Chef’s are always fortunate with the eating habits of their children. While my son may have preferred boxed Macaroni and Cheese, he always finished his full serving with this low fat chicken pasta dish. Bow ties make a meal kid friendly and if that gets them to eat broccoli and mushrooms-, it is worth an […]
By Larry Krams, CEC Executive Chef Ingredients 1/2 cup roux (mix 1/4 cup flour with 1/4 cup butter) 2 cups milk 1 cup white wine 1/2 teaspoon dry mustard Pinch of Cayenne, or to taste 1 pound elbow macaroni 6 oz coarsley grated Fontina cheese 4 oz (1 1/3 cup) freshly grated Parmesan Reggiano 1 […]
While we are waiting for the rainy days of summer to clear, this is another flavorful indoor dish to impress friends. Warning, the dish is rich so best to serve in smaller bowls with a large field green salad Ingredients 4 boneless chicken breasts, cut into thin strips 1 box corkscrew pasta (cooked according to […]
Ingredients 1 24-ounce package fresh cheese or butternut squash ravioli 6 tablespoons unsalted butter 2 medium shallots, thinly sliced 16 fresh sage leaves 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 3/4 cup (3 ounces) grated Parmesan 2 chunks pancetta, diced Directions Cook the ravioli according to the package directions. Drain and return the ravioli […]
Yield: Makes 4 servings Ingredients 1 tablespoon olive oil 4 Veal Chops, about 1 inch thick- Salt and freshly ground pepper 2 garlic cloves, lightly crushed 2 cups peppers in vinegar (SEE BELOW) 1 package thick noodle like pasta (cook to order) 1 jar high quality marinara sauce Directions In a large skillet, heat olive […]
Of all the recipes I have tried over the years- nothing beats the original Siver Palate Cookbook. Ingredients 3 cups crème Fraiche 1 ½ Tablespoons Dijon mustard 3 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 teaspoons paprika ¾ teaspoon kosher salt fresh ground pepper to taste 1 teaspoon demiglace 1 pound medium sized button […]
