Entrees

Celebration Spring Supper

Spring has finally sprung!   Time to get all of your family and friends out of hibernation and into the dining room to enjoy a special Spring celebration dinner.   This delicious menu also is terrific as an Easter buffet. … Continue reading

The Bundt Pan Revisited

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It’s round with a fluted top and a hole in the middle. It can transform a first-time baker’s cake into a masterpiece.    It even got a shout out in the movie “My Big Fat Greek Wedding” when Andrea Martin’s … Continue reading

Thanksgiving Recipes and Tips

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Thanksgiving is just around the corner.    Everyone seems to have their own opinions on what method makes the perfect bird.   Brining (both wet and dry), roasting, grilling, frying……. The list goes on.   And can be overwhelming for … Continue reading

Holiday Favorites

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Looking for some inspiration for your holiday cooking?   I have rounded up some favorite holiday recipes for your culinary review! From appetizers and salads to entrees and desserts, here are some quick links to some of my holiday “all-star” … Continue reading

Experimenting with grains

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Most of us have heard of quinoa. Gluten free and available in a rainbow of colors, you’ve probably tried quinoa in either a recipe you created in your home kitchen or in a dish at a favorite restaurant. In my … Continue reading

Grain-Stuffed Acorn Squash

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The Winter issue of Edible Door Magazine features this terrific acorn squash recipe.  I first roast the squash halves with a little maple syrup glaze then stuff them with a mixture of grains.  I used kamut and wild rice in … Continue reading

The Story of Pie

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It’s autumn.  Get your pie-making recipes out and start rolling. From sweet to savory, big to small, pies have a place at almost any meal. Learn about the history of pies as well as some great recipes from several Door … Continue reading

Duck Breast with Pomegranate Cherry Red Wine Sauce

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Duck Breast with Pomegranate Cherry Wine Reduction Marinade 1 cup cherry juce 3 tablespoon Cabernet Sauvignon or Pinot Noir 2 shallots, chopped 2 cloves of garlic, chopped 2 tablespoons honey 1 teaspoon dried thyme 1 cup vegetable oil A grind … Continue reading