Carrot Cake With Cream Cheese Frosting

This is the best Carrot Cake I have ever made. It’s moist and delicious; exactly what a Carrot Cake should be. It took 20 years to perfect the recipe as I started developing it when I was just getting started cooking professionally. I was working in a restaurant in Delray Beach, Florida, for a man who had no idea what was involved in owning and running a restaurant. Good for me because he trusted me enough to do whatever I wanted. My staff and I were responsible for making everything on the menu including the two different breads each day served for lunch and dinner (one yeast bread and one quick bread) and four or five different desserts daily. The whole menu changed  completely everyday, lunch and dinner.

A note of caution: Be sure to whisk the dry ingredients thoroughly. If the baking soda is not mixed in well or if it is added as an afterthought, the carrots will turn green during baking. Baking soda has that type of chemical reaction with carrots. I found this out when a friend made the cake and put the baking soda as an afterthought because it was forgotten in the whisking of the dry ingredients. It will not affect the flavor or texture of the cake but it will be a bright green. It might be ok for a St. Paddy’s Day Cake but really not a good idea.

Makes Two 9” Layers

2          Cups All Purpose Flour

2          Teaspoons Baking Powder

2          Teaspoons Baking Soda

1          Teaspoon Fine Sea Salt

1/2      Teaspoon Ground Cinnamon

1/8      Teaspoon Freshly Grated Nutmeg

4          Large Eggs, Room Temperature

1          Cup Dark Brown Sugar, Firmly Packed

1¼      Cups Vegetable Oil

1½      Cups Crushed Pineapple, Drained (From a 20 Ounce Can)

2          Cups Grated Carrots

1          Cup Golden Raisins

1          Cup Chopped Walnuts or Pecans

1          Teaspoon Pure Vanilla Extract

1          Recipe Cream Cheese Frosting

Preheat oven to 375°F.  Spray two 9” round baking pans with Pam for Baking. Line the bottom of each pan with a round piece of parchment paper and spray with Pam as well.

In a medium size bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon and nutmeg. Set aside.

In the mixing bowl of a standing mixer fitted with the whisk attachment beat the eggs until very light and fluffy about 5 minutes (medium high on the mixer’s speed). Add the brown sugar and continue beating again to a light and fluffy consistency, about 2 minutes more. With the mixer still running add the oil in a slow and steady stream and beat until well blended, about 1 minute. Change the speed of the mixer to low. With the mixer off, add the pineapple, carrots, raisins, nuts and vanilla. Beat slowly until well blended.

With the mixer turned off, add the flour mixture all at once and gently beat on low speed until just combined. Don’t over-mix.

Divide the batter between the two pans and bake for 25-35 minutes. The cake is done when a wooden pick inserted in the middle of the cake comes out clean.

Remove the pans from the oven onto a cooling rack. Cool in the pans for 20 minutes. Invert cooled layers onto the cooling rack and cool completely before frosting with cream cheese frosting.

Cream Cheese Frosting

Makes Enough to Frost a 9″  Two Layer Cake

8          Ounces Cream Cheese at Room Temperature

8          Ounces Unsalted Butter at Room Temperature

4          Cups Confectioners Sugar, Sifted

2          Teaspoon Pure Vanilla Extract

It is very important that butter and cream cheese are at room temperature. If one is colder than the other, it will lump up.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until light and fluffy. With the mixer on low, gradually add powdered sugar to cream cheese and butter. Be careful to not over mix. It will become runny if you do. Add vanilla. Beat until combined.

Posted in Ahh Haa Moments, Cake, Carrots, Confectioners Sugar, Cream Cheese, Desserts, Food For Thought, Fruit, Nuts, Recipes To Share | Tagged , , , , | 2 Comments

Curried Pork Tenderloin with Vegetable Couscous

Last night’s dinner was a combination of Indian and Mediterranean foods. The Curry and the Couscous compliment each other perfectly. Both of these dishes are easy to prepare and take very little time to get on the dinner table.

