Goat Cheese Souffle

Recipe 14 of 103 Souffle’s are decadently light and airy, like eating a cloud of cheese. Souffles can be very tricky to make. It’s the balance of perfectly folded egg whites into a smooth creamy mixture of flour, butter, milk, yolks and cheese for a savory souffle or sugar for a sweet souffle. You willContinue reading “Goat Cheese Souffle”

Carrot, Avocado and Orange Salad

Recipe 12 of 103 Avocado…Yes Oranges…Yes Carrots…..Meh My history with carrots starts when my skin turned orange at the wee age of 18 months, after being fed too much carrot juice when my Mom received a juicer for Christmas. Thinking I had jaundice she took me to the doctor, he said slow down on theContinue reading “Carrot, Avocado and Orange Salad”

Beet and Smoked Trout Salad

Recipe 11 of 103 April describes this dish as being full of contrasts. The beets are warm and sweet, the smokey trout is salty, flaky and tender, then the creme fraiche joins in to refresh your palate. Here is what you will need serves 4 3 to 4 bunches of baby beets (20-25) washed wellContinue reading “Beet and Smoked Trout Salad”

Lemon Olive Oil Dressing

Recipe 10 of 103 The perfect simple salad dressing. The simplest combination of ingredients, the bright acidity of the lemon and green grassiness of the olive oil, seasoned well with sea salt and pepper. April talks about using this dressing on grilled fish and boiled potatoes. I could slather it on so much more….. Basically youContinue reading “Lemon Olive Oil Dressing”

Chopped Chicken Liver on Toast

Recipe 8 of 103 This one is for my Mom, she loves chicken livers. This is from the chapter called “nibbles” April serves this at the Spotted Pig in NY, it’s a staple on her menu. I will admit I hated liver growing up, my mom tried her best to get me to like it,Continue reading “Chopped Chicken Liver on Toast”

Sausage Stuffed Onions

Recipe 7 of 103 I like sausage and I like onions, so this recipe seemed to make sense. April requests that you use her fresh sausage recipe but as I struggle to source the proper meats for this project I opted for store-bought for this recipe. Ideally you’ll want to get a spicy italian porkContinue reading “Sausage Stuffed Onions”

Asparagus with Parmesan Custard and Prosciutto

Recipe 5 of 103 She had me at custard….sweet or savory I love custard. Creamy, silky, decadent custard, throw in some salty prosciutto, crispy asparagus on grilled bread. done 🙂 You can make the custard a day or two ahead, or make a ton and always have it in your fridge for a quick biteContinue reading “Asparagus with Parmesan Custard and Prosciutto”

Brussels Sprouts with Pancetta and Juniper Berries

Recipe 4 of 103   All photos by Jenny 🙂 How about some veggies after all that amazing duckiness? Brussels Sprouts…do you love or hate? I LOVE them! If cooked well, they are amazing. I see them on menus all over in various preparations, grilled, shredded, cold or hot, these little morsels are all theContinue reading “Brussels Sprouts with Pancetta and Juniper Berries”

Guest Blogger #1 Texas Egg Rolls by Doreen

There is a cool story about these tasty Texas Egg Rolls. Doreen used to be a rep I worked with in my previous career, part of her job was to wine and dine us…..hehehehe. We had a favorite place for lunch and we’d always order Texas Egg Rolls, it was our thing. She loved themContinue reading “Guest Blogger #1 Texas Egg Rolls by Doreen”