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…
Month: March 2012
Osso Bucco
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…
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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…
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EspressO’s
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
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…
Beef Brisket with Carmelized Onions & Marsala Sauce
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).…
“Saying Grace”
“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…