned this came out as good as it did in such a deep pan. I didn’t think the formula was complete, but she nailed it. Death by Decadance was born. My first Mother-Daughter recipe collab. I can’t wait to taste these brownies again. This will be the most decadent chocolate dessert you have ever tasted. I promise! 

P.S Don’t forget the Ice Cream. 

You’ll Need:

1 1/2 cups unsalted butter, room temperature

2 1/2 cups granulated sugar

2 cups good quality cocoa powder, sifted

1/2 teaspoon salt

4 eggs, room temperature, beaten

1 cup flour, sifted

1/2 cup filtered water, room temperature

1/2 cup walnuts chopped ( optional ) 

Here’s How:

Step 1: Preheat the oven to 325′ F. Sift the flour, salt, and cocoa powder in a medium-sized bowl and set aside.

Step 2: Grease 8x8x3 inch glass pan and set aside.

Step 3: Set a small to medium-sized saucepan filled with 1/3 of its capacity with warm water on the stovetop. Bring to a slow simmer and reduce to steam. Do not overheat. A rapid simmer or boil will scorch your batter and curdle your eggs. 

Step 4: In a stainless or glass bowl, more prominent than your saucepan, add the butter and sugar and place on top of the steaming sauce pot. You have now created a homemade Bain-Marie. Whisk the ingredients with a piano whip until the sugar granules are melted, and the butter is incorporated. 

Step 5:  In a small bowl, whisk all the eggs together well, then add about 1/8 to 1/4 cup of the melted sugar and butter mixture to temper the eggs. Stir well, and then add the tempered eggs to the butter and sugar mixture in four additions, ensuring each addition is thoroughly incorporated before the next. Add water, and stir. 

Step 6: Gather the flour, cocoa, salt, and optional nuts. Fold in gently with a rubber spatula, not adding air by using the whisk. Drop the batter into the prepared baking pan and place it in the oven for 50-60 minutes or until a toothpick is removed clean. 

To serve, we use a 4-ounce ice cream scoop and dig into the pan. Grab a heaping portion and release it into a shallow dessert bowl; top with vanilla ice cream, warm chocolate sauce, additional nut toppings, and chocolate shavings. You can also cut them into small squares. They are so rich, you should limit the sizes.

Let us know how you like the recipe and if you made variations. 



Smoky Duck Tacos with Bing Cherry Sauce

Rev up your next taco night with a little something different!

You’ll Need

1 pound duck breast

2 teaspoons chipotle chili, ground

1 teaspoon cumin, toasted and ground

1/4 teaspoon salt to taste

2 cups Bing cherry sauce ( recipe below) 

12 street taco sized corn tortillas, lightly grilled

Red cabbage and carrot slaw ( recipe below) 

8-12 ounces goat cheese, crumbled

Here’s How

Pat the duck breast dry with a clean paper towel. Score the skin in a crosshatch pattern without cutting into the flesh. This technique will help render the fat and yield crispier skin. 

In a small container, mix all the dry spices until well combined. Rub the mixture onto the duck breast. Place into an airtight container and pop into the cooler for a minimum of 30 minutes up to overnight. 

Remove from the cooler and allow the duck to come close to room temperature, about 30 minutes. 

Place the duck breast skin-side down into the oil-free, room temperature pan. Cook the duck until the skin is nice and crispy about 3-5 minutes. When the ends begin to curl, press with your tongs or weigh down the center to ensure continual contact. Most of the cooking process should be completed skin side down to reveal a delicious crunch. When the sizzle begins to quiet, flip, and continue cooking until the duck reaches your desired internal temperature — about 1-2 minutes for small ducks and 3-4 minutes for medium ducks. 

Remove to a cutting board and allow the duck to rest for 5 minutes before slicing.

While the duck is resting, remove the excess fat from the pan, reduce heat, and add the cherry sauce to warm through and deglaze the pan of any additional flavor left behind.

Assemble the tacos with grilled corn street tortillas, slather cherry sauce, top with sliced duck, red cabbage, carrot slaw, and top of goat cheese and your favorite microgreens. 

Smoky Fresh Cherry Sauce 

You’ll Need

3 cups very dark, fresh Bing cherries, pitted

1 large chipotle chile packed in adobo, rough chopped

1/2 small white onion, rough chopped

1 clove garlic

1 small pinch cayenne

1 pinch cinnamon to taste

1 pinch allspice to taste

1/2-1 teaspoon brown sugar or honey

1 tablespoon balsamic vinegar

1 tablespoon orange juice

1 orange, zested

Salt to taste

Here’s How

In the bowl of your food processor combine all the ingredients except for the brown sugar or honey and hold back 1 cup of the cherries. Blitz until everything is liquified. Add the additional cup of cherries and blitz a few seconds but do not liquify. Place the sauce into a medium, high-sided saucepan. Heat on medium-low until mixture begins to reduce and thicken. Adjust seasoning with brown sugar and salt. Serve warm or cold. 

Red Cabbage and Carrot Slaw

You’ll Need 

1/2 small head red cabbage, very finely shredded

1 large carrot, peeled and cut very fine Julienne

1/2 purple onion fine Julienne

1/4 cup cabernet wine ( optional ) 

1/2 cup sour cream

2 tablespoons mild-tasting rice wine vinegar

1 teaspoon lemon, juiced

1/2 – 1 teaspoon maple syrup

Salt and pepper to taste

Here’s How

Add all ingredients in a large bowl. Toss to coat. Allow the slaw to sit in the cooler for about 30-60 minutes. Remove, place slaw in a serving bowl and garnish with poppyseeds right before serving.  


Grilled Steak Tacos with Serrano-Blueberry Salsa

You might think that the beauty of a taco recipe is that you rarely need one. A taco can start with virtually anything delicious, tucked into a warm tortilla, topped with your typical fillings, cilantro, a squeeze of lime, a well-chosen salsa. But it can be delightful to have a lavish taco with some unusually paired elements for that celebratory Taco Tuesday, or just a little something different. 

You’ll Need

1-2-pound flank steak, or your favorite cut of beef

1 tablespoon chipotle chili powder

1 teaspoon cumin, toasted and ground

1 teaspoon garlic powder

1 tablespoon onion powder 

12 small corn tortillas, lightly toasted on the grill

12 slices of mild Havarti cheese 

Kosher salt and fresh ground pepper 

Red Pickled onions (recipe below

Blueberry Serrano Sauce (recipe below

1 bunch parsley, chopped fine

1 bunch scallions, sliced

2-4 white or red radishes, chopped small dice

Queso Fresco, or your favotite Mexican Farmers Cheese, crumbled

2 limes, washed and cut into wedges

Microgreens for garnish

Here’s How: 

Remove the steak from the cooler and allow it to come close to room temperature, about 30 minutes.

Fire up the outdoor grill to medium-high heat. Season the beef with salt and cracked black pepper on both sides, then set aside.

In a small bowl, combine the dry spices and mix them thoroughly. Rub the spice mixture into the salt and peppered beef on both sides.

Clean and oil the grill. Place the beef across the hot grates and do not move the first 4-5 minutes to achieve a deeply caramelized sear. 

Turn over and continue the grilling process until the desired internal temperature. Rest for about 8-10 minutes before slicing.

While the steak is resting, reduce the heat on the grill and place the tortillas on indirect heat. Spritz with a bit of water and add cheese. Close the grill lid until cheese melts and tortillas are steamed warmed. Set aside keep covered to keep warm and pliable.

Slice the beef, assemble the tacos by placing the meat directly on the melted cheese tortilla, slather the Serrano-blueberry sauce, add toppings of pickled red onions, chopped parsley, sliced radish, and your favorite micro-greens or cilantro to finish.

Chef Gigi's Fire Blueberry and Serrano Chili Sauce
Chef Gigi’s Fire Blueberry and Serrano Chili Sauce

For the Spicey Blueberry-Serano Sauce

You’ll Need:

1 Serrano chili, cleaned and sliced into small dice

3 cups of fresh blueberries, room temperature

1 small yellow onion, large dice

2 cloves fresh garlic, cleaned 

1/2 lemon, zested and juiced 

1 tablespoon good quality maple syrup

2 tablespoons balsamic vinegar 

1 teaspoon Worcestershire sauce 

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin 

1 teaspoon neutral-tasting oil 

Kosher salt and fresh ground pepper

Water as needed

Here’s How: 

In a small, high-sided saucepan, heat the oil on low heat. Add the onions and saute until brown and caramelized. About 4- 5 minutes. Add the garlic, and saute for an additional 1-2 minutes. Add the remaining ingredients and cook until blueberries become soft about 8-10 minutes. Stir occasionally to avoid scorching, and slowly reduce to a thicker syrup-like consistency. Remove from heat and slightly cool.

Place the blueberry mixture into a standing blender or the bowl of your food processor and blend until the mixture reaches a smooth consistency. Remove and run through a fine sieve. Place sauce into an airtight container and pop into the fridge! For more fire, leave the seeds in the Serrano chili. For even more excitement, replace the Serrano Chili with a Habanero.