Curried Pork Tenderloin

Serves 4

1   Pork Tenderloin Weighing 1½ Pounds, Trimmed of Silver Skin

1   Teaspoon Ground Cumin

1   Teaspoon Ground Coriander

1   Tablespoon Curry Powder

1   Small Bunch Cilantro, Stems Removed

2   Fresh Serrano Chilies, Seeded (Use more if you are a HOT FOOD fan)

1   Tablespoon Fresh Lemon Juice

1   Sweet Onion, Thinly Sliced Crosswise

6   Garlic Cloves, Finely Chopped

1   Red Bell Pepper, Thinly Sliced

1    Yellow Pepper, Thinly Sliced

4   Carrots, Peeled,  Thinly Sliced Crosswise on a Diagonal

3   Tablespoons Vegetable Oil

1   Cup Homemade Chicken Stock or Canned Low Sodium Chicken Stock

1   Cup Unsweetened Coconut Milk

1   Teaspoon Coarse Sea Salt

½ Teaspoon Freshly Ground Black Pepper

1   Recipe Vegetable Couscous

Flour for Dredging Pork Tenderloin

Preheat oven to 425ºF.

In a food processor fitted with the steel blade, make a paste with the cumin, coriander, curry, cilantro, chilies and lemon juice. Heat the oil in a large sauté pan. Sprinkle the Pork Tenderloin with a bit of coarse sea salt and freshly ground pepper. Dredge the Pork Tenderloin into the flour and sauté in oil until nicely browned on all sides.  Transfer the pan with the Pork Tenderloin to the preheated oven and cook for 10 minutes. (The pork will be rare and will finish cooking in the sauce.)

Remove the pan from the oven and transfer the Pork Tenderloin to a plate. With the pan over medium heat, add onion, carrots, peppers and garlic and sauté for 5 minutes. Add the paste to the vegetables and sauté for a few more minutes. Add the chicken stock and reduce by half. Add the coconut milk and reduce again until slightly thickened. Add the rest of the salt and pepper.

Slice the Pork Tenderloin into medallions about 1½” thick and add to sauce to finish cooking the pork, about 5 to 7 minutes. Serve with Vegetable Couscous.

Posted in Accompaniments, Ahh Haa Moments, Couscous, Curry, Food For Thought, Pork, Pork Tenderloin | Tagged , , , , , , | Leave a comment

Hearty Pasta Fagioli On A Cold Winter Day


Pasta Fagioli Topped with Parmesan Cheese

Here is the recipe for my most favorite soup of all time. It is a long process with many steps and a perfect project for a cold winter day when you just don’t want to be outside. My recipe is traditional and one I have been making for many years.

You will notice that I do not soak the beans. The reason for skipping this step is that I found by not soaking the beans the skin of the beans will split open creating a much creamier soup. This eliminates the necessity of pureeing a portion of the beans to get that creamy texture. I found that when I cook my bean soup slowly and stir often the beans become creamy on their own.

Never salt the beans when they are cooking.  If you salt them too early they cook up just a little too mealy and loose their creamy texture.

Do not add the cooked pasta to the soup until ready to serve.  If you add the pasta too early, or cook it in the soup too long, it will suck up all of the moisture and the soup will be too thick.  So, I suggest you cook only the amount of pasta you will need at the moment.  Add the cooked pasta to the soup when hot.

The finished product will be not thick and not soupy – somewhere in between.  The soup thickens up on its own even when it is sitting on the counter cooling.  If it is too thick for your liking,  just add a little stock when reheating.

I like to top off a bowl of Pasta Fagioli with parmesan cheese or, to make it really special, add a dollop of Pesto just before serving.  You can also drizzle a little XVOO on top of that wonderful bowl of Pasta Fagioli.

So there you have it.  A few tips and hints that I find really important and know for sure work.

