Mexican Mole Rojo Recipe

Mexican mole is one of those sauces that stand out every time when eating out. Know that it is worth the effort to prepare at home. It makes a large quantity that can be frozen in ice cube trays and used at a later date. Pop one or two out and add some broth and you have a truly authentic mole for your chicken, beef or pork. 15 chiles pasilla ancho 2 heirloom tomatoes 2 large garlic cloves 1/2 white onion   1 whole clove 1 allspice berry 1 sprig thyme 1 sprig marjoram 1 sprig oregano 1 small cinnamon...Read More
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Strawberry Tart

You may think that a strawberry tart is for those more experienced pastry chefs, but I'm here to tell you it is simple and extraordinarily delicious. A sturdy Pâte Sablée  pastry that won't get soggy holds a rich Crème pâtissière topped with ripe strawberries and jam. Elegant enough to take to a formal dinner and simple enough to take to a picnic. Crème pâtissière: 1 3/4 cup whole milk 1 teaspoon vanilla extract 4 egg yolks 1/2 cup sugar, extra fine Just shy of a 1/3 cup cornstarch Place milk into a saucepan, scald the milk.  Once scaled whisk the...Read More

S’mores Cookie Recipe

S'mores cookie recipe is a one of a kind gooey gooey decadent cookie. Tastes just like you cooked it over the campfire. Great for the backyard party around the fire pit this summer, or anytime! ...Read More

Italian Mascarpone Recipe

Make this creamy concoction the night before and allow it to work its magic overnight and in the morning voilà, a sweet and creamy mascarpone!...Read More
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Italian Cannoli Recipe

Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell  bubbly crisp and that cream sturdy and sweet. It looks daunting, but I'm sure you'll master the process the first time. T...Read More
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Phad Thai Recipe

This fabulous Phad Thai recipe was put together by the people of Thailand. In the 1940's the Prime Minister of Thailand, Plaek Phibunsongkhram was focused on national building of their culture....Read More
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Penne with sausage sauce

The Italians know their pasta, this rendition is one of my favorites. Quick and easy packed with flavor you'll enjoy every bite. What makes this exceptional is the fresh rosemary and a bit of cream. Both of these ingredients put it over the top! Great for a weeknight meal or even for those picky guests!...Read More
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Vegan Tuna Recipe

You say vegan tuna? Well it's not exactly tuna, but tastes a lot like it. Makes a great sandwich, tuna melt or dip. My husband who isn't vegan likes it with a little sriracha. ...Read More
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Vegan Chili Relleno

I love Chili Rellenos but feel sad that vegans can't enjoy the same thing I am. I came up with a delicious alternate that I teach in my cooking school. It's made with aquafaba whipped into what resembles egg whites. Then I make a batter with a little flour (of your choice) and mix with turmeric for a eggy color. Serves 4...Read More

Easy Indian Naan

I bet your favorite thing in an Indian restaurant is the naan. Chewy, bubbly, and buttery bread hot from the tandoor oven. Easy Indian naan is just that, easy. You will want to serve this easy Indian naan with every meal....Read More
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Polynesian Foil Wrapped Chicken

Polynesian foil wrapped chicken is one of the foods that brings culture together. From sausage and gravy called bangers and mash to a sweet coconut Panipopo which is Samoan. Treat your guests to a unique appetizer when you serve these Polynesian foil wrapped chicken packs. Steamed with fragrant herbs and asian flavors for a truly authentic fare....Read More
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Crab Rangoon

Crab Rangoon are a delicious appetizer you'll find in many Asian restaurants. Typically like a fried wonton, but with a creamy, crabby, tasty filling. Crab rangoon consists of wonton wrappers that are filled with a mixture of crab, cream cheese, garlic powder, ginger, green onions and Worcestershire sauce. The wontons are either fried like your traditional pot sticker or fried until golden brown and crispy in oil for a crunchy texture. They are served with a sweet, hot and sour sauce that compliment the filling....Read More
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Vegan Cream Sauce

French style cream sauce made healthier. The vegan cream sauce will satisfy your craving for a creamy pasta dish with no guilt. Made with no cholesterol, only healthy fats, and loads of protein. It compares to the French "Bechamel" sauce but vegan. Even a serious skeptic will enjoy the creaminess and flavor of this real plant-based cream sauce....Read More
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Dream Bar Recipe

Baking for the holiday would not be complete without this decadent dream bar recipe. Chef David Shamah has sophisticated the traditional butterscotch morsels with a trio of white, dark and milk chocolate. Bring childhood memories to the for front this season when you make this deliciously decadent dream bar recipe. Try some of my Holiday desserts, Hungarian Kifli,  French eclairs, and Strawberry ricotta mousse. Dream Bar Recipe Bring childhood memories to the for front this season when you make this deliciously decadent dream bar recipe. 2-3 oz. bars semi sweet chocolate2-3 oz. bars milk chocolate2-3 oz. bars white chocolate12 tablespoons...Read More

Plant Based Mexican Pozole

I'm so excited to share this plant based Mexican pozole with you. The flavor is similar to the traditional pozole, but without meat. I used smoked tempeh and mushrooms to give it a meaty consistency.  The red miso gives it an earthy flavor that deepens the broth. The dried and fresh roasted peppers are a must to give this pozole an authentic taste. Condiments lighten up the plant based Mexican pozole and give a refreshing crunch with every bite. Plant-based Mexican Pozole I used smoked tempeh and mushrooms to give it a meaty consistency.  The red miso gives it an earthy flavor...Read More
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