For the Pickled Onions 

You’ll Need:

2 large red onions, sliced paper-thin

2 cups apple cider vinegar 

2 tablespoons granulated sugar 

1/2 teaspoon Kosher salt

10-12 peppercorns 

2-4 clove garlic, peeled and smashed

1 quart-sized Mason jar with a tight-fitting lid for packing

Here’s How:

Add the sliced onions, peppercorns, and garlic to a glass mason jar, and set aside. In a small saucepan, combine the vinegar, sugar, salt, and heat, stirring just until the salt and sugar dissolve about 1-2 minutes. Remove from heat and add the garlic clove and peppercorns. Gently pour the brine over the onions and allow the liquid to cool. Seal with a tight-fitting lid, and place in the refrigerator for a minimum of 30 minutes before eating. The onions may be stored chilled for up 4 weeks.

How to Assemble the Tacos

To assemble a Taco, spread a tablespoon or more of the Blueberry sauce onto the center of each tortilla, lay one or two pieces of the juicy grilled steak on top of the sauce, top scallions, pickled onions diced radish, and crumbled cheese or your favorite toppings. Fold over to make a taco.

Serve with lime wedges to squeeze directly on the taco filling.


Fresh Summer Tomato Tartlet on Puff Pastry

I love this summer tart with baked heirloom tomatoes, but I also love the dough baked separately and topped with fresh tomatoes. I decided to make a variation at the bottom of the post so you can make them both ways and decide which is your favorite! I can’t decide.

For a Baked Tomato Tart

You’ll Need

1 sheet frozen puff pastry, thawed

1 garlic clove, finely grated

2 tablespoons olive oil, divided, plus more for serving

1 lemon, zested

1 cup is torn basil leaves

2 springs frsh thyme, leaves picked

1 pound ripe heirloom tomatoes (about 2-3 medium), sliced ¼ inch thick, patted dry 

1 cup fresh Ricotta Cheese

1/2 cup various color cherry tomatoes, washed and cut in half

Kosher salt, freshly ground pepper

Crème fraîche and fresh thyme for garnish ( optional )

Chef Gigi’s Baked Tomato and Ricotta Tart on Puff Pastry with black olives and cherry tomatos
Here’s How

Preheat oven to 400’F. Roll out puff pastry on a sheet onto a parchment-lined baking sheet, smoothing out creases. Cut in half lengthwise or into quarters. Poke the pastry with a fork, leaving a 1/2-1 inch border around the edges.

Combine garlic and half the olive oil in a small bowl and brush dough with garlic oil, staying within the border. Spread ricotta cheese evenly and top with lemon zest, salt and pepper. Arrange tomato slices in a single layer over Riccota, then scatter basil over the top. Arrange small cherry tomatoes in areas where the dough is showing; it’s also ok to overlap. Sprinkle with lots of salt and a few grinds of pepper, then drizzle with the additional oil.

Bake tart until edges of the pastry are browned, puffed, and crisp, 20–30 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche and fresh thyme.

Non Baked Variation:

Bake puff pastry without toppings. Allow cooling.

While baking, whip lemon zest and some fresh thyme into Crème fraîche or into a cup of Ricotta cheese, spread evenly over cooled puff pastry, leaving a 1-inch border around the edge.

Top with 1/4 inch sliced fresh tomatoes, add halved colorful cherry tomatos, fresh basil, and drizzle with garlic oil or a rich balsomic glaze.

Sprinkle with Maldon or Kosher salt and fresh ground pepper.

Serve immediately.


Crispy Pan Fried Snapper with Strawberry Tomato Salsa

This recipe is interchangeable with any of your preferred fish proteins, including shellfish-like scallops! I occasionally add cubed granny smith apples if I’m roasting salmon steaks; the tartness of the apple cuts through some of the fat in the salmon for me. I also introduce lots of lime wedges when I pan-fry a crispy battered white fish—whatever method of cooking is your fav, be sure to top off with this tasty summertime salsa. Try the recipe below I made for red snapper; it’s delicious! 

You’ll Need:

4- 6 oz pieces firm Snapper

1 1/2 teaspoons sea salt, divided

Sea salt and fresh ground pepper

1 medium green apple, cored and diced (optional)

1 cup cherry tomatoes, quartered

1 cup fresh strawberries, hulled and diced

1/4 cup fresh Italian parsley, torn right before use

2-3 tablespoons neutral-tasting extra virgin olive oil

1 tablespoon knob of butter, cold

1 tablespoon rice wine vinegar

2 limes, cut in wedges

Here’s How:

Cut and combine the berries, tomatoes, and apples if you use them into a small bowl, tear in the parsley, and add salt and pepper to taste. Drizzle a little olive oil, add rice vinegar. Toss. Taste and adjust salt and pepper. Set aside.

Make three small slices into the skin side of each filet to prevent it from curling up while cooking. Salt and pepper the fish front and back. 

In a large skillet, over medium-high heat, warm the olive oil and a knob of butter until melted. Add the fish filets skin side down and cook until the fish is crispy. Depending on the size of your filet, this should only take about 6-8 minutes. Gently flip the fish and cook until the flesh is opaque for an additional 2-3 minutes. 

Remove from the pan and tap tap on a paper towel to remove any excess cooking oil. 

Serve warm topped with strawberry salsa and lots of lime wedges! 

Makes about 4 servings


Roasted Kabocha Squash Fondue

Drool! Fragrant melted cheese served in a communal pot, or a traditional caquelon or fondue pot over a little réchaud brought to temperature with a candle or various other types of flame material. Small-bit-sized foods are consumed by dipping bread, assorted vegetables, and proteins dunked right into the warm, mouth-watering melted cheese using long-stemmed pronged forks. 

Fondu was created to promote a national dish in Switzerland. I think they nailed it. It became so popularized in North America in the 1960s the term “fondue” has now been coined for other dishes in which a portion of food is dipped into a communal pot of warm liquid kept hot. We have all heard of chocolate fondue, fondue au chocolate, in which pieces of fruit or pastry are plunged into a melted chocolate mixture, and fondue bourguignonne, in which elements of meat are cooked in hot oil or broth. 

Either way, you enjoy it, sweet desserts or savory choices are up to you. I’ve been on a savory Fondue craze this winter and just wanted to share with you.

You won’t even need a fondue pot to enjoy melted cheese. I used a winter squash, and at one point, I hollowed out a giant round loaf of walnut bread. Cut up and pre-roast some sweet baby potatoes and various veggies I knew my family would enjoy. I especially love to dunk roasted baby carrots and raw red bell pepper. The challenge is eyeballing how much of the fondu you’ll need to fill your squash or bread round and then trying not to eat all the ingredients during prep time. 

When it comes to the perfect serving portion — it’s another variable. I always prep about two to three pieces of each selection, equalling about a dozen bites per person—some on the side for those with larger appetites, like myself. Shhhhh! 

Take a quick peek at the recipes below. 


You’ll Need

1 whole kabocha squash or any winter squash of your choice, about 5-8 inches in diameter

3-6 cups of fondue to fill squash or bread round ( feed 6-8 pp)

1 large clove of peeled garlic- smashed 

Here’s How

Preheat your oven to 350’F degrees. Prepare your squash as you would for carving out a pumpkin for Halloween. Cut off a ‘lid’ and scoop out all the seeds and membranes. 

Gently rub the insides with a hefty knob of butter and a good sprinkling of salt. Smash the clove of garlic and rub it all over the interior. Drop the clove to the bottom of the squash leave it throughout the roasting process. Place the lid back onto the squash and sit the whole pumpkin on a sturdy baking tray. Foil the stem of you, think it will be at risk of burning.  

Bake until cooked through but still firm to a knife. About 30-60 minutes to depending on the size of your squash. I like to roast my squash until I can poke a sharp knife through the flesh and then add the fondu making sure it doesn’t fall about all soggy. Remember when choosing your squash’s size, the larger the squash, the thicker the walls, the dense the meat, and the longer the cooking time. Don’t forget you will roast an additional few minutes when the fondu is added.

 While the squash is roasting in the oven, prepare your fondu filling. 

For the Cheese Fondu

Use this recipe to yield about 3 cups of fondu and adjust accordingly to your bread or squash bowl size. I usually double the recipe for a sizeable sourdough round.

You’ll Need

1 cup Emmental, grated

1 cup Gruyère, grated

1 cup mature white Cheddar, grated

2 tablespoon of cornstarch

3/4 cup of crème fraîche or lite sour cream

1/4 cup tablespoons of dry white wine or splash of bourbon or sherry

1 shallot, cleaned, and cut in half 

2 garlic clove, smashed

pinch of nutmeg ( optional )

Here’s How

In a medium-sized bowl, toss the grated cheeses with the cornstarch until the cheese is completely coated. 

On the stovetop over medium-low heat, add all the fondu ingredients and slowly warm until melted, stirring occasionally.

The last 15 minutes of roasting, remove the squash from the oven. Remove the lid and set it aside for a serving garnish.  

Remove the garlic clove and discard. Carefully pour the melted fondu mixture into the baked cavity of the squash—place back into the oven and continue to baking for an additional 10-15 mins or until the fondue bubbling and slightly brown and the flesh of the squash appears to be baked and creamy. 

Place on a platter and surround the squash with various pieces of bread and veggies for dipping. Supply your guests with spoons so that they can scoop out chunks of soft, roasted pumpkin with the melted cheese after the dipping session. 

Suggestions for Dipping 

Crusty bread, cut into bite-sized pieces

Crunchy breadsticks 

Al dente roasted vegetables

Raw vegetables cut into bite-sized pieces

Roasted butternut squash cubes

Whole raw scallions



Use any variety of squash or choose individual ones for each of your guests.


Tired of Playing Fowl on Thanksgiving?

