Today’s lunch depended on what was in the fridge. One pound of mushrooms purchased for another dish that I could not find the meat for screamed out to be the main ingredient. I still have scallions in the garden and a wide variety of cookbooks at my disposal. So….this recipe is courtesy of A Feast … Continue reading
Beef Wellington
This recipe comes from my favorite cookbook The Silver Spoon. The dish turned out beautifully, but as with most recipes I had to adjust. In this case I doubled all of the baking times. I also cut out some pastry decorations and added them to the top. Outside of that….perfection! Olive oil, for brushing 2 … Continue reading
Scallops With Fennel Grenbloise On Angel Hair Pasta
This scallop recipe is from the November issue of Food and Wine magazine. Their recipe does not call for it to be served over pasta and it also calls for larger sea scallops. I used the smaller bay scallops because I wanted to turn this recipe into a sauce for my pasta. Enjoy! Food and … Continue reading
Play With Your Food!
I recently bought some stacks from Fante’s in Philadelphia. This is, also, where I found my beautiful corzetti stamp. In any case, I thought it’s time for me to be more creative or to “play with my food”. So, serving with our filet mignons this afternoon, I decided to stack the vegetables. Here’s what I … Continue reading
1997 Chateau Brane-Cantenac, Margaux, Grand Cru Bordeaux
This morning, in the Financial Times, I read that 97 Bordeaux’s should probably be poured now because they could be on the decline as far as aging is concerned. So I went down to the cellar to rummage through my 97’s and this is the bottle I chose. The conclusion: It tastes like “Butta”! I’m … Continue reading
Homemade Mushroom And Shallot Ravioli With Bechamel Sauce (vegetarian)
I sautéed minced baby bella mushrooms, shallots, fresh parsley and, fresh oregano in extra virgin olive oil, a tad of butter, a touch of red wine and a smidgen of heavy cream! How’s that for a recipe! I think you cooks out there can figure out how much of this combination you need for as … Continue reading
Red Wine, White Wine, Fine Food Too! 