I think Isle of Skye in Scotland is one of the most beautiful places on earth. When I die and go to heaven, I'll bet it looks just like Skye. This recipe is inspired by a similar dish served at…
My May Demonstration Dinner and Class was a rousing success. The menu: Salad of mixed greens with a Dijon-Honey Vinaigrette and deep Fried Goat Cheese Medallions Salmon Wellington Maple Glazed Baby Carrots Sautéed Sweet Corn with Bacon White Chocolate Soufflé…
This is my go-to vinaigrette for giving life to a mixed greens salad. It is the creation of Chef Alastair Nisbet, formerly of Aberdeen, Scotland, and presently the owner of The Scottish Arms in St. Louis. 1/4 cup olive oil…
Recently, Lindsay over on Pinch of Yum made an absolutely yummy-looking Chicken Tetrazzini. I wanted it. But my Sweet Lady Wife is trying to cut down on carbs so I decided to replace the pasta noodles with spiralized zucchini. Then…
I served this soup at my recent demonstration class/dinner and everyone loved it. This recipe is adapted from the one found in Sonoita Seasons, one of my favorite cookbooks. Cream of Broccoli & Stilton Soup 4-5 ounces Stilton Cheese 4…
For my April Demonstration Class/Dinner, the menu was: Broccoli and Stilton Cheese Soup Fresh Sausage Ravioli with Basil Pesto Diver Scallops and Asparagus with Whiskey Cream Sauce Individual Souse Vide Cherry Cheesecakes Served in Decorative Mason Jars Students/Guests learned about…
Yes, I know I'm a couple years late getting on the Spilralizer bandwagon. While I love kitchen gadgets (who else do you know who owns two food processors?) I have a storage problem. Space, the final frontier. But the other…
I love pasta. No, let me rephrase that. I LOOOOVE pasta. (I'll be making handmade sausage ravioli this week for an upcoming dinner party.) Sweet Lady Wife however is on a low-carb diet. So when the ads started popping up on…
I've begun hosting dinners, cooking demonstrations, and short instructional sessions. The first was in January. The menu was: Roasted Butternut Squash Soup Broiled Salmon with a Soy-Honey Glaze Pureed Parsnips Sauteed Spinach Creme Brûlée