You will absolutly fall in love with this Umami stuffed butternut squash so much, it just might persuade you to reconsider poultry this holiday season! Not only is it vegetarian… it’s fancy! 

You’ll Need: 

1 cup fresh pecans, chopped

1- foot long butternut squash

1 Japanese eggplant about 8-10 inches in length

1 zucchini, about 10 inches in length

1 white onion, cleaned and roughly chopped

2-3 garlic cloves, divided

1 shallot, coarsely chopped

1/2 pound shiitake mushrooms, cleaned, coarsely chopped

1 celery rib, coarsely chopped

1/4 cup sundried tomato packed in oil, squeezed of excess oil

1 tablespoon good quality olive oil

1 bunch fresh thyme, divided

8 oz. unsalted butter, melted

2 tablespoons pure maple syrup or honey

1 cup ricotta cheese

1/2 cup parmesan cheese, grated

2 eggs

1/2 cup Japanese bread crumbs

1/2 bunch fresh flat-leaf parsley, chopped fine and divided

1 teaspoon ground sage

Kosher salt and white pepper

Here’s How:

Preheat oven to 325′ F Degrees. Toast the pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–12 minutes. Let cool, then coarsely chop and set aside.

Increase the oven temperature to 400′ F Degrees. Drizzle the baking sheet with good quality olive oil.

While the oven is getting up to temperature, carefully cut butternut squash in half lengthwise and scoop out the interior, leaving about a 1/2″ border on all sides and creating a divot deep enough to fit the eggplant halves inside. Discard the stringy guts, reserving all the solid meat filling, and the seeds for roasting.

Cut eggplant in half lengthwise and scoop out and reserve the interior, leaving about a 1/4″ border on all sides and creating a divot deep enough to fit delicious filling inside, which will go inside the butternut squash- follow me?

Cut the zucchini in half lengthwise, scoop out interior for the vegetable, leaving behind a fairly-wide mote down the center to fit the remaining filling.

Place squash halves cut side up, on a prepared baking sheet. Using a fork, be sure to pierce insides of squash and zucchini halves to release steam. Using a sharp knife, make shallow crosshatch marks inside of eggplant, being careful not to pierce through the skin. Season all with salt and pepper butter and a drizzle of maple syrup or honey then set aside.

In the bowl of your food processor, combine the garlic, shallot, onion, mushrooms, celery, squash, and eggplant filling. Working in batches, if needed, pulse the food processor until finely chopped but not to a paste. Add sundried tomatoes and pulse one final time.

Heat a few tablespoons of olive oil in a large high-sided skillet over medium-high heat, add the vegetables from the processor, and a few thyme sprigs and the ground sage. Cook until the mixture begins to brown, and almost all the moisture evaporates- about 5-8 minutes. Taste, and adjust season with salt and pepper. 

Remove from the heat to a large bowl and allow the vegetable mixture to significantly cool. Remove the thyme sprigs and discard. Crack in the eggs, ricotta, Parmesan cheese, panko, a small handful of chopped parsley, and adjust seasoning with salt and pepper. 

Using an ice cream or portion control scoop press about 3/4 cup vegetable mixture into each half of the butternut squash until the interior is fully coated using the back of the scoop or spoon press the combination into and up the sides making room for the eggplant to fit. Sprinkle with the toasted pecans and then add the eggplant cut side up and repeat the filling process, including the pecans. Now add the zucchini and repeat to fill with vegetable mixture, continue the nesting process with each halve until you have filled the whole butternut squash with all the vegetable halves layered with stuffing- just like your famous lasagna.

Using kitchen twine. Slip under one squash half, then top with the second squash half, so that the cut sides face each other. Now press together and tightly tie the twine around squash to secure it for the oven. 

Brush the exterior of the stuffed butternut squash with melted butter and maple syrup then season again with salt and pepper. Wrap the squash tightly in aluminum foil and place it in the center of a low-sided baking dish to prevent it from rolling. 

Roast the squash until it is tender to the touch, about 90 minutes to 2 hours. 

Remove foil and let rest at least 10-20 minutes.

Remove twine and place it on a cutting board. Cut into 1″ thick disc with a serrated knife, transferring to serving plates as you go. Spoon warm herbed or salted butter over slices, garnish with more pecans and serve with warm maple syrup.

Happy holiday!


Cardamon, Honey Cake with Fresh Baked Pears

Perfect for Fall, this recipe calls for Bosc pears, try not to substitute- this varietal has firmer flesh than others, which helps hold its shape during baking. You will swoon over the combination of sweet, sticky cardamon spiked honey liberally soaked into this lovely cake.

You’ll need

For the cake:

1 2/3 cups all-purpose flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon kosher salt

1 tablespoon plus 1 teaspoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1 cup ( 2 sticks) unsalted butter, at room temperature

1/3 cup granulated sugar

1/2 cup honey

3 eggs, at room temperature

1 teaspoon vanilla extract

3 Bosc pears, thinly sliced lengthwise on a mandoline if possible

1/2 cup chopped walnuts

For the cardamom honey

3/4 cup local honey

Pinch of cardamom, plus more as needed

For the whipped cream

1 1/2 cups heavy cream

1 vanilla bean, split, seeds scraped and reserved, or 1 tsp. vanilla bean paste

2 tablespoons sugar

Here’s How

To make the cake, preheat an oven to 325°F degrees. Butter a 9-inch round cake pan. Line the bottom of the pan with a round of buttered parchment paper.

In a small bowl, stir together the flour, baking powder, salt, ginger, cinnamon, and cardamom. Set aside.

In the bowl of your stand mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. 

Add the honey and beat until smooth, about an additional minute. Add the eggs and vanilla until combined, another 1 minute or so. Reduce the mixer speed to low and add the flour mixture in 2 additions, beating until no streaks of flour remain and all lumps have disappeared.

Pour the batter into the prepared cake pan and smooth the top with a wet spatula. 

Fan the pear slices on top of the batter, overlapping them slightly and gently pushing them down so they sink slightly into the batter. Bake until the cake is deep golden brown and the pears are tender, 50 to 55 minutes depending on how your oven responds. Add chopped walnuts over the top of the cake during the last 10 minutes of baking time. Poke the center with a toothpick and if it pulls out clean your cake is ready to be removed from the oven.

Meanwhile, while the cake is baking, prepare the cardamom honey. 

In a small saucepan over low heat, combine the honey and cardamom and heat, stirring, for about 3 minutes. Taste and add more cardamom, if desired. Remove from the heat and cover to keep warm.

To make the whipped cream, in the clean bowl of the electric mixer fitted with the whisk attachment, beat together the cream, vanilla, and sugar on medium-high speed until soft peaks form, about 3 minutes; do not overbeat. Keep chilled.

Transfer the cake pan to a wire rack and let cool for 10 minutes, then invert the pan gently onto the rack, lift off the pan and peel the parchment paper off the cake. Using a second wire rack, turn the cake right side up, so the baked pears are facing you. While the cake is still warm, place the rack with the cake on top of a plastic-wrapped lined baking sheet and pour the warmed cardamom honey evenly over the cake. 

Transfer the cake to a platter, cut it into slices and serve warm, spooning some of the whipped cream on top of each slice.

Pro Tip: A mandoline makes fast work of cutting the pears into thin, uniform slices.


Candy Cap Roasted Butternut Squash

The haunting maple flavor of Candy Cap Mushrooms makes this so much more than a great side dish. This wintery squash can also become the base of a magnificent butternut squash soup if you have leftovers.

You’ll Need:

2 pounds butternut squash, peeled and cut into medium-sized dice

1 cup dried candy cap mushrooms 

1/2 cup lukewarm water

Olive oil

4-6 tablespoons room temperature butter

2-3 tablespoons warm cream, chicken or vegetable stock

1 teaspoon Madeira, optional

Salt and pepper to taste

!/4 teaspoon fresh ground sage, or to taste

1/4 teaspoon fresh ground cinnamon , or to taste

Parmesan cheese, grated, for garnish

Maple syrup or honey for garnish (optional)

Roasted pumpkin seeds for garnish

Here’s How: 

Position a rack in the center of the oven. Preheat the oven to 325°F degrees.

Place the dried Candy Cap Mushrooms in lukewarm water. Soak for a minimum of 15 minutes. Remove the hydrated mushrooms from the liquid making sure to reserve the soaking liquid. Chop mushrooms into small fine dice. Set aside.

In a medium-sized sauté pan, add chopped mushrooms and butter. Sauté for 2 minutes on medium-high heat until mushrooms become almost dry. 

In an additional 1 quart saucepan, pour reserved Candy Cap soaking liquid into the sauté pan add the Madeira. Boil and reduce the volume to about a ¼ cup. Set aside.

Place squash cut side up in a small roasting pan. Season the flesh of the squash with salt and pepper and a drizzle of olive oil. Spoon the Candy Cap and butter mixture into the cavity, and the rest of the squash surface.

Gently cover with a foil tent and bake for about 90 minutes. Remove the foil the last 15-20 minutes of roasting time.  

When the squash is toasted brown in spots, and tender when poked with a fork-tender, but still a bit firm to the touch it’s time to remove it from the oven.

Cool slighting and scoop the roasted meat of the squash with the mushrooms into a large mixing bowl. Add butter and cream and a pinch of cinnamon. Mash with a potato masher to the consistency of smashed potatoes or whip with a handheld mixer for a smoother texture. Adjust seasoning to your liking with salt and pepper. 

