Beef Terrine with Portobello & Roasted Peppers Something about the beginning of a new season where I consistently gravitate to making seasonally inspired terrines. From asparagus & goat cheese terrine, tuna terrine with spicy caper crust, bacon wrapped venison terrine, … Continue reading
Beef Sirloin with Caramelized Onion Sauce, Potato Pearls & Pickled Red Onion: I remember cooking for my friends many many years ago, and pushing my epicurean prowess then to make delicious dishes worthy of sharing – Foie Gras Stuffed Schiaffoni; … Continue reading
Porcini Crusted Beef Tips with Red Wine Reduction & Pastry Cubes Those who know me hear me say the word “reinvention” quite often. It’s a core characteristic for me, both personally and professionally. Don’t get me wrong – it’s not … Continue reading
Homemade Gyro with Tzatziki Sauce: Emotional stability is hard earned, and we have to work for it. It’s much like an ingredient made from scratch that takes time and patience, but the end result is worth it. Having grown up … Continue reading
Hungarian Goulash: I was in my new favorite wine store this week in Westford Mass, which truly is a mecca of great selections from around the world. As fate would have it, there was a single bottle of Bull’s Blood … Continue reading
Philly Cheese Steak Wraps with Provolone Sauce: Was talking to someone recently and shared some important information they needed to know, but said “let’s keep this under wraps for now.” Most people can’t keep a secret to save their life. … Continue reading
Braised Short Ribs with Crispy Polenta Coins: Chasing complexity, for me, usually begins with diving headfirst into something I’ve never done before, but endeavoring to simplify it along the way. And not knowing how to do something is every reason … Continue reading
Corned Beef and Cabbage Egg Rolls: I came across a photo from years past of, well, let’s just say it was of close friends in a “highly entertained” state of consciousness (you know who you are). It reminded me of a … Continue reading
Grilled Sirloin Tips with Portobello Sauce and Rosemary Pomme Frites: It’s a warm Fall day and the temperature outside is 78 degrees. Fall in New England is one of our favorite times of year, with crisp mornings and bursts of … Continue reading
