Winter is the right time for shellfish, and this recipe should take you through the season deliciously! This updated version of the delicate, traditional vinaigrette is a nod to the glamorous side of oyster-eating. In my opinion, it enhances the Oysters rich flavor, no matter the family, without over-powering the delicacy. Prep Time: 15 minutes [...]
A richly decadent side or main dish perfect for fall. Ingredients 1/4 cup extra-virgin olive oil 1/4 cup unsalted butter 2 shallots, minced 1 pound fresh wild mushrooms of your choice, cleaned and sliced (rinse in water not soaked) 2 sprigs fresh thyme leaves only 1 fresh bay leaf 1 1/2 cups white wine Salt [...]
Follow the tweets about the Napa Valley Champagne event featuring Chef Frederic from Napa Life Magazine and Colleen at Napa Valley Bean.
I was practicing my wonton folds one day and this idea came to me for dinner. Two of my wife Deb’s favorite flavors are ginger and lemon, thus the creation came to life… Makes 6 Ravioli – 1 per person for an appetizer, or 2 or 3 for a light meal Ingredients: 12 round wonton [...]
(Photo without raisins) Serves 4 Ingredients: 2 pears, ripe, but not too soft; peeled and cored o Cut in half if an Anjou varietal and/or on the small side o Cut in quarters if Asian, or on the larger side 3/4 cup water 1 C Apple Juice, I prefer freshly juiced 1/8 C packed brown [...]
Serves 4 to 5 Ingredients 1 Large natural raised chicken cut in eight 2 Cups white pearl onions, peeled 4 Tsp. vegetable oil 12 oz. white button mushrooms; halved 1 Leek, using the white part only, split, cleaned well, and cut into 1 inch sections 2 Cloves garlic; crushed Sea salt & white pepper to [...]
Serves 4 Ingredients 1 bunch of organic red radishes ½ white onion Spoon of good unsalted butter 1 russet potato 2 cups chicken clear broth 1 cup heavy cream Sea salt and white pepper to taste 4 French baguette croutons olive oil and garlic rubbed Directions: In a 2 qt pan saute the onion and [...]
Ingredients 2 ounces dried rice-stick noodles (rice vermicelli) 1 1/2 tablespoons rice vinegar (not seasoned) 1 1/2 teaspoons sugar 1/2 teaspoon red yuzu paste 1 teaspoon of sesame oil 1 teaspoon fish sauce 1/4 cup plus 1 tablespoon vegetable oil 2 (6- to 7-ounce) confit duck legs, meat (with skin attached) removed from bone in [...]
A great way to start a special holiday menu with a European touch - this dish is the perfect choice to impress. It's fairly easy to prepare in advance and with a little bit of imagination can be presented beautifully! Ingredients 6 oz of fresh cod filet 6 oz of sea scallops 6 oz of [...]
Fall is the season of change and as I reflect back on past recipes, I see I am a creature of habit including apples in my fall dishes. The crispness of the air combined with the fresh and changing apples ripening is too much for me to ignore. Enjoy! Ingredients 1 large farm raised organic [...]
