Spicey Vegetarian Cabbage Soup

1/2 stock butter, Marsala wine, 3 cups whole tomatoes, large bottle vegetable juice (V-8), 5 large slivered onions, 5 cups sliced mushrooms (any type) , 5 finely sliced stalks celery, large whole slivered Napa cabbage, 5 bay leaves, 1/4 cup soy sauce, 10 cups vegetable broth or water,   Cumin, salt, pepper, apple cider vinegar,…

Homemade Cranberry Catsup

  Cranberry Catsup.  I can’t say how happy I am with the result. If you know the movie “Meet Me in St. Louie,” the opening scene is of the family preparing their annual bottling of catsup. “Too sweet,” says someone tasting the cooking catsup. They adjust the sauce and leave. Then somebody else comes into…

Curried Macaroni and Cheese

In this photo I’ve use the classic elbow noodle but I love using penne or farfalle for a bistro flare. It’s best to set a pot of salted water to boil while you prepare your sauce and cook your noodles after you have prepared your sauce so you can mix freshly cooked noodles with the…

Savory Poached Chicken Stuffed Crepes

Poach your chicken breasts in your base by simmering for 20 minutes in a base of butter sautéed onion, celery, bayleaf, water, salt and pepper.  Remove the chicken and set aside.  To your poaching liquid add your sherry and tarragon and reduce your base by half.  To make your creamy filling add your roux (equal…

Angel Hair with Poached Salmon

Delicate salmon is so nice in the mouth.  Here I poach a filet of farmed antibiotic free salmon.  I vary the kind of salmon I buy and very much prefer wild but antibiotic free or Faroe Island Salmon is good. Preheat your oven to 475F. Rinse your lovely filet of fresh salmon and dry with…

Creamy Mushrooms

This is wonderful as an appetizer with wedges of crunchy buttered toast or tossed in linguini. I use a variety of wild mushrooms and sometimes add button mushrooms.  Here, I’ve used oyster, crimini, baby portobello and shiitake mushrooms.  They are first sliced and browned in butter.  When the moisture has evaporated and the color is…

Raspberry Tiramisu

My version.  I used whipped cream on the top and almond extract in the raspberry cream.

Fresh Nectarine and Cucumber Salad

Clean and juicy, this sweet and savory salad accompanies any main entree and even serves as a lovely refreshing lunch. Wash the nectarines, cucumber and cilantro in cold water and dry.  Peel totally or partially your cucumber depending on how bitter the skin is, or whatever is your preference.  Medium dice your cucumber and nectarines….

Marsala Glazed Chicken Theighs

These succulent chicken theighs have a crisp skin and juicy tender meat.  Sweet and salty these are sure to please and are wonderful cold the next day. In a small sauce pan saute your shallots in butter.  When they are soft add your Marsala wine, brown sugar, salt, pepper.  Reduce to half.  Set aside for…

Lemony Farfalle with Seared New York Steak

This dish is a balance of cold pasta and hot steak,    zesty lemon and fresh cilantro, comforting farfalle pasta and herbaceous arugula. Cook your farfalle in salted boiling water, drain, drizzle olive oil and toss.  Refrigerate. Wash and set aside arugula and roughly chopped, destemmed cilantro. Let your steaks rest out of the fridge…

Monkfish in Shallots and White Wine

Monkfish is wonderful and very flexible.  I’ve prepared it a few ways because of it’s versatility. Here,  I cut it into medallions.  In a skillet, sauté your finely diced shallots and garlic in butter until soft.  Add your medallions of monk fish around the pan, paying attention not to overcrowd. Do the monkfish in batches…