Place in a serving bowl and garnish with a drizzle of maple syrup or honey ( taste first, because Candy caps are sweet, and can overpower. )

Garnish with pumpkin seeds and grated Parmesan cheese.

Serve steaming hot.


Decadent Creamed Corn Casserole!

Trust me when I say– someone at your dinner table will ask you for this recipe! 

You’ll Need:

8-10 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or, all yellow.

1/2 onion, peeled halved and studded with 3-4 cloves

1 large russet pototo peeled and cut in large 1/2 inch dice

1 clove garlic, peeled and smashed

1 pint unsweetened whipping cream

1 cup chicken stock

1/4 cup cane sugar

1 teaspoon salt

1/2  teaspoon white pepper

1/4 teaspoon Cayenne pepper

2 Tablespoons very cold butter

2 Tablespoons flour

Chopped parsley for serving

Paprika for garnish

1/2 cup grated Parmesean cheese, divided

Fresh homemade crutons

Here’s How:

Preheat the oven to 350′ F Degrees. Generiously butter an 4 quart casserole dish, and dust with grated parmesean cheese. Set aside on a foil lined sheet pan.

In a large heavy bottomed saucepan, combine all the ingredients except for the butter and flour bring to a boil. Reduce heat and simmer for 2-3 minutes.

In a small dish combine the flour and butter to form a paste. Mix into the corn mixture and continue to cook until thicken.

Adjust seasoning with salt, white pepper and cayenne. Add additional sugar if your prefer your recipe a bit sweeter. Remove smashed garlic and studded onion. Discard.

Add diced potato and parmeseasn cheese and mix to combine,

Place in prepared casserol dish and cover. Bake for 10-20 minutes until flavors are incorporated and potatos are cooked.

Serve piping hot. Garnish with warm homemade crutons with a sprinkling of paprika and chopped parsley.

Makes approximately 8 to 10 servings


Add chopped fresh pimento for a little kick.


Roasted Pumpkin Salsa

Looking for something diffrent this Holiday Season? Try my recipe for roasted sugar pumpkin salsa! Pumpkin is not only the leading food this time of year! Pumpkins also have definite health benefits. If you want food to fill you up, but not fill you out… Pumpkin will be your new fav!

You’ll Need:

Good quality olive oil

1 small sugar pumpkin

1 organic heirloom tomato, de-seeded and cut small dice (optional) 

1/2 cup fresh white or yellow corn

1/2 red onion, julienne 

1 serrano chili, seeded and finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1 clove garlic, fine dice

1 lime, zested and juiced

1/2 lemon juiced

1/4 teaspoon ground cumin

Drizzle of maple syrup  

Salt and fresh ground pepper to taste

Roasted and Salted pumpkin  for garnish 


Here’s How:

Preheat oven to 350′ F Degrees. Carefully cut pumpkins open with a serrated knife. Remove pulp and seeds. Slice into 1/2 inch slices for easy skin removal, reserve seeds in salted water for roasting. 

On a baking sheet, lay pumpkins slices, drizzle with 1 teaspoon olive oil, flip, and season with salt and pepper.

Roast uncovered for about 15-20 minutes depending on size. Poke with a fork to check doneness. Be sure to undercook the pumpkin to hold their shape when diced. Cool quickly to prevent overcooking. When cool, remove skin and cut into dice.

In a small bowl- combine tomato, red onion, jalapeno, cilantro, garlic, lemon, lime zest and juice, cumin, and 1-1 1/2 teaspoon olive oil. Add cooled diced pumpkin. Toss to coat.

Adjust seasoning with salt and pepper add additional cumin and maple syrup to taste.

Serve with corn tortilla chips.


Holiday Cheat Sheet- Just in case you’re wondering how much to Shop, Cook and Serve!

As a professional chef, one of the most frequent questions I’m asked is how much food do you need to feed each guest? So, I decided to build a mini cheat sheet for the upcoming holiday season! Hope this helps!

Every 2.4 pounds of food you donate creates a meal for someone else. 

Cocktails: If you are serving throughout a two-hour cocktail party or dinner with spirits and mixers – One 750 ml. bottle of spirits will serve 17 drinks. Plan on 3 drinks per person if you have a fun crowd!.

Finger food: On average, guests will eat about 3-4 appetizers each during the first hour and will eat about 3 appetizers each for each subsequent hour. Especially If consuming alcohol. My rule of thumb is to be prepared to serve : 3-4 pieces per person with alcohol and 2-3 without alcohol. 10-12 pieces will be equivalent to a full holiday meal replacement.

Main Protein: Turkey: 1 1/2 pounds per person.

Gravy: 1/2 cup per person.

Cranberry Compote: 1/4 cup per person.

Stuffing: 1 1/2 cups per person.

Side dishes: 1/2 cup per person for more than one side dish. If serving only one side dish plan on 1 1/2 cups per guest.

Potatoes or sweet potatoes: 5 to 6 ounces per person, which is about 1 large golden Yukon, or small russet potato, or half of a large sweet potato.

Salad: Plan for 1/2-1 cup of salad per person unless the majority of your guests are counting calories, then I would increase by 50%.

Bread: estimate 1 1/2 rolls per person 

Pie: One pie will feed eight guests if you are serving additional desserts. If not, plan on one pie serving six guests.

Whipped topping: 1/4 cup of cream (measured before ) whipping per guest.

After-dinner drinks: One drink per guest. Depending on who your friends are.

Wine: A typical wine bottle size is 750 ml that contains 25.4 fluid ounces. The glass size determines how many servings. For example, you’ll get approximately six servings per bottle using a 4-ounce wine glass compared to five servings using a 5-ounce glass.

Sparkling wine: I usually recommend 2 glasses of sparkling wine per guest. There are 6 full glasses of sparkling wine in a standard 750ml bottle.

Coffee or Hot Tea: About 1 1/2 cups per guest after a meal.

Happy Holiday


Make Ahead- Chocolate Espresso Pot De Crème!

Perfect sweet little finish to a large festive feast, just in time for the holiday! And make ahead the day before so you don’t need to worry about making dessert the day of your event. Also, great little treat just to have hanging around the fridge. If you can save them from getting gobbled up. 

You’ll Need:

1 1/2 cups whole milk

1/2 cup heavy cream

6 large egg yolks

6 ounces good quality 60-70 % chocolate, finely chopped

6 ounces good quality 80% chocolate 80%, finely chopped, plus shavings for garnish

2 tablespoons sugar

1 – 4 inch cinnamon stick

Pinch salt

1 teaspoon good quality vanilla extract

1/2 teaspoon good quality instant espresso powder

Unsweetened whipped cream, for serving


Here’s How:

In a medium saucepan, combine the whole milk with the heavy cream, cinnamon stick, and sugar. Bring to a simmer over moderately high heat. Reduce heat add the vanilla, espresso, and salt. Stir to combine. Set aside.

In a small bowl, beat the egg yolks until creamy, about 1 minute. Slowly whisk in 1/2 – 1 cup of the hot milk, into egg yolks while whisking vigorously bringing the yolks close to the same temperature as the milk. This stage is called tempering. Once the cream is tempered into the egg yolks, transfer the tepid egg mixture to the saucepan with the remaining flavored cream. Begin cooking to form a thick custard.

Over moderate heat, whisking constantly, until it is slightly thickened, about 5-6 minutes. Immediately add the finely chopped chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl to help you pour into smaller serving vessels.

Pour the chocolate mixture into desired serving vessels and refrigerate until the pots de crème are chilled, for at least 6 hours or overnight.

Serve the pots de crème with unsweetened whipped cream and chocolate shavings and an optional dusting of cocoa. Or simply… a candied coffee bean. I like to pair chocolate with Raspberries or Oranges. Candies Orange peel would be nice if you put a splash of Grand Mariner in the pudding. If you need to know when, just send me a message. Shhhhh! 

Makes approximately 8-10 servings depending on the size of your serving vessel.

Note: If eggs begin to curdle in the tempering stage, cool the cream before any further additions, and immediately run the mixture through a sieve before proceeding to the next step.


Gingerbread Pancakes with Molasses Spiked Maple Syrup!

These pancakes that taste like you are eating gingerbread cookies for breakfast! So magicial and delicious! They’re light, soft, fluffy with a pleasant boldness. Nicely spiced without being overwhelming. If you’re sensitive to these bold flavors like I am, tone them down a bit by adding less than the recipe calls for, and spike the molasses to your taste!

You’ll Need: 

2 1/2 cups all-purpose flour

4 tablespoons dark brown sugar, packed

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon instant espresso ( optional)

Pinch salt, optional and to taste

1 -2 cups buttermilk the more liquid, the thinner the pancake

3 large eggs

2 tablespoons light, medium, or dark molasses ( avoid blackstrap )

3 tablespoons melted butter

1 teaspoon vanilla extract

1 recipe Molasses Maple Syrup ( see below ) 

Here’s How: 

In a large mixing bowl, add the dry ingredients, and whisk to combine – make a well in the center, set aside.

In a large bowl, add the wet ingredients and whisk to combine.

Add the wet ingredients to the dry ingredients, stirring until combined. The batter will be fairly thick; add more liquid if you prefer a thinner pancake.

Preheat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).

Using a 2 ounce ice cream scoop ( sprayed with cooking spray for easy release) , scoop batter onto warm, prepared skillet.

Cook for about 2 1/2 to 3 minutes until bubbles form on the edges. Take a peek at the underside with a spatula, and when golden, flip.

