Homemade Dilly Dill Dip

Homemade is better, unless it’s Pho which I have been trying to perfect for over two years now. I won’t give up. But this Dip is fantastic, crunchy, cool, tangy and fresh. Sour cream, finely diced baby dill pickles, pickle juice from the jar (yes and this is the secret), fresh dill finely chopped, dry…

Crispy Roti Mushroom Pizza

Born out of a love for Sautéed mushrooms, this pizza flatbread makes a great appetizer. Please see recipe for Roti bread for the crust. Set oven to 500 degrees Mushroom topping is prepared by slicing a variety of mushrooms-oyster, button, shiitake-any your grocer carries.  Sometimes I can find packages of premixed “exotic” mushrooms and that…

Homemade Tomato & Basil Roti Pizza!

Start by making your own crust of flour, a dash of salt and water. Mix to make your dough and set aside to let it relax a little. Roll it out and bake it until done but not brown. Pizza sauce-you can use almost any sauce your imagination will allow. Here pictured is a sauce…

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…

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…