Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Friday, December 30, 2011

Happy 2012! Champagne Cocktails

Good-bye 2011!  Invite over some friends, pop a cork or two, pass around the munchies, and find someone to kiss when the ball drops!

These recipes will help make the last night of this year more memorable. When making Champagne cocktails it isn’t necessary to use the good stuff. Any sparkling wine will do. Chill the champagne flute first. Always pour the mixers in first and then top with the Champagne. These cocktails don’t need to be stirred.

Raspberry Royale:  Add 1 ounce of Chambord to a chilled flute and then top off with Champagne.  Garnish with frozen raspberries.

Mimosa:  Add 1 ounce of orange juice and ½ ounce of triple sec to a chilled flute.  Top off with Champagne and garnish with a twist of orange.

Poinsettia:  Add 1 ounce of cranberry juice and ½ ounce triple sec to a chilled champagne flute.  Top off with champagne and a few frozen cranberries. 

These munchies, much of which can be made ahead, will compliment the cocktails and make your guests very happy! These quick bites also contain protein, which will keep your guests from becoming too happy.

Pecan Crusted Chicken with Honey Mustard Dip
Baked Egg Rolls with  Sweet & Spicy Hoisin Sauce
Roasted Baby Peppers with Herbed Goat Cheese
Cranberry Bacon Cheese Spread with crackers

Thursday, December 22, 2011

Christmas Rib Roast

You cannot go wrong with a rib roast. Ridiculously simple to prepare, your guests will be impressed and very happy! Merry Christmas!

Servings: 8
Time: Prep: 5 minutes; Cook: 2 ½ -3 hours
Hardware: roasting pan, meat thermometer, a plate, tinfoil, cutting board, knives

  • 5 lb Prime Rib Roast
  • ½ stick butter
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  1. Allow the rib roast to rise to room temperature. This is very important, because it allows the roast to cook evenly.
  2. Pre-heat the oven to 425°.
  3. Place the ribs in the roasting pan fat side up. Rub the cut ends with butter and sprinkle the entire roast with salt and pepper.
  4. Place the roast in the oven and allow it to cook for 15 minutes. Then turn the oven down to 325°.
  5. Cook for 20-30 minutes per pound. Remove the roast from the oven when the thermometer, inserted into the middle of the roast, reads 135° for medium rare, 145° for medium, 155° for medium well, and 165° for well done. (Please do not cook this beautiful cut of meat to well done. Just eat something else!)
  6. Place the roast on the plate and allow it to rest for 20-25 minutes loosely covered in foil.

To carve, place the roast on a cutting board, fat side up. Remove the meat from the bones by slicing horizontally. Then cut slices vertically from the fat side down. The pieces closer to the end will be cooked more then those toward the center, so guests that want less pink will be happy, too. 

Serve with horseradish cream sauce. So good!

Suggested menu:
Prime Rib Roast
Caesar Salad
Feta Mashed Potatoes
Steamed Broccoli
Black Forest Cherry Cake

Horseradish Cream Sauce

God is in the details.  Having a good sauce often elevates an ordinary dish to something amazing.  This sauce will make your steaks .....I'm at a loss for words.

Servings: 1 ½ cups

Time: prep: 5 minutes; rest: 4-24 hours
Hardware: Measuring cups and spoons, a whisk, a bowl, a storage container with a lid
Uses: Excellent on steak or prime rib roast

  • 1 cup sour cream
  • 1/2 cup prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Kosher salt & fresh ground black pepper, to taste

Whisk everything together. Refrigerate for at least 4 hours. Stir before serving. This can be stored in the fridge for up to a week.