Oh this Lenten season. After a few weeks people get tired of only having fish on Fridays, and more and more people are discovering that they have shellfish allergies. Luckily enough I caught two customers talking about our sausage stuffed bell peppers and how they could not wait for Lent to be over so they could have them. That sparked the recipe you will see below. I am not a huge fan of mushrooms, unless they are simmered in wine or mixed with cheese. In this recipe I achieved both which made me a huge fan. This is one of those recipes that will get your family out of their rooms and off the couch to see what smells so good. Enjoy!
Many of my favorite recipes were either accidents, twists on something I read, or things taught to me I just couldn't help but stop and write it down. This is my Leather Bound Book.
Today I received news that I have been honored by being named in Full Service Restaurant Magazine’s “40 Under 40-Rising Stars” (a link to the article will follow this recipe). I was so excited by this I decided to commemorate the day by writing my first post in almost two months!
Since it has been so long since my last entry I decided to make this one really shine. When I decided to make a Butternut Squash Lasagna I scoured the web trying to find something within the realm of what I wanted to do. I found some that put cookies in it, some with cinnamon and sugar, and some very far off ones that made it with marshmallows. I tossed the idea around my head trying to find complex but complimenting ingredients. I knew a red sauce wouldn’t work, so I went with the subtle and simple béchamel which wouldn’t overpower the squash and would complement the ricotta. Low and behold, success.
When I wake up on most rainy mornings I just shrug it off because this is Pennsylvania. This morning however, I couldn’t shake the feeling. One day snow, one day bitter cold, and the next a light drizzle: It’s Christmas season and I want snow! Then I started thinking, what did I make the last time it rained that made me feel better? The answer was a dish I have not craved in a long while: Soup. This soup in particular I used in a cooking competition against a fellow Chef and Restaurateur, and I owe some of that success to this soup. This is one of those simple soups that does not require a lot of steps, nor is there a high chance of failure and the family will love it.
This year I was lucky enough to cook a private dinner for an amazing group of people from the local Relay for Life. It had been years since I had done an event like this, but I knew no matter what I would make sure they had a dinner to remember. This is the first of four posts and the start of a delicious and fun evening. I am a huge fan of cheese with fruit as an appetizer and it has been a long time since I have found anyone that doesn’t love cheese. This recipe combines the creaminess of brie, texture of a crispy fresh baguette, sweetness of honey glazed pear and the spice from the walnuts. My guests called it a flavor explosion and you are sure to enjoy it too.