Latest Posts
Chocolate Dacquoise
This recipe for Chocolate Dacquoise comes from the King Arthur Flour website. I use it on my Foodie trips to the Dordogne region of France. Thin-crispy meringue layers sandwich a rich Nutella filling with a caramel whipped cream.
Spinach Gnocchi with Seafood
Gnocchi was never really “my thing” until I started pan-crisping them. Lightly caramelizing the cooked gnocchi in olive oil so that they gain a little crunchy texture, transforms the soft blobs of cooked dough into a delightful foundation for an amazing pasta dish. In this recipe I cook fresh seafood, using their juices as the base for the sauce, and finish it with a creamy tomato-basil sauce.
Chocolate Chip Cookies
I served these chocolate chip cookies at our Camden Inn for 23 years, and they were always a guest favorite. I make these with walnuts for their texture and taste but any chopped nut can be substituted. The cookies are crunchy on the bottom and a little soft on the top…a perfect combination.
Caribbean Pork
Pork is the perfect meat to match up with my Caribbean spice mix. This recipe is from my first cookbook and was featured on my restaurant menu for the first few years. Caribbean dishes like this one really highlight intense flavors and bold-bright colors.
Fennel and Orange Salad
My fresh Fennel and Orange Salad is featured on our Foodie trip to Sicily. I use blood oranges when I am in Sicily, but any citrus fruit will work. The combination of crunchy fresh fennel with sweet and tart oranges, the brightness of the mint and the saltiness of the cured olives makes for a great combination.
Smoked Salmon Frittata
Think of frittatas as thick open-faced omelets topped with lots of goodies. This one is topped with Atlantic smoked salmon, red onions, capers, Vermont cheddar and chives and then served with a dollop of sour cream.
Butternut Squash Soup
My Butternut Squash Soup recipe can be made with either chicken or vegetable stock and any variety of winter squash will work. Roasting the squash and carrots before making the soup adds another layer of depth to the soup and the nutmeg cream floating on top will melt into a creamy blanket, like a cappuccino.
