By Chef Judi Gallagher – I think of Le Creuset cookware as the Mercedes of the kitchen. Some people invest in expensive cars and stereo systems, I invest in my kitchen and in great tools for cooking. One of the best recipes my mother taught me was her braised brisket. It involved a Dutch oven. […]
Dutch Oven, an Investment in Your Cooking Skills Read More »
By Chef Judi Gallagher – If you alphabetize your favorite recipes and keep them in a file on your computer or in a time-worn box on the pantry shelf, this is the month you stop at the letter A. It’s apple month, time to celebrate the fruit that has been America’s favorite since Colonial times
By Chef Judi Gallagher – When scanning the aisles at the grocery store, you’ll notice there are an incredible number of refined white sugar alternatives. How do you know which ones to use? Isn’t fructose bad for you? Sugar is often associated with fattening foods, diabetes and high energy. But there are a lot of
By Chef Judi Gallagher – Growing up in my mother’s kitchen in Connecticut, I can you that gravy was not her forte. Typically it was greasy and it separated. That’s why my parents deemed me worthy of my culinary degree from Johnson and Wales when I returned home on Thanksgiving to prepare a silky, lump-free
By Chef Judi Gallagher – In the past two years I have started to hear a little chirp building steadily into a large blown-out buzz among the grillers and smokers (not Camels) in our group of friends. When I first heard of the Big Green Egg, I thought it might be the long-awaited sequel to
By Chef Judi Gallagher – I’ve discovered ice cream nirvana. This is significant since I have never been much of an ice cream eater. In fact, our younger son used to marvel when we would all go out for ice cream and I would order a diet soda. Occasionally, I’d order a root beer float
By Chef Judi Gallagher – In January we celebrate both Oatmeal Month and National Blueberry Pancake week. Oatmeal and blueberries are in my favorite food categories, so I decided to combine the two for a healthier version of traditional pancakes. Combining whole wheat flour with the oats makes the texture more dense than usual, but
Grilled grouper tacos at Siesta Key Oyster Bar. Served with flour tortillas, it is the cilantro sauce that sets this one apart. A cold Rolling Rock and sunset and you are in Baja heaven. The new 8-ounce Prime Burger at Fleming’s Steak House seriously, could be the BEST burger ever- the hand made Hallah roll,
Apple Crumb Pie at Euphemia Haye. A longtime house specialty, it is as though a Mid Western Grandma from the farm were up in the Haye Loft baking away. Fresh Greens and herb salad with house made sorbet at Beach Bistro. Just as it is placed on the table, the sorbet begins to slightly melt,