Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey. Continue reading “Turkey, Mushroom Duxelles and Chestnut Meatloaf”
This quick and tasty dish combines two simple dishes, that can be served on their own, into one. Continue reading “Fennel, Pomelo and Mango Salad with Pan Roasted Honey-Mustard Salmon”
Olive oil is not the most commonly used ingredient in sweet cookies, but there is really no reason for that, and the following cookies are a good proof of that. Continue reading “Fennel and Almonds Olive oil Cookies”
Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading “Lamb and Fennel Stew”
These fragrant and tasty cookies are a variation of the classic Italian Biscotti cookies. Their name means “twice baked”, as they are first baked as a log, sliced and baked again until they are completely dry. This way of baking results cookies that can be stored for long periods of time.
The term “slaw” took the “Cole” (definition: a brassica, especially cabbage, kale, or rape) out of the “Coleslaw” – a salad made mainly from shredded cabbage. Now when we say “slaw” it means a salad made with any shredded vegetables. Continue reading “Citrus, Fennel and Radicchio Slaw, with Pan Roasted Lamb Chops”