Butternut Squash and Mushroom Wellington

Susan made this for us at our Christmas 2010 dinner, and it was really delicious. A mushroom, butternut squash, and goat cheese filling is encased in puff pastry, made in a log like a beef Wellington, and cut into slices to show the yummy filling. DELISH! Time: 1 hour 15 minutes 4 tablespoons butter 1 […]

Mango Chutney and Chicken Salad Tea Sandwiches

Ingredients 1 pound(s) boneless, skinless chicken breasts Salt and freshly ground pepper to taste 1/2 cup(s) finely diced celery 3 tablespoon(s) finely diced red onion 1/2 cup chopped walnuts 4 tablespoon(s) finely chopped flat-leaf parsley 1 cup(s) walnuts, toasted and chopped 1/3 cup(s) mayonnaise 1 tablespoon(s) fresh lemon juice 3 tablespoon(s) (or more to taste) […]

Sonoma Chicken Salad

This chicken salad is one of my favorite lunch salads from Whole Foods. Mom — this would be a great salad for your bridge luncheons! Serves 6 Ingredients Dressing 1 cup mayonnaise 4 teaspoons apple cider vinegar 5 teaspoons honey 2 teaspoons poppy seeds Salt and freshly ground pepper to taste Salad 2 pounds boneless, […]

A Perfect Prime Rib Roast

The ideal standing rib roast should contain three to five ribs. Three is the perfect size for dinner for six to eight. For more guests (or more leftovers), order a four- or five-rib roast. Either way, ask for a small-end (or first-cut) roast, meaning a roast cut from the loin end of the steer, where […]

Chicken Pot Pie

Winter comfort food. And my second favorite winter meal. Ingredients For the chicken: 1 1/2 pounds boneless, skinless chicken breasts or thighs 3 medium leeks, well rinsed and dark green leaves removed 1/2 cup baby carrots 2 cups chicken broth 1/2 cup dry white wine 2 teaspoons fresh (or 3/4 teaspoon dried) thyme leaves 2 […]

Dungeness Crab Cakes with Lemon Dill Sauce

It’s Dungeness crab season — and with crab as low as $4.49/lb. it’s hard not to want to make these every night.  I learned a trick from Mark last Christmas when we made these at Mary’s.  I was carefully patting the mixture into what I thought was even little servings, and Mark was packing the […]

Butterflied Pork Loin with Fennel Sausage

Look for a large boneless pork loin — in one piece — (not a tenderloin) with generous marbling and a nice cap of fat on the top for the moistest meat. There’s a long set of instructions below explaining how to butterfly the roast — we cheated. Just ask the butcher to butterfly it for […]

Crunchy Spiced Breadsticks

These are easy to make with a big ooh-ahh factor! 1 t. active dry yeast 1 c. plus 2 T. warm water (85 degrees) ¼ t. sugar 1 lb. (3 ½ c.) flour 1/3 c. olive oil; more for the finished breadsticks seasonings from one of the variations below coarse salt for the finished breadsticks […]

Cornmeal Pizza Crust

From Veritable Quandary and as close to a Vicolo’s pizza crust as I have found. 4 c. bread flour ¾ c. coarse cornmeal 1 T. kosher salt 1 ½ c. tepid water 1 T. dry yeast, dissolved in ¼ c. warm water 1 T. chopped fresh rosemary 1 T. extra virgin olive oil Briefly mix […]

Waffles of Insane Greatness

3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk or buttermilk 1/3 cup vegetable oil 1 egg 1 1/2 teaspoons sugar 3/4 teaspoon vanilla extract Butter and syrup, for servingIn a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and […]