Control heat to medium-low and cook for an additional 2 to 3 minutes, or until cooked through. Repeat the process with the remaining batter, adding more cooking oil to the skillet as needed, be sure to wipe any black residue with a paper towel as needed. The molasses will burn quickly, so be sure to control the temeratures.

Serve immediately, garnished with fresh winter fruit and drizzle with syrup!

Ginger Molasses Maple Syrup

You’ll Need: 

1 cup maple syrup

 2-3 tablespoons light, medium, or dark molasses, or to taste

1/4-1/2 teaspoon ground ginger, to taste

1/8 teaspoon ground nutmeg

Here’s How:

Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup and drizzle over pancakes. 

To keep pancakes warm for up to an hour, transfer them to a lined baking sheet and place in a preheated 200’F Degree oven with a cup of hot water to keep warm and moist.


Refreshing Lavender Lemonade with Butterfly Pea Flower

While all types of lavender are edible yet English and Provence varieties are widely for cuisine. If you use fresh garden buds, make sure they are free from pesticides. I’ve added organic dried butterfly pea flowers for the subtle violet color. The flower buds are steeped with sugar and hot water to make a rich blue-colored sugar syrup. The color-changing effect begins when the acidity from the lemon is introduced, the blue infusion becomes violet, and eventually, magenta as more lemon is introduced. If you can’t find Butterfly Pea Buds, try using organic Blue Spirulina powder.


Butterfly-pea flower tea, commonly known as Blue Tea, is a caffine free herbal tea, or tisane, a beverage made from a decoction or infusion of the flower petals or even whole flower of the Clitoria ternatea plant and derived from a common plant to most South East Asian countries. 

Butterfly pea flower tea has been brewed for centuries but only recently been introduced to tea drinkers outside the indigenous area. Butterfly pea flower tea gains its distinctive tint from the deep blue color of the petals that have made the plant a popular dye for centuries. One aspect of the tea is that the liquid changes color based on the pH level of the substance added to it; for instance, adding lemon juice to the tea will turn it purple.

Clitoria flowers or blue tea flowers are used for their supposed medicinal properties in Ayurveda.

You’ll Need: 

About 20 sprigs of freshly picked and rinsed lavender bud flowers or 2 tablespoons of dried culinary lavender flowers

3 cups white, granulated sugar or Monk fruit

3 cups water

1 – 2 cups freshly squeezed lemon juice

1-gallon ice-cold water

lots of ice

1/2 – 3/4 cup Organic Butterfly Pea buds 

Here’s How : 

In a small saucepan, bring 3 cups of water to a boil. In the meantime, trim the lavender flowers from the stems and place them in a medium-sized heat-proof bowl. Add the sugar and gently rub the lavender buds into the sugar until fragrant and well distributed.

Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Add Butterfly Pea Flower buds. Cover and infuse for a minimum of 60 minutes. 

Fine strain the lavender-infused syrup into a serving carafe or pitcher, reserving 1 cup to adjust sweetness later. Chill.

Stir in the lemon juice and the additional ice water. You will begin to see the acidity of the lemon react to the Butterfly Pea Flower, and the color will change from a beautiful blue to a lovely lavender. The more acid you infuse, the more you will see a profound change in color.

Taste and adjust with the reserved syrup. Add ice to the serving glasses.

Garnish with sliced lemon and long sprigs of lavender. 

Fun Variation: 

Fill service glasses with ice. Pour the cooled Butterfly Pea and Lavender sugar syrup into each glass, filling about halfway. Follow with a lemon and water mixture over the top, and watch the color change happen! Where the lemon meets the syrup, the color will change from blue to lavender or stir to combine the two colors until pink is achieved throughout!

Makes over a gallon


Watermelon and Bergamot Orange Coolers

We can trace bergamot’s origins back to Southeast Asia. Currently, thsi sour citrus is grown in many parts of the world, today its prominence comes from the town of Bergamo in southern Italy. This citrus has a soothing scent, spicy taste, and broad range of uses. Research on bergamot oil has uncovered multiple benefits. I adore it so much and can’t get enough of it.

Make a pitcher of these refreshing coolers on mid-summer afternoon for a refreshing Mocktail! Later, turn up the heat by transforming this recipe into an informal cocktail by adding a shot of vodka, rum, or tequila!

You’ll Need:

1 1/2 pounds seedless watermelon, cubed and frozen

3-4 tablespoons fresh limes, zested and juiced

1/4-1/2 cup fresh begamot, zested and juiced, or 8 drops DoTerra, bergamot essential oil

3-4 cups sparkling water

2-3 tablespoons Simple Syrup, or to taste

Watermelon wedges for garnish

Lime wedges, bergamot, or mint leaves for garnish 

Monk fruit ( a natural sugar substitute) for rimming the glass (optional

Ice cubes 

Vodka, Rum or Tequila (optional)

Here’s How:

Wash and cube the melon. Place the cubes in your freezer for a minimum of one hour. 

In your standing blender, combine the citrus juice with the syrup and the iced melon cubes. Blend until smooth. Taste and adjust syrups if you’d like it sweeter.

Assemble coolers by moistening the rims of the glassware by gliding a fruit wedge across the tops of the glasses, then dip the moistened rims into a dish of monk fruit, sugar, or salt if your feeling wild. 

Add the watermelon puree halfway. Top with sparkling water to fill. Stir in Vodka, Rum, or Tequila, and garnish with long straws, watermelon wedges, lime wheels, bergamot, or mint leaves!


For a deeper flavor substitute 1 tablespoon of simple syrup for maple syrup.


Homemade English Muffins

This recipe is so user friendly and satisfying. I like to use buttermilk for a pleasant, sour tang. The use of bread flour is for an incredible chewy bite. The dough will naturally be sticky, In essence, this is a good sign; the mixture contains optimal hydration, which will yield the traditional nooks and crannies that English muffins are known for. Be sure to split open with a fork to reveal your labor. This dough tastes best when you ferment the mixture overnight, but it is not necessary. Toast them on the stovetop then finish them in the oven. So easy to make, you will be amazed.

You’ll Need:

5 cups unbleached bread flour

3 teaspoons granulated sugar or honey

2 teaspoons salt

2 1/2 teaspoons dry yeast

1/4 water, room temperature

1 1/2 cups buttermilk, room temperature

2 tablespoons unsalted butter, room temperature

Cornmeal for dusting

Cooking oil

Special Equipment:

Cast Iron Skillet


Here’s How:

In a small bowl, add the yeast to the water, stir. Set aside and allow the yeast to begin activation. In the bowl of your stand mixer, combine the dry ingredients—flour, sweetener, and salt. Fit with the dough hook and mix on low speed to combine. 

Add the activated yeast, all but 1/4 cup of the buttermilk, and the butter. Mix on medium-low speed until the ingredients form a ball. If there is still loose flour in the bowl, drizzle in some of the remaining 1/4 cup buttermilk. Continue to knead for about 8-10 minutes until the dough looks soft, but still feels tacky and pliable. 

Dust your fingertips with flour, and remove the dough from the bowl and gently form it into a ball. Spray the bottom of your mixing bowl with cooking spray and place the dough back in the mixing bowl. Turn it once to oil, to prevent a crust from forming. Cover lightly with a clean kitchen towel, and allow to rise 90 minutes in a quiet, warm location of your kitchen, or place in the refrigerator and allow the dough to ferment overnight for optimal flavor.

Prepare three sheet pans with non-stick liners and dust two with cornmeal. Set aside. 

Wipe the counter with a damp cloth and release the dough gently from the bowl. Flouring the work surface is not necessary. Divide the dough into equal pieces weighing about 3 ounces each. Gently shape the pieces into small rounds practicing special attention not to deflate.

Transfer the dough balls to the sheet pans dusted with cornmeal, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover with a clean towel.

Set aside and proof the rounds at room temperature for an additional 90 minutes or until the pieces nearly double in size.

Preheat the oven to 350˚F Degrees with the oven racks distributed evenly. 

Heat a large cast-iron skillet or heavy-bottomed pan over medium heat, drizzle the pan and a wide spatula with cooking oil. 

Uncover the muffin rounds, slide an oiled spatula under rounds, and gently transfer each one to the hot oiled pan, spacing them about an inch apart. Cook undisturbed for about 5 to 8 minutes, or until the bottoms are nicely brown and both sides slightly deflate to the characteristic of an English Muffin. Carefully flip and continue to cook on the other side for 5 to 8 minutes.

Transfer the pan-cooked muffins back to the original sheet tray and immediately place them in the oven. It’s essential not to wait for the remaining rounds to cook; they will deflate further.

Bake in the oven for an additional 7-8 minutes to ensure that the center bakes through. Cool, and cut open with a fork to display the nooks and crannies.

Makes 16


Chef Gigi’s Kabocha Spiced Rum Cake ! 

Looking for that perfect dessert this Winter? Kobocha is the Japanese word for squash. This  squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications.

This Spiced Rum Cake will be the perfect addition to your holiday! 

Kabocha Spiced Rum Cake

You’ll Need:

1 1/2 cups mashed kabocha squash

8 large medjool dates, pitted

3 Tablespoons quality dark rum

1/2 cup butter, softened

1/2 cup cane sugar or coconut sugar

3/4 cup buttermilk

2 Tablespoons orange zest

2 Tablespoons fresh orange juice

2 large eggs

1 teaspoon quality vanilla

3 cups all-purpose flour, sifted

1 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

¼ teaspoon ground cloves

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

½ teaspoon salt

1/4 teaspoon ground black pepper

Pecan Caramel Glaze or Powered Sugar topping ( recipes below)

Here’s How:

Preheat the oven to 350°F Degrees. Prepare a high sided baking sheet prepared with organic olive oil.

