Makes 6 parfait glasses or champagne flutes Ingredients: 2 cups fresh strawberries; washed, tops removed, and quartered 3/4 cup plus 2 tablespoons granulated sugar; divided 2 tablespoons fresh lemon juice; divided 1 each 750ml bottle Champagne, Prosecco, Cava – whatever bubbles you like! 3 1/2 teaspoons unflavored gelatin powder – measured from 2 packages How … Continue reading Champagne & FL Strawberry Gelée
Ingredients: 1 pound medium pink shrimp; shell-on preferably 3 tbsp. Old Bay seasoning; divided ½ tsp. celery seeds 1 cup extra-virgin olive oil 3 lemons; zested and juiced ¼ cup flat-leaf parsley leaves, finely chopped 2 tbsp. fresh dill, picked into small pieces ½ tsp. crushed red chile flakes 2 cloves garlic, finely chopped 12 … Continue reading Pickled Shrimp
Sunflower Seed Risotto Serves 4 Ingredients: 1 cup sunflower seeds; raw, shelled 3 cups vegetable broth or water 2 tbsp. grapeseed oil or extra virgin olive oil 1 tbsp. garlic; minced ¼ cup white onion; small dice 1 tsp. kosher salt 1 tsp. crushed red pepper 3 each overripe beefsteak tomatoes; grated on box grater … Continue reading Sunflower Seed “Risotto” with fiery tomato sauce & broccoli
Summer is a season that we all look forward to….school’s out, pool parties are a must, and the air has a consistent aroma of neighborhood cookouts. Growing up, summer to our family meant peach season. My grandfather started a peach orchard when he retired from the public school system and my brother, sister, and … Continue reading Summer = Peaches & Mangos
Ricotta Gnocchi “Carbonara” Serves 4 For Ricotta Gnocchi: 2 cups whole-milk ricotta (1 pound) 2 large eggs, lightly beaten 1 cup grated parmesan cheese 1 1/4 cups all-purpose flour ,plus extra for dusting How To: 1. Stir together ricotta, eggs, cheese. Add flour, stirring to form a soft, wet dough. 2. Shape dough on a … Continue reading Ricotta Gnocchi Carbonara
Three years ago, I bought a nice camera and signed up for this blog. Shortly after, I went on Top Chef and have strayed from sitting down and finally getting this blog going. So, here it is. Please be forgiving, as I am a chef and not a computer genius nor a skilled writer. This … Continue reading Let’s Go!