Pasta Fagioli

Makes about 6 Quarts

For the Beans

2     14 Ounce Bags Dried Cannelini Beans (White Kidney Beans)

For the Ham Stock

1     Whole Ham Bone, Meat Removed, Diced and Reserved for Soup (Leave     the fat on the bone)

1     Large Onion, Skin Left On, Cut Into Quarters

4     Carrots, Skin Left On, Cut Into Half

6     Celery Stalks with Leaves, Cut Into Half

6     Garlic Cloves, Left Whole

2     Bay Leaves

1     Teaspoon Whole Black Peppercorns

For the Pasta Fagioli

2    Cups Cooked Ham, Diced

1     Lb. Pancetta, Rind Removed and Diced

2     Cups Spanish Onion, Diced (About 1 Large Onion)

2     Cups Celery, Diced

2     Cups Carrots, Diced

6     Garlic Gloves, Finely Minced

4     Cups Russet Potato, Peeled, Diced

1     35 Ounce Can Plum Tomatoes, Drained, Chopped, Juice Reserved

2     Tablespoons XVOO

3     Teaspoons Course Sea Salt

2     Teaspoons Freshly Ground Black Pepper

½    Teaspoons Crush Red Pepper

6     Cups Ham Stock or Homemade Chicken Stock or Low Sodium Chicken Broth

4     Cups Bean Cooking Water

1     Cup Reserved Tomato Juice

1     Bouquet Garni

Cooked Ditalini Pasta

To Cook the Beans

Rinse the beans and pick them over to remove any stones or dirt that may be present.  Place the beans in a large pot, such as a Dutch oven, and cover with cold water by about three inches.  Bring the beans and water to a boil, cover with a lid, reduce heat to simmer and cook for 1 to 1½ hours.  You will know when the beans are cooked when they a not crunchy or hard when bitten into.

Remove the beans from the heat and drain reserving the liquid.  Rinse the beans and set aside.

To Make the Ham Stock

While the beans are cooking make the stock.  Place all of the stock ingredients in a large pot, such as a Dutch oven, and cover with cold water.  Bring the stock to a boil, cover with a lid, reduce heat to simmer and cook for at least 1 to 1½ hours.  Remove from the heat, drain the stock into a bowl and discard the vegetables.  Set aside.

For the Bouquet Garni

In a double layer of cheese cloth, place two bay leaves, several sprigs of fresh parsley, basil, thyme, oregano and sage.  Gather the edges of the cheesecloth to form a pouch like parcel and tie the pouch with kitchen twine.

To Make the Pasta Fagioli

In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Pancetta.  Cook the Pancetta until the fat is rendered and the Pancetta just starts to crisp.  Add the onion, celery, carrot, and garlic and gently sauté the vegetables until the onion begins to become translucent, about 10 minutes.  Add the potatoes and sauté the vegetables for 5 minutes more.  Add the plum tomatoes, the tomato juice, the ham stock and the bean water.  Add the cooked beans, diced ham, salt, pepper and crushed red pepper.  Bring to a boil and add the bouquet garni.  Reduce the heat to simmer and continue to cook for 1½ hours stirring often to be sure the mixture does not burn or stick to the bottom of the pot.  (I like to cook the soup with a lid half way on the pot.  This helps to keep the soup from reducing too much.)  Taste the soup for seasoning and adjust accordingly.

When ready to serve, heat the amount of soup needed and add as much of the cooked Ditalini as you like.

Although the recipe is long and at first read it may seem daunting, don’t let it get in the way of how easy it really is to make.

Posted in Accompaniments, Ahh Haa Moments, Beans, Food For Thought, Ham, Ham Stock, Italian Food, Pancetta, Plum Tomatoes, Potato, Soup | Tagged , , | 1 Comment

Fried Calamari

Now that Christmas is over it is time to think about a New Year’s Eve Party Menu.

Here is my recipe for Fried Calamari. Super easy, delicious and a real crowd pleaser. For more great appetizer and hors d’oeuvre recipes click onto the Appetizer and Hors d’Oeuvres Section in the header.

Fried Calamari

Fried Calamari

Happy New Year!

My hope for 2017 is Health, Happiness and Peace 

Posted in Accompaniments, Ahh Haa Moments, Appetizers, Calamari, Fish, Food For Thought, Marinara, Recipes To Share, Roasted Marinara Sauce, Seafood | Tagged | Leave a comment

Christmas Dinner 2016

Christmas is less than two weeks away and if you haven’t planned your Christmas Dinner here is a suggestion that will knock your Reindeer Socks off. Much of this dinner can be made a day in advance and finished on Christmas Day just before dinner. I strongly suggest doing as much as possible in advance. The duck recipe is for the food adventurous and it is best to do it the day before if you have not done duck in the past.

