Easy Fruit Danish

These fruit Danish pastries are easy to make and will probably taste better than a lot of the packaged pastry goods you get in your local market.  These were originally done with Pilsbury refrigerated breadsticks and came from one of our entertaining classes at the Disney Institute.  In the past year or so, Pilsbury has come out with “Crescent Rounds” … Read More

Dessert Tricks up your Sleeve – Try Zabaglione!

A lot of people that enjoy cooking, don’t necessarily enjoy baking – chef’s included!  In restaurants there are desserts that are the province of bakers and pastry chefs, and then yet another that are often called “cook’s desserts”.  “Cook’s desserts” are those which aren’t terribly complicated, don’t need hours of preparation and can be done rather quickly…like crepes, bread pudding, … Read More

Holiday Food Traditions (or Ghosts of New Years Past)

Happy New Year!  Growing up it was always customary for my family to have Oyster stew on Christmas Eve and New Year’s Eve.  I recall asking my mom once about why that was our tradition but unfortunately I don’t recall her answer.  Traditionally oysters are best eaten during the months that contain “R’s” (because they spawn during the summer and … Read More

More “Bang Bang” for your Buck!

If you’re looking for something rich, sinful, and flavorful I have just the thing for you…”Butter Brickle Bang Bangs”.  This an original cookie (candy?) that I created for my “Holiday Cookie” class.  It started with an old recipe clipping from a newspaper.  Originally it was the crumb base as I have it (graham cracker crumbs, peanut butter, butter, and powdered sugar) that was … Read More

Sugar and Spice

  The past several years I haven’t had time to do as much Christmas baking as I used to but I still enjoy trying new recipes to add to my repetoire.  This year a new one is a Swiss honey spice cookie called “Basler Laeckerli” from Basel, Switzerland.  I found the recipe in a past Christmas issue of the King … Read More

Gremolata – Add a Spark of Flavor!

I love the cooler weather of fall.  It puts me in the mood to cook!  There’s something about a cool, crisp breeze and overcast skies that puts me in the mood to just spend the day in the kitchen.  Another reason I love fall is because of the heartier richer flavors that emerge again…winter squashes, pungent baking spices like cinnamon … Read More

Wildly Delicious

People often presume that because I’m a chef I cook all kinds of amazing meals at home.  I love food and cooking but when it comes to cooking for myself I want something that is quick.  Mushrooms, both fresh and dried are a great ingredient to keep on hand for quick meals or easy entertaining.    [picapp src=”b/5/c/8/Shiitake_mushrooms_Lentinula_d334.jpg?adImageId=4879214&imageId=5102519″ width=”380″ height=”303″ /] … Read More

Biscuit Bliss

Black & Blue Biscuits Recently a friend commented that despite the fact that he was born and raised in the South, and grew up cooking with his grandmother, he was somehow shorted on the all important southern “biscuit gene”.  Aren’t all southerner’s supposed to be able to whip out the flour, add some lard and 10 minutes later have biscuits … Read More

“C is for Cookie”

Picture showing Pay Day Cookies

Who can believe that August is already here??  Yikes..it seems like spring was only yesterday and now the stores are advertising “Back to School” sales and I’m trying to get in the mindset for Christmas.    Lest I come across as one of those Überorganized people who plan vacations, parties and social events two seasons ahead  let me dispel that myth right … Read More

Fruit: Is it “Ripe”?

Why don’t grocery store tomatoes taste like the flavorful ones we get from farmstands and our backyard?  Why don’t nectarines found in the store in February every taste like the ones in July? It all comes down to understanding ripeness.  Ripeness in fruit is not based on color alone. Color will change as a fruit becomes ripe (red bell peppers … Read More