A Tasting of Hors d'Oeuvres

Savory Pear and Brie Tart

Classic Caprese Bites with Reduced Balsamic and Olive Oil

Deviled Eggs with Salmon Roe

Grape Tomato Stuffed with Maytag Blue Cheese and Topped with Roasted Walnuts

Zucchini and Goat Cheese Roulade with Roasted Red Pepper

Smoked Trout Mousse on Cucumber Round

Rich Chicken Liver Mousse on Crostini with Red Wine Onion Jam

Rare Beef with Horseradish Sauce and Sauce Verde

Oregano and Lemon Roasted Pork Tenderloin with Dried Fruit Chutney

Scottish Smoked Salmon, Sour Cream, Red Onion on Steam New Potato

Goat Cheese on Chioggia Beet with Snipped Chives

Organic Chicken Pot Pie with Puff Pastry Crust

This one is also a good freezer option.

Grass Fed Beef Stew with Organic Peas, Carrots. Sautéed Cremini Mushrooms and Caramelized Pearl Onions over Egg Noodles

This is a great delivery meal because its very freezable.

Roasted Carrots and Fennel Bulb

This is a favorite side dish of both my family and my clients.
It's very easy to make and the natural sweetness of the carrots and fennel work well together. It works well with most everything, from pork and chicken to fish.

Peel one pound of carrots and trim ends. If the carrot is thicker than an inch and a half or so split it lengthwise.
Cut one large fennel bulb in half from top to bottom and cut out the core. Slice the bulb into half inch wide slices trying to cut across the grain so that you don't end up with long stringy bits.
Put all the vegetables on a large baking sheet. Use two if necessary, you don't want them crowded or in more than a single layer. Drizzle with a couple tablespoons of olive oil and salt and pepper. Toss the vegetables around in the oil to coat. Place in a 400 degree I've for 15-20 minutes. Pull out and stir around, trying to flip them over to the other side much as possible and pull the vegetables that were at the edge toward the middle as much as possible because the edges of the pan will be cooking/browning faster. Place back in oven for 15 more minutes or until nicely browned.

Cassoulet

Duck Confit and Two Types of Sausage

Savory Pear and Blue Cheese Tart

Roasted Organic Vegetables

Roasted Pork Tenderloin with Herb and Garlic Green Beans and MashedPotatoes

"N" is for Nancy

Cupcakes for a birthday party-

Slider Party

A couple clients recently asked for "slider" parties. The idea worked really well.

Slow Cooked Pulled Pork BBQ with Slaw on a Mini Potato Roll

Mini Maine Lobster Rolls

Potato Salad and Red and White Cabbage Slaw with Lime and Cilantro 

Grass Fed Beef Sliders with Tomato, Lettuce, Red Onion and Bread and Butter "Bubbie's" Pickles on Brioche Buns