This is a multi-course dinner so the portions can be smaller than usual. A cup of soup on a cold Christmas Day is satisfying and soul warming. A small plate of salad cleanses the palette and a quarter portion of duck is more than enough to fill up even those with the heartiest of appetites. Besides, it’s always good to leave room for dessert.

Austrian Vegetable Soup

Bibb Lettuce Salad with Hearts of Palm, Pickled Red Onion and Toasted Almonds, Tossed with Traditional French Vinaigrette

Roasted Duck with Currant Infused Duck Sauce

Braised Red Cabbage with Thick Cut Bacon and Tart Granny Smith Apples

Duck Fat Roasted Sweet and Red Potatoes

Cranberry Compote

Coconut Cake with Coconut Filling and 7-Minute Frosting

Austrian Vegetable Soup

Austrian Vegetable Soup

Bibb Lettuce Salad

Bibb Lettuce with Hearts of Palm

Roasted Duck with Currant Infused Duck Sauce

Roasted Duck


Braised Red Cabbage

Braised Red Cabbage

Duck Fat Roasted Potatoes

Duck Fat Roasted Potatoes

 Cranberry Compote

Cranberry-Kumquat Compote

Cranberry-Kumquat Compote

Coconut Cake

Coconut Cake

Merry Christmas Y’All

Posted in Accompaniments, Ahh Haa Moments, Apples, Bacon, Brown Sugar, Cabbage, Cake, Chicken Stock, Coconut, Cranberries, Cranberry Citrus Compote, Custard, Dessert, Dessert/Pastry, Desserts, Duck, Entree, Food For Thought, Frosting, Menus, Pickled Vegetables, Potato, Poultry, Recipes To Share, Red Cabbage, Red Onion, Red Wine Vinegar, Salad, Salad Dressing, Sauces, Sweet Potato, Vegetables, Vinaigrette, Vinaigrettes and Dressings, Vinegar | Tagged , , , , | Leave a comment

Roasted Marinara and Italian Meatballs

Spaghetti In Roasted Marinara

Meatballs ItalianoMy absolute favorite thing to eat in this whole world is Spaghetti and Meatballs using my Roasted Marinara (Gravy is what we called it and still do). These two recipes are my treasures and I hope you will enjoy them as much as I do.

I started roasting my marinara purely by accident, or fate, or serendipity (and there is serendipity in cooking).  To begin with, I see no reason to make this sauce unless I am making a large quantity.  Why go through all the work for just a cup or two?

I am sure you can imagine how much room a large roasting pan takes on top of the stove.  I needed the stove-top to cook other things so I stuck the pan in the oven and the outcome was so wonderful I’ve never looked back.  That was over 20 years ago.  The heat in the oven cooks the sauce all around the pan, not just the bottom.  If you have a convection oven it is even better. The flavor from the roasting of the sauce is so much more alive and the color is even more vibrant.  It also makes for less of a mess to clean up on the stove top.

Roasted Marinara Sauce

Makes About 6 Quarts

6          28 Ounce Cans San Marzano Plum Tomatoes with Juice

1          Cup XVOO

3          Large Spanish Onions, Sliced

½         Cup Garlic Cloves

1          Tablespoon Dried Basil

1          Tablespoon Dried Oregano

1          Teaspoon Dried Thyme

½         Teaspoon Crushed Red Pepper Flakes

1          Tablespoon Coarse Sea Salt

2          Teaspoons Freshly Ground Black Pepper

¾         Cup Balsamic Vinegar

Preheat oven to 375° with the rack in the lower third of the oven.

