An all organic arugula salad with fresh beets, radishes, Persian cukes, pear tomatoes and shredded carrots tossed in a lime dijon vinaigrette. What better way to prepare the palate for 2 weeks in Italy at the Key to the Castle Workshop. Follow our journey of writing, painting, yoga-ing and eating on IG @KTTCWorkshop
Category: Recipes
Garlic-buttered-brolied Sweet Lobster Tails
These garlic-buttered-brolied sweet lobster tails were such a big hit on Thanksgiving, I may have to do them again on Christmas Eve. I ordered them online, delivered to my front door from Fulton Fish Market. Here’s the “recipe” to serve 8-12 people in addition to the rest of your menu – if doing as a… Continue reading Garlic-buttered-brolied Sweet Lobster Tails
Potato Leek Soup
PREP TIME: 20-30 mins COOK TIME: 40-60 mins SERVINGS: 4 to 6 servings Ingredients: 3 large leeks 2 pounds potatoes (Yukon gold or Russet) 4 stalks celery 2 green onions (scallions) 4 cups chicken (or vegetable) broth 1 cup dry white wine ½ stick Kerrygold (or any farm fresh) unsalted butter 1 cup fresh, heavy cream, allowed to come to room temperature on counter for 1 hour… Continue reading Potato Leek Soup
Lemon Pepper Pappardelle w/Prosciutto & Peas
Sunday dinner: Lemon-Pepper Pappardelle with Prosciutto & Peas. Many asked for the recipe – so here it is. First, you can make this with any pasta but I do believe the lemon-pepper pappardelle greatly contributed to the flavor and texture of the dish. I purchased it at Trader Joe’s. Ingredients: – 1 (8oz.) package Trader… Continue reading Lemon Pepper Pappardelle w/Prosciutto & Peas
Branching Out
Getting ready to roast a branch of Brussels sprouts but basting first with a glaze of olive oil, balsamic vinegar, maple syrup, fig preserves, garlic, cracked salt & pepper. Going into a pre-heated 350 degree oven for 45 minutes.
Beef Barley for the Heart
I was going to visit my cousin who had recently had multiple bypass surgery and I planned to bring him some home made soup. Me: I’m bringing you some homemade chicken soup. My cousin: I can make that myself! You’re the best cook I know. Make it beef barley. I had never made beef barley… Continue reading Beef Barley for the Heart
Being Grateful on Thanksgiving
I am thankful for the memory of being a little girl when my dad would pick me up for school – we would stop at the Village Den for breakfast where I would get a toasted corn muffin slathered with butter and grape jelly. Yes, I am so grateful for this delicious memory. Happy Thanksgiving… Continue reading Being Grateful on Thanksgiving
Spicy Boiled Shrimp
Over the years, I have experimented with alternative spices which led to the development of my own version of boiled shrimp – Yankee style. So, in honor of our Nation’s 240th year of Independence, the Statue of Liberty’s 130th birthday and the 30th anniversary of the beginning of my catering career, I share with you now… Continue reading Spicy Boiled Shrimp
Recipe for Lasagne
I am about to share with you my family recipe that originated at Angelina’s Restaurant in 1936 and was also served in our other Greenwich Village establishment, La Marionetta Pizzeria when it opened in 1961. Carrying on the tradition, I made and served this same lasagne throughout my professional catering days – including to Gwyneth… Continue reading Recipe for Lasagne