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
Tamale pie is a casserole dish in found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone… Continue reading Southwestern, Turkey Tamale Pie!
Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! Ingredients: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GF flour… Continue reading Mash Potato Bombs
A Gratin is a culinary technique in which a casserole recipe is topped with a browned crust, from breadcrumbs, grated cheese, sometimes eggs and or butter. Gratin originated in French cuisine, and is usually prepared in a shallow cooking vessel. The flavors are rich and delicious. Ingredients: 2 Tablespoons unsalted butter, plus additional for preparing… Continue reading Pommes de Terre Gratinées ~”Potatoes with Cheese”~
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? )
Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! Ingredients: 1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary 2 garlic cloves, thinly sliced ½ cup heavy… Continue reading Luscious Parsnip Purée with Truffle Oil !
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!