Heat XVOO in a large non-reactive roasting pan over medium high heat.  Add onions and garlic and sauté until slightly softened, about 5 minutes.  Add basil, oregano, thyme, crushed pepper, salt and pepper and stir to combine.  Cook 2 minutes.  Add balsamic vinegar and reduce by half.  Add the tomatoes (do not drain).  Break up the tomatoes with the edge of a metal spatula or, carefully, use the lid from one of the tomato cans.  Stir everything together and bring to a boil.  Transfer pan to preheated oven and roast for 2½ to 3 hours, stirring every 20 – 30 minutes.

Sauce will reduce and thicken.  Using a hand held blender, puree the sauce breaking up all the chunks of tomato and onion.  Alternately, you can puree it in batches in a food processor.  Transfer to a container and cool completely before refrigerating.

This is the perfect sauce for freezing.  Divide into plastic freezer containers and freeze up to 2 months.

Roasted Marinara

Meatballs Italiano

This recipe makes enough meatballs for a crowd.  The recipe can easily be cut in half. If you can’t find ground veal or if you don’t want to spend the extra $$ double up on the pork. I chop the onion and garlic in the food processor until it is very fine. Use the juice that extracts from the chopping. You can also chop the parsley in the food processor but don’t do it with the onion and garlic as it will all turn a very bright shade of green.

2          Pounds Ground Chuck

1          Pound Ground Pork

1          Pound Ground Veal

1          Medium Spanish Onion, Finely Chopped

8          Garlic Cloves, Finely Minced

½         Cup Finely Chopped Italian Parsley

½         Cup Finely Grated Parmigiano Reggiano

1          Cup Dried Toasted Bread Crumbs

4          Large Eggs, Slightly Beaten

3          Teaspoons Coarse Sea Salt

1          Teaspoons Freshly Ground Black Pepper

1          Teaspoon Dried Basil

1          Teaspoon Dried Oregano

¼         Teaspoons Crushed Red Pepper Flakes

XVOO For Roasting Meatballs

Preheat oven to 400°F. Line two half-sheet pans with foil. Brush a coating of the XVOO on to the foil lined pans and set aside.

In a large bowl combine the 3 meats using two forks. Once thoroughly combined add all of the ingredients except the XVOO and thoroughly combine.

Using a 3-ounce ice cream scoop, form the meatballs into consistent sized balls and place 2 inches apart on the half-sheet pans. Drizzle a few drops of the XVOO on to each meatball and bake until meatballs form a nicely browned crust, about 20 minutes. Remove the balls from the oven and continue to cook in Roasted Marinara sauce for 45 minutes.

Hints and Tips: I often sauté the meatballs on top of the stove using both canola oil and XVOO. Use a pan with high sides with about an inch of equal parts of the two oils. Cook the meatballs until a crust forms on all sides. Remove from the oil and continue to cook in Roasted Marinara.

Meatballs Italiano

Posted in Accompaniments, Ahh Haa Moments, Food For Thought, Ground Chuck, Ground Pork, Ground Veal, Italian Food, Meatballs Italiano, Roasted Marinara Sauce, San Marzano Tomatoes | Tagged , , , , | Leave a comment

Thanksgiving Recipes Update

This will be our first Thanksgiving in our new locale, Greenville, South Carolina. We were going to have a Thanksgiving Feast in our home with Family and Friends but after considerable conversation (about 5 minutes) my wonderful friend, Patrea, and my darling husband, Jim, talked me out of it. They both were not up for all the work required by not only me but by them as well so we all agreed to go out for Thanksgiving Dinner. I’m Psyched, especially because I will still be surrounded by Family and Friends . 

Since I don’t have a menu to share I am updating some of the recipes I have posted in the past. If I were to have Thanksgiving Dinner this is the Menu I would be serving.

Thanksgiving Feast 2016

Turkey On The Grill

Cornbread-Chestnut Stuffing

Smashed Yukon Gold Potatoes and Turnips With Fresh Sage

Brussels Sprouts With Pearl Onions And Slab Bacon

Cranberry Jalapeño Compote With Citrus

Pumpkin Cheesecake


Turkey On the Grill

This is after 1 hour cooking time. It cooked for a total 2 hours 15 minutes.

