Monthly Archives: March 2011

GOAT CHEESE AND ASPARAGUS TART

1 refrigerated pie-crust to fit a tart pan 1 lb. fresh asparagus, tough ends trimmed, skin peeled slightly with a vegetable peeler 1 tsp. extra virgin olive oil 1/2 tsp. salt 2 eggs, lightly beaten 1/2  C milk 1/3 C … Continue reading

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STUFFED ARTICHOKES, ITALIAN STYLE

4 fresh artichokes 4 C plain breadcrumbs (make your own from a 2 day old baguette) 4 tsp. garlic powder 2 tsp. salt 1/2 tsp. freshly ground black pepper 2 C Pecorino Romano cheese, freshly grated  (do not buy pre-grated) … Continue reading

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STEAKHOUSE STEAKS WITH BLUE CHEESE SAUCE

Sometimes  you just don’t want to grill out, here is an excellent alternative for cooking indoors with your trusted cast iron skillet! 4  (5 to 6 oz.) filet mignon steaks 2 T vegetable oil 2 T sea salt or kosher … Continue reading

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ROASTED YAMS WITH WALNUT MAPLE GINGER BUTTER

This is a variation of a recipe from my friend Mary, It goes great with Steakhouse Filet Mignon and Blue-Cheese sauce! 4 to 6 small to medium size yams, washed 1/2 C salted butter (1 stick), softened 2 T maple … Continue reading

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