Latest Posts
Flourless Nut and Chocolate Chunk Cookies
The first time I tasted these, I unanimously proclaimed them as my new favorite cookies. This cookie dough is quite coarse and when you make the balls, they may need a little extra effort to get them to hold together, but they are well worth the effort.
Seared Scallops with Spring Pea Cream
Maine scallops are amazing, especially when they are seared with a nice caramelized crust. I serve them with a cream sauce made from freshly picked Spring peas with slices of smoked salmon.
Sherried Mushrooms with Manchego Cheese
This is one of the recipes from my foodie trip to the Catalonia region of Spain. I like to serve it in a Spanish “cazuela” (as in the photo) which is a shallow unglazed earthenware dish that the Spanish often use in their cuisine, probably most notably recognized in Crema Catalana, or Spanish Flan.
Pappardelle alla Norcina
Pappardelle is one of my favorite pastas. The thick, wide noodles provide a hearty bite of pasta that can stand up to any sauce. Truffles are an elegant and rewarding addition to this dish and quite necessary to be authentic, however, they are quite costly, hard to find, and can be omitted from the recipe.
Hot Smoked Salmon Mousse
I like to use a variety of colored small potatoes for these amazing Hors d’Oeuvres. Top with a little caviar to take it to the next level and use smoked trout instead of salmon to change it up a bit.
Morning Glory Muffins
Morning Glory Muffins are always a big hit on our Foodie Trips to Europe. Brimming with carrots, shredded fruit and nuts, these muffins are rich and satisfying. A great way to start your Glorious Morning!
Mushroom Soufflé
I love soufflés, sweet and savory. This is one of my favorite combinations. If you can get your hand on some Black Trumpet mushrooms and some good Gruyère cheese, then you are really in for a treat. Any mushroom will work, but a few of my favorites for this dish are Hen of the Woods, Porcini (or Cepes) and Morels with their intense flavors and aromas.
