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Warm Shaved Brussels Sprout Salad with Shallots and Bacon


This is a wonderful warm salad on it's own combined with Butternut Squash, Bosc Pear, and Star Anise Soup as a complete meal. Ingredients for the salad: 4 slices bacon cut into 1/4 inch dice 1 pound Brussels Sprouts, any brown or damaged outer leaves discarded 1 large shallot, finely diced Kosher salt and freshly ground white and black peppers Method for the salad: Brown diced bacon in large sauté pan, careful not to burn. Spoon browned bacon onto paper towel to drain using … [Read more...]

Butternut Squash, Bosc Pear, and Star Anise Soup


This weeks inspiration comes from the pear tree in my back yard and my weekly CSA at Green Meadow Farms.  Squash soup is a classic and star anise really brightens it up.  I think a warm salad lends a certain elegance. Check out this excellent pairing Warm Shaved Brussels Sprout Salad with Shallots and Bacon. I love using different types of fun, small plates and bowls for serving.  This time of year you don’t have to go any further than your back yard to find some fun plate garnish as … [Read more...]

First Course Antipasto with Mint Pickled Blueberries

“Pickled blueberries?” That piqued my interest. It was on the menu at Brine (www.brineoyster.com), one of my favorite restaurants on the North Shore. The minute I saw it I knew I wanted to try to make it on my own. And, I had just discovered an acre of wild blueberries at the Breakheart Reservation in Saugus – the tiny little blueberries that actually taste like, well, blueberries. I don’t have any rigid rules when it comes to a beautiful antipasto plate, as long as it has some of the … [Read more...]

Ratatouille with Oven Dried Tomatoes, Roasted Red and Yellow Peppers


I love this time of year!  The fall bounty of eggplant, tomatoes, peppers, squash, onions, and garlic is irresistible.  I looked in my refrigerator and everything I needed to make ratatouille was staring right up at me. When I was working at La Cuisine Catering in Los Angeles, a lifetime ago, my boss and mentor, Tom Byrne, used to brunoise all of the vegetables and serve them in cucumber cups, or Belgian endive spears for beautiful vegetarian appetizers. I love to serve this version with … [Read more...]

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