Posted on October 24th, 2016 by Judi Gallagher

  Serves 4 people INGREDIENTS • 4 x small sirloin steaks, approx\8 oz.each • 3 shallots, peeled and chopped • 4 ounces crimini mushrooms, • 1 tablespoon salted butter • 1 garlic clove, peeled • 1 -2 tablespoons Worcestershire sauce, to taste • 1 tablespoon Dijon mustard • 1 teaspoon green peppercorns. (next to capers […]

Posted on September 29th, 2016 by Judi Gallagher

  This is a dish I started making to keep up with the crunchy french toast craze. Sorry but using Captain Crunch is not in my kitchen. I chose a delicious pumpkin spice granola. This dish I will serve during the Jewish New Year. 1 loaf raisin challah or brioche 8 eggs 1 cup whole milk 1/3 […]

Posted on August 16th, 2016 by Judi Gallagher

  I LOVE swordfish. Keeping it moist is sometimes a challenge but trust me, the New England chefs do this trick and it works every time. Rub the swordfish with a little Hellman’s mayonnaise or olive oil and place back in refrigerator for ½ hour before cooking. The cholesterol keeps the fish moist by sealing […]

Posted on July 13th, 2016 by Judi Gallagher

  The Blueberry buckle is a New England dish that has been around for centuries. Similar to a coffee cake, a combination of nectarines or raspberry enhances the original recipe. A pinch of ginger and all-spice gives that New England touch. Serve warm with peach-ginger jam For the cake: Nonstick cooking spray 9 ounces cake […]

Posted on June 20th, 2016 by Judi Gallagher

  INGREDIENTS • 2 Roasted Tomato Halves • 1/4 cup Roasted Tomato Juices • 2 tablespoons red wine vinegar • 1/2 cup extra-virgin olive oil • Kosher Salt and freshly ground pepper INSTRUCTIONS 1. In a blender, puree the tomato halves with the tomato juices and vinegar. With the machine running, gradually add the olive […]

Posted on May 25th, 2016 by Judi Gallagher

  INGREDIENTS 1 1/2 lbs. ground beef 1 cup ketchup 1 cup mustard 1/2 cup tomatoes, diced 1 red pepper, diced 1 green pepper, diced 2 cloves garlic, minced 1 tablespoon red pepper flakes 1 tablespoon onion powder or 1/4 cup diced fresh onion 1 teaspoon hot sauce hamburger bun   DIRECTIONS 1. Brown then […]

Posted on May 25th, 2016 by Judi Gallagher

  Makes 18 slider size burgers One of my favorite cookbooks is Jerusalem by Yotam Ottolenghi and Sami Tamimi. They capture the soul of Middle East cooking and the aromas of the markets in Jerusalem are still in my mind as I make this dish. Ingredients 1 pound ground turkey 1 large zucchini coarsely grated […]

Posted on April 13th, 2016 by Judi Gallagher

This weekend boast the annual Bbq rib bash in Venice. A great opportunity to taste championship smoked ribs and pulled pork, not everyone has the equipment or space to slow smoke and bbq. This recipe is nice to bring to pot-luck. While I serve it with braised savoy cabbage and pierogis in the winter, as […]

Posted on March 23rd, 2016 by Judi Gallagher

Easter weekend is a great time to break out my new Waring waffle maker. It is a tradition in my house (as long as EASTER DOESN’T FALL ON Passover) to make brunch both Sat and Sunday for friends and family. For waffles 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon […]

Posted on March 22nd, 2016 by Judi Gallagher

A welcome trip to the Sarasota Downtown Farmers Market this weekend yielded beautiful jumbo shrimp from Maggies seafood and an abundance of fresh vegetables from Worden Farm. Of course I just had to get some fresh pasta from Peperonata pasta as well. I think of this dish as an elevated shrimp scampi. You can also […]