Onion Soup – From Chef Linton Hopkins, Restaurant Eugene

8 servings 6 large Spanish-style onions 6 Tbsp. whole butter 1 cup sherry 1 cup white wine 4 cups chicken stock 4 cups veal stock 8 slices French bread, toasted 2 cups Gruyere cheese, grated Seasoning Packet, bound in cheesecloth: 4 thyme stems 1 bay leaf 8 black peppercorns Preparation: Peel and thinly slice onions….

Read More

Plum-Basil Gin Fizz

1 drink Ingredients: 1 ripe plum, pitted, half diced and half sliced 5 large basil leaves 2 oz gin 1 oz simple syrup Seltzer, to top drink Lime wedge, for garnish Preparation: In a cocktail shaker, muddle the diced plum and basil leaves. Fill the shaker with ice; add the gin & simple syrup. Place on the shaker…

Read More

Mexican Grilled Corn Epazote

I am a big fan of Mexican food, and when entertaining, love to cook up a Fiesta. This is an excellent recipe adapted from one I had seen on the TV show, The Best Thing I Ever Ate…on a stick! Epazote is a strong smelling herb, popular in traditional Mexican recipes.  This recipe is a…

Read More

Tomatillo Salsa

  Ingredients: 12 tomatillos, husked and quartered, about 2 cups 2 cups roughly chopped cilantro leaves and tender stems 1 or 2 serrano chiles, split lengthwise and chopped 1/2 teaspoon salt Preparation: Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made…

Read More

Holiday Ham Rolls

Perfect Game time tailgating food!  This recipe is adapted from my friend at Martie Knows Parties. Serve with some of my Spicy Chili or Potato Soup and your friends will be in the Comfort Zone! Ingredients: 3 packages Pepperidge Farms Party Rolls, or Sister Schubert Dinner Rolls 1 pound ham, shredded (great to use leftover…

Read More

Breakfast Biscuit Sandwiches

A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham ( jam optional.) Make the biscuits up ahead of time and keep them in the freezer for a fast fuel up in the morning before work or school, or for entertaining. These tender biscuits have a…

Read More

Cauliflower with Garlic and Paprika Recipe

It’s almost August, but there’s still a few weeks left of prime grilling and outdoor eating weather. If you want to have a summer meal without packing on extra weight, try some healthy grilling alternatives like filling up on delicious sides. With this side dish of cauliflower with garlic and paprika, that won’t be too…

Read More

Fancy French Fondue

My mother has always reminded me of Doris Day. Hip, sophisticated, funny and charming, she could (and still can) bat her eyes to get what she wanted. At the butcher she would use her charm to get the best cuts of meat, for instance. In the 70’s, my hip mother would throw fondue parties and…

Read More

Zingman’s Roadhouse Mac & Cheese

Ingredients: Coarse sea salt 1 pound macaroni 2 tablespoons butter 1/4 cup diced onion 1 bay leaf 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1/4 cup heavy cream 1 teaspoon Dijon mustard 1 pound grated raw milk cheddar cheese 2 tsp Olive Oil Preparation: Bring a large pot of water to a boil….

Read More

Chicken Bog

Yep, that’s right… Chicken Bog. There really is a such a thing as Chicken Bog.  Basically a casserole or thick stew of chicken and rice with a kick. It is a Low Country South Carolina dish my family came across when my Dad was stationed in Charleston many years ago. Like Gumbo, it does become…

Read More

Ham and Brie Baguette Sandwich

  Unwrapping a sad sandwich can be avoided with just a light smear of preserves across a crusty baguette.  I like to use fresh preserves like those made at Twin Oaks Farms in Bonifay, FL. This French inspired sandwich brings  joie de vivre to a rather ho-hum lunch. Tuck in slices of good ham, followed by slices of…

Read More