September 2011

Roasted Carrots with Thyme

September 25, 2011

The house was filled with the rich aromas of roasting meat and vegetables. The air was heavy with the fragrance. You could taste it with your nose. Mom had a roast in the oven for dinner. I didn’t care about the meat: I was waiting for the sweet, roasted carrots that were in the same pan. She had to make extra just for me. Tonight I’m serving roasted carrots tossed with olive oil and lots of fresh chopped thyme to accompany roast chicken breasts.

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Roasted Tomato Marinara Sauce with Garlic and Oregano

September 19, 2011

Skip the stockpot and pull out your roasting pan for richly concentrated, flavorful tomato sauce. With the end of summer, farmers markets are overflowing with beautiful tomatoes. Romas, beefsteak, and heirloom varieties – I want to bring home bushels full. Take advantage of the season and make roast tomato marinara sauce. Enjoy it tonight, freeze it or pressure can it for winter months to come.

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Chocolate Sorbet with Espresso and Chinese Five Spice

September 13, 2011

When a cookbook automatically opens to a certain page, you know that recipe is often made and well loved. Such is page 120 in my copy of The Perfect Scoop by David Lebovitz . I’ve adapted his recipe for chocolate sorbet by adding espresso powder and Chinese Five Spice for a fantastic, frozen, chocolately treat.

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Asian Flank Steak with Ginger Balsamic Marinade

September 5, 2011

When you’re in the mood for Asian flavors, don’t head for takeout. Try this recipe for flank steak with ginger balsamic marinade. It’s a favorite with my clients and family. After slicing the meat into thin strips and a short marinade in ginger, soy sauce, sake, agave syrup, garlic and balsamic vinegar, this ginger flank steak is ready in just minutes.

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