Teriyaki Marinade

This versatile marinade is great for chicken, beef, pork, fish or tofu.  Make ahead to have on hand any time you feel like using it.  Don't use fresh pineapple juice, it contains bromelain which overtenderizes meats.   Teriyaki…

Aioli

  This quick sauce originates in Southern France where it's served with vegetables, grilled meats or fish.  Use a stick blender to make short work of this, it's not necessary to add the oil in gradually with this method.  We prefer…

Almond and Hazelnut Biscotti

This recipe was developed for a commercial bakery, it's a bit different than traditional recipes in that it contains butter, which yields a less brittle biscuit.  Feel free to substitute other nuts or dried fruit to this recipe, or omit…

Spiced Bar Nuts

There are numerous versions of this recipe all over the internet, but few attribute the probable source - The Union Square Cafe Cookbook.  We've been making these amazing snacks for our catering and restaurant clients for many years, they're…

Hummus

This delicious Middle Eastern dip  is an excellent source of protein and B vitamins.  Easy to make in a food processor, it is great with pitas, breads or vegetables.  If you don't have tahini, substitute with a couple of teaspoons of…

Leg of Lamb with Garlic and Herbs

We like to keep our lamb preparations simple: for one, lamb is expensive and deserves to shine on it's own.  A simple rub of garlic and herbs lets the true taste of the lamb be the star.  Finish with a red wine pan sauce and you have a…

Hot Chocolate

Much richer and creamier than store bought powders, this recipe whisks up in a snap.  As always, use a good quality dutched cocoa powder.  If you like your hot chocolate a little more bittersweet, add another tablespoon of cocoa powder.   Hot…

Candied Nuts

This recipe produces a candied nut that is lighter than most, and not as intensely sweet.  Be sure to save the sugar poaching liquid - you can reduce it to a nice nutty caramel sauce.   Candied Nuts   1 Lb. nuts, such…

Basil Pesto

Nothing says summer like this sauce originated in Genoa, Italy.  A great use for your basil harvest, it is easily frozen.  Variations on this pesto can be made by using arugula, cilantro, walnuts or almonds.   Basil Pesto   3…

Mushroom Risotto

This is simple yet elegant side dish, or even a course on it's own.  Risotto isn't difficult to make, it just requires your attention for a period of time.  Be sure to get a good quality arborio or carnaroli,  believe me I've had my share…

Potato Salad with Fresh Herbs

Our previous post about about coleslaw got us thinking about potato salad.  There are two distinct camps about how to make either - creamy of vinaigrette based.  Our recipe below is a simple mix of vinegar and fresh herbs to lighten up…

Coleslaw

The debate rages on - creamy or vinaigrette based coleslaw?  Well, both have their place and so we've included recipes for both styles below.  Be sure to let the salad rest before serving, but not too long as we like a bit of crunch from…
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Vichy Carrots

Vichy is a style of cooking where vegetables are cooked in water with butter and sugar to form a glaze.  It gets it's name from Vichy, a small town in France with excellent water.  Here we use carrots, but you can use other vegetables…

Frittata

A frittata is a cross between an omelette and a quiche, it's a great one dish breakfast (or lunch, or dinner) that's easy to prepare and you can freestyle the ingredients as you like.  It's a great use for leftover meats and vegetables,too. …

Chocolate Frosting

Is it frosting, or is it icing, and what's the difference?  Technically speaking, icing is thinner and glossier than frosting (think doughnuts).  This frosting works well to finish cakes or cupcakes, you can adjust the amount of icing…

Pommes Anna

This simple dish transforms the humble potato into a delicious combination of soft and crispy.  Use a good baking potato or Yukon Golds for the best results.   Pommes Anna   1 Lb. potatoes, such as russet or Yukon…

Whiskey Glaze

This multi-purpose glaze is great on anything - ham, fish, beef, pork or poultry.  We use Forty Creek Whiskey out of Niagara, Canada, but you can use rum or bourbon if you prefer.   Whiskey Glaze   4 oz vol whiskey,…

Chicken and Broccoli Divan

A classic casserole dish, this was first prepared in New York in the 1950's, the name implies elegance.  Top the dish with parmesan, as is tradition, or finish with any cheese you like.   Chicken and Broccoli Divan   6 Chicken…
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Meatballs

A good meatball should be soft and moist, with a nicely browned exterior.  Roll these meatballs large, small ones tend to dry out.  Serve with our tomato sauce, pasta and some freshly grated cheese.   Meatballs   2…

Chocolate Devil's Food Cake

Chocolatey, fluffy and moist, this is the last chocolate cake recipe you'll ever need.  Be sure to use Dutch cocoa powder, it's far better than the pale stuff you normally find in grocery stores.  If you don't have buttermilk you can stir…

Beef and Barley Soup

The oft overlooked barley is great as a side dish, sometimes used in place of Arborio rice for a faux risotto.  It's also excellent in soups and stews, which this recipe takes advantage of.  We use leftover roast beef in place of the stewing…