I couldn’t let the Royal Wedding pass without paying homage to the Royal Menu. If the wedding was a dream, the luncheon and reception have to be heaven! As near as I can tell, pictures of the food must be a national secret as there are NO images on-line. Here are the menus and the…
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Butternut squash puree
Another mashed potato substitute. This is heavenly with chicken, pork or lamb. Not quite as sweet as sweet potato, play up it’s savory qualities with garlic and herbs. It whips up butter smooth and delicious. INGREDIENTS: 2-3 cups goat milk 1 butternut squash cut lengthways 2 cloves of garlic 2 tablespoons unsalted butter, softened ½…
Bacon Brussels Sprouts
I grew up in the 80’s… the age of the microwave. The only way I ever had these were microwaved out of a frozen package. VILE! There is no other word for it. Like culinary penance. When I had this version at a local restaurant I was …. confused … thrilled … intrigued. It…
Fig Balsamic Reduction Sauce
Fig Balsamic Reduction Sauce Figs are a beautiful yet under utilized fruit in American cuisine. Their sweetness makes a perfect complement to pork. Consider with pork chops and pork tenderloin. It also makes a lovely crostini topping with goat cheese! INGREDIENTS: 1 pound fresh figs 1/2 cup of water 1 cup of ruby port 2…
Yummy Beef Stir Fry
Gluten-Free Dairy-Free Nightshade- Free Asian cuisine is not my gift. I don’t innately “get” the flavor profiles so I am constantly tinkering to re-create the flavors. THIS is a new favorite. It’s a little sweet like a Mongolian beef balanced with salt and ginger spice. It can be made with flank steak but I often use…
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