Turkey on the Grill

Cornbread-Chestnut Stuffing

Cornbread and Andouille Sausage Stuffing

Cornbread-Chestnut Stuffing

Smashed Yukon Gold Potatoes and Turnips with Fresh Sage

Smashed Yukons and Turnips with Sage

Brussels Sprouts with Pearl Onions and Slab Bacon

Brussels Sprouts with Pearl Onions and Bacon

Brussels Sprouts with Pearl Onions and Bacon

Cranberry Compote with Jalapeño and Citrus

Cranberry-Kumquat Compote

Cranberry-Kumquat Compote

Pumpkin Cheesecake

Pumpkin Cheese Cake


I wish you a very Happy Thanksgiving. Remember to be thankful for all we have and how wonderfully privileged we are to be living in the Greatest Country In The World.

Happy Thanksgiving 

Posted in Food For Thought | Leave a comment

Halloween Treats

One more week until we celebrate the best of all the holidays


At least it is the best for me. I have always enjoyed this crazy, kookie, scary, not so scary, goofy, fun holiday.

Before you take your little monsters out on the candy hunt be sure to feed them good and have plenty of treats for the spooky trick or treaters that will be ringing your doorbell.

Start with a hearty warm soup to keep their tummies warm and end with sweet treats just in case they don’t get enough candy.

(Click on the photo or recipe name to go directly to the recipe.)

Tortilla Soup

Tortilla Soup


Ghoulish Halloween Cookies

Halloween Cookies

Caramel Popcorn

Caramel Corn with Honey Roasted Peanuts

Popcorn BallsPopcorn-Peanut Balls

Caramel Apples

Caramel ApplesHave fun and be safe out there on the streets of fright.


Posted in Apples, Caramel Corn, Chicken, Chicken Stock, Cookies, Corn, Decorated Sugar Cookies, Dessert, Dessert/Pastry, Food For Thought, Popcorn, Red Wine Vinegar, Soup, Tortilla Soup | Tagged , , , , | Leave a comment

Farm to Table in Greenville

We made the big move and left Fort Lauderdale after 42 years of fun in the sun. A life of wonderful memories was cultivated in The Sunshine State:  A life where I began my career working in kitchens, becoming a chef and creating a successful catering business.

Now that we are in Greenville, South Carolina, I am finally able to take advantage of a REAL farmers market with freshly grown veggies, fresh seafood from the East coast, artisan cheeses made at local dairies, fresh eggs, meat and poultry from local ranches, and so much more.

Last Saturday night I created a true farm to table dinner serving our wonderful friends that lured us to Greenville in the first place. I could not be happier and I am in food heaven after all of these years of yearning for a real market. The market takes place six months out of the year on Main Street in Downtown Greenville. It runs until the end of October at which time I will switch gears and visit a farmers market that takes place indoors during the winter.

I am so happy to be here.

Here is the recipe for Red Snapper bought at the market and a few other delicious items that went along with it. Everything we ate was gathered at the farmers market.

Sautéed Red Snapper In Sauce Beurre Blanc

Sautéed Red Snapper in Sauce Beurre Blanc

This dish could not be any easier and any more delicious since it is embellished with wine and butter only. The flavor of the fish needs no interruption with herbs or capers. Cooking the fish in the wine at the end gives both the fish and the sauce a balance of flavors. I recommend using large fillets because the fillets are thicker,and can finish cooking in the wine without overcooking and drying out. Thinner fillets cook to quickly for this recipe.

Serves 4

2          Red Snapper Fillets Each Weighing 1 Pound, Skin and Pin Bones Removed, Cut Into 4 Portions

¼         Cup All-Purpose Flour

½         Teaspoon Coarse Sea Salt

¼         Teaspoon Freshly Ground Black Pepper

2          Tablespoons XVOO

1          Tablespoon Unsalted Butter

½         Cup White Wine

2          Tablespoons Unsalted Butter

Combine the flour, salt and pepper in a dish. Dredge the fish fillets in the flour.

