Roasted Brussels Sprouts

Brussels Sprouts are a wonderful additional to a Holiday feast. This recipe is easy, simple, and incredibly delicious. INGREDIENTS: 1 1/2 pounds of brussels sprouts 3 tablespoons of olive oil 1 teaspoon of kosher salt 1 teaspoon of pepper DIRECTIONS: Preheat oven to 400 degrees F Place brussels sprouts into a bowl and drizzle olive oil over the vegetables and add salt and pepper. Mix so that the brussel sprouts are completely covered by olive oil, salt and pepper. PourRead more

Apple Spice Cake with Brown Buttercream Icing

Fall is my favorite time to bake apple dessert recipes. I found an Apple Spice Cake with Brown Buttercream Icing recipe from Displaced Housewife. It is a lovely recipe that is perfect for this time of year. Ingredients: For the Apples 2 cups apples, unpeeled and small dice 2 tablespoons brown sugar, packed 1 tablespoon all-purpose flour ½ tablespoon fresh lemon juice 3/4 teaspoon cinnamon ¼ teaspoon nutmeg For the Cake 3 large eggs, room temperature 1 cup sugar 1 cupRead more

Recipe: Apple Pie

Fall is here and it is time to bake my favorite apple pie recipe! I learned to bake an apple pie from my college roommate. The recipe I always use is a hybrid of what she taught me and Martha Stewart’s Old-Fashioned Apple Pie recipe. Ingredients: 12 Honey Crisp or Granny Smith apples, peeled, cored, and sliced  2 tablespoons all-purpose flour 1 teaspoon cornstarch Pate Brisee (Pie Dough) – you can use Martha Stewart’s recipe or feel free to use a readyRead more

L’Atelier de Joel Robuchon

L’Atelier de Joel Robuchon is an incredible dining experience. Robuchon stimulates the five senses of sight, taste, sound, touch, and smell and takes you on a sensory journey. Each course tells a story that you will remember far after you enjoy consuming it. L’Atelier truly produces art for consumption, which unfortunately means, the art is gone after you have eaten it. Under disguise in a brown wig and changed name, I took photos of each course of the tasting menuRead more

Pimm’s Cup Cocktail

A Pimm’s cup is the quintessential British summer cocktail. This is the perfect cocktail to make while enjoying these last days of summer. In a recent trip to London, I enjoyed a wonderful Pimm’s cup at the Library Bar at the Lanesborough. Lorenzo Rocci, the Library Head Bartender, prepared my cocktail, and he shared with me his recipe. Ingredients Pimm’s (double shot) Mint leaves Ice cubes Strawberries Cucumber Lemonade (Schweppes) Apple Directions: In a tall glass, first place 5-6 freshRead more

Caring for Orchids

Here is a trick I learned for caring for indoor orchids during busy summer travels: Ice Cubes. Placing ice cubes on top of the soil once a week will keep the orchids appropriately hydrated. This is a nice trick to remember if you are busy with summer travels because it is so easy to do and low maintenance. However, it is not the best long term strategy for keeping orchids as the flowers need to eventually be re-potted in aRead more

Caribbean Cooking in Grand Cayman: Wahoo Escovitch Ceviche Recipe

In a recent cooking class at the Ritz Carlton Grand Cayman, I learned new Caribbean recipes including jerk chicken, a mango and avocado salad, conch fritters, wahoo escovitch ceviche and a pineapple rum cake. My favorite dish was the Wahoo Escovitch Ceviche. Below is the recipe and some pictures from the class. INGREDIENTS: 1 lb. of Wahoo cut (lengthways in 2 inch squares) 2 oz. of each yellow and red bell peppers 2 oz. often onion 2 sprigs of thymeRead more

Orange Almond Cake

One of my favorite cakes to make is Martha Stewart’s Orange Almond cake with swiss meringue buttercream icing. It is an elegant cake with a delightfully refreshing taste. http://www.marthastewart.com/334197/orange-almond-cake-with-swiss-meringue-b INGREDIENTS Icing 1 1/2 cups sugar  6 large egg whites Pinch of salt  1/4 teaspoon cream of tartar  2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature  1 teaspoon pure vanilla extract Cake 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for pans  1 1/2 cupsRead more

Homemade Hierbas in Ibiza

When I was recently in Ibiza I went to Sa Capella, a delightful restaurant in San Antonio. The restaurant is cozy and romantic – a nice break from the non stop party that is Ibiza. The restaurant is in a converted church which makes dining there a unique experience. The food is delicious and the atmosphere charming. The restaurant provides all patrons with their complimentary homemade hierbas. Hierbas is an aniseed-flavored liqueur made of local herbs. It’s very strong andRead more

French Toast

What do you do with all of that left over Challah bread? Make french toast, of course. I like to use Martha Stewart’s classic french toast recipe. http://www.marthastewart.com/333918/classic-french-toast INGREDIENTS 6 large eggs 1 1/2 cups heavy cream, half-and-half, or milk 2 tablespoons pure vanilla extract  1/2 teaspoon ground cinnamon  Pinch of ground nutmeg  Pinch of salt  6 slices (1-inch-thick) bread, preferably day old  4 tablespoons unsalted butter  4 tablespoons vegetable oil  Pure maple syrup, for serving (optional) DIRECTIONS Whisk togetherRead more

Homemade Challah

Making Challah is fun and challenging. The first time I ever made it I used this recipe: http://www.thekitchn.com/how-to-make-challah-bread-181004 How To Make Challah Bread Makes 1 loaf (about 20 slices) What You Need Ingredients 2 teaspoons active dry or instant yeast 1 cup (8 ounces) lukewarm water 4 to 4 1/2 cups (20 to 22 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) white granulated sugar 2 teaspoons salt 2 large eggs 1 large egg yolk (reserve the white for the eggRead more