Recipe Archives

Preheat oven to 300. To make the crostinis, place the sliced Ciabatta on a baking pan lined with parchment paper. Bake until crispy, about 15-20 minutes. Allow to cool completely at room temperature. If you are doing this ahead of time, store at room temperature in an airtight container for 2-3 days. Stack the basilContinue reading “Caprese Crostini”

In a shallow bowl, add ½ of the reserved pineapple juice and sprinkle an even layer of the gelatin across the surface of the juice. Allow to bloom for at least 5 minutes. In the cold bowl of a stand mixer fitted with the whip attachment, beat the heavy cream on high speed until stiffContinue reading “Pineapple Mousse”

Preheat oven to 325. In the bowl of a stand mixer fitted with the whip attachment, beat the yolks and sugar on high speed until pale yellow, about 3-4 minutes. In a 1 quart sauce pot, combine the milk, Grappa and salt and bring just to a boil over medium heat, watching closely so itContinue reading “Fig Cake”

Combine nuts, basil, garlic and salt in a food processor. Slowly add olive oil. Remove and fold in cheese.

Preheat oven to 375. Combine all ingredients in a large mixing bowl. Transfer to a large roasting pan and cook for 30 minutes, stirring every 5 minutes. Serve immediately.

Cook the spaghetti using the instructions on the package. Heat the oil in a small skillet on medium heat. Add pancetta and stir frequently until cooked, about 6-8 minutes. Allow to cool slightly. In a large mixing bowl, combine the eggs, grated cheese, remaining ½ tsp salt, black pepper, and pasta water (if the waterContinue reading “Pasta Carbonara”

Heat oil in a small skillet over medium heat. Add garlic and cook about two minutes. Do not brown. Add curry and cook, stirring, until fragrant about 30 seconds more. Set aside and cool.  In a bowl, combine sour cream, buttermilk, curry mixture, mayonnaise, chutney, green onion, hot sauce, lime juice, salt, pepper, and cilantroContinue reading “Curried Crab Dip with Vegetable Fritters”

Preheat oven to 325. Drain artichokes reserving two tablespoons of the marinating liquid. Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano and thyme and cook two to three minutes more. Remove from heat and cool.Continue reading “Artichoke Tart”

Place the egg yolks, Dijon mustard, and vinegar in a food processor.  Blend on medium speed for 1 – 2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time.  If the marinade becomes too thick, add 1-2 tablespoons of warm water.  Once all of the oil has been incorporated, add seasoned salt,Continue reading “No-Stick Grilling Marinade for Seafood”