So many types of cookies to share during the holiday season! Chocolate chip cookies: Everyone has their opinion about chocolate chips cookies. Crispy or cake-like or moist and tender towards the center, crisp around the edges. For a softer cookie use a 2-1 ratio of brown sugar. Instead of Kosher salt try Maldon salt for […]
(serves 4-5) Ingredients 3-4 boneless thick cut pork chops 1 packages sugar bomb grape tomatoes on vine 1 package baby peppers, yellow, red and orange, whole 1 lime wedged 2 limes rolled to release juices 1 teaspoon dried serrano pepper 4 ears corn on cob Olive oil 1 can black beans drained 2 bunches fresh […]
Watch out-it is addictive! Servings: 35 2-inch squares Total Time: 1 Hour Ingredients 4-5 lightly salted matzos (preferably the Streit’s brand – see note below) 2 sticks (1 cup) unsalted butter 1 cup firmly packed dark brown sugar 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli) 1 heaping cup chopped pecans (toasted if […]
Ingredients (Baked Glazed Corned Beef) 1 (4-pound) raw corned beef (I prefer to use Geiers sausage kitchen for their own brined corned beef.) 1 cup water 1/2 cup apricot preserves 2 tablespoons brown sugar 1 tablespoon soy sauce Directions Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Place corned beef […]
The best key to bread pudding is using stale bread. If you need to, you can leave it in a 200 degree oven for an hour. Ingredients 6 eggs 3 cups whole milk 1 can coconut milk Dried currants Vanilla extract 1 loaf French bread cut into 1-inch cubes 2 tsp butter 3 TBSP […]
From Recipes & Reflections of Chef Judi Cookbook with a new twist A family favorite and a New England traditional cookie recipe. Save the broken ones and freeze for garnishes and cheesecake crusts. Holiday baking can be daunting. That’s why I love cookie exchanges. Last year someone used my recipe and crumbled broken pecan toffee […]
Hanukah is the perfect time to braise lamb shanks and serve with potato latkes or French lentils. Ingredients 6 lamb shanks salt and pepper to taste 2 tablespoons olive oil 2 onions, chopped 2 cups baby carrots 3 stalks celery 12 cloves garlic, minced 1 (750 milliliter) bottle red wine 1 (28 ounce) can whole […]
I just cannot handle the traditional fruit cake. Sorry, I need something light so baking with semolina, oranges, and creme fraise creates a much more moist texture. Adapted from Fine Cooking Ingredients For the syrup: 2 large very juicy naval oranges 1/3 cup turbinado sugar 1 teaspoon finely chopped rosemary For The Cake: 3/4 cup […]
Well, being a Gallagher I have been introduced to some foods that may not have immediately met with pleasure. I am recreating some dishes with a more modern twist. My Mom used to tell us everyone is Irish on St Patrick’s Day and marveled in a boiled dinner. I, on the other hand, had no […]
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 […]
