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 …
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All in a Day’s Work
I 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 …
Herbs are like Flowers
How many times have we purchased herbs only to lose them to a pile of slime in a plastic bag at the bottom of the veggie drawer? With a little bit of effort and attention, …
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 …
A Lesson in Peeling Carrots
On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents …
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 …