In our house we call this “Robbie’s Chicken”… using up what we have in the fridge and cooking it all in stages in one large skillet on the grill. Lodge is our cast iron of choice…
Read More »Side
Sicilian Citrus Salad
For the Orange Caper Sauce… ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained 3 T fresh chives, sliced finely or 3 T fresh scallions, green part only, sliced thinly Zest…
Read More »It’s Really Okay to Eat Fat…
SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would cook potatoes and cream to fill their bellies and warm them up! Together, the two ingredients made…
Read More »When Life Gives You Lemons…
Preserve them. Adapted from a Melissa Clark recipe. Ingredients… 6 lemons 1 cup sea salt Juice of 3 lemons H2O 1 cinnamon stick 2 bay leaves 1/2 Tablespoon whole white and black peppercorn mix…
Read More »Cauliflower Risotto
For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of…
Read More »Black Grape Foccacia
To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our…
Read More »Broccoli Risotto Deliciousness…
A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you’re…
Read More »Avocado Fries
Perfectly ripe “not too hard not too soft” avocados are a must for this delicious recipe. Keep them warm as you cook along the way and serve hot out! And… make sure not to skimp…
Read More »Spring Tart Crowd Pleaser…
We use two of our building blocks* to finish this fresh and colorful starter, side or main. Search our recipes for the slow roasted tomatoes and reduced balsamic… must haves in your fridge. From the…
Read More »Broccoli & Lemon
When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and red pepper flakes halfway through… Just before serving we add… A handful of grated Parmesan or Pecorino…
Read More »Roasted Carrots and Kale
Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin…
Read More »Roasted Brussels Sprouts, Bacon and Kale with Apple Cider Glaze
Ingredients… 2 quarts Brussels Sprouts, cleaned, dried, trimmed, cut in half with loose leaves reserved 6 slices of thick, center cut bacon, cut into lardons ¼ small onion, thinly sliced 2 leaves of Tuscan kale,…
Read More »
