Herb Toastettes 


1 loaf Pepperidge Farm Thin-sliced White Bread
1 stick butter 
1 t. fresh lemon Juice 
3 T. fresh minced herbs (parsley, tarragon, chives, marjoram)
2 heaping T. toasted sesame seed

Trim edges. Cut each slice in half. Mix butter, herbs, lemon juice and sesame seed. Spread lightly on bread slices. Bake at 300 for 20 minutes. Turn off oven and leave in an additional 30 minutes or until crisp.

Herbed Boursin


2 cloves garlic, minced
¼ C fresh chives, chopped
¼ C fresh parsley, chopped
¼ C fresh basil, chopped
8 oz. cream cheese
¼ C pitted black olives, chopped

Combine garlic, herbs and mix thoroughly. Blend in cream cheese until smooth. 
Add olives.
Place in a small bowl and garnish with basil leaves. Chill.

Serve with French bread or crackers.

Spicy Herb Roasted Nuts


Yield: 5 cups

 1 ½ cups whole almonds

 1 ½ cups walnut halves

 1 cup pecan halves

 1 cup hazelnuts

½ cup maple syrup (Grade B preferred)

¼ tsp cayenne

1 ½ tsp chopped fresh oregano leaves or ½ tsp dried oregano

1 ½ tsp chopped fresh sage leaves or ½ tsp dried sage leaves

1 ½ tsp chopped fresh thyme leaves or ½ tsp dried thyme leaves

1 ½ tsp chopped fresh rosemary leaves or ½ tsp dried rosemary leaves

1 ½ tsp chopped fresh savory leaves or ½ tsp dried savory leaves

1 ½ tsp chopped fresh marjoram leaves or ½ tsp dried marjoram leaves

3 Tablespoons olive oil

1 tsp kosher salt


Preheat oven to 300 degrees and line a 10 x 15 inch rimmed baking sheet with heavy foil.  Spray foil lightly with kitchen spray.

Mix ingredients thoroughly and place ...

Pan-fried lemon sole fillets with salsa verde


1 clove of garlic, peeled
A handful of capers, drained
A handful of gherkins, drained and finely chopped
6 good-quality anchovy fillets in oil, finely chopped
2 bunches of fresh flat-leaf parsley, finely chopped
A bunch of fresh basil, leaves picked and finely chopped
A bunch of fresh mint, leaves picked and finely chopped
1 tablespoon Dijon mustard
Red wine vinegar
Good-quality extra-virgin olive oil
Sea salt 
Freshly ground black pepper
10 1/2 oz new potatoes, scrubbed or peeled
4 double sole fillets, pinboned
Freshly ground black pepper
10 1/2 oz purple sprouting broccoli
A knob of butter
1 lemon

Baking Directions
To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and m ...

Green Pepper Jelly


7 sweet green peppers, seeded, ribs and stems removed 
1 jalapeno pepper, split and remove seeds
1½ C cider vinegar, divided
1½ C apple juice
1 package powdered pectin
½ tsp salt
5 C sugar
Few drops of green food coloring

Wash and remove stems and seeds from peppers; cut into ½ pieces and puree with ¾ C vinegar. Puree remaining peppers and vinegar. Combine purees with apple juice in large bowl and refrigerate overnight. Strain puree the next day through several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice to make 4 cups if necessary.

To make jelly: combine juice, pectin and salt in large saucepan; boil over high heat, stirring constantly. Add sugar; stir until dissolved and return to a rolling boil and boil hard for 1 minute. Remove from heat and stir in a few drops of green food ...

Pumpkin Bread with Candied Ginger


Makes 2 loaves


5 Tablespoons packed (2 ¼ ounces) light brown sugar

1 Tablespoon all-purpose flour

1 Tablespoon unsalted butter, softened

½ teaspoon ground ginger

1/8 teaspoon salt



2 cups (10 ounces) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 (15 ounce) can unsweetened pumpkin puree

1 teaspoon salt

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup (7 ounces) granulated sugar

1 cup packed (7 ounces) light brown sugar

½ cup vegetable oil

4 ounces cream cheese, cut into 12 pieces

4 large eggs

¼ cup buttermilk

1 cup walnuts, toasted and chopped fine

1/3 cup minced crystallized ginger


For the topping:  Using f ...



Crepes: 12-16 crepes

Double sift ¾ c ap flour

1 tsp baking powder

Sift onto parchment or small bowl

In another bowl combine 2 eggs, 2/3 c milk, & 1/3 c water ( cool to tepid)

With whisk quickly add dry to wet just combine batter will be lumpy. Cover or place in another container and refrigerate to rest at least a few hours up to a few days.

These may be filled with any combination of ingredients desired. For a sweet crepe you may add extract to the batter 1 tsp, zest may also be added for both savory or sweet, herbs fine chopped fresh or dry are great as well.. About ¼ c per crepe of filling will be needed.

For assembly: 6-8 inch nonstick omelet pan, or crepe pan, clarified butter preferably, however another high smoke point oil may be used. ( good to 400*), hand flip or rubber spatula to turn.

2-3 cu ...

Smoky Red Devil Eggs


Time: 25 minutes

12 large eggs
1 fat garlic clove, minced
¼ tsp kosher salt, more to taste
½ c mayonnaise
2 Tbsp tomato paste
2 tsp red wine vinegar, more to taste
¼ tsp freshly ground black pepper
¼ tsp hot smoked paprika, more to taste, and for garnish.

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan. Allow eggs to stand for at least 15 minutes.
2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; place whites on a serving platter.
3. Using a sharp knife or mortar and pestle, chop or smash garlic with salt to make a paste. Add paste to yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar pepper and paprika and contin ...

Zesty Deviled Eggs


6 hard boiled eggs
½ C finely shredded cheese (2 ozs.)
2 Tbsp chopped fresh parsley
3 Tbsp mayonnaise or half and half
1 tsp prepared horseradish
½ tsp ground (dry) mustard
⅛ tsp salt
¼ tsp pepper 

Boil eggs twenty minutes. Drain. Run cold water over eggs and peel. Cut in half and put yokes in a bowl. Add remaining ingredients. Mix. Stuff mixture into egg whites. Can garnish with pimento slices or sliced stuffed olives. Chill.


Dilled Chicken Picatta


2 boneless, skinless chicken breast halves (about 12 oz.)
Salt and freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
½ cup dry white wine
Thinly sliced zest of ½ lemon (removed with a zester)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley

1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper

2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-i ...