Apple-Fennel Salad with Apple Cider Vinaigrette

Fall is in the air and that means lots of apples around here.  And fresh pressed apple cider is in every grocery store right about now.  A classic flavor combination is pork, apples and fennel and a favorite way to combine those flavors is to stuff them into pork chops or a pork loin.  But I thought it would be fun to experiment with the same flavors in a different way.  Why not a fall salad instead?  And instead of pork chops what if I used prosciutto as the pork?  That got me excited ... Continue Reading

Ultimate Leftover Turkey Sandwich

Fast forward a few days from now to that inevitable leftover turkey staring you down in your fridge as you ponder what wondrous midnight snack you can make with it.  Sure, the classic cranberry and cream cheese sandwich comes to mind but why not try a new leftover turkey sandwich with a fresh twist?  This ultimate leftover turkey sandwich comes to life with caramelized onions, fresh spinach, and a creamy mustard and horseradish sauce that may just change your whole view on leftover turkey.  ... Continue Reading

Roasted Mushroom, Cauliflower & Rainbow Chard Gratin

Fall is the smell of roasting vegetables.  At least in my kitchen.  And this roasted mushroom and cauliflower gratin mixed with sauteed onions and Rainbow Chard really puts me in that happy place where I can picture myself with a big bowl of hearty roasted veggies and crunchy, cheesy topping curled up in a chair next to a fire and reading a book.  Okay that might not actually happen.  More likely I'll be eating big spoonfuls out of the pan as I dash off to my kid's soccer game or basketball ... Continue Reading

Cioppino with Roasted Garlic Parsley Butter Toast

Cioppino is a soul warming comfort food like no other. I honestly don't know whether to call it a soup or a stew but no matter what you call it you absolutely must, must have a yummy toast to dip into the broth to soak up all those flavors.  I love this roasted garlic parsley butter toast with a little hint of Parmesan on it.  It's delicious on its own but really adds a layer of flavor to the Cioppino, too.  You can serve the toast on the side or cut it up and serve it as little croutons on ... Continue Reading

Crispy Duck Fat Potatoes with Rosemary Sea Salt

Potatoes cooked in duck fat and sprinkled with rosemary sea salt is a match made in heaven.  Yes.....the French really know what they are doing.  This is a classic French dish that pairs so well with steak or even with something like Mussels or a bold chicken dish. "Why duck fat?" you may ask. It has a higher smoke point than olive oil and so it's good for roasting at high temperatures to get that crispy outside on the potato.  But more importantly it packs in a ton of flavor. And duck ... Continue Reading

Persimmon and Pomegranate Salad

Persimmons and pomegranates are both in season right now and make a delicious addition to your fall table, whether entertaining for the holidays or just having a weeknight meal with family. To amp up the festive flavors I made a pomegranate vinaigrette to go with it using pomegranate vinegar and shallots and a couple of other ingredients.  But, if you don't have any on hand, just substitute regular balsamic vinegar instead. And this is one of those salads where I think ingredients really ... Continue Reading

Pork Chops with Apple, Onion, & Bacon

Pork and apples are a classic combination.  And why not add a little more pork to your pork with bacon?  These pork chops will be a new Fall favorite for you because they are super moist from brining them in apple cider and herbs and then there is this AMAZING punch of flavor on top of the pork chop from the onion, bacon, and apple mixture - all cooked down with some bourbon and brown sugar.  Yes, bourbon.  Even if it's not your drink of choice it really is the perfect addition to this ... Continue Reading

Pumpkin Mini-Bundt Cakes with Maple Glaze

My very discerning sweets taste testers absolutely loved these pumpkin mini-bundt cakes with maple glaze.  I did too, I must admit.  The test batch seemed to disappear at an alarming speed.  My favorite part about it was how moist the cakes turned out.  Really, truly.  And then all that yummy maple glaze that kind of pooled over the little dip in the bundt cake and drizzled all around the sides.  Yum!  Might be time for another batch... Here's the lowdown on the ingredients I used and ... Continue Reading