Roasted peppers with Kathleen Bellicchi

Exciting, different approaches to cooking

Bouillabaisse

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Bouillabaisse is a participatory event, roll up your sleeves and dig in!
Bouillabaisse has a certain mystique about it. Legend has it that the goddess Venus prepared this dish for her husband, Vulcan, with a goal of inducing sleep so she could have her way with him! Saffron was thought to induce sleep. Another food writer credits an abbess in Marseilles… read on [Read More]
Categories: General

Sticky Buns

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Sticky Buns (makes 24 2-inch Sticky Buns) If you have a house full of people, a hungry family, have been asked to bring a dish to a brunch, or just want a scrumptious leisurely morning treat, Sticky Buns are for you. When we were young Ella’s bakery in Mystic CT made wonderful cinnamon buns. They […] [Read More]
Categories: General

Tasty Thanksgiving Alternatives

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The next two Blogs will continue the theme – alternatives rather than substitutes – inviting you to a world of new tastes for Thanksgiving. Rather than looking for healthier substitutes for the comfort foods of childhood leave it all behind and venture into a world of new tastes. The following recipe, millet & cauliflower, was […] [Read More]
Categories: General

Couscous & Vegetables

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Couscous I learned how to prepare couscous this way from a Macrobiotic chef who had grown up in Morocco. He served it every Friday evening for his family’s Seder. They ate the leftovers cold during the day on Saturday or waited until evening and pureed the vegetables to make a creamy soup; anyway you choose […] [Read More]
Categories: General

Spaghetti Carbonara with a Twist

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Spaghetti Carbonara with a Twist Last night I created an interesting and delicious version of Spaghetti Carbonara. I had a few tomatoes from my garden that are beginning to get soft and needed to be used and a good size handful of fennel fronds. I wanted something more luscious than a tomato sauce. Why not […] [Read More]
Categories: General

Last Pesto Blast

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Basil Pesto (for 1 pound pasta + some leftover) (I know I’m pushing the date, we’re into October. I made the best pesto of the year from my garden last week-end.) By September basil is mature and at its flavor peak – the flavors are deep and rich. For my last Pesto blast I like […] [Read More]
Categories: General

Family Cobbler

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I don’t know the origin of this recipe. I do know the proportions are a classic sugar cookie recipe; half as much fat as sugar, equal amounts of flour and sugar, and one egg for a cakey texture that lies under the crisp crust. [Read More]
Categories: General

Real Swiss Muesli

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Many recipes have a tip or a trick that turns a good tasting dish into something that is over the top in taste and texture. The secret to real Swiss Muesli is the addition of grated apple and lemon. [Read More]
Categories: General