Gazpacho

July 29, 2014

Do you have a lot of tomatoes and cucumbers in the garden at the end of the season that don’t look exactly perfect? If you are like me, you pick the perfect looking veggies and leave the blemished  just hanging. That is until now. Make a Gazpacho. It is quick and easy and very versatile. […]

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Summer Vegetable Tart

July 28, 2014

2 each Vidalia Onions, Sliced 1 each Zucchini, Sliced 1/8 inch thick 1 each Yellow Squash, Sliced 1/8 inch thick 2 each Red onion, Sliced 1/8 inch thick 6 each Roma tomatoes, sliced ¼ inch thick ¼ cup Parmigiano-Reggiano, Grated 1 sheet puff pastry To Taste Extra Virgin Olive Oil To Taste Salt and Pepper […]

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Individual Apple Tarte Tatin

July 28, 2014

So I make these individual tarte tatins without any butter to reduce the fat.  The puff pastry already has enough.  And then serve it with a great rich Ice Cream and you have a winner. She Wines Pairing: You’ll need a sweet wine to match the luscious sweetness of this dessert. Try a Canadian ice […]

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Orecchiette with broccoli rabe and sausage

June 30, 2014

Italian sausage says summer to me.  Whenever we had a party as a kid my father was making something with Italian Sausage.  This is a classic Italian recipe that you just can’t change to make better.  It is great just the way it is.  I make my own Orecchiette but you can just buy it […]

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Crab Salad

May 12, 2014

So, it is the beginning of Crab Season. Still kind of hard to come by but when you find it, here is a simple recipe for a delicious Crab Salad that is sure to impress. Being in Maryland I naturally prefer the Blue Crab. After all it is the official Maryland state crustacean. No matter […]

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Spaghetti Primavera

April 30, 2014

Just in time for spring, here is my spaghetti primavera recipe. If you have ever been to Le Cirque or Osteria del Circo in spring you may have order this exact recipe. If you want to make it healthier, you can reduce the amount of cream and butter added but I don’t recommend it. This […]

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Swordfish ala Nicoise

March 27, 2014

Ingredients: Four 8oz. portions of Swordfish Loin, center cut Freshly ground pepper to taste Salt to taste 1/2 cup olive oil 1 Medium Onion, Dice 2 each Garlic Cloves, Sliced paper thin or chopped 2 Tbls. Small Capers 2 each anchovy fillets, Chopped (optional but highly recommended) 28 oz. can Whole plum tomato, cut or […]

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Rainbow Trout With Lemon, Capers, And Brown Butter

March 14, 2014

This fish dish is very versatile. It can be serves over a salad for a lunch or light dinner or paired with heavier sides for a complete dinner.  Serves 4 Ingredients 2 tablespoons Olive oil 2 Rainbow trout, Split,  Head, Tail and fins removed,  pin bones removed 1 teaspoon Capers; rinsed 2 cloves Garlic, Sliced […]

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I love Risotto.

February 12, 2014

It would probably be included in my last meal. And us chefs like people to believe it is very difficult to make but it is not. It only takes about 20 minutes but it does require constant attention. Risotto is an Italian rice dish cooked in broth to a creamy consistency. The broth may be […]

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How to Carve a Turkey for Thanksgiving

November 23, 2013

Chef Michael shows you how to properly carve your Thanksgiving turkey and more!

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