Author Archive

Hazelnut Browned Butter Brownies makes 24 or 48, depending on cutting style 7 ounces hazelnuts, skins removed and toasted (you can buy these skinned, such a great shortcut!) 1 heaping cup unsweetened cocoa powder 1 teaspoon kosher 1/2 cup sugar 4 sticks butter (1 pound) 12 ounces good quality bittersweet chocolate, chopped  6 eggs 2  […]

Oven Roasted Summer Tomatoes makes about 4 cups 4 pounds Roma tomatoes, Heirloom tomatoes or any good, in season Summer Tomatoes, cut in half, lengthwise or quartered, depending on size 2 large sweet onions, cut into large chunks or quarters 10 garlic cloves, peeled, and left whole ¼ cup good quality olive oil 1 scant […]

You’ll  have enough syrup to make about 12-18 cocktails. These alcohol measures are for one cocktail. I always make this by the pitcher and then make each drink to order so the bubbles are fresh.  The touch of blueberries help the color of the drink to be more vibrant.  You can rim your glasses with […]

These turnovers are so delicious.  They can be made ahead of time and they reheat beautifully.  Great on a brunch spread or as a light lunch with a salad  Pear Leek Gruyere Turnovers makes 8 turnovers  2 tablespoons (1/4 stick) butter 1 1/2 cups chopped leeks 1 6- to 7-ounce firm but ripe pear, peeled, […]

When you want something fancy, delicious and impressive.  Try this for company.  It’s fun to light food on fire, for real!   Steak au Poivre with Cognac Sauce  4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt 2 tablespoons whole peppercorns 1 tablespoon unsalted butter 1 […]

  I got this recipe from my friend Sarah Fioroni. Her family has a farm sitting high above the village of San Gimigiano, Italy. It's a light and easy cake batter, adorned with rows and rows of concentric circles of apple slices. The result is a stunner of a cake. I dust mine with powdered […]

  This is a great old fashioned sour cream muffin base that can be used with a multitude of various fruits. It has a light crumble topping that you can use or skip if you're not into that. It's summer berry season!

  This roast is so easy and so impressive to present table side!

  These are so simple and so addictive!

  This is my favorite queso recipe, when I'm not in a hurry (think: velveeta). This is from Lisa Fain's Homesick Texan (love!) and it's obviously from the fabulously famous Austin Diner. You can add sausage or ground beef or chorizo if you want or need to meat it up. Use more or less jalapeños […]

  The name of this cocktail made me want to make it. This spicy drink was found in Imbibe Magazine and cross posted by Smitten Kitchen.  Even though it was meant for enjoying in the winter time, hence, the "Winter Warmth Syrup", earlier in the summer I adapted this recipe for the Texas Hill Country hot […]

  This is a great spicy version of New Year's Black Eyed Peas. The ham is of course optional. This basic green sauce can be added to many recipes or used as a salsa.