Category Archives: Recipes

Roasted Baby Beet & Mixed Green Salad with Goat Cheese, Walnuts & Citrus Vinaigrette

Here is the beginning of an early summer supper. Beets & greens fresh from my garden with locally produced goat cheese shared with a dear friend. Simply amazing!

1 lb -baby  beets (red, chiogga, golden or a mixture)

6 cups – mixed greens

1 cup – toasted walnuts – chopped

5 ounces – goat cheese

About 6 tablespoons of  citrus vinaigrette

1 tablespoon olive oil

pinch of salt and pepper

¼ cup water

For the roasted beets:

Preheat the oven to 375 degrees. Wash the beets and trim both ends.  Place them in a shallow baking pan and sprinkle with the oil, salt and pepper.  Add the water, cover with foil and bake for approximately 1 hour or until the beets are easily pierced with a knife.  Allow to cool slightly then rub the skin off with a paper towel.  Cut into ½” dice.


For the citrus vinaigrette:


3 ea – Valencia oranges

2 ea – lemons

2 ea – limes

6 tablespoons – walnut oil

1 tablespoon shallots – finely chopped

1 teaspoon Dijon mustard

pinch of salt & pepper

Juice the oranges, lemons & limes into a non-reactive saucepan and reduce over medium heat until 2 tablespoons remain.  Place into a small bowl along with the shallots and mustard.  Add a pinch of salt and pepper then slowly whisk in the walnut oil.

In a large bowl, toss the greens, beets, nuts and goat cheese with 5 ounces of the citrus vinaigrette and divide among 6 plates.

Serves 6


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Here is a link to my interview and recipes on the Kathy Ireland site –

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Asparagus Means Spring!

The name “asparagus” is derived from the Greek word for “sprout” or “shoot” and has been cultivated since Egyptian times.  The two types are green and white.  White asparagus is the same plant but it is kept covered with dirt to prevent the sunlight from turning it green.

I prefer to use the larger spears and find them to actually be tenderer than the thin ones. The larger spears are from younger, more vigorous plants.

Asparagus has a bad reputation regarding wine pairing, but I believe that it goes very well with fruity, un-oaked styles of wine such as St. Supéry Sauvignon Blanc.  The following recipe combines fresh spring asparagus with the classic Sauvignon Blanc pairing of goat cheese to produce a dish that really makes the wine sing.  Give it a try and let me know what you think.


Serve with St. Supéry Sauvignon Blanc

1 lb fresh asparagus, cut into 1/4″ pieces

3 cloves garlic, peeled & chopped

1/2 cup leeks – white part only, chopped

3 tablespoons olive oil

1/2 cup St. Supéry Sauvignon Blanc

1 cup cream

10 oz. soft goat cheese

4 eggs, large

Salt & white pepper to taste

Non-stick cooking spray

Preheat oven to 350 degrees

Heat the oil over a low flame in a large frying pan and sauté the leeks and garlic until soft.  Add the asparagus then season with salt & pepper to taste.  Add the wine and simmer, covered, until the asparagus is tender.  Add a little water if the pan dries out.  Transfer to a blender or food processor and puree.

Heat the cream to a simmer in a saucepan and add the goat cheese.  Stir until the cheese is melted.

Place the cream & goat cheese mixture, asparagus, and the eggs into the blender. Blend until smooth.

Spray 8 – four-ounce ramekins with the nonstick spray and fill about 3/4 full with the asparagus mixture.  Place the ramekins in a large baking dish and fill with enough hot water to come about half way up the ramekins.  Bake for approximately 30 minutes or until the custard is no longer liquid

Serve warm or at room temperature.

Serves 8

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Braised Chicken with Baby Potatoes, Rosemary & Sage

Don’t’ let the large quantity of garlic in this dish scare you away.  Garlic slowly braised like this is very mild and takes on a sweet and mellow flavor.  Add a tossed salad and you have a memorable meal.  Bon Appetit!

4       whole chicken legs (legs & thighs)

12 small red or white potatoes – about 2” diameter

1/2 cup dry white wine

15 large cloves of garlic, peeled and lightly crushed

3 tablespoons olive oil

1/2 cup chicken stock or canned low sodium chicken broth

1 teaspoon fresh rosemary – finely chopped

1 tablespoon fresh sage – finely chopped

Salt & freshly ground black pepper

Season the chicken well with salt and pepper. Heat the oil in a large sauté pan over medium heat.  Add the chicken and potatoes and cook until the chicken is well browned on both sides. Add the wine and cook until the alcohol has evaporated.  Add the garlic, chicken stock and herbs.  Lower the heat and partially cover. Continue cooking, turning the chicken and potatoes occasionally, until the chicken is cooked through – approximately 25 minutes.

