Grill-Pan Roasted Carrots and Parsnips
November 19, 2010
An easy and pretty side dish that serves 6 – 8 people.
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Entertaining
Wild Rice Pilaf with Almonds and Dried Fruit
November 19, 2010
This hearty dish is perfect for Thanksgiving. Serves 6-8 people.
Caramelized Root Vegetables for 6 to 8 people
November 17, 2010
Root vegetables are one of my favorite staples in my kitchen. They simply last forever – an important feature in a single person’s kitchen. And when vegetables are caramelized they become sweet, and melt in your mouth. This dish is perfect for those who don’t like bitter greens.
Mixed Vegetables with Thyme – For 6 to 8 people
November 16, 2010
Wow them with this colorful side dish prepared with balsamic vinegar, dijon mustard, or white wine. The choice is yours.
Mashed Celery Root – For 6 to 8 people
November 16, 2010
So different than mashed potatoes. Sweet, yet savory. Folks will be asking for the recipe!
Carrot and Parsnip Puree – For 6 to 8 people
November 16, 2010
Healthy, simple, and tasty. This puree is rich, yet light. The perfect side dish.
Sometimes you discover a recipe that isn’t quick, but is so tasty, you have to share it. My braised cornish hen in a Marsala wine reduction is just that recipe. It takes a whopping 90 minutes to prepare (an hour of inactive cook time) – but it results in a tender, juicy, bird and a sweet, yet savory sauce. It’s the perfect big meal dish for a snowy day, or for Sunday dinner. Or if you are having a special someone over… or maybe a not so special someone. You’ll impress whoever eats it. It is that good.
Citrus & Pomegranate Salad
January 29, 2010
This Christmas, I entertained very few carnivores, so I needed to prepare dishes that appealed to vegans and meat-lovers alike. Behold, the citrus, mint, and cilantro salad! A hybrid of Eastern and Western cuisine, this recipes marries flavors from Florida to South Asia. Citrus is at the peak of it’s season in the winter months, and when you combine mint, cilantro, peppers, and Mirin (a sweet rice wine, used as a condiment in Japanese cuisine) it makes for a fresh, mouth-watering, and spicy treat.
(East Meets West) Citrus, Mint, and Cilantro Salad
January 29, 2010
This Christmas, I entertained very few carnivores, so I needed to prepare dishes that appealed to vegans and meat-lovers alike. Behold, the citrus, mint, and cilantro salad! A hybrid of Eastern and Western cuisine, this recipes marries flavors from Florida to South Asia. Citrus is at the peak of it’s season in the winter months, and when you combine mint, cilantro, peppers, and Mirin (a sweet rice wine, used as a condiment in Japanese cuisine) it makes for a fresh, mouth-watering, and spicy treat.