“Naughty and Nice” Christmas Martini


Apple Pie with Rosemary and Thyme
Artichoke Puffs
Artichokes Grilled with Garlic and Remoulade Sauce
Asparagus Salad with radishes, peas and lemon dill vinaigrette
Asparagus, radish and pea salad over arugula with lemon-dill vinaigrette
Avocado soup - chilled


Basic Grill Rub
Basil infused Buerre Blanc Sauce
Basil Mint Lemon Sorbet
Beef Wellington Morsels
Blackberry Basil Gin Sour
Bloody Mary's, The Best Ever
BLT Couscous
Blueberry goat cheese pie
Brine - the best way to impart moisture and flavor
Bruschetta Pomodoro
Buccatini with white bean, asparagus, shitake mushrooms, lovage & parmesan
Buttermilk Monterey Biscuits
Butternut Squash Ravioli in brown butter sage sauce


Caesar Salad
Caramel Truffles
Carrots Pureed with butter and cream
Cheeseburger Tassies
Chestnuts sauteed in butter with rosemary
Chicken and Noodles
Chicken Cacciatore with Red Wine and Herbs
chicken medallions with orange, wine, garlic and thyme
Chili Con Carne
Chocolate Brioches
Chocolate cake that is absolutely perfect!
Cocktail Sauce
Coconut Key Lime Sorbet
Compound Butter Gremolata
Creamy Broccoli Soup
Croque Monsier
Crudités with Green Goddess Dressing
Crumb Cake


Eggplant Parmesan


Fennel Braised with Garlic
Football Petit Fours
French Onion Soup
Fried Calamari


Garlic Scape Pesto Pasta
Glazed walnuts with Stilton cheese
Green bean casserole
Grilled Halibut with Mustard Dill Sauce
Guava Petite Pasties


Halibut Veracruz
How to bread meat
How to Chiffonade
How to cook shrimp for shrimp cocktail
How to husk hazelnuts
How to make confectioners sugar
How to peel fresh chestnuts
Hummus with lemon and garlic


Irish Crème
Italian sausage and onions in puff pastry
Italian Seasoning


Key Lime Chocolate Pie
Key Lime Raspberry Pie


Leg of lamb stuffed with feta cheese, pine nuts, apricots and mint
Lemony Yogurt Cake
Lobster Dip
Lobster with Couscous and Brunoise Vegetable Salad


Macaroni and cheese Galley Chef Style
Macaroni and Cheese with Bacon
Madeleines, the perfect tea cake
Mahi Mahi with orange, wine, garlic and thyme
Mashed Potatoes and Gravy
Mini Lobster Tarts Fra Diavolo
Mint Chocolate Spanakopita
Mom's Famous Potato Salad
Mussels Marinière (sailor-style)
Mustard sauce for fish


Negroni with burnt orange zest


Pan Seared Sea Bass with Yellow Corn Sauce
Panna Cotta with honey and berries
Papardelle with Leeks and Bacon
Pasta Salad Putenesca
Pear Tart - as delicious as it is lovely.
Pecan pie, southern style!
Pecans Glazed with honey and Port wine
Pie Crust that's tender, flaky, and light
Pizza Bites
Potato Leek Soup
Potato varieties and their starch
Potatoes Dauphinoise, a French Tradition
Potatoes with Crème Fraiche and caviar
Pumpkin Mousse
Puttanesca Sauce


Quinoa with saffron and garlic


Rack of lamb
Ragu with ground lamb
Remoulade Sauce
Rum Cake
Rum Punch with Strawberry & Blood Orange


Saffron rice with white wine
Salmon Tartare
Scallop Crudo
Scalloped oysters, the perfect holiday side dish!
Shepherd's Pie
Shrimp Cocktail with Lemon Dipping Sauce
Shrimp Italiano in a buttery garlic sauce
Shrimp Pernod with Spinach Cakes
Shrimp with Snow Peas in Ginger Garlic Sauce
Smoked Haddock Gratin
Soft Flour Tortillians
Sour Mix
Spaghetti and Meatballs
Split Pea Soup
Standing Rib Roast Mom's Way!
Strawberry Basil Cocktail
Strawberry Margarita for Cinco De Mayo
Strawberry Rhubarb Pie
Strawberry Tart with Pastry Cream
Stuffed Cabbage Rolls Italian Style
Stuffing for Thanksgiving Turkey with Italian Sausage


Tender, Buttery, Egg Noodles
The best tiramisu I've ever had!
Traditional basil pesto
Turkey Brine
Turkey roasted for Thanksgiving dinner
Twice Baked Potatoes


Yellow Corn Sauce - Great with fish!


Zucchini flowers stuffed with ricotta cheese

One thought on “Recipes”

  1. Pumpkin Ravioli:
    mix together 6 oz pumpkin puree, 2 T chopped walnuts, 2 T dried cranberries chopped, 1 oz grated parm, 1 oz cream cheese, a pinch of cloves, ginger,& nutmeg. Brush a won ton wrapper with eggwash and put a teaspoon of pumpkin mix on it. Close with a second wrap, crimp and boil 5 minutes in salt water. Meanwhile, add 4 T butter, 2 T pumpkin seeds, 1 T chopped parsley to a pan, sautee and pour over ravioli.

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