Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe! Ingredients: 2 bags (12 ounces each) fresh or frozen whole cranberries 1 cups sugar or… Continue reading Cranberry Pear Compote
As a professional chef, one of the most frequent question I’m asked is, how much food do you need to feed each guest. So, I decided to build a cheat sheet for the upcoming holiday season! Hope this helps! Cocktails: if you are serving throughout a two-hour cocktail party or dinner with spirits and mixers… Continue reading Holiday Cheat Sheet – (Are you always wondering how much to shop, cook and serve? )
Trust me when I say– someone at your dinner table will ask you for this recipe! Ingredients: 8 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 clove garlic, peeled and… Continue reading Decadently Sweet Creamed Corn!
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 our… Continue reading The Brussel Sprout Files!
Looking for that perfect dessert to bring to Friendsgiving this year? 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… Continue reading Chef Gigi’s Kabocha Spiced Rum Cake !