I learned how to make a Beurre Blanc tonight. It’s an onion/shallot, white wine, lemon juice reduction that’s got a CRAP load of butter mixed in at the end. I served it over homemade Butternut Squash Ravioli. That sauce is … Continue reading
My sister the Chef and her kids have been staying with us for the past few days. Last night we decided to make Pasta and Meatballs for dinner – and then E suggested we make RAINBOW pasta! After a quick … Continue reading
Dinner tonight: Braised Chicken w Capers and Parsley a la Bon Appetit. I served it over Birthday Pasta – that’s what I call Homemade Pasta made in the Thomas Keller style = extra egg yolks. (He uses milk in his … Continue reading
Ringing The Dinner Bell 