I found this in a magazine while I waited for my hair to be cut. Unfortunately, I don’t remember which one, but I am grateful to them. I made a few changes, but it is so good. I find pure goat cheese astringent, so I cut it with cream cheese which still gives me that . . . → Read More: Apricot Glazed Goat Cheese Appetizer
It’s really hard to say anything about this Spicy Asian Pasta because my mouth is always so full when I make it. The depth of flavor is fantastic and the ease of preparation is amazing. This is perfect with a simple grilled salmon fillet or chicken breast. Just don’t overcook the vegetables.
1/2 pound fettuccine . . . → Read More: Spicy Asian Pasta
These Skillet Turtle Brownies are a fun way to make a decadent brownie. I have to admit I did something I usually don’t do. I was waiting for my hair to be cut and was thumbing through a magazine when I found these. Yes, I tore out the recipe. I know, I know, . . . → Read More: Skillet Turtle Brownies
Peaches are one of the rewards for getting through a dreary winter. I love everything about peaches- the looks, the taste, smell and color. Peaches work in both sweet and savory dishes and this Peach Chutney proves my point.
For the easiest way to peel peaches and not lose any of the peach please see . . . → Read More: Seared Scallops with Peach Chutney
There isn’t much I can say about a strawberry quick bread that requires a couple of bowls and a whisk. Oh, don’t forget the 9×5 loaf pan.
This is part of a post from my other blog, http://pastrieslikeapro.com/amazingquickbreads, which features a pumpkin, double apple and banana walnut quick bread in addition to the strawberry bread.
. . . → Read More: Strawberry Bread
Originally, Red Beans and Rice was a traditional Monday meal in Louisiana Creole Cuisine. A slow cooking dish of beans, rice and often, but not always ham or sausage found its way to the dinner table after a day of scrubbing clothes on a washboard.
Now, some form of it can be found in many . . . → Read More: Red Beans and Rice Salad
This type of chocolate cookie was everywhere during the 90’s. While the names changed, they almost always had Death, Sin, Ultimate or Decadent in the title – something on the dark or racy side.
These are from my “Whisk and a Bowl” series where that is basically all you need save a . . . → Read More: Chocolate Awesomeness
Cold Poached Salmon with Cucumber Sauce and Asparagus Potato Salad is one of the freshest tasting cold entrees to be had in the summer. It almost makes you feel like a cool breeze is blowing on you.
It’s a simple dish to prepare and can be done ahead if desired. If you poach the salmon . . . → Read More: Cold Poached Salmon, Cucumber Sauce and Roasted Asparagus Potato Salad
I hope you will join me as I launch my newest blog, www.pastrieslikeapro.com. This blog is completely devoted to pastries and baking both sweet and savory. It’s he culmination of 23 years of owning my bakery and my experience as the pastry chef at Tony’s, St. Louis’ most acclaimed restaurant.
In addition to recipes, I . . . → Read More: Pastries Like a Pro
I want to share some exciting news with you. You might have noticed there are some changes coming to this blog. Well, I have been really busy getting my second blog, “Pastries Like a Pro” ready to go up shortly. It will focus on my specialty, baking and pastry and I am really excited about . . . → Read More: Some Exciting News
If ever there was a retro appetizer, stuffed celery is it. I have always loved celery, it’s crisp coolness is so refreshing. At one point, it was even thought of as a negative calorie food – like anything is. But it doesn’t have many and it is great for fiber.
So a . . . → Read More: Stuffed Celery
One of the jewels in the Russian culinary scene has to be Beef Strogonoff. In this version of Beef Stogonoff in Roasted Portobello Mushrooms boasts the tenderest of beef, mushrooms and caramelized onions in a rich beef sauce touched with sour cream. If you have followed my blog, you know that Beef Strogonoff in any . . . → Read More: Beef Strogonoff in Roasted Portobello Mushrooms
Every so often there is a recipe I like so much I want to find new things to do with it. So it is with the Savory Doughnut post. Known as bomboloni in Italy, the dough for these treats can be savory or sweet. It is one of the easiest yeast doughs I have ever put . . . → Read More: Who knew? Bomboloni Pizza, Beignets and Asiago Bread
What could be a better gift for Mom than Stuffed Cinnamon French Toast and Berries with Orange Cream Sauce served in bed? Add a flower in a vase and coffee or tea, whichever is her favorite, and you have a memorable Mother’s Day. The Berries with Orange Cream Sauce was a post from 3 years ago . . . → Read More: Stuffed Cinnamon French Toast and Berries with Orange Cream Sauce
With graduations, picnics and holidays in the offing for spring and summer, this Pasta Salad with Artichokes, Red Peppers and Asiago Vinaigrette is the perfect side salad. It was one of the most popular side salads we offered at the retail shop. Making this pasta salad even better is the simplicity of the ingredients and preparation . . . → Read More: Pasta Salad with Artichokes, Red Peppers and Asiago Vinaigrette
Several years ago we went to went to the Epcot Wine and Food Expo. I have to admit I came away with quite a few ideas, some of which I have already shared. The Kalua Pork Sliders were one we went back to several times. Although inspired by this recipe, I have simplified it. Pulled . . . → Read More: Kalua Pork Sliders
This Kentucky Bourbon, Chocolate and Pecan Pie is otherwise known as Derby Pie and it is served during Kentucky Derby time. It seems that name is trademarked and the company who owns it aggressively goes after anyone who uses it. So Kentucky Bourbon, Chocolate and Pecan Pie it is.
If you have never had this, . . . → Read More: Kentucky Bourbon, Chocolate and Pecan Pie
Orange Almond Teacake or Madelienes are a quick to make, very special treat that can be baked several ways.
Please go to http://www.flourmewithlove.com/2013/04/orange-almond-teacake-or-madelienes.html to view a guest post I did for Flour Me with Love.
These praline caramels are one of those happy accidents that comes from just enough knowledge. I had to make New Orleans pralines to smash up and top the Banana Caramel Tarts (go to www.europeantarts.com to see the tart). I found a recipe for New Orleans Praline Pieces on www.epicurious.com that sounded like just what I . . . → Read More: Praline Caramels
This version of Stuffed Eggplant Parmigiana takes this favorite of meat lovers and vegetarians alike to new heights. Ricotta cheese highlighted with pesto and asiago cheese is sandwiched between two slices of eggplant. The breading has more cheese added to the breadcrumbs along with some herbs.
At the shop, we would make a white sauce for . . . → Read More: Stuffed Eggplant Parmigiana
My LA son, Eric, first alerted me to a PLT – a bacon fried pastrami, tomato and lettuce sandwich. So one day I decided to have those with my cumin honey coleslaw. What a supper, I thought – Bacon Fried Pastrami with Cumin Honey Coleslaw on the side. But as I was going along . . . → Read More: Bacon Fried Pastrami with Cumin Honey Coleslaw
Beinets, crullers, bomboloni and zepole are all some form of doughnut. And Americans love them! The newest form capturing the fancy of doughnut lovers is the savory doughnut. They are appearing in all the best restaurants usually stuffed. At Tony’s we stuff them with the best Gorgonzola and serve them with prosciutto and a drizzle . . . → Read More: Savory Doughnuts
Whenever I am asked what a savory tart is, the Torta Rustica comes to mind first. Layers of vegetables and cheese encased in an Italian butter pastry that is easy to make and roll out without all the cautions of an American crust makes this not only good but easy. Torta Rustica simply means Rustic . . . → Read More: Torta Rustica