Archive | March, 2012

Bittersweet Chocolate Truffle Tart

Tweet I have been making this tart since 1990 and it’s no coincidence that it is the same year Alice Medrich’s cookbook, Cocolat, came out. For those of you who don’t know Alice, during the 1970’s, she had a chocolate dessert shop of the same name (Cocolat) in Berkeley, California. The chocolate truffles alone, which […]

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Osso Bucco

Tweet This slowly braised, melts-in-your-mouth tender and falls off the bone with very little persuasion dish, is one of my favorites. The original version was seasoned with cinnamon, allspice and bay and garnished with Gremolada, (a mixture of lemon zest, garlic and parsley). The modern version incorporates tomatoes, giving the dish a richer flavor. Ossibuchi […]

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Baked Stuffed Pear & Gorgonzola Salad

Tweet Gorgonzola is a straw-white soft cheese with greenish streaks. It’s derived from a process called “erborinatura”, in Italian, meaning creation of molds. This is an ancient cheese and was first produced in Milan, Italy in 879. As enabled by tradition and law, only two Italian regions produce Gorgonzola cheese, and the following provinces only: […]

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Stuffed Eggplant Stacks

Tweet This recipe started out as zucchini and ricotta fritters. Well, I have to tell you, it was more like fritter failure because the almond flour I used in the batter just didn’t work. But the flavor was there, so I foraged through the refrigerator to see what I could come up with. Abstaining from […]

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Carrot Cake Muffins

Tweet   With the exception of sugar beets, carrots have more sugar than any other vegetable. During the middle Ages, when sweeteners were scarce and expensive, Europeans used carrots to add sweetness to cakes. These cakes were perceived as healthy. (I guess they didn’t have any Cheesecake Factory’s). It’s believed that the origin of  carrot […]

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EspressO’s

Tweet Did you know that Oreo was the best selling cookie of the 20th century? They have sold over 461 billion (with a “B”) Oreo cookies since they were introduced 100 years ago. I say, on their anniversary which is March 6, 2012, let’s all celebrate this iconic biscuit by eating Oreo’s … or a […]

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Roasted Mashed Cauliflower

Tweet   I love how sweet cauliflower gets when it’s roasted. Quite a different taste from a flowerette on a crudite platter. I’m not a fan of this vegetable in it’s raw form. It’s as if it’s not even the same vegetable, I don’t care how much dip you swirl it through. But when it’s […]

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Beef Brisket with Carmelized Onions & Marsala Sauce

Tweet Much of the nation’s supply of brisket is made into corned-beef, pastrami or pot roast. Corned-beef brisket is a brisket that has been preserved with salt and flavorings (corned). That is not the kind to use for this recipe. Brisket contains very little fat, leaving the muscle fibers quite tough which is why it […]

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“Saying Grace”

Tweet Lent is a period of about forty days (not counting Sundays) and begins on Ash Wednesday and ends before the Mass of the Lord’s Supper on Holy Thursday. It is a penitential season of prayer, fasting, alms-giving and a time to hit the ‘pause button’ on life and take stock of our lives. Although, […]

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