Carefully cut the squash in half with a sharp serrated knife, careful not to cut yourself. De-seed. Save the seeds for roasting.

Spritz the top halves of the cut squash with a quick spitz of olive oil and a sprinkle of salt. Place squash cut-side down onto the stainless steel baking sheet. Place in center rack of preheated warm oven and bake until golden brown and a knife runs easily through the flesh, depending on the size of your squash anyhwre from 30- 45 minutes. Remove from the oven set aside to cool.

While the kobocha squash is in the oven, prepare an 10 inch bundt cake pan generously with non-stick cooking spray.  Set aside on top of a lined cookie sheet and set aside.

In a medium bowl, combine the pitted dates with 1 tablespoon of the rum. Fill with boiling water and soak the dates to reconstitute, about 15 minutes. Strain the water solution, discard and place dates in your food processor or blender. Process to a smooth paste.

While the dates are processing, whisk together in a small bowl the flour, baking powder, baking soda, all the spices including salt and the pepper. Set aside.

Remove cooled kobocha from its skin by scooping out the cooked flesh with a large spoon. Add the flesh straight to your food processor or blender with the dates and pulse process until completely smooth.

In the bowl of your stand mixer, or in a large bowl, using an electric hand mixer–add the butter and sugar.Beat on high speed until butter is creamed and pale in color and sugar crystals begin to dissolve about 2-3 minutes.

Add purée and mix an additional minute. Add 1 egg at a time beating in between addition until smooth. Add buttermilk and orange juice, vanilla and the remaining rum. Beat well.

Add dry mixture working in two additions, beating until just combine with every addition. Scrape bowl. Stir in the orange zest.

Pour the cake batter into the prepared bundt pan. Smack on the counter a few times to release any air bubbles and level out batter.

Place on the center rack of a preheated 350’F degree oven and bake 45 – 50 minutes, or until a toothpick is placed in the center and comes out clean.

While the cake is cooling, make the pecan glaze or combine the powered sugar topping. Allow cake to cool to room temperature, about 1 hour before applying glaze.

Dust with a 1/4 cup sifted powdered sugar spiked with 1 tablespoon of pumpkin pie spice. Or, pour on the pecan glaze. When pouring glaze make sure it has substantially cooled to a thick but pourable viscosity.

If the glaze is too warm it will run all the way off the cake.

Pecan Caramel Glaze

You’ll Need:

1 cup palm, or your favorote granulated sugar

½ cup whole cream, or your favorite nut milk

2 tablespoons butter

½ cup toasted pecans, roughly chopped

Here’s How:

In a high-sided pan over medium heat melt the sugar.When the sugar melts and begins to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has completely melted.

Add the butter and cream carefully – the cream will bubble up fast and could boil over. Continue to cook,stirring on low heat until you have a smooth caramel sauce- this may take up to 10 minutes.

Once the glaze is completely sauce like and thick– add the pecans.

Remove from heat. Cool to a thick but pourable consistency.Pour over the top of the bundt cake.

Serves approximately 12 slices. Delicious warm with vanilla bean ice cream!

Be Happy ! 


Drunken Squash with Forbidden Black Rice and Dried Fruit! 

Black Rice also known as Forbidden Rice

Once Reserved Only for the Noble. 

The health benefits of black rice are so powerful, this ingredient earned its name. Highly prized by noblemen and once forbidden amongst the common in ancient China. 

Black rice, was first introduced to the United States just recently, in 1995. Today it’s gaining popularity. Forbidden black rice is delicious, and has an amazingly chewy bite. It can be purchased at natural grocery stores, specialty markets and through your favorite on-line store. 

You’ll Need:

2-4 golden acorn squash, small sugar pumpkins or your fav squash

2 cups black forbidden rice, thoroughly washed

1 pound ground sausage

3 1/2 cups good quality chicken or vegetable stock

1/4 teaspoon Kosher salt, plus more to adjust seasoning 

Fresh ground black pepper, to taste 

1 teaspoon, plus 1/2 tablespoon good quality California olive oil, divided

1 cup celery, small dice

1 yellow onion, cleaned peeled and small diced

1/2 teaspoon fresh thyme leaves

1/2 teaspoon dried sage 

1/2 teaspoon fresh rosemary, chopped fine 

Pinch of ground nutmeg

Pinch of ground cloves

1 red bellpepper cored and cut small dice

1/4 cup dried apricots, small dice

1 small green apple, cored & diced 

1/4 cup golden raisins 

1/4 cup pecans rough chopped

1/4 cup chopped pistachios

1/2 cup Grand Mariner or good quality brandy (optional) 

1/2 bunch flat leaf parsley, chopped fine 

Squash seeds, roasted for garnish

Here’s How:

Preheat the oven to 375′ F degrees, prepare a high-sided cookie sheet with olive oil and set aside. 

In a small bowl, soak dried apricots and golden raisins in Grand Mariner. Set aside.

Wash and dry the squash and cut the stem to remove. Cut the squash in half horizontally. Careful not to cut yourself. Place the round squash on a folded kitchen towel, to prevent from rolling. With a serrated bread knife-using a sawing motion, cut through the firm flesh. 

On each halve- carefully cut a very straight silver dollar sized piece off the backs of each halve. This will ensure each piece will sit upright at service time. With a spoon, gently scrape interior to remove seeds. Set aside to roast. ( See my seed roasting recipe ) or discard.

Lightly coat the flesh of the squash with some of the olive oil. Season generously with salt and fresh cracked pepper. Sprinkle lightly with ground nutmeg and ground clove.

Place flesh side down on the prepared baking sheet. Put into a pre-heated oven for 45 minutes to an hour, or until the flesh is soft- but stable when pierced with a knife.

Meanwhile, while squash is roasting, prepare the remainder of the recipe by rinsing the black rice thoroughly in a sieve under cold running water. Shake rice until water begins to runs clear, removing much of its starch.

In a medium sized, 6-8 quart sauce pan with fitted lid- bring rice, chicken stock, olive oil, salt, and pepper to a roaring boil – uncovered, over medium-high heat. Reduce heat to a simmer, and cover tightly. Continue to cook rice until tender and most of water has been absorbed, about 35 – 40 minutes. Remove from heat, and let stand covered, about 10 minutes undisturbed. After rest period, reveal and fluff with a fork. Black rice is naturally chewy when done. Test for doneness. 

About 15 minutes before the squash and the rice are expected to finish cooking, begin to prepare the stuffing. In a large 10-12 inch skillet over medium heat add 1/2 teaspoon of oil add ground pork, season with salt and pepper and additional 1/4 teaspoon ground sage. Sauté until slightly brown. About 2 minutes. 

Add the diced celery and onion. Continue to sauté an additional 3-4 minutes until celery is cooked through, but still firm to the bite. Add fresh chopped herbs and small diced apples to the pan. Cook for an additional 2 minutes. Remove the from the pan away from any heat, strain liquid off dried fruit and add to the pan. Stir to combine. Return to heat and fold in the cooked rice, and pecans. Cook an additional 1 minute to combine flavors. Add a good pinch of chopped parsley reserving additional for garnish. Stir. Taste and adjust seasoning with salt and pepper.

Place cooked squash skin side up in a baking dish. Generously spoon the rice stuffing into the cooked acorn squash so that they are piled high. Cover “tent like” with foil and return to the oven for 5-8 minutes or until heated through. If holding any longer in the oven, add a few tablespoons of chicken stock or water to keep moist. 

Remove from the oven, and finish with finely chopped flat leaf parsley- serve immediately! 


Remove pork sausage and replace with bacon or omit all together. 

If you want a sweeter flavor sprinkle acorn squash with a pinch of brown sugar or maple syrup and cinnamon before stuffing. 

Makes approximately 4-6 servings depending on size of squash.


Make Ahead Thanksgiving Gravy!

So… what came first, Turkey or the Gravy? Everyone says you need turkey before the gravy, but that’s not really so- and really, who really cares. The point is you need the gravy first to make your life easier. Why? Because Thanksgiving can be an ordeal if you are short on the clock, unorganized, or really just don’t like to cook. 

Even if you love being in the kitchen, you will still need to prioritize your time. For most cooks, the gravy is the most delicate, time-sensitive – yet over-consuming portion of the Thanksgiving menu. Let’s face it- most home cooks are afraid of digging in with the whisk. I’m here to tell you gravy is… welp, gravy, and I am about to make your hectic-kitchen-life a bit more humble.

Here is my formula for the best tasting do-ahead gravy ever. 

Enjoy your guests this holiday season by taking some of the stress off your plate. It’s about being together anyway, isn’t it? Make the gravy a few days in advance, and don’t sweat the timely stuff ever again! Drink up, you have other things to worry about! 

You’ll Need: 

1 tablespoon good quality olive oil

1 pound bone-in chicken wings

1 large unpeeled onion, root ball removed, cut in quarters

1 large carrot, peeled, cut in large chunks

1 celery stalk, coarsely chopped

A small handful of fresh parsley, sage, rosemary, thyme, and 2 large bay leaves

1/2 teaspoon of peppercorns

1 cup dry white wine

8-10 cups of low-sodium chicken broth for added poultry flavor ( you can add water instead)

4-5 tablespoons unsalted butter

1/2 cup all-purpose flour

1/2 teaspoon Worcestershire or fish sauce

Kosher salt, and ground white pepper

Special Equipment :


Here’s How: 

Combine the fresh herbs and peppercorns into a delicate little bouquet and tie up tightly in the cheesecloth. Set aside. 

