Posts Tagged "cakes"


For Day Five it’s a spicy trip to the Chesapeake Bay. Simple sautéed shrimp are elevated with some classic Mediterranean style spices, herbs and a touch of heat. Once the shrimp salad (recipe follows) is finished, form about eight ounces in to four two-ounce patties (reserve the remaining two ounces of salad for ravioli stuffing).  Dredge the patties in 2 Tbs of flour mixed with 1 Tbs of Old Bay. Heat a little oil in a pan over...

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Parker House Rules

Parker House Rules


Posted By on Nov 26, 2012

Actually, it is Parker House Rolls, but since the rolls rule it all works out just fine. By request, here is the recipe along with a pictorial guide for you to make your own amazing rolls this holiday season. A warning, though, these are the leavened equivalent of crack cocaine. Dr. Mike’s Parker House Rolls 1 ½ cups bread flour 2 cups AP flour 1 tsp. salt (kosher preferred) 1 packet yeast ¼ cup warm water 1 Tbs. honey 1 cup whole...

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Duck, Duck, Confit

Duck, Duck, Confit


Posted By on Nov 5, 2012

This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/)  posted a picture of his amazing duck confit appetizer. After  cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp,...

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Buckwheat  cakes

Buckwheat cakes


Posted By on Oct 30, 2012

A feast  of fall flavors should extend to every meal of the day! Here’s a delicious weekend breakfast or brunch idea. Instead of the usual pancakes, try some buckwheat cakes. Buckwheat is actually not a wheat, but a type of seed, being related to sorrels and rhubarb; a great fact for those looking to reduce gluten consumption. Buckwheat likely originated in Asia and probably has been consumed for over 8,000 years. It yields a...

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Sweet Dessert

Sweet Dessert


Posted By on Jul 2, 2011

Here is a great and easy dessert that we served at The Event at The ‘Bu: Lavender Madeleines dipped in chocolate ganache. You can make the batter the night before then just bake and dip prior to serving; this petite cakes with a touch of lavender are a sweet, relaxing...

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