Torte is probably my favorite of all desserts. It is a dense cake, usually with ground nuts containing very little or no flour at all. The Latin named it torte for “flat cake”. It is not overly sweet and has a melt in your mouth texture that leaves you satisfied. In her book “1000 Foods to Eat Before you Die” Mimi Sheraton writes about a … Continue reading Dessert Torte – The Elite Cake
While most people love scrambled eggs or cereal for breakfast each morning, I would often look for the more filling and maybe less prudent choice of foods, which is something I had in common with my friend Sue. Sadly, Sue has passed away unexpectedly and I wanted to dedicate this post to her. We shared a love of crepes, blintzes and other breakfast items like … Continue reading Breakfast – In Loving Memory of..
When I was young my parents would take me to the St. Gennaro Feast on Manhattan’s lower east side. I remember visiting one of the outdoor cafe’s with customers buzzing around after too many espressos with Sambuca, eating authentic ‘Italiano’ cheesecake. I recall tasting a bite of their cheesecake and finding it heavier than I would’ve imagined. Whether it was a Ricotta cheesecake, a cheese … Continue reading Desserts Made With Cheese
One day I was getting ready to eat and thought of snacking on some feta cheese and olives, but realized that I needed something more filling. I thought about some pasta instead and then it occurred to me that I could mix them together. I love this dish and so does anyone I share it with. Tasty, bold, and flavorful. 1 lb. linguine 2 oz. … Continue reading Feta Cheese & Olive Pasta
Although she was surrounded by the finest chefs and bakers in the world with gold leaf icing on succulent chiffon and moist tea party cakes, Marie Antoinette did not say “Let Them Eat Cake” and was not likely to have eaten much cake herself. As so many people around the world have their own version of Marie Antoinette, her character or lack thereof, many desserts … Continue reading Dessert Profundity.. or not
This is one of my favorite foods, particularly after coming home from a long painstaking day at work. It’s as easy as 1, 2, 3. Season your beef patty to taste and cook according to preference (try not to over-cook) Remove the patty and place on a dish and clean out the pan for round two. Butter two pieces of bread and add sliced or … Continue reading The Ever Pleasing Patty Melt
It is wonderful to put your mind on something fun and escape the usual demands of the day. This is the perfect time to make the most of what little time you may have. My friend Pat and I decided to make Pumpkin Bread and used a bread loaf pan to create a coffin like effect, and a pumpkin shaped cake pan. If you like … Continue reading Sweet and Scary Halloween
For years, when making one of my favorite foods, chicken cutlets, I would run in to the sagging bread crumb dilemma. That is, until I was told by my father, a long time avid food lover and chef that using lemon juice on fried chicken cutlets is a great way to flavor your chicken and make the bread crumbs stay tight and crispy. The trick … Continue reading Bread Crumbs that Stick to Your Cutlets
These seeds are handed down through generations of pumpkin families and from different parts of the world. Different types of pumpkins / squash are used to make various dishes. A wonderful resource with a mass of relevant pumpkin information can be found at: allaboutpumpkins.com This astonishing natural wonder is actually a cultivar by people in Western countries such as; New Zealand, Australia, Ireland, the … Continue reading Heirloom Pumpkins – What’s This?
One of the most fabulous and fulfilling meals of all time! This is my favorite method. One six ounce jar of whole mushrooms 1/4 cup of oil 1 tsp butter Add sprinkling of: Garlic powder Onion powder Basil with a swig of oregano rubbed between fingers to soften and release flavor Two leaves chopped parsley 1 tsp salt Saute for 15 minutes Steaks (Cooked … Continue reading Steak – Mushrooms and of Course Dessert