Heat the olive oil in a large high sided saucepan over medium-high heat. Salt chicken wings and gently place flat side down into the hot oil. Cook wings, occasionally turning until golden brown, about 10–12 minutes. 

Add the onion, carrot, with the celery and cook until everything in the pan is deeply browned, 14–16 minutes. 

Pour in the wine to deglaze the brown bits from the bottom of the pan. Bring to a boil and cook until wine is reduced by half, about 3-5 minutes. Add stock and herbs then return to a boil. Immediately reduce heat and slow simmer, occasionally stirring, until liquid is reduced by a third, 35–40 additional minutes.

Remove herb packet and strain the stock through a fine-mesh sieve covered with cheesecloth into a heatproof bowl. You should have about 4 cups. If you don’t, add sufficient stock or water to get you there.

Discard any solids. Keep stock warm while you make your roux.

Heat butter in a medium saucepan over low heat. Whisk in the flour and cook, continually whisking until roux is golden brown about 4 minutes. It will be clumpy like porage at this stage, don’t worry. Start making the gravy by whisking gently and continuously pouring the hot stock into the roux mixture. Be sure to incorporate each addition of liquid thoroughly, making it lump-free before adding any additional fluid. Some cooks use both hands, stirring while pouring, while others turn this into a team-building event. 

Once you have a soup-like consistency, add the remaining stock, stir and bring to a gentle simmer. Whisk often, until gravy is thickened, and reduced to about 3 cups. The sauce should coat the back of a spoon; this will take about 8–10 minutes. 

Conclude by adjusting the seasoning with Worcestershire or fish sauce, taste, and season with salt and white pepper if needed.

Cool, and store in an air-tight glass container. This beautiful Thanksgiving poultry gravy will hold in the cooler for at least 4-5 days. 

Reheat and adjust flavor with salt and pepper. Use a few tablespoons of turkey pan drippings to awaken the poultry flavor. 

Enjoy your guests.


Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. 

You’ll Need:

1- 2 pounds fresh haricots verts, root ends trimmed

4-6 ounces unsalted butter or 3-4 teaspoons good quality olive oil

4-6 gloves of garlic, peeled and smashed

6-8  large shallots, cleaned and sliced thin

1/4-1/2 cup good quality chicken, vegetable stock, or white wine 

Salt and fresh ground pepper 

2 springs fresh thyme

Squeeze of fresh lemon juice 

1 cup browned buttered walnuts, see recipe below 

1 orange zested 

Here’s How

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. Pat dry.

In a large skillet, melt the butter over medium-high heat. Add the shallots and sauté until they are browning and nicely caramelized about 5-8 minutes. Add the garlic and continue to cook an additional minute. 

Add the haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Deglaze the pan very quickly with the chicken stock, add the fresh thyme and a squeeze of fresh lemon juice toss. Add toasted walnuts and toss.

Adjust seasoning with salt and pepper one last time, top with orange zest. Serve warm.

Approximately 4-6 serving

Variations: Add cooked bacon bits, panchetta, lemon zest, almonds or a splash of cream 


Browned Butter Walnuts

You’ll Need

1 – pound halved fresh walnuts

1 1/2 tablespoons of unsalted butter

1 teaspoon brown sugar

Salt and fresh ground black pepper

In a large sauté over medium heat melt the butter. Add the sliced almonds and sauté storing constantly until golden and fragrant. About 3- 5 minutes toss in the sugar lst minute toss till melted and remove from heat to a sigle layered sheet pan to cool. 

The walnuts will brown fast in the butter so be sure to remove them from the hot pan and cool quickly, or you will risk over browning.

Dust with salt and pepper while warm. 


Meet The Delicata Squash

Delicata is commonly considered a winter squash, it is scientifically classified as a summer squash due to its thin and edible skin. Also, to be more confusing, it’s a fruit, commonly considered a vegetable due to its savory flavor. The oblong-shaped Delicata – pronounced dehl-ih-CAH-tah- is a fall delicacy but stores really through Winter. This succulent squash has a beautiful pale yellow skin with green striped markings and often ranges in size from 5 to 9 inches in length to 1 1/2 to 3 inches in diameter.

Delicata squash has become very popular in recent years and has become a favorite thanks to its nutty sweet flavor and delicate skin that doesn’t have to be removed before cooking and eating. The mysteriously delicious yellow meat is reminiscent of the balanced dating life of a vibrant sweet potato and sexy butternut squash.

These seasonal beautiful baes can be roasted or steamed. Combined with butter and fresh herbs, Delicata Squash is a good source of vitamins A and C.

Choose squash that has a hard, deep-colored rind-free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh allows it to store longer than summer squash and keeps the magic inside safe!

Delicata Squash should be stored in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate for up to one week.

Can be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places and bake halved squash hollow side up. Personally, I wash and slice in onion ring-sized pieces using a round cookie cutter I will remove the seeds and soak them in garlic salted water for an hour – roast the seeds separately. I then proceeded to generously oil a stainless steel sheet pan and rub the squash discs in the oil w a sprinkle of salt – I then blast roast on high heat 425’F for good Caramelization. I flip them halfway through the cooking process re-season- reduce oven to 325’F degrees and continue roasting until pierced throughout gently with a fork. Remove from the oven and drizzle with a tiny smidge of maple syrup or honey.

You can also cut in half toast flesh side down and scoop cooked flesh into a bowl mash with plant-based butter, honey, or maple syrup, a wee bit of pumpkin pie spices, non-dairy nut milk to make the best mashed Delacata you’ve ever tasted!

Garnish with toasted seeds or your favorite nuts!


A Box of Books

A Chef’s Virtual Toolbox.

My latest book, Food Fight for Parents of Picky Eaters (Koehler Press, late 2018 ) is a hands-on guide to understanding and reprogramming how families battle picky eating. It’s loaded with proven tactics to help parents take mealtimes back.

As founder of a professional culinary school for children, author I have coached thousands of children and adults in how to cook (and eat!) better.

Based on over 35 years of professional experience, Food Fight targets picky eaters with the science of flavor and taste mechanisms, teaching parents how to transform nutrient-dense meals into something delicious for their children’s unique and developing palates. 

In addition to behavioral tips and solutions, the book features over 60 innovative and practical recipes, including naturally colored Green Eggs and Ham, smashed-fruit filled Purple Tie-Dye Unicorn Muffins, umami-rich Dinosaur-as Teriyaki Drumettes, and hassle-free Homemade Soft-Serve Ice Cream.

While it’s easy to see picky eating as a phase, moderate-to-severe picky eating often coincides with serious issues like depression and anxiety that may later require intervention. I expose the habits that inadvertently reinforce picky eating and helps parents navigate the challenging landscape by showing them the science behind flavor and awakening them to the culinary magic of umami. Gigi also talk about what kids who are athletes need in their diets.

Some of My Tips you will see Sprinkled Throughout the Book:

If a child develops a preference for a certain flavor at an early age, odds are she will stick to foods with similar flavor profiles.

Our taste buds disappear as we get older. Children have thousands of
additional taste buds, so flavor sensations, especially bitter flavors, can be extremely overwhelming.

Hiding or disguising vegetables in children’s favorite meals has negative consequences, with children later rejecting the food they once enjoyed and becoming suspicious of all home cooked meals.

Bribing backfires in the long run, as it teaches #children to create lists of negative and positive foods, where #healthy #foods are only viewed!


10 Minutes to Creamy! Chocolate Avocado Mousse! 

Chocolate Mousse has never been healthier or faster! When choosing Avocados, use Haas variety- they tend to have a rich, smooth finish. Make sure to avoid any granulated sweeteners for a creamy mouthfeel.


You’ll Need: 

4-5 ripe avocados

3 tablespoons honey, maple syrup, or optional liquid sweetener. ( do not use granulated sweeteners) 

3/4 cup good quality cocoa powder

½ teaspoon vanilla extract

Small pinch of Himalayan or your favorite salt

4-5 tablespoons cow or nut milk

Fresh berries for garnish 

Cocoa for dusting 


Here’s How:

Split the avocados in half lengthwise and remove the pits. Using a spoon, scoop out the meat and place it in the bowl of your food processor. Add the remaining ingredients, and pulse until smooth—about 1 minute. 

Taste and adjust sweetness. Add additional milk to adjust consistency. 

Place mixture into serving bowls or glassware, and chill until ready to serve. Top with fresh raspberries and a sprinkle of cocoa. 

Makes Approximately 4 servings  

Eat it all up! 


Flatbread Made Three ways. Grilled, Baked or on the Stove Top

I love making fresh Flatbread, from Fry Bread, Naan, and Pitas. The list goes on. Just about every country has a type of prized flatbread recipe. 

I can’t decide if I like it made better in my cast iron pan on the stovetop, or my pizza stone baked in the oven, or my outdoor grill, which gives significant additional flavor. You decide. Regardless of how you make it — the key to making delicious flatbreads is keeping the dough wet, soft, and spongy throughout the mixing and kneading process. Unlike making any other bread type products– if you begin with a damp and sticky sponge and progress slowly adding flour, you will have beautiful results.