Serves 4

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Penne Pasta with Heirloom Tomatoes, Grilled White Corn & Basil

Penne Pasta with Heirloom Tomatoes, Grilled White Corn & Basil

Take advantage of the summer bounty.  Dead ripe tomatoes, juicy white corn and fragrant basil make for the perfect summer dish.  If you grow your own tomatoes, so much the better.  If not, search out a farmers market or a store that carries vine ripened / heirloom tomatoes.  Accept no substitutes!  Serve warm or at room temperature with a glass (or two) of St. Supéry Rosé

Pair with St. Supéry Rosé

4     cups  diced heirloom tomatoes – try to include a mixture of colors

3      ears of white corn – charcoal grilled until slightly charred.  Cut kernels off the cob

3       cloves of garlic – minced

1        cup fresh basil – coarsely chopped

4        tablespoons extra virgin olive oil

1         pound Penne pasta

salt and freshly ground black pepper to taste

In a large skillet, add the olive oil and the garlic. Warm until the garlic is soft but not brown.  Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through.  You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.

Bring a large pot of salted water to a boil and add the Penne.  If the water tastes like the ocean you have salted it correctly.  Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and serve.  Or cool to room temperature.  Parmesan cheese optional.

Serves 6

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Homemade Chocolate Truffles

Chocolate truffles and real truffles are both thought of as romantic and luxurious.  Although real black and white truffles are quite expensive and rare, chocolate truffles are very easy to make and are sure to impress your special Valentine.  Be sure to purchase the finest chocolate you can find – chocolate chips or baking chocolate will not do!  Brands to seek out include Valrhona, Scharffen-Berger and Callebaut.

1 1/2 cups cream

1/4 cup honey

1 pound bittersweet chocolate, finely chopped

6 tablespoons unsalted butter

2 tablespoons brandy or rum

1/2 teaspoon vanilla extract

1/2 cup each cocoa powder, shredded unsweetened coconut, chopped hazelnuts (or pistachio nuts)

Place the cream and honey in a medium saucepan and bring to a simmer.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted.  Whisk in the butter, one tablespoon at a time.  Stir in the brandy and vanilla and allow to cool for 45 minutes. Cover and refrigerate for at least 2 hours or overnight.  Use a small scoop and your hands to form 1” diameter balls and place on a parchment lined cookie sheet. They will actually more like real truffles if they are not perfectly round. Refrigerate for 15 minutes, and then roll some of the truffles in the cocoa powder, some in the nuts and some in the shredded coconut.  The truffles will keep for a couple of weeks if stored in an airtight container in the refrigerator or the freezer.

Yield – approximately 36 truffles.

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Liquid Gold – Chicken Stock

Making your own stock really pays off when it comes time to prepare soups, sauces and grains.  Nothing can compare with homemade stocks.  A large batch of stock can be frozen in small containers and be ready at a moments notice.  Chicken stock is a great soup base and a wonderful substitute for water when making rice, or for braising poultry or beef.  I like to add a chicken parts to the bones to give a little extra flavor.  You can use the cooked meat for chicken salad if you like.  Please note that I do not add salt to the stock.  This is especially important if you use the stock in reduction sauces.

It is important to skim the stock as it cooks in order to produce a clear stock.  Also, do not let the stock boil too vigorously or it will become cloudy.

Once you have tried making your own stock, you will never go back to the canned variety.

3 pounds chicken parts, including backs, necks, wings and carcasses

2 pounds chicken legs and thighs

1 large onion – chopped

2 medium carrots – peeled coarsely chopped

2 celery stalks – coarsely chopped

1 bay leaf

2 sprigs of fresh thyme

8 black peppercorns

5 parsley stems

2 cloves of garlic – peeled

Rinse the chicken bones and pieces in cold water and place in a large pot or stockpot.  .  Fill the pot with enough water to cover the chicken.  Bring to a boil and skim off any foam that forms. Add the remaining ingredients and reduce the heat to a simmer.  Simmer uncovered for 3 hours, skimming as necessary.  Strain the stock through a mesh strainer into a clean container and set it in ice water to cool.  Cover the container and place in the refrigerator overnight.  Remove the congealed layer of fat and store the stock in the refrigerator up to 2 days, or freeze for up to 2 months.

Makes approximately 4 quarts.


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