As I’ve previously mentioned, the mini pumpkins that are usually available this time of year are great for not only decorating the Thanksgiving table, but also for eating such as the recipe for meatloaf that I’ve done in the past, or this one for a side item perfectly suited to gracing the Thanksgiving table. I’ve been doing these in my … Read More
Spinach & Roasted Pumpkin Salad
This salad showcases some of the many flavors that are abundant this time of year. Not only are the colors of outdoor foliage bright and beautiful, but so are the colors of produce such as pomegranates, pumpkins, figs, pomegranates and the other luscious prizes of the fall harvest. Adding some cooked chicken either poached or from a rotisserie bird purchased … Read More
I believe in the Magic of Macy’s!– (and Cranberry Cornmeal Upside Down Cake)
This weekend I was excited and honored to have been asked to be the featured Guest Chef for a “Holiday Entertaining” culinary special event at the Macy’s at Oglethorpe Mall here in Savannah, GA. I received the invite and request back in late August and it never occurred to any of us at the time that the Savannah Rock’n’Roll Marathon … Read More
Muscadine Grapes in Port Wine Syrup
Each fall here in the southeast you’ll find cartons of giant purple grapes with a very thick skin called Muscadines. They are part of the family of “slip-skin” grapes, as are their green-gold cousins the Scuppernong, and Concord grapes from the northeast. “Slip-skin means” that the flesh can be easily popped out of the skins by squeezing the side of … Read More
The Great Pumpkin
As the days shorten and grow cooler, the autumn months are one of my favorite. Perhaps it’s the respite from the heat of summer, the new season of vegetables and cooler weather that inspire “comfort cooking”, or a combination of both. For some people I think it’s the “routine” that we often fall into this time of year. That annual … Read More
Cooking with Wine
What kind of wine should I use when I’m cooking? As Julie Andrews once sang: “Let’s start at the very beginning…” : Do not use “cooking wine”. Look next to the vinegars in any grocery store and you’ll find an array of bottles labeled “white cooking wine”, “Cooking Sherry”, “Cooking Marsala”, etc. The reason they are not sold in the … Read More
Green Tomato Pie
Traditionally this time of year the gardens are either winding down from summer crops or bearing their bounty with fall vegetables like pumpkins, winter squash and other fall produce. Soon northern areas will be getting their first frosts and tomatoes that haven’t had time to ripen will be lost…or not. Thanks to the popular movie by the same name, most … Read More
Cutting Up with Kari Underly–The Art of Beef Cutting
It’s true when they say “if you don’t use it you’ll lose it”. I had butchery class in culinary school but since then have never really worked anyplace where I needed to, or had much opportunity to do butchery. Recently finding myself with much coveted time off and not sure how to use this valuable asset, I decided to…delve further … Read More
Ten Years of Delicious Benefits
Each year St. Vincent’s Health System Foundation of Jacksonville, FL hosts an annual food and wine gala to benefit their community health outreach. The outreach ministry helps to fund a mobile community clinic to take healthcare to neighborhoods and areas where they would otherwise probably go without. The most recent 2011 gala held September 8-10th marked the 10th year for … Read More
Fried Green Tomatoes with Crab Salad & Chow Chow Relish
This is a recipe that I recently created to feature as my tasting at the 10th Annual “Delicious Destinations” gala to benefit the St. Vincent’s Health Foundation of Jacksonville, FL. Even if you’re not a tomato lover I would encourage you to give fried green tomatoes a shot. The flavor is nothing like a ripe tomato. Green tomatoes used for … Read More