In a large sautéed pan melt 1 tablespoon butter with the XVOO over medium high heat. When the butter stops sizzling add the fillets to the pan, top side down (Shake off excess flour first). Cook the fillets until golden brown. Carefully flip the fillets and cook until golden brown on the second side: about 2 minutes per side. Add the White Wine to the pan with the fish and reduce the heat to medium. Cook until the fish is done and the wine has reduced by half.

Remove the snapper fillets from the pan to a warm serving platter and remove the pan from the heat. Add 2 tablespoons butter and swirl until incorporated and a sauce has formed. Pour the sauce over the fillets and serve immediately.

I served the Snapper on a bed of Mashed Potatoes and Turnips with Fresh Sage bought at our friend’s booth at the farmers market. I was lucky to find baby turnips but regular size are ok as well. Here is the recipe.

Smashed Yukon Gold Potatoes and Turnips with Fresh Sage

Smashed Yukons and Turnips with Sage

Serves 4

3          Pounds Yukon Gold Potatoes, Peeled, Cut Into Large Chunks

1          Pound Baby Turnips, Peeled, Cut Into Large Chunks

2          Teaspoons Coarse Sea Salt

4          Ounces Unsalted Butter

2          Tablespoons Chopped Fresh Sage

1          Cup Crème Fraiche

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

Place potato and turnip chunks in a large sauce-pan and cover with cold water by 1 inch. Bring to a boil, turn heat down to medium, and cook covered until potatoes and turnips are fork tender, about 20 minutes.

Meanwhile, melt the butter over medium high heat. Add the chopped sage and cook until butter begins to turn a light golden brown and sage becomes fragrant. Add the Crème Fraiche blending into the butter and sage. Bring to a simmer and cook for 3 or 4 minutes until mixer begins to thicken. Add the salt and pepper and remove from heat.

Drain the potatoes/turnips and place back into the pan. Over medium high heat cook the potatoes/turnips quickly to evaporate any remaining cooking liquid. Remove from heat, add butter/sage/crème fraiche mixture and mash until fluffy.

Serve immediately.

We started the meal with a Farm To Table Salad of mixed lettuces with Pickled Red Onions and French Vinaigrette. Croutons made with artisan breads from the local bread maker.

Farm To Table Salad

 On Thursday we visited the Travelers Rest Farmers Market. This market is smaller but has the same quality of fresh food for sale. What was really interesting was that most of the purveyors were not at the Greenville Market. There are so many farms around here that it makes the markets interesting and not redundant. At the TR market there was live music, food trucks and a pig roast taking place with Porcetta Sandwiches for sale. Delicious!!!

Pig Roast at TR Market

It’s Saturday once again and I am off to the Greenville Farmers Market to stock up on fresh food for the week. This time I am going to bring more bags to carry all of my findings.

If you have any questions about the recipes please email me at

Posted in Accompaniments, Ahh Haa Moments, Butter, Creme Fraiche, Extra Virgin Olive Oil, Fish, Food For Thought, Onions, Pickled Vegetables, Pickling, Recipes To Share, Red Onion, Sage, Turnips, Vinaigrette, Vinaigrettes and Dressings, Vinegar, Wine, XVOO | Tagged , , , | Comments Off on Farm to Table in Greenville

Cool Salads For A Hot Summer Day

I am sure you have been asking the same question I have: WHEN WILL THIS HOT WEATHER END? This summer is the hottest summer on record for the whole country and when it comes to lunch and dinner we want something that is light and refreshing. I have been making a lot of salads for both lunch and dinner and added two new refreshing items to my site.

Not only are Summer Rice Salad and Roasted Salmon Salad light and refreshing but also very easy to prepare. You can make them the day before to allow the flavors to blend and to give you time out of the kitchen the next day.

Summer Rice Salad
Summer Rice Salad


Roasted Salmon Salad

Roasted Salmon Salad

Enjoy and Stay Cool

Posted in Accompaniments, Ahh Haa Moments, Asparagus, Capers, Cilantro, Corn, Entree, Food For Thought, Luncheon Salads, Peas, Radishes, Rice, Salad, Salad Dressing, Salmon, Seafood, Sides, Vegetables | Tagged , , , , | Comments Off on Cool Salads For A Hot Summer Day