June
Let’s begin in The little city by the bay. Coqueta………A delicious piece of Spain on the Embarcadero waterfront in San Francisco. Spanish for the word “flirt”, Chef Michael Chiarello’s restaurant overlooking the Bay Bridge on
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December
I want to believe that as adults we all hold dear a recipe or two that was passed down from our parents or grandparents. I was blessed to have both in my life, and they
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November
8-10 servings The Holidays are rapidly approaching once again, and dessert recipes are often the most researched as we all attempt to create something new and decadent. Here is one of my favorites with a
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October
It’s hard to comprehend that the Holidays and particularly Thanksgiving is knocking on our door. What a year it has been and for many of our fellow Americans it continues to be an extremely stressful
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June
‘Tis the season for Ohio Sweet Corn! Whether grown in your backyard garden, or purchased at your favorite farmers market this seasonal “candy from the garden” is in season and delicious. Of course sweet corn
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February
Legend has it that Brussels sprouts were first grown in Europe. The first official description of them appeared in Belgium in the late 16th century. They made their way to England in the mid-19th century
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Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup Italian olives, pitted & chopped 1 tsp crushed red pepper ½ cup green olives, chopped 2 tsp black pepper
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Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!
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French West Indian Curry Rub 10 servings 1/4 cup Brown rice, uncooked 1/4 cup whole cumin seeds 1/4 cup whole coriander 1 tbsp mustard seeds 1 tbsp black peppercorns 1 tsp whole cloves 3 tbsp
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Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives
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