Butternut Squash Soup with Spinach Ravioli
This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.
Oven Roasted Red Potatoes and Asparagus
Roasted potatoes and asparagus get a savory upgrade with garlic and herbs.
Chocolate Bar Fondue
A rich chocolate fondue with a little coffee kick. Serve with fruit, or pieces of leftover cake on skewers.
Sweet and Spicy Sweet Potatoes
Roasted sweet potatoes seasoned with brown sugar and basic pantry spices.
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.
Baklava uses phyllo dough stacked with honey and nuts to make a sweet Greek dessert that everyone will love.
North African Paella
A twist on the classic Spanish dish - uses Merguez, couscous and cumin to give a uniquely Middle Eastern / North African flavor.
Filet Mignon with Rich Balsamic Glaze
Balsamic glaze coats filet mignon medallions in this elegant dinner for two.
Vichyssoise is the finest of all cold soups! This wonderful, smooth soup can be garnished with a few finely chopped chives or a little curry powder.