by TT on February 1st, 2012 | Desserts, Recipes
While it may seem silly to be planning your Valentine's Day menu so much in advance of the day, there are some definite benefits. First, there's no need for last minute panic and shopping. Second, you have the opportunity to try the recipe before the actual day, so that you are able to perfect it. Third, if you make a sample round of the dessert, you get to eat an extra dessert!
This week's dessert idea is a wonderful combination of wine, pears, almonds, and mascarpone. Not only is it a delicious dessert, but it also has a beautiful presentation.
by TT on January 30th, 2012 | Soups & Stews
Having one person that is vegetarian in our house doesn't make meal planning difficult, usually. When there are four or more of us for dinner, I simply substitute the meat item with a non-meat protein, and everyone is happy. In fact, quite often I make two of the non-meat protein, as I enjoy a good number of vegetarian items.
The tricky times are when there are only three of us dining. It feels more cumbersome to make two different entrées for a party that small. Our of deference to our vegetarian, I make a meal that is vegetarian and (hopefully)
by TT on January 18th, 2012 | Desserts, Recipes
If I asked you what food you think of when I say Valentine's Day, I would be willing to guess that most people would respond, "Chocolate." Although I am not an adoring fan of that addictive treat, I appreciate that most people, such as my children, are. So, what better way would there be to continue our Valentine's Day series than with a second chocolate treat?
This week's recipe comes to us courtesy of
Chef Greg DeMichiel, who has been featured on WE TV's
My Fair Wedding and VH1's
Famous Food. With his recipe for Flourless Chocolate Cake you will
by TT on January 16th, 2012 | Breakfast Dishes, Recipes
My husband and I went to a fabulous winter farmer's market this past Saturday. Both the quantity and quality of products available were amazing. In addition to typical items, such as chicken eggs and root vegetables, there were veal, lamb, goat, ducks, pâté, lobsters, mushrooms, and greens. Being a bigger market, there were more cheeses and baked goods available than usual.
Obviously, visiting this farmer's market was quite a treat for us. Not only did we get to make some great purchases and sample some yummy tidbits, but we also found sources for illusive items, such as homemade sausage and
by TT on March 31st, 2010 | Appetizers, Recipes
As I mentioned in my previous recipe (uniquely titled
Pear & Cheese - Version 1), this past Sunday we had a big dinner planned for that evening but were hungry hours before mealtime. In order to curb our appetite, I created two different pear and cheese appetizers.
I found that there were many things to love about these two recipes. First, they were simple to make. Although I enjoy cooking, I knew that I would be cooking a decent amount for dinner. So, I didn't want to spend my entire afternoon attached to the stove. Second, they were amazingly delicious.
by TT on March 29th, 2010 | Appetizers, Recipes
I should first mention that my husband returned home from his 17 days of business travel on Friday night. Not only did he make it home, but he made it home early! Granted, it was only by 10 minutes, but it was nice nonetheless.
Although it could have seemed a reason for celebration, we had a weekend consisting of normalcy: a birthday party for our 5 year old nephew, lunch with good friends, shopping for furniture on Saturday night. On Sunday, it was a quiet day, with a my husband's birthday dinner planned for that evening. Knowing that we would be
by TT on March 24th, 2010 | Main Dishes, Recipes
March has been a long month. While it has been snow-free, which is a huge bonus in New England, we've had our fair share of cold and rainy days. So, there's a little bit of cabin fever here. Plus, having an insane month of business travel for my husband (away from home for 17 out of the last 21 days counts as insane, doesn't it?) makes the days and weeks even longer.
Thankfully, my 13 (almost 14, as he'd remind me) and 12 year old children have been very helpful. Every week each of them has chosen and cooked a dinner
by TT on March 22nd, 2010 | Chef News
Attending the kick-off for Restaurant Week Boston, I was able to meet several local chefs. One of the chefs was
Mike Pagliarini, executive chef at
Via Matta. Having enjoyed the Tuscan Ribs he served, I decided to learn more about this talented chef.
TT: How long have you been working in the restaurant industry? For how long have you been working as a chef?
MP: I’ve been cooking for about 10 years, in both Boston and Chicaco. My first sous-chef positions was at Radius in September of 2004, and I’ve been the executive chef at Via Matta since June of 2007.
TT: What
