Fia’s Lamb & Eggplant Curry
Serves 6 Serves 6
Classic Ratatouille
Although Ratatouille is sometimes used as a generic term and can have many variations, it is traditionally made entirely of summer vegetables and is typically considered a summer recipe. Aside from being totally in season,…
Pheasant Carnival: Pheasant Pot Pie served in a Carnival squash
Serves 6 to 8 Preparation time: 2 hours Ingredients: 1 2 1/2 to 3 pound pheasant (whole or parts) 3 or 4 Carnival squashes (can substitute acorn squash or sugar dumpling squash) olive oil 1…
Stuffed Winter Squash
I’ve written a basic version but the recipe itself is incredibly versatile: you could use any meat and perhaps leave out the rice so that the filling is more like a thick stew; you could…
Winter Pork Chili
This chili is a bit more involved than a simple ground meat and powdered spices version but the difference is definitely worth the effort. Using a slow cooker means that you can get lots of…
Savory Sweet Potato Bread Pudding
Most of the preparation can be done a day in advance so that all you need to do is to put it in the oven about an hour before your dinner. Alternatively, you could bake…
Watermelon Gazpacho with Crab
Serves 6 Preparation time: 30 minutes plus chill time of 2 hours to over night Ingredients: 6 cups diced seedless watermelon 1 small cucumber, peeled, seeded, diced (about 1 cup) 1 small red bell pepper,…
Ginger Shrimp with Wasabi Pea Puree
One of my favorite bar snacks is Wasabi peas. The addictive sweetness drives you to quickly eat more but the wasabi burn forces you to slow down and savor. It’s truly the biggest tease of…
The Brunch of Decadence
Makes 4 servings Ingredients: 4 slices of thick, hearty white bread 4 4oz. filet minions 8 to 12 slices of bacon 4 large eggs 2 cups of Late Bottle Vintage (LBV) port about 2 cups…