Thursday, Apr 17th 2014
Tomato Soup

The best in comfort food

As a Christmas present, I received soup and sandwich plates and the called for a good comfort meal o...

English Muffins

English Muffins

There is something special about any sort of fresh made bread. One of my favorite breads to make for...

Creamy Cauliflower Puree

Creamy Cauliflower

One of the challenges I run into as a personal chef is making foods for people with food restriction...

Recent Blog Posts

My husband came home raving about a Kale Salad he had had a few weeks ago while he was on tour.  He was very excited about this salad, and wanted me to recreate it for him.  He knew some of the ingredients, and some of the flavors, so we went to work on creating it.  (His attempts at getting the recipe didn’t pan out – but when you are an on the road chef, cooking in a different city every day – I can understand not having the chance to write anything down!  I’ve been there!)

This made a great side to our turkey burgers – it was sweet and spicy, and oh so tasty.  I can see it making many appearances this spring and summer, using garden fresh kale.  

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Do you ever look at the title of a recipe, and start to figure out what is in it before you read the ingredient list?  And then realize your interpretation of the recipe is no where near what the recipe actually is?  

This happened to me about two weeks ago – I was browsing Pinterest for ideas for the weeks menu, and found a recipe for a Spinach and Artichoke Dip with Cauliflower.  My mind immediately went to the mac and cheese I had made the previous week, that used a cauliflower puree instead of a béchamel to reduce the calories and make it a healthier, yet still delicious dish.  I was stoked – I love spinach and artichoke dip (and have a total weakness for tortilla chip!), and would love a healthier version.  Unfortunately, this was not it.  I clicked over the recipe, only to find it full of the traditional sour cream, cream cheese and mayo.  

So I went to work to develop my own version, that was that healthier, lighter, yet still delicious dip I was looking for.  

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I grew up in an Irish household – but we didn’t eat much typical “irish” food.  My mother had a superstition about cabbage and I personally can’t stand corned beef – so that ruled out the most prolific Irish dish.  My grandfather knew how to make mashed potatoes though – I don’t think he served a meal without them – and there were always tons left over!  (which for some reason, he informed us kids, we had to take home in our pockets as left overs…  no idea where that came from!) 

The traditional Irish Soda Bread that I knew always seemed to have raisins in it, so I always avoided it.  I found this recipe (from Cooks Illustrated) a few years ago, and it has become a go to for me.  Simple, quick, and no raisins, unless of course, you want to add some to yours.  

May the luck of the Irish be with you today – may your beer be Guinness (and not just green Bud Light!)!

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