Recently my Floridian nephew brought fresh swordfish he caught for my dad’s 95th birthday celebration. I put his grandkids to work stirring the risotto while the my brothers and I watched and critiqued. After a quick sauté of the freshest swordfish placed atop the perfectly creamy risotto I topped it with medallions of Lemon Dill …
This is a classic for a reason. When I was at the Cordon Bleu in Paris we spent one New Years Eve at a farm house in Brittany. There were oysters, crab, shrimp, sea snails, all brought in that day from the coast. We ate and frolicked as one does, and in the wee hours …
This time of year when the farmers markets are still trickling in, carrots and last year’s apple crop are plentiful. The pop of cardamom and orange is unexpected and deliciously exotic in this light, bright orange soup.
Creamed soups are the perfect canvas for Chef Butter creativity. Any of the butters would be delicious with this rich, all vegetable soup. I thought Shiitake Ginger would take it to the next level and WOW, it really does. Celery root is plentiful in the early spring. Adding potato gives it a creamy texture without …
This is a super easy and tasty pasta dish. Ready in minutes, its beautiful and fresh. You can use jarred roasted red peppers if you don’t want to fire up the oven
This tart is rich and elegant with deep flavors. Creamy and cheesy, its great for dinner with a salad or cut in small pieces for passed appetizers.
This recipe is easy to make and has a dramatic presentation. Cinderella pumpkins come in lots of sizes these days and are not just for looks. They have a creamy texture when puréed with Chef Butter and Serrano Lime give it a kick. I served mine as a warm dip with tortilla chips but it …
This savory tart is a natural for the fall fig season. The onions are sweated down until they start to caramelize and then sautéed with Cabernet Porcini Chef Butter for a rich, earthy flavor perfect for fall parties.
I’ll admit turkey breast was not my favorite cut of poultry but I am forever changed after slathering it with Shiitake Ginger Chef Butter and using my sous vide machine, before searing and roasting it. The result was the moistest, most tender turkey I have ever eaten. If you have a sous vide machine I …
Shishito and Padrón peppers are plentiful along with all kinds of tomatoes at the end of summer farmers’ markets. This tart makes the most of these seasonal ingredients and Basil Garlic Chef Butter adds the yum. A great light dinner or cut into small bites for a party on the patio.