Posted on April 22nd, 2015 by Judi Gallagher

Serves 2 For this recipe I paired Aloe Organics Farm with the delicious scallops from Cape Cod chosen at Sarasota seafood company Ingredients 1 lb  jumbo sea scallops 1 1/2 to 2 tablespoons vegetable oil 1 garlic clove, minced 2 medium zucchini (3/4 lb total), chopped 2 patty pan squash tops cut and center removed […]

Posted on April 20th, 2015 by Judi Gallagher

To celebrate National Grilled Cheese Month I set up a grilled cheese bar loaded with marinated grilled mushrooms, assorted cheese like gouda, provolone and aged Parmesan and a platter of arugula, tomatoes, sliced yellow squash and fig spread along with a meat board of prosciutto and salami and assorted breads. Wait until you dip your […]

Posted on April 14th, 2015 by Judi Gallagher

. Chef Judi reporting from Tel Aviv

Posted on April 14th, 2015 by Judi Gallagher

1 large baking potato, peeled and chopped into ½-inch pieces 1 Tablespoon canola oil 2 Tablespoons curry powder Pinch turmeric 1/2 cup thinly sliced onion 1 1/2 lbs. large shrimp, shelled and deveined 1 green bell pepper, cored, seeded and cut into thin strips 2 mangos, cut into thin strips 1 cup light coconut milk […]

Posted on April 14th, 2015 by Judi Gallagher

Wed., April 8’s show featured this salad made from fresh produce picked up at Sweet Grass Farms in Sarasota. INGREDIENTS: 1 pound carrots, peeled 1 pound radishes washed and sliced 1 1/4 cups water 1 cup (280 ml) cider vinegar 1/4 cup brown sugar 2 garlic cloves, lightly-crushed 1 1/2 teaspoons fennel 1 small bunch […]

Posted on April 8th, 2015 by Judi Gallagher

. Geiers Sausage Kitchen was abuzz when I stopped off to pick up some precooked hams. The meat market stocks about 6 varieties, from fresh to fully smoked. I’m enhancing our ham with a jar of Lingonberry and a jar of cherry preserves. Ground cloves and a little bit of wine and iced tea — […]

Posted on April 3rd, 2015 by Judi Gallagher

. Tel Aviv, Israel. Judi visits Hotel Montefiore & Rothchild’s

Posted on April 2nd, 2015 by Judi Gallagher

Blade steaks are a quick and economical choice when cooking on a budget.   4 blade steaks, seasoned with garlic salt and fresh ground black pepper 1 tsp olive oil, plus 1 Tbsp 1 red onion, sliced 1 green pepper, sliced 6 mushrooms, sliced 1 yellow summer squash, diced (optional) Oregano, to taste 1 tsp […]

Posted on April 1st, 2015 by Judi Gallagher

For compote 1 1/4 cups sugar 3 tablespoons potato starch 2 pounds strawberries (4 pints), trimmed and halved (6 cups) 4 cups blueberries 1 teaspoons fresh lemon juice 1 teaspoon finely grated fresh lemon zest For streusel topping 1 1/4 cups matzo cake meal 2/3 cup packed light brown sugar 1/4 cup potato starch 1/2 […]

Posted on April 1st, 2015 by Judi Gallagher

While I can’t guarantee it will cure the common cold, it couldn’t hurt. I think matzoh ball soup is wonderful to serve year round, whether you’re celebrating Passover or just need some comfort in your life. 3 cartons chicken stock 2 chicken breasts, bone in, skin off 1 ½ onions, cut into large chunks 4 […]