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. Continue reading “Make Ahead- Chocolate Espresso Pot De Crème!”
Tag Archives: food
Homemade Holiday Marshmallows!
Try this homemade marshmallow recipe as a base formula. You can make additions of essential oils or flavored extracts along with organic food colors to create a variety of fun flavors. So easy, you won’t believe it. You will never want eat a store bought marshmallow again! You’ll Need: 3 packages unflavored gelatin 1 1/2Continue reading “Homemade Holiday Marshmallows! “
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!”
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”
The Best Thanksgiving Stuffing I’ve Ever Made!
Grand Mariner Apricot and Sausage Stuffing. This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. They really kicked off the “Artisan” food trend! From that birthed, The Silver Palate Cookbook inContinue reading “The Best Thanksgiving Stuffing I’ve Ever Made! “
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”
The Brussel Sprout Files!
Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy! Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love ourContinue reading “The Brussel Sprout Files!”
Fresh Summer Cherry Vinaigrette
It’s easy to speed through the Central Valley of California or roll along the farm-bounded country roads less traveled, and find some great fresh fruits, nuts and delicious vegetables, especially during summer. If you find yourself in the heart of some of the world’s most productive farmland, grab yourself some fresh delicious cherries,– seasonContinue reading “Fresh Summer Cherry Vinaigrette”
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,Continue reading “Flatbread Made Three ways. Grilled, Baked or on the Stove Top”
Soft HomeMade Pretzels
Ingredients: 1 cup warm water (105°F) 2 1/4 teaspoons active dry yeast Vegetable oil 2 3/4 cups all purpose flour 1 tablespoon organic cane sugar 1 teaspoon kosher salt, plus Maldon or Large grain salt for garnish 8 -10 cups water 1/8 cup baking soda Method: With the vegetable oil, lightly grease a large bowlContinue reading “Soft HomeMade Pretzels”
Chef Gigi Gaggero 