Dessert Torte – The Elite Cake

The 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 the mouth texture that leaves you satisfied. In her book "1000 … Continue reading Dessert Torte – The Elite Cake

Breakfast – In Loving Memory of..

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 … Continue reading Breakfast – In Loving Memory of..

Desserts Made With Cheese

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 cafes 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 … Continue reading Desserts Made With Cheese

Feta Cheese and Olive Pasta

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 … Continue reading Feta Cheese and Olive Pasta

Dessert Profundity.. or not

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 … Continue reading Dessert Profundity.. or not

The Ever Pleasing Patty Melt

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 … Continue reading The Ever Pleasing Patty Melt

Sweet and Scary Halloween

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, … Continue reading Sweet and Scary Halloween

Bread Crumbs that Stick to Your Cutlets

For years, when making one of my favorite foods, chicken cutlets, I would run into the sagging breadcrumb 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 breadcrumbs … Continue reading Bread Crumbs that Stick to Your Cutlets

Heirloom Pumpkins – What’s This?

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¬† This astonishing natural wonder is actually a cultivar by people in Western countries such … Continue reading Heirloom Pumpkins – What’s This?

Steak – Mushrooms and of Course Dessert

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 a sprinkling of: Garlic powder Onion powder Basil with a swig of oregano rubbed between fingers to soften and release flavor Two leaves chopped … Continue reading Steak – Mushrooms and of Course Dessert