about me:
I have been cooking since I was three and putting dinner on the table since I was thirteen. I view food as a universal language. A few years ago I attended culinary school to earn my diploma in French Pastry Arts. I am a Graduate of L Academie de Cuisine. Well prepared food is a true joy of life.
favorite foods:
Seafood, fish, chicken, beef, pork chops, ham and bacon. Pasta is a biggie. Must haves are garden fresh fruits and vegetables. I adore frozen treats, French pastry, cakes, cookies, chocolate and pies. I do not care for hot, very spicy or extreme, unique foods. My palate is simple yet profound.
Lemon Curd
Comments (9)
Lemon Curd is a paste which resembles a hot marmalade. It can be made into a mousse by folding it into freshly whipped cream. It is used in tarts and tartletts and may be eaten alone. It is also used on top of shortbread cookies dough before baking.
Creme Brulee
Comments (2)
A classic dessert made easy for food lovers. This is one of the most satisfying desserts ever. The creaminess of the custard and the crunch of the caramelized sugar is fantastic. Topped with some fresh fruit and wow!
Fried Apple ORZO with Bacon
Comments (1)
Lately, I have fallen in love with ORZO. I have been experimenting with it and today I came up with this delicious style that you will simply adore. Fried apple on top of orzo, drizzled with olive oil and topped with bacon.
Pistachio Chicken Pasta
Comments (1)
Angel hair pasta topped with pulled sauteed chicken breast and freshly shucked pistachio.
Crostini
Comments (1)
Thinly sliced bread painted with olive oil, sprinkled with herbs, garlic powder and salt. Dried herbs can be used in place of fresh.
Chicken Breast Alfredo w/Paprika and Tarragon
Comments (1)
A delicious and appetizing way to serve a family favorite, baked chicken.
Fried Chicken, Potatoes, Salad & Fruit
Comments (4)
Fried chicken, mashed potatoes w/sour cream, romaine salad w/tomato & fruit.
Crepes Batter (Jam Filled)
Comments (3)
Crepes can be used as hors d'oeuvres and in sweet and savory dishes. Better to prepare this batter the day beforehand, or hours before using…it is better rested as the flour must absorb the liquid. The next day adjust the liquid / mixture and add flavorings.
Lemon Pepper- Tarragon Chicken
Comments (1)
Baked Chicken for dinner but with a flavorful twist. Easy, fast and oh, so good.
Coconut Macaroons
Comments (2)
A light, fragile, melt-in-your mouth cookie. Great for all occasions. We made these in Pastry class. Be sure to keep your hands wet when you roll the cookies into balls, otherwise it sticks all over your fingers. Fun to prepare.
Shrimp Artichoke Pasta Marinara
Comments (1)
Shrimp, artichoke & pasta in a red sauce. Delicious and filling, with a side of grilled mozzarella sandwich. Note* Your seafood department usually has large steamed cocktail shrimp. These are perfect to use, because they are not overcooked and all you will be doing for this dish is heating them and adding the sauce on top.
Mushroom Avocado Tomato Basil Pasta
Comments (0)
Gently tossed angel hair pasta with a blend of sauteed vegetables and topped with freshly grated cheese.
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When I think of graham crackers, I immediately think of s'mores!
