Gulf Coast Cioppino

A Sicilian dish first concocted by Italian Fisherman in San Francisco, Cioppino is a saffron based seafood stew made with shrimp, fish, mussels and other seafood. The secret to classic bruschetta is stale bread. 2 servings Ingredients: 2 tablespoons olive oil 2 cloves garlic, chopped 2 tablespoons butter 1/4 cup fresh basil Italian seasoning, a…

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Golden Brussels Sprouts

This is a beautiful recipe for a veggie that does not get enough love. It really isn’t so much a recipe, as it takes a few ingredients and little time, making it a perfect go to source at least once a week! You will end up with a vibrant, tender sprout which will become crusty…

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Onion Soup – from Chef Linton Hopkins at Restaurant Eugene

Whenever my husband I travel to Atlanta, we always make a b-line to Restaurant Eugene, Linton Hopkins award winning restaurant. We were thankful when our son decided to attend Georgia Tech as it allowed us to experience the food scene more often. On Reeds first visit to Tech, we took him to restaurant Eugene. 8…

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Fancy French Fondue

My mother, Charlotte,  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. Like at the local butcher using her charms to get the best cuts of meat. In the 70’s, mother would throw fondue parties and try her recipes…

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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 purchased from the Seaside Farmers Market. This French inspired sandwich brings  joie de vivre to a rather ho-hum lunch. Tuck in slices of good ham, followed by slices of brie cheese, wrap it…

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