OK….we fell for it! One night we saw an infomercial for the Perfect Tortilla pan. Looked like a great idea, but when I went online to check it out, found it to be, in my opinion, overpriced (shipping ends up being more than the pans). So, the other afternoon, Sandy came back with a huge … Continue reading
Tomato Vegetable Casserole (vegetarian)
This is from Giada De Laurentiis cookbook “Everyday Italian” The recipe is effortless, the dish is stocked full of flavor and with very low calories. I left out the zucchini because I don’t care for the vegetable. It’s a vegetarian dish, but vegans can eat it if they substitute the cheese with the same amount … Continue reading
Crispy Baked Polenta With Gorgonzola and Rosemary Sauce (vegetarian)
This polenta recipe was given to Sandy from the owner of Domani Star. She serves it with an arugula and apple salad with a homemade apple cider vinegarette. 2 cups water 3/4 cups medium polenta 1/2 stick (4 Tbsp) unsalted butter Approx. 2 oz. fresh grated parmigianno regianno 1 tsp. finely chopped fresh rosemary salt … Continue reading
Pizza With Pancetta, Roasted Squash and Leeks
Pick up fresh pizza dough from you local pizzeria. One acorn squash cut in half and roasted until tender (about 45 minutes). Scoop out squash and hand mash, adding about 1 Tbsp. extra virgin olive oil, salt and pepper. 1/4 pound pancetta (have deli cut into 1/8 inch thickness), cook in pan until crispy. Put … Continue reading
Hotel du Pont’s Macaroon Cookies
Ingredients 1 cup plus 2 Tbsp. sugar 5 large egg whites (beaten lightly) 1/2 tsp. vanilla 10 ounces canned or packaged almond paste 1. In a bowl, mix together the sugar and the almond paste until the mixture is smooth, using the paddle attachment. 2. Stir in the eggs whites and the vanilla by adding … Continue reading
Risotto With Monkfish and Fennel
After working a full day outside in the cool fall weather….this was the perfect healthy comfort food. Serves 6 (tweeked from Williams-Sonoma recipe) 7-8 cups vegetable stock 3 Tbsp. unsalted butter 2 Tbsp. extra-virgin olive oil 1/3 cup finely chopped yellow onion 1 celery stalk. finely chopped 1 clove garlic, minced 12 oz. monkfish, cut … Continue reading
Red Wine, White Wine, Fine Food Too! 