January 2011

Champagne Sabayon with Berries

January 30, 2011

It was years ago that I first encountered the ethereal dessert sauce called Champagne Sabayon. Served over mixed berries, its a luscious, light dessert. Simple to make, it’s been a favorite of mine ever since and one I use frequently when friends come for dinner.

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Tenderloin of Beef with Cognac Dijon Cream Sauce

January 24, 2011

Easy to roast to perfection and serve with flair, it’s hard to compete with the buttery richness and occasional indulgence of beef tenderloin for a special dinner. Recently a friend called and asked how to prepare one. It’s more of a method than a recipe. Once you try this, you won’t need a recipe either.

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Ribollita – Hearty Tuscan Vegetable Soup

January 17, 2011

There is nothing like a warming bowl of soup to satisfy the soul. The Tuscan bean and vegetable soup, Ribollita, is just the right recipe. It was a chilly, fall Sunday morning in the medieval city of Siena in Tuscany, Italy. Famed for its cuisine, art, cathedral and Il Palio horse race, Siena is an ancient and historic marvel. When you arrive you can hardly believe you are there. It’s the scene of storybooks, postcards and movie sets.

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Mango Grand Marnier Margaritas & Food Blog Camp 2011, Cancun

January 10, 2011

A week at the Grand Velas Riviera Maya Resortnear Cancun, Mexico was a fantastic way to kick off the New Year.  We were there for Food Blog Camp 2011 to learn from some of the top food bloggers, photographers and food stylists in the world. It was a fantastic week with good food, sunshine and warm tropical breezes, high-powered teaching, new friendships and food-blogger fellowship.

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Shrimp Scampi with Meyer Lemon and Amaretto

January 2, 2011

With sweet, floral-fragranced Meyer lemons in season, here is a main dish easy enough for any cook yet elegant enough for company. It’s a take-off on Italian Shrimp Scampi marrying two of my favorite flavors – Meyer lemon and almond. The combination of Meyer lemon juice, dry white wine, melted butter, olive oil, almond flavored Amaretto liqueur, almonds, garlic and herbs create a savory-sweet marinade for shrimp. If you are shy about cooking shrimp, not to worry. Shrimp cook quickly and turn pink, telling you [...]

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Happy New Year!

January 1, 2011

A fresh New Year has begun! Happy New Year readers! I pray that this will be a fantastic year for you, your families and everyone that you love cooking for.

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