Sweet & Sour Braised Red Cabbage

Red wine and red wine vinegar help to keep the cabbage a bright red. Yield:  6-8 servings 1 large red cabbage (about 2 lbs) 2 tablespoons butter 1 tablespoon sugar 1 large yellow onion, diced ¼” 2 large tart green apples, peeled, cored, and diced ½” ¼ cup red wine vinegar 1 cup beef broth ½ teaspoon Kosher salt 2 … Read More

Really Red Fruits & Vegetables

Fresh Picked Strawberries

Anthocyanin pigments are responsible for the bright red of a really ripe strawberry, the crimson color of a cherry, or the deep blue-black of plums. Anthocyanin pigments are sensitive to the acid-alkaline balance of recipes. When a recipe becomes more alkaline, these pigments will appear more of a blue color. As the dish is made more acidic, it will become … Read More

Irish Cream Blondies

Blondies are perfect for times when a quick dessert is needed since they can be easily mixed by hand and put into the oven in short order.

Chili Tamale Pie

Photo of Tamale Pie on a plate

Traditionally, Tamale Pie is usually a mix of seasoned ground beef with onions and corn, topped with a cornbread batter.   Here I’ve replaced the ground beef with chili and topped it with corn pudding, more of a “custardy” corn bread batter flavored with minced chilis.  While it doesn’t take long to make, you could just as easily use your favorite … Read More

Green Onion & Gruyere Palmier Rolls

Angel Biscuits are the base of this recipe. Often called “Brides Biscuits”, Angel biscuits are a cross between a yeast roll and a biscuit. They are leavened with yeast, baking powder, and baking soda. This combination of leavening agents allows you to bake them immediately, or refrigerate and bake a day or two later. You may also let them rise … Read More

Cream of Asparagus Soup

Picture of soup & bread

Asparagus stems…what do you do with them? Most people trim them and then throw them away. Stop it! Save those asparagus stems and cut them up for use in soup at a later date. A key factor for profitability in a restaurant is minimizing waste. Your home grocery budget shouldn’t be any different. If you discard a third of the … Read More

Flourless Chocolate “Hummus” Cake

While many flourless chocolate cakes have a dense and fudgey texture, this one is more akin to a typical cake crumb texture. The secret? A can for garbanzo beans! Unless they were told so, most people eating this cake will never know the secret ingredient. Garbanzo beans (aka chickpeas) are high in starch content. So much so, they are often … Read More

Ecuadorian Ceviche

Picture of an Ecuadorean Meal

Ecuadorean Ceviche This recipe was shared with me by Pilar Hovermale, a houseguest that stayed with me while visiting the Savannah area.  Unlike traditional Peruvian and Mexican Ceviche, the Ecuadorean version is served with a lot more liquid, like a soup. Yield:  8 servings 2 lbs. medium shell-on shrimp Olive oil Kosher salt and freshly ground black pepper 2 red … Read More

Pressure Cooker Chicken & Noodles

Picture of Chicken & Noodles

Noodles and pasta cooked in a pressure cooker? You betcha! I first learned of this capability from Lorna Sass’ cookbook “Pressure Perfect” with her 5 minute pasta and meatballs. After discovering that you can have a pound of pasta cooked with sauce and meat within the same time it would take to just cook the pasta, I’ve used the concept … Read More