Christa DeMercurioI was having a hankering for a classic wintry salad, the Waldorf. I gathered together my apples and celery, but oops, no walnuts were on hand. Not a total game changer, but it opened up …
Florentine Tacos
If you’re not afraid of butter and sugar…this recipe is for you.I have recently added to my skill set the ability to make and mold Florentines (almond lace cookies). On our most recent adventure, Chef Husband …
All in a Day’s Work
mrschefI simply couldn’t believe it, it was exactly two weeks to the day. This last Thursday, Chef Husband and I were on our way to Fall River to cater a four-day weekend retreat for a …
Oh, The Bunny
Pinch hitting is often the name of the game in cooking. When I determined that I was short on chocolate for my dessert, a baked chocolate mousse, I was faced with a harrowing challenge. We …
It’s a Process, Part 4
In our long journey of paella, we are now rounding the bend, to reach our final destination!With the risotto done, everything we have been working on previously, the chicken, the onions, the peppers, the sausage, …
It’s a Process, Part 3
Meanwhile, after finishing the aioli, I am on to my next task as sous chef, making a quick chicken stock. When you don’t have hours to make a stock (and who does), what do you …
It’s a Process, Part 2
On to our next ingredients. We have some lovely shrimp, that still have their shells ON, but have been deveined (intestinal tract removed). Why are the shells still on? Flavor. Bones and shells have tons of …
It’s a Process, Part 1
Although I may not be in front of the stove for our next adventure, I am in full swing as sous chef for our dinner. Our little band of six, known to ourselves as “wine …
