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Stuffed Eggs with Prosciutto

Tweet The greens on the plate are called pea shoots and they are more than just a garnish. Pea shoots are the leaves and tendrils of the pea plant. While peas take all summer to grow, the shoots are harvested after only 2-3 weeks. These leaves are young and tender with a delicious and distinctive […]

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Bell Peppers and Eggs

Tweet My mother was not a huge fan of fish, so our meals during Lent consisted of vegetables, beans and legumes and of course pasta. The meal that I associate most with this season is Bell Peppers and Eggs. It was never my favorite, in fact I don’t think I cared for it much at […]

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Cheese Grits Souffle

Tweet Grits are made from corn grown across the south and for hundred’s of years have been the center of the Southern diet and culture. Historically,  the port cities that were settled by Europeans (Charleston, Wilmington, Savannah and New Orleans) preferred white corn. Moving inland, yellow corn was the choice. Grits for breakfast, grits for […]

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Eggs Nola (New Orleans La.)

Tweet Brunch is just about my favorite way to entertain. It’s both casual and elegant and when the weather is nice, it’s perfect for eating outdoors. Once, for a special birthday party I hosted, I even had a jazz trio entertain my guests. But, in my opinion, no one puts on a better jazz brunch […]

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Zuppa di Colazione (Breakfast Soup)

Tweet       Soup for breakfast might sound a bit strange to you, but this is really very good. In the Lombardy region of Italy, there is a very old city called Pavia. It is here that Zuppa Pavese was created by the monks of Certose di Pavia. I call it breakfast soup because, […]

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Mom’s Lasagna

Tweet Making lasagna is a labor of love.  Although, not all that difficult to prepare, it does involve several steps and is rather time consuming. There are as many variations of this dish as there are original family recipes and of course, everyone thinks their family recipe is the best. Unfortunately, I never thought to […]

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Broccoli & Ricotta Salata (plated)

Broccoli & Ricotta Salata in Crosta

Tweet Because Sicily has an abundance of sheep grazing her hillsides, the Island is quite famous for it’s sheep milk cheeses. Ricotta Salata is one of them. Ricotta means “recooked” and is a cheese making process rather than a “type” of cheese. Many Americans are familiar with ricotta that’s used in dishes like lasagna or […]

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Carmelized Onion & Gruyere Quiche

Caramelized Onion & Gruyere Quiche

Tweet In the mid 1980’s I taught cooking classes for the Adult Education Department at our community college. One of the favorites was Brunch, The Perfect Way to Entertain. One student, the only man in the class, surprised his wife on their anniversary with the entire brunch menu. At our next meeting, he informed his […]

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Baked Artichoke Frittata

Baked Artichoke Frittata

Tweet Fritatte are a staple in my home, usually made on top of the stove in a skillet and finished off under the broiler. Or cooked on one side then gently inverted  on a dinner plate. Next it’s slid back into the skillet (cooked side up) to continue cooking. However, there are times when I […]

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Joe's Special

Joe’s Special

Tweet Some say this famous San Francisco specialty was devised by a San Francisco chef as a variation on the Italian frittata. Others insist it was created as an after-hours snack by dance-band musicians during the 1920’s. A third theory attributes the dish to miners who frequented the city’s riotous Barbary Coast district in the 1850’s. […]

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