This year’s line-up, at my house. I prepped a little each day, over 3 days, so that I could enjoy my family and friends on the big day. Boned (I keep wanting to say de-boned) my first turkey — and subsequently added a boning knife to my Christmas wishlist, would have made the process quicker, [...]
Portfolio Archive
Grilled Corn and Tomato Salsa
While I put an Italian twist on this, using balsamic vinegar (enhances the sweetness of the corn) you could use regular vinegar or lime (more authentic in salsa) Scale accordingly — I love leftovers! Awesome with fish tacos. 2 ears of corn, husked, brushed with olive oil 2 vine rip tomatoes, cored 1/2 red onion, [...]
Last Week of January
It’s the end of January and we had a brief respite from cold and snow, but now it’s back to the teens and the white is everywhere. I finished ordering the last of my seeds and the pictures have me pining to dig in the dirt. Something to look forward to! New Recipes This Week [...]
Tomato Gorgonzola Soup
2 onions, chopped 2 carrots, chopped garlic (to taste, a few cloves, through a garlic press) 3-4 tbsp. olive oil handful of basil, chopped tomatoes, depending on how many people, allow for 2 roma’s or one large hothouse per person 3 c. chicken stock salt/pepper at least 1/2 c. cream (will vary based on consistency [...]
Second Week of January, 2010
New Recipes for this Week French Onion Soup — Barefoot Contessa — incredible, the best ever — substituted gruyere though for parmesan (it is a French soup after all) Butternut Squash Soup — a family favorite: saute onion in butter, throw in 16oz. of squash, cover with chicken stock, cook until soft, buzz down with [...]
Bourbon Balls
2 1/2 c. finely crushed vanilla wafers 2 tbsp. cocoa 1 1/2 c. confectioners sugar 1 c. finely chopped walnuts 1/2 c. bourbon 3 tbsp. white corn syrup Combine all ingredients. Mixture should be stiff and a little sticky. Shape into 1″ balls and roll in confectioners sugar. Store in air tight container at room [...]
Escarole Soup (Italian Wedding Soup)
(2-3) 32 oz. boxes of organic (low sodium preferable) chicken broth 1 head of escarole, chopped into “bite” size chunks at least 1 lb. mini meatballs (see my meatball recipe) salt & pepper to taste to make it “wedding soup” 4 tbsp. grated parmesan 2 large eggs Since we were making meatballs for our Thanksgiving [...]