A. L. Graham’s

A salted butterscotch oatmeal cookie that I created for a dear friend’s bridal shower. Into its creation went a splash of bourbon and a sprinkle of pecans to harken back to Ashley’s southern roots, oatmeal since medical school has injected (pun intended) Ashley with the importance of good nutrition, and plenty of sugar and butter…

Potato Salad with Pickled Red Onions

It is the time of year when BBQ prevails, and most meals revolve around whatever meat gets thrown on the grill and a selection of the expected cold sides.  While I do like a mayonnaise based potato salad, by the time July comes around I have usually had my fill.  There is also something about…

A Snack for Dad

My dad is impossible to shop for, and it doesn’t help that his birthday is within weeks of Father’s Day.  There are a couple goodies that he loves though – pretty much anything with pretzels and peanuts.  This year for Father’s day, I have put together a pretzel, chocolate, peanut, and caramel bark.  Hopefully he…

Cloud 9 Brownies

Today I am sharing with you a closely guarded recipe – the recipe for the brownies that I have been baking for Cloud 9 Caterers.  I have been perfecting and refining this recipe for the past year, and I think I finally have it down. Ingredients: 1 cup (1/2 lb) Butter 15 oz Bittersweet Chocolate…

Farro & Quinoa Salad

A Mediterranean inspired grain salad that stock full of juicy cherry tomatoes, tangy olives, and sharp blue cheese, and dressed in a light balsamic vinaigrette.  This farro and quinoa salad is reminiscent of a farro salad I noshed on one snowy, April day at the Audubon Cafe in Boston.  Homemade variants of that salad have…

Crushed Black Pepper Gnocchi

Homemade gnocchi, studded with crushed black pepper, and lightly sautéed in browned butter with a sprinkling of sea salt.  Separately, I made some caramelized onions to serve with the gnocchi along with some shaved asiago cheese. Making gnocchi can take a bit of practice, but this was my third go at it, and these tasty,…

Deceptively Creamy Pasta

Deceptively creamy, because, instead of heavy cream, I use 2 oz of low fat cream cheese to round out the creamy portion of this pasta dish.  This creamy, broth based pasta sauce is flavored with plenty of garlic, vodka, and a dusting of freshly grated nutmeg.  A couple of handfuls of fresh baby spinach and…

Carrot Cake

A beautifully light, tangy, spiced carrot cake coated in fluffy cream cheese frosting.  I make this special cake once a year, at the end of every May, for my Dad’s Birthday. Ingredients: 2 cups Flour 1 cup Sugar ¼ tsp Salt 2 tsp Baking Soda ½ tsp ground Cloves ½ tsp ground Allspice 10 oz…

Hamburger Tetrazzini

Hamburger Tetrazzini: because eating 15+ leftover Memorial Day Weekend BBQ burgers is probably not a good idea.  Tetrazzini is one of those recipes that my Mom used to make regularly when I was growing up, that her mom used to make for her, and that I now make occasionally when nostalgia strikes.  One of those classic…

Walnut & Blue Cheese Scones

A savoy scone with buttery walnuts and smooth hints of blue cheese.  I have made these before for a Bridal Shower that I catered a few years ago, and they were a hit there, so I figured that they would be a good fit for the bachelorette beach weekend breakfast that I was contributing to….

Strawberry Cream Scones

I spent this past weekend down at the beach celebrating a friend’s bachelorette.  I volunteered to help with Sunday morning breakfast, and decided on pre-making several batches of scones to freeze at home and then bring down to the beach to bake fresh for breakfast.  Our resources down at the beach are somewhat limited.  We…

Fontina Stuffed Chicken with Artichoke Hearts

Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce. Ingredients: 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts 1/2 cup Buttermilk Salt and Pepper for seasoning 1-2 cup Panko Bread Crumbs 2-3 thick block slices of Fontina Cheese 2 tbsp Butter…