Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

1    pound Italian sweet sausage, casings removed 1/2    cup chopped shallots 2    garlic cloves, minced 1/2    cup chopped drained oil-packed sun-dried tomatoes 4    tablespoons chopped fresh parsley 5    large eggs 3    large egg yolks 1    cup half and half 1    cup whipping cream 2    cups grated mozzarella cheese 1/2    teaspoon salt Preheat oven to 375°. […]

Sausage Links with Apricot-Mustard Glaze

1/2 cup apricot preserves 1/4 cup sweet-hot mustard 2 teaspoons chopped fresh rosemary 2 tablespoons vegetable oil 18 ounces breakfast sausage links (such as pork links or hot and sweet links; about 20 links) Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk […]

Stir-Fried Green Beans with Ginger and Black Bean Sauce

I love the green beans at Yank Sing in San Francisco — I’m not brave enough to cook with the dried shrimp they use, but this recipe is pretty close in taste to the original. 1 Tbs. reduced-sodium soy sauce 2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 1 Tbs. rice […]

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano Serves four to six. 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed 1 small head garlic 1/4 cup plus 2 T. extra-virgin olive oil 1-1/2 T. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 T. fresh lemon juice Kosher salt […]

Mushroom and Asparagus Shepherd’s Pie

This is my all-time favorite comfort food dinner. The recipe calls for bacon, but for those TRUE vegetarian family members, I make this all the time WITHOUT the bacon.  Trisha 2 cloves garlic, chopped 2 c. vegetable or chicken stock 2/3 c. sherry 4 T. butter 4 t. butter, softened, mashed with 4 t. flour […]

Leek, Potato, and Tarragon Soup

Christmas Dinner, 2004 3 tablespoons butter 2 leeks (white and pale green parts only), sliced (about 2 cups) 1 small onion, chopped 4 garlic cloves, sliced 2 tablespoons water 1/2 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces 4 cups low-salt chicken broth or vegetable broth 2 teaspoons chopped fresh tarragon 1/2 cup whipping cream […]

Corn and Tomato Soup

1 tablespoon butter ½ small onion 1 clove garlic, pressed or minced ¼ teaspoon freshly ground pepper 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried, crushed 1 cup stock 1 can (12 ounces) evaporated skim milk 1 cup fresh or frozen corn kernels 1 tablespoon cornstarch 2 tablespoons cool water 2 large tomatoes, […]

Chicken, Wild Mushroom and Goat Cheese Tortilla Soup

Serves 6 to 8 2 T. vegetable oil 1 onion, chopped 2-3 cloves garlic, minced 1 lb. wild mushrooms, torn into bite-size pieces 1 t. ground cumin generous pinch Mexican oregano 2 poblanos, roasted, peeled, seeded and diced 6 c. chicken broth 1 c. cooked chicken, diced lime juice, to taste salt, to taste freshly […]

Poblano Corn Chowder with Shrimp

4    tablespoons (1/2 stick) butter, room temperature 2    tablespoons all purpose flour 1    medium onion, coarsely chopped 3    celery stalks, coarsely chopped 2    large poblano chilies,* seeded, chopped 2    14 3/4- to 15-ounce cans cream-style corn 1    16-ounce package frozen corn kernels, thawed 2    14-ounce cans low-salt chicken broth 1    cup whipping cream 2    teaspoons […]

Corn and Crab Chowder

To cut down on prep time, use cooked crab or lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces 8 cups frozen yellow corn kernels (about 2 […]