You’ll Need

1 (.25 ounce) package rapid-acting dry yeast

1 cup warm water 90 to 100’F

1 cup all-purpose flour

2 Tablespoons good quality olive oil

1 1/2 teaspoons kosher salt

1 1/2 cups all-purpose flour, plus more as needed

1 additional teaspoon olive oil, divided or good quality cooking oil spray

Here’s How

Place the yeast into the work bowl of your stand mixer and add 1 cup warm water. Make a slurry. Add 1 cup of the flour. Whisk together with a hand whisk and let stand 15 to 20 minutes. Wait for the mixture to create air bubbles and form a loose looking foamy starter sponge. The mixture will resemble wet like a slurry, and nothing like you would expect to begin a bread dough. Your baking instincts will tell you to add additional flour- but resist the urge.

Once the dough is spongey and full of foam and bubbles, add 2 Tablespoons olive oil, and the salt. Stir, and second addition of flour in small increments string in between each addition. The dough should continue to look spongy and sticky. With the kneading attachment, combine at low speed until ingredients mix well, but remember to keep the starter dough slightly sticky.

If the dough is sticking to the sides of the bowl and not mix into a ball, add a little additional flour–a little at a time, not to exceed a 1/4 cup.

Start to time your kneading about to 5-6 minutes on very low speed until the dough springs back to the touch, and is very soft.

Remove the dough to a work surface and form into a large ball.

Wipe inside of the bowl with 1/4 teaspoon of the additional olive oil, or a quick spray. Place dough ball back into the mixing bowl and give it a light coating of oil. Cover the bowl with plastic wrap, and allow the dough to rest until it has doubled in volume—approximately 2 hours.

After the dough has doubled in size, remove from the bowl and place it onto a floured work surface. Gently shape about 1-inch thick log. Use kitchen scissors or a knife- cut dough into eight pieces.

Form each piece into a smaller round ball, carefully pulling dough from the top center of each piece, tearing down and tucking under to form a ball. 

Do not work the dough any more than necessary. Place each ball on a gently on a silicon mat or parchment or plastic-lined baking sheet and allow to rest covered for an additional 30 minutes until they have doubled in size.

Once the dough has completed its second rising- dust a clean work surface with a small amount of flour and top of the balls and your hands with a little meal, gently pat dough ball flat with your fingers, forming a flat, round discs 1/4 inch thick and using a rolling pin form a 6-inch disc.

Rest an additional 5- 8 minutes. Then continue to your preferred method of baking.


On the Stove:

Lightly coat a large cast-iron skillet with remaining olive oil or spray and place over medium-high heat. Make sure the pan is to temperature before adding the dough disc.

Lay flattened discs into a hot skillet and cook until bread begins to puff up, and the bottom is browning well about 3-4 minutes. Some might not puff, don’t worry; they will still be wide enough to cut open for filling. Turn the pita over and cook two an additional 2-3 minutes until browned and puffy. They will naturally deflate, causing the center to be hallowed enough to fill as pitas.


In the Oven: 

Place a large pizza stone on the lower oven rack, preheat the oven, and the gravel to 500 F. Degrees Place two bread discs at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Observe; they will bake quickly.

When browned and puffy, remove the bread from the oven and place it on a rack to cool for about 5 minutes; they will naturally deflate, leaving a pocket in the center.

Stack pitas on a wire rack to cool. Enjoy Pitas as is, or stuff with your favorite fillings. I love the oven method because my pitas don’t get too many brown spots, and they are soft inside and out.


On the Grill: 

When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over the charcoal grate. Clean and oil the cooking grate. Let the charcoal sit until it drops in temperature to medium heat.

Right before placing the dough on the grill, give each disc a few veils of mist of water from a spray bottle on both sides. Place the dough on an oiled grill and cook until it starts to bubble about 1 minute. Flip the dough and cook until it puffs and is cooked through, but not browned, about 2 minutes more. Remove from the grill and let cool. Reheat quickly on the grill before serving. You can also use a gas grill using indirect heat. Keep pitas warm until service.

I love cooking Pitas on the grill because they inherit a mild smokey flavor. 

Serve with skewered grilled meats, Tahini, my buttered Babaganoush recipe, or fresh Falafel with Tzatziki and goes well with any Eastern Indian dishes.


30 Minute Creamy Homemade Tomato Soup with Grilled Cheese Croutons!

You’ll Need:

2 tablespoons olive oil

1 large yellow onion, sliced

1 large carrot, peeled and chopped in 1/2 inch pieces 

1-2 teaspoon fresh oregano leaves

1/2 cup fresh flat leaf Italian parsley leaves 

4 garlic cloves, minced

2 (28 oz ) cans good quality peeled and chopped organic tomatoes

2 cups chicken stock (or vegetable stock) 

1/2 cup heavy cream, plain Greek yogurt or your favorite nut milk

10-12 fresh basil leaves, roughly chopped 

Kosher salt and fresh ground pepper 

Grilled cheese cut into croutons 

For the grilled cheese

8 slices of your favorite bread, crusts removed 

8-12 Tablespoons softened butter 

8 slices of sharp Tillimock cheddar cheese for grilled cheese 

Here’s How
In a heavy bottomed 6-8 quart stockpot, heat olive oil over medium-high heat. 

Add the onions and carrots. Sauté for 3-5 minutes until onions are beginning to turn golden brown and caramelized. 

Add the garlic, oregano and fresh chopped parsley and cook an additional 1 -2 minutes.

Add the tomatoes with their juice and the chicken stock. Bring to a low simmer. Cook uncovered, for 12 -15 minutes.

Season to taste with salt and pepper. Add fresh basil to last minute of cook time. 

While soup is cooking make grilled cheese sammies. Cut into croutons, set aside. 

Using an immersion blender or carefully transfer soup to a blender to puree soup. 

Return to heat add cream. Re-adjust seasoning with salt and pepper. Do it boil after adding cream. 

Serve piping hot garnished with grilled cheese croutons. 


Homemade Lebkuchengewürz. The Original German Gingerbread Spice Blend!


“When in Rome”….But what if you’re not? DYI Lebkuchen Gewürz the Ultimate German Gingerbread Spice Blend – it’s not Holiday without it!’

Many people outside Germany will have no idea what this is. Lebkuchen Gewürz is a German gingerbread spice blend with an exceptionally beautiful depth and complexity of flavor. It’s unrivaled by anything comparable. Essential ingredient for a variety of German baked goods during the Christmas season, most notably Lebkuchen. Here in America, I use this blend in all my pumpkin and apple pie recipe, especially in my Gingerbread recipes during holiday! Sprinkle on pumpkin coffees, spiked whipped creams, sweet potato and real luscious holiday fruit cakes!


Converting whole spices to ground spices is not as simple as matching up the weights. Ground spices have a distinctly different flavor from whole. The freshness of the grind will also affect the taste quite considerably as well as how carefully they have been stored. When spices are freshly ground they will have a very strong intense flavor, so you would reduce the amount you use slightly. However, ground spices rapidly loose parts of their flavor. The taste changes and you may find you will end up using more than the recipe states in order to get a similar taste.The best solution is to try to get an supply of the whole spice from an online store. You can then use them whole or grind them yourself, fresh, as the need arises. Keep them stored in a cool dark place, air-tight and use within a few days of grinding.


This can be time consuming–  and I only do it once a year because I want the absolute best ingredients and spice flavors for my holiday gingerbread.Below is the ratios conversions. Do the Math with the kids! And one other thing- you will need to dry out the fresh Ginger before grinding it. But trust me, its ALL worth it!


You’ll Need

2 1/2 tablespoons ground cinnamon ( 1 oz = 8 to 10 sticks (5″ in length)
1 – 3″ stick = 1/2 teaspoon ground cinnamon)

1/2 teaspoon ground allspice (Six whole allspice berries are equivalent to 1/4 teaspoon of ground allspice)

1/2 teaspoon ground coriander (1 teaspoon coriander seeds = 1 1 /4 teaspoons ground coriander)

1/2teaspoon ground green cardamom ( Approximately 12 pods, dehusked = 1 teaspoon ground cardamom)

1/2 teaspoon ground ginger (1 tablespoon of fresh ginger root is equal to apron. 1/4 teaspoon of ground ginger)

1/2 teaspoon ground star anise (1 whole star anise = 1/2 teaspoon ground star anise)

1/4 teaspoon ground clove (3 whole cloves) a powerful flavor. Usally I omit cloves when mace is involved but this pinch will round things out)

1/4 teaspoon ground mace ( 1/4 oz. of whole mace = 1 tablespoons )

1/4 teaspoon ground nutmeg ( 1 nutmeg = 2 teaspoon ground nutmeg)



Here’s How:

Combine whole spices in a food processor and grind until powdered.Store Air tight, in a cool dark location. Use with in the week it was powdered.

Yield 4 Tablespoons

 Homemade Ginger Powder:

Take fresh ginger root in a bowl and soak it in room temperature water for 3 to 4 minutes wash under running water to remove the dirt completely peel.

Cut it into small paper thin coins using a sharp paring knife, or a mandolins, the smaller the pieces- the faster it will dry out. Dry ginger pieces spread on raised cooler rack either under hot sun or in a dehydrator. Once completely dry, grind in a dry processor while the pieces are still crisp from sun. Pulse into a fine powder and run through a fine sieve. Store airtight in a cool dark place.

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