Posted on November 30th, 2016 by Judi Gallagher

  Ingredients: (Yields: 20 portions) 1 head Napa Cabbage for shell Filling: 4 Idaho Potatoes 1 Large Butternut Squash 2lbs. Cremini Mushrooms Salt to taste Mole Rojo Sauce: 14 Dried Juagillo Chilies 5 Dried Puyol Chilies 5 Cloves of Garlic ½ Cup Grapeseed Oil 1 Medium Onion 4 Red Heirloom Tomatoes 8 Cups Fresh Yellow […]

Posted on November 28th, 2016 by Judi Gallagher

  I have done the casserole but usually too many calories and the turkey sandwiches I am SOOO over! So, with leftover prime rib bones and some turkey legs I am ready to zap up the flavor for an Asian soup. Especially with the organic veggies from Worden farms at the downtown farmers market. 1 […]

Posted on November 4th, 2016 by Judi Gallagher

Today Lunch with Chef Judi included a visit to Phillippi Creek Oyster Bar located at 5353 S Tamiami Trail in Sarasota where we received a taste of the restaurant’s Thanksgiving offerings with a waterfront view.  For more information, please visit:

Posted on November 4th, 2016 by Judi Gallagher

Enjoy fresh-roasted cauliflower, with the flavor & color of Turmeric, as a tasty side dish! A touch of heat provided by Harissa Seasoning adds a delightful kick of flavor. Ingredients From The Spice & Tea Exchange® ¼ cup Organic Extra Virgin Olive Oil 1½ TBS Turmeric ½ tsp Harissa Seasoning 3 Bay Leaves Cyprus White Sea Salt (optional topping) From […]

Posted on November 4th, 2016 by Judi Gallagher

This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests. Ingredients From The Spice & Tea Exchange® 2 tsp Black Truffle Sea Salt […]

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 […]