Recipes

Brioche Bread Pudding & French Toast

Brioche Bread Pudding & French Toast

I first fell in love with Bread Pudding when my friend Megan who was cooking for Dave at Cafe Mirage was making it back in the late 90’s. I had never had bread pudding to my recollection, or at least not in this way- it was drier and more like french toast served in a… 

Read More »

Late Summer Pie

Its officially not summer anymore, but we like to ride around without a helmet so lets hear it for late summer beautiful fresh baked pies! We’ve pulled this basic pie shell recipe from the New Basics but its really the same no matter where you look with small variations like using all butter to half… 

Read More »

Banana Bread, an adaptation.

Banana Bread, an adaptation.

OK Truth. My favorite baking recipe that I make, is Banana Bread. This bread is darker and richer than what you’re used to seeing because it cooks low and slow and caramelizes everything while cooking. Enjoy it- it’s super simple and fast to make- I keep old Bananas in the freezer and put them in… 

Read More »

Fall Chili

Fall Chili

So I make chili. I think it’s pretty good chili too. My good friend Bryan, from the great state of Texas thinks it’s the best Chili he’s had (Don’t tell his family). What’s my secret? Think like a cowboy. Think like cooky, from city slickers, or just think like John Wayne. Whoever you decide to… 

Read More »

Liliko’i Cake Redux

Liliko’i Cake Redux

This cake is my absolute favorite in the world. There simply is no better summertime cake than the Dee Lite Bakery Passion Fruit Cake. Unfortunately, you have to be in Hawaii to get one- and the only other option is to have one fedexed to you (half sheetpan size only from what i remember). So… 

Read More »

Mascarpone Chocolate Mousse

Mascarpone Chocolate Mousse

I have searched around for a good chocolate mousse recipe for a while now- Not much that I like, mostly because what I find omits one or another key ingredient that I think is required for a mousse. The ingredients you must have in a mousse, unless you’re trying to achieve dietary acrobatics are the… 

Read More »

Beef Stew Recipe to Warm Up Cool Nights

Beef Stew Recipe to Warm Up Cool Nights

Created for the 5 1/2 qt. round French oven Serves 8 This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times throughout the year. It’s a great make-ahead meal, and the Le Creuset oven looks marvelous on the range top and buffet. Serve it with Syrah,… 

Read More »

Refreshing herbal cocktail, to usher in Springtime

Refreshing herbal cocktail, to usher in Springtime

Refreshing herbal cocktail, to usher in the warm weather of Springtime. via @Food52 http://food52.com/blog/3058_lemon_ginger_basil_cooler

Charleston Gumbo

Charleston Gumbo

Ahhh… The first snow of 2012 got us thinking of a warming stew for dinner. So we tried this spicy thick seafood ‘soup,’ the Charleston Gumbo.  It’s easy to make and cleaning up is also easy because there’s only one pot to clean! This dish will definitely warm you up, and when served in one… 

Read More »

Peanut Turkey with Apples and Carrots

Peanut Turkey with Apples and Carrots

Whoa… Hold the press! When I first got an email for Southern-inspired Thanksgiving recipes from Tasting Table, a daily “food culture” newsletter, I was immediately drawn to the peanut aspect of the recipe. Over the years I have read many turkey recipes that involve exotic spices, rubs, and brine liquids… But peanuts?? I have never… 

Read More »

Red Tomato and Garlic Chutney

Red Tomato and Garlic Chutney

ToMAYto, toMAHto… Let’s not call the whole thing off, and make some chutney instead! The middle of summer is usually filled with an abundance of tomatoes. One can only eat so much of tomato salad. A great way to preserve this summer fruit is by canning, freezing, or making chutney with them. This recipe is… 

Read More »

Yucatan-Style Baby Back Ribs with Spicy Cherry Glaze

Yucatan-Style Baby Back Ribs with Spicy Cherry Glaze

This extremely delicious baby-back ribs recipe is courtesy of Ivy Stark, the executive chef for the Dos Caminos restaurants in New York and Florida. It’s succulent ribs cooked Yucatan style: wrapped in banana leaves, covered with spices and orange juice, and baked. The flavor is complex and crave-inducing… these ribs can be kept for days,… 

Read More »

Red Velvet Cupcake

Red Velvet Cupcake

The origin of red velvet cake is long and debatable… But one thing for sure is, this American creation is delicious!  The recipe below is from Martha Stewart’s Cupcakes book… The Cupcake… Ingredients Makes 24 2 1/2 cups cake flour (not self- rising), sifted 2 tablespoons unsweetened Dutch-process cocoa powder 1 teaspoon salt 1 1/2… 

Read More »

super simple summer fruit salad

super simple summer fruit salad

  last weekend i was invited to a friend’s summer house in upstate New York.  on Saturday morning, we made our way to a local farmer’s market and i saw gorgeous fruit and vegetable… i inhaled the most fragrant basil i’ve ever smelled… i could not resist to get creative. this salad, or dessert —… 

Read More »

Lomi Lomi Redux

Lomi Lomi Redux

I left State College on Thursday so that I could begin preparing the menu for a friends Bachelor Dinner Party.  Adam is a big fan of Asian cuisine, but he also comes from an Italian family, and in the New York area, that means, a steakhouse oriented menu will do just fine too. I decided… 

Read More »

Recent Sourdough Development

Recent Sourdough Development

So a month ago I made a Sourdough Starter using similar method to the one found in The New Basics Cookbook, which should be in your cookbook library if it isn’t. Lukins and Rosso offer up a quick way to make an amazing tangy sourdough with reliable results. The basis of their recipe is the… 

Read More »

Parmesan Garlic

Parmesan Garlic

Adaptation of the Lahey Mother recipe,(see my post on No Knead) I started with the basic recipe and then upon turning it out onto the floured kitchen table I dotted half the surface with 1/2x1x1/8 slices of parmesan and whole cloves of garlic, then folded it to cover the inclusions, did the same for the… 

Read More »

No Knead

No Knead

No Knead Bread? Yes. And you may never make bread any other way again. I may not buy bread ever again. This was the easiest thing I have ever cooked in my life by far. The secret? Don’t mess with it. This is the NYTimes reviewed bread found at the well known Sullivan Street Bakery… 

Read More »

Seafood Stew

Seafood Stew

Best Accidental Recipe of the Week. What happens to leftovers in my house, may not be what happens to them in your house, but I assure you, that will change. Mediterranean Influenced Seafood Stew My Cousin Hope and I came up with this dish last week and it’s a delicious one! The battle between ginger… 

Read More »

Pulled Pork

Pulled Pork

Best Accidental Recipe of the Week. What happens to leftovers in my house, may not be what happens to them in your house, but I assure you, that will change. Better than your Mom’s Pulled Pork! I made this up this week after we made the (First) recipe you see below. The Louisiana / Hawaiiana… 

Read More »