Month: March 2012

Bittersweet Chocolate Truffle Tart

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  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…

Osso Bucco

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  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…

Baked Stuffed Pear & Gorgonzola Salad

  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…

Stuffed Eggplant Stacks

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  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…

Carrot Cake Muffins

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  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…

EspressO’s

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  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…

Roasted Mashed Cauliflower

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  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 its…

“Saying Grace”

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  “The 40 days of Lent” has always been more of a metaphor than a literal count and begins on Ash Wednesday and ends at sunset before the Mass of…
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