Category Archives: Special Occasion Recipes

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! PairContinue reading

Chef Gigi’s Holiday Cutout Cookie Dough

Be sure to read my pro-tips at the end of this recipe to ensure a successful baking experience! You’ll Need: 6 cups, all-purpose flour 3 teaspoons fresh baking powder 1/2 teaspoon salt 1 pound cold unsalted butter, cut into 1-2 inch chunks 2 cups white granulated sugar 2 large eggs 2 teaspoons good-quality Madagascar orContinue reading “Chef Gigi’s Holiday Cutout Cookie Dough”

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 10Continue reading “Tired of Playing Fowl on Thanksgiving?”

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 cupContinue reading “Candy Cap Roasted Butternut Squash”

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

Traditional Herb Crusted Prime Rib with Red Wine Reduction!

A true prime rib that is labeled USDA Certified Prime, is heavily marbled with a generous amount of fat. These cuts are usually reserved for top restaurants and are hard to come by. It may be better to seek out a fine aged prime rib. Aged beef is similarly hard to find in the supermarket, but you’ll find aged primeContinue reading “Traditional Herb Crusted Prime Rib with Red Wine Reduction!”

30 Minute Individual Chocolate Lava Cakes

Molten chocolate lava cakes were developed by one of the worlds most famous chefs- Jean-Georges Vongerichten! He says more than a thousand of these cakes are made in his restaurants everyday. The ingredient list is simple –butter, chocolate, eggs, sugar and flour which makes this recipe easy for busy people! Below is my adapted recipe.Continue reading “30 Minute Individual Chocolate Lava Cakes”

The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!

Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving!  You’ll Need: 1 1/2 lb leftover turkey meat, sliced 1/2- 1 cup  leftover turkey gravy Stock or water (to thin the gravy if needed) 4 large slices of rustic Italian bread Butter Crushed fresh garlic Salt and fresh ground pepperContinue reading “The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!”

Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese

First, a little “Housekeeping” regarding mushrooms: How to purchase a brown ( Cremini ) or white (Champion or Button) shaped mushroom. If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom isContinue reading “Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese”

Hassleback Potato Casserole

Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is myContinue reading “Hassleback Potato Casserole”