Lucky living surrounded by many beautiful farms, my family and I making the farm trips almost every weekend. We buy many good things from farms: fresh, locally grown fruits…
Appetizers/ Fish & Seafood
Mussels in White Wine Sauce with Onions and Tomatoes – The appetizer that should be in every cook’s repertoire!
I of the things I admire about French cooking is the fact that inexpensive foods are given the same loving treatment as the luxury items, and frequently turn out…
Potatoes are very versatile and can be used as a base to create an array of tempting light meals, like Warm Potato Salad with Smoked Oysters, Saute Mushrooms and…
Adapted from Food & Wine…
Appetizers are purely for fun. Hors d’oeuvres the French call them: “outside of the works.” They are likely to have a wicked lot of calories but most people have…
Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used. This version, made with cowberries, cherries, and…
Carrot, Apple and Orange Salad made in minutes, this salad is not so much thrown together as tossed together, and this harmonious combination of ingredients and complimentary dressing belie…
In this recipe, Sautéed Zucchini, Mushrooms, and Tomatoes with Curry Sauce the vegetables are cooked separately and then combined just before serving. This helps them to cook evenly and…
Healthy and colorful salad for your lunch or an appetizer.…
Mushrooms are most adaptable. Use them as a main course, as a seasoning, like vegetables, in salads, or as an hors d’oeuvre, or to add distinction to many dishes.…
Souffle Demoule MousselineThis recipe adapted from The Noncollapsible Unmolded Cheese Souffleby Julia Child from The French Chef Cookbook, 1961 “Most souffles are prima donnas in the kitchen: they have to…
I am a very picky person when it comes to cafes, eating out, and the people working in these places. In general, places that leave a customer with the…
Appetizers/ Meat & Poultry/ Poultry, Game
Chicken Liver Pâté with Mushrooms and Sage served with Fig Preserves
Prepared ahead of time and chilled, this pâté makes an excellent luncheon or buffet dish sliced thick and served on bread of your choice or on lettuce leaves. Serve…
The wonderfully mild and sweet taste of red onions and mushrooms when cooked goes perfectly with Gorgonzola cheese and parsley in this tart.…
The best thing about this appetizer that you may prepare it one or two days before the Holiday.…
Appetizers/ Fish & Seafood
Breaded Fish Fillets with Carottes Étuvées au Beurre (Carrots Braised in Butter) and September Beauties from the Garden
Now that the summer has come to a close, the fall has come upon us. Although the summer is gone, one can still see flowers in brightly lit colors…
Eggplant, garlic, mushrooms, peas, and onions are the primary ingredients of this easy side dish. Combine them with olive oil and herbs for a wonderful saute and serve with…