Every Thanksgiving I receive calls from “Thanksgiving cooks” in a panic after pursuing the many pages of Gourmet, Bon Appetit, and Martha Stewart Living along with the piles of cookbooks they have purchased just for this occasion.

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Have nibbles for your guests. People tend to arrive hungry and need some time to get comfortable before sitting for dinner.  Cocktail Hour Display white wine and beer in a large container on ice and red wine on the table along with glasses (have at least 2 glasses per person-you don’t want to be washing glasses […]

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2 teaspoons extra-virgin olive oil
 1 cup finely chopped shallots
 ½cup chopped celery
 ½ cup chopped celery
2 cloves garlic, minced
 ½cup fresh whole-wheat breadcrumbs
 3 tablespoons chopped fresh parsley
 1 teaspoon of chopped fresh thyme
 ½ teaspoons chopped fresh sage
 1/4 teaspoon salt, or to taste
 Freshly ground pepper to taste 

   Heat oil in a medium […]

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Heavy cream, with its higher butterfat content, whips up better than regular whipping cream. Start by pouring cold heavy cream into a large mixing bowl with sugar to taste. Whipping cream is easiest to do when the cream and the bowl are both cold. Ideally the cream has been refrigerated for 12 hours or more […]

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  Have a good quality, serrated knife/bread knife that is at least 12 inches long. Set aside a cookie sheet brushed with olive oil. Have either salt or Parmasean cheese ready to sprinkle and freshly chopped herbs (optional) for seasoning.  Do not use salt and parmasean or your crostini will be to salty. Use day-old baguette, Ficelle or […]

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  I love how the old world has a name for every dish, even if it’s just toast with something on it.   The Welsh have Rarebit (toast with cheese sauce), the French have Croque Monsieur (bread with melted ham and cheese),  and the Italian have bruschetta (medium or thick sliced grilled bread seasoned with […]

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Roasted Red Pepper Bisque with Crispy Chorizo Garnish and Grilled Zucchini Bisque The North Fork farm stands along Routes 25 and 48 are stocked with the colors of autumn.   The green of the zucchinis and the crisp red peppers are among my favorite vegetables.  Their bright hues and delicate flavors are perfect conductors to a host of […]

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Although Zucchinis are mild, they possess a distinct and clean flavor.  Try to pick them when they are small, but the large ones will still make a nice bisque. Ingredients Two large or four small Zucchini, two to three peeled shallots, half cup of extra virgin olive oil, one clove of garlic, four to five […]

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Red peppers are available year-round and are often overlooked in soup making.  Grilling or charring red peppers in your broiler will give them a smoky flavor that perfectly accompanies a hearty sausage garnish. Ingredients Four large red bell peppers (Reserve one to add at end if bisque is too thin), two to three peeled shallots, […]

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