Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia

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Savory Biscotti

The cookbook by Martha Stewart, called Martha Stewart’s Hors D’Oeuvres Handbook, was published in 1999, pretty soon after I started catering. It’s a beautiful book, even if you’re not a Martha Stewart fan. Her ideas for hors d’oeuvres are, not surprisingly, creative and unique. Sometimes they’re on the crazy end of the spectrum – completely

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Create Your Own Chutney

I truly love condiments, especially those seasonally-based, like chutneys. And, because I love to “play” in the kitchen and use whatever ingredients I have on hand or am in the mood to use, I wanted to show how easy it is to make your own chutney sans recipe. It’s about creating a chutney that you

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Cabbage Rolls, Deconstructed

I am completely aware that the term “deconstructed” is overused these days, but that’s exactly what innocently came to mind when I first thought about this recipe. Cabbage rolls have always been a favorite of mine – mostly because of all the varieties of stuffings potentially hiding inside. Ground pork with rice and raisins, reminiscent

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Sour Cream Raisin Pie

Right before my 10th grade school year, our family moved from New York to Utah. At that time I don’t think I could have located Utah on a map, although geography has never been one of my strengths. Salt Lake City was quite different to me, in so many ways. Regarding the food scene, well,

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Pumpkin Pancakes

Pumpkin is not only for Thanksgiving time, or for just making pumpkin pie. After all, it is a squash. It’s healthy, delicious, and really versatile. I used to make pumpkin pancakes year-round for my daughters when they were growing up. They loved the pancakes and, unbeknownst to them, the pancakes were terribly healthy. This is

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Dried Fruit Sauce

In yesterday’s post on fruited duck breasts, I mentioned that I served them with a “fruited” sauce. After completing the duck breasts and the sauce, there was just too much information and too many photos for a single post. So here is the sauce I made for the duck breasts, using dried fruit. This sauce

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Bread and Butter Pudding

When we were in Ireland last May, specifically in Dingle on the west coast, we were fortunate to stay at a lovely bed and breakfast right on the water called the Castlewood House. The multi-award winning B & B is run by Brian Heaton and Helen Woods Heaton, who opened Castlewood House in 2005. Helen

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Torta di Ricotta

I wish I could share the source of this recipe, but I can’t. It dates back to the days when I borrowed cookbooks instead of buying them. I would get stacks of cookbooks every week from our local library, zerox favorite recipes, glue them onto large index cards, and then go back for more. This

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