Posted on February 4th, 2016 by Judi Gallagher

  February is jam packed with holidays including Marti Gras. While making a true gumbo can be time consuming to get that dark roux just right, I found jarred Gumbo base at The Fresh Market. There are essentially two types of Gumbo. There is the creole gumbo, usually prepared with seafood and the low country […]

Posted on January 15th, 2016 by Judi Gallagher

Ingredients 6 loin lamb chops 1 cup greek yogurt Kosher salt Black pepper Garlic salt Fresh Oregano 2 shallots minced Pistachio oil spray or 1 TBSP olive oil Directions Season lamb and brush with yogurt.  Add minced shallots and place in ziplock bag. Refrigerate overnight turning once Remove from refrigerator and place lamb on plate. Using […]

Posted on January 7th, 2016 by Judi Gallagher

8 ripe tomatoes, tops cut off and quartered 2 red peppers, remove seeds 1 teaspoon bloody mary seasoning (St. Armands Spice and Tea Exchange Pinch celery salt Sea salt Fresh ground pepper 2 shallots peeled and halved 2 cloves fresh garlic, smashed. EVOO Fresh minced chives   Heat oven to 370 degrees. Line a large […]

Posted on December 23rd, 2015 by Judi Gallagher

Prime rib roast with or without bone 4-5 bones. Preheat oven to 550°F degrees. Let sit at room temp for 1 ½ to two hours Make a rub of salt, pepper and truffle salt and apply to meat liberally all over. Place meat in a shallow roasting pan fat side up. Rub soft butter on […]

Posted on December 15th, 2015 by Judi Gallagher

Fresh from the farm brings us Grove Ladder chickens ( Since we have turkey during Thanksgiving I always have a roast duck or chicken to go with Prime Rib. This recipe is one you will use over and over again but the best part is the natural humanly raised local chicken that you can purchase […]

Posted on December 3rd, 2015 by Judi Gallagher

I adapted this recipe to use more strawberries with a warm strawberry “mock” preserve and fresh orange butter. This makes a lovely edible holiday gift. Ingredients 3 tablespoons almonds 2 tablespoons plus 3/4 cup all-purpose flour, divided 2 tablespoons plus 1/2 cup brown sugar, divided 3 teaspoons freshly grated orange zest, divided (see Variation) 1/2 […]

Posted on November 30th, 2015 by Judi Gallagher

Ingredients 4 tablespoons Irish or French butter 1 small onion, finely chopped (1/3 cup) 3 tablespoons all-purpose flour 1 teaspoon Kosher salt ¼ teaspoon pepper 2 ½ cups whole milk 1 cup Goat cheese softened 6 medium peeled or unpeeled potatoes, thinly sliced (6 cups) ½ cup pancetta, diced and cooked   Directions Heat oven […]

Posted on November 24th, 2015 by Judi Gallagher

Ingredients 2 lbs. Brussels sprouts 1 cup pecans 6 slices Applewood smoked bacon, cooked and crumbled   1 /3 cup dried cranberries Pinch dried sage 2 honey crisp apples diced, skin on 2 cups cooked leftover turkey meat, skin removed    inaigrette: 1 teaspoon Dijon mustard 3 Tbsp apple cider vinegar or white balsamic vinegar […]

Posted on November 20th, 2015 by Judi Gallagher

. Ingredients 1 pound pasta ( I prefer fuesilli or orchiaetta cooked, save 1/2 cup pasta water) Fresh brocooli rabe washed snd cut into Thirds Olive oil 4 Italian turkey sausage (the fresh market) 3 cloves garlic sliced very thin Pinch crushed red pepper Kosher salt and fresh ground pepper 1/2 cup hot chicken stock […]

Posted on October 29th, 2015 by Judi Gallagher

Apple Cranberry Asian Pear Cake with brown butter – Thanks to the wonderful box of produce delivered from White Picket Produce, I have crisp fresh apples, cranberries and Asian pears for my seasonal cake. Directions 1 cup white sugar 1 cup brown sugar 3 eggs beaten 1 cup oil 2 teaspoon vanilla 3 cups flour […]