My Recipe Vault
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?”
Ahhhh, bourbon and brioche. Two of my favorite things! You’ll Need: 1/4 cup bourbon 1/2 cup currants 1-1/2 pound loaf of Brioche, torn into 1-2 inch chunks, or cut into cubes – allowed to stale overnight 1 1/2 cups whole milk or substitute 1/2 cup heavy cream or substitute 4 large eggs orContinue reading “Holiday Worthy Brioche Bread Pudding with Bourbon Butterscotch Sauce !”
Celeriac, also called turnip-rooted celery, or knob celery, or celery root– is cultivated for its delicious, edible roots, hypocotyl, and shoots. While this delicious root vegetable has many cooks and urban gardeners disagreeing on what to call it– there is one thing everyone agrees on. Many say, celeriac is the ugliest root vegetable ever. IContinue reading “Beautifully Creamy, Delicious… Ugly Soup.”
Early fall is one of my favorite times of the year, the weather is perfect, the leaves are changing, and squash is bountiful! The beautiful and alluring, Cushaw Squash is a huge valued crop, because it is inexpensive and stores for about four months. They average about 10-20 pounds, grow to 12-18 inches in length,Continue reading “Meet The Cushaw Squash”
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 reallyContinue reading “Make Ahead Thanksgiving Gravy!”
Chef Gigi Gaggero 