Veggie Fries with Lemon-Garlic Aioli
Veggie Fries with Lemon-Garlic Aioli are a wonderful alternative to French fries. Veggie Fries – large Portobello mushroom and zucchini wedges are dusted with flour, dipped in beaten egg, coated with a mixture of Italian breadcrumbs and fresh Parmesan cheese, and then fried until crispy and golden brown. They pair beautifully with a lemon and… Read more »
Lemon-Dijon Green Beans with Caramelized Shallots
The deep, rich sweetness of caramelized shallots are the perfect match for these roasted green beans tossed in a light sauce of olive oil, lemon juice and Dijon mustard. The beauty of this dish is it can be served hot or at room temperature, making it perfect for buffets, potlucks or picnics. Delicious with our… Read more »
Corn and Prosciutto Salad
A quick and easy way to prepare fresh corn – a Corn and Prosciutto Salad! One of my favorite foods in summer is fresh corn. Here in Colorado, we have wonderful corn from the town of Olathe — sweet, juicy and tender. This fast, delicious recipe from good friend Kathy Soter is my favorite way to… Read more »
Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon
I love these fresh Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon – they are so fresh and full of flavor! My mom often served stuffed tomatoes as part of a dinner party menu. When prepared properly, stuffed tomatoes are not only delicious they are also pretty on the plate, adding a pop of color… Read more »
Leek Gratin
Leek Gratin – easy to prepare, full of flavor, and great year round on special days, from Easter to Thanksgiving! Chopped hard-boiled eggs are topped with sautéed leeks and a Parmesan-Cheddar cheese sauce. Leeks are in the same family as onions and shallots, but are milder and a bit sweeter, which is why I love… Read more »
Mashed Potatoes with Parsley and Chives
Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them – cream or milk, how much butter, herbs or not, garlic?, etc. This recipe is my basic, go-to recipe when serving mashed potatoes with our Boeuf Bourguignon (recipe is in A Well-Seasoned Kitchen®) or other fairly rich or robust entrees. I have reduced… Read more »
Parmesan-Buttermilk Cornbread
My mom loved cornbread, especially this recipe, which came from her mom. The buttermilk and Parmesan cheese give this bread a nice tangy flavor. I like to serve it with Award-Winning Chili or Split Pea Soup with Country Ham in the winter, and with Jeanne’s Gazpacho in the summer (recipe for Jeanne’s soup is in… Read more »
Brandied Sweet Potato Soufflé
Get ready for another showstopper out of mom’s files. I serve this on Thanksgiving as a side dish, but it also makes a wonderful dessert too. There’s no sugar needed in this recipe. The flavor of the sweet potatoes is enhanced by roasting, then adding in brandy, milk, butter, nutmeg and a bit of lemon… Read more »
Prosciutto-Wrapped Asparagus
This morning The Denver Post featured a review of a cooking class I conducted last week at the Denver Botanic Gardens. The class, “Appetite for Seduction”, had a Valentine’s Day theme, and provided a turn key menu for a romantic dinner. You can read the article here, and all the recipes are shared there except… Read more »
Cheese Grits Soufflé
A Kentucky native, my mother Sally loved grits. What good Southerner doesn’t? My favorite grits recipes include some variety of cheese as a key ingredient. My cousin Beth Kidwell’s daughter Sarah created this delicious Cheese Grits Soufflé. Lighter than traditional cheese grits, it’s still full of flavor — and pretty enough to serve at a… Read more »
