He Cooks/She Wines

Author: Michael

  • Sherry Maple Glazed Brussel Sprouts

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    Michael
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    1 pound Brussels sprouts, outer leaves removed, heads halved through their roots 1 tablespoon olive oil Salt and pepper, to taste 1 shallot, finely chopped 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 ounce sherry vinegar 2 ounces cream sherry 1 tablespoon butter Blanch the Brussel Sprouts in a pot of boiling water for…

  • Steamed Clams

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    Michael
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    Why don’t more people eat steamed clams? I love steamed clams and they are so simple to make. Jazz it up with some Julienne Vegetables and you have a hearty meal. They only info you need to know about clams is the type. There are over 2000 types of clams out there but most places…

  • Top 10 Gifts For the Home Cook

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    Michael
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    1. Stick Blender-Emulsion Blender-Immersion Blender whatever you want to call it, I use mine every day. 2. A great Knife. Not those standard German Knives. Try a hand crafted Japanese Knife like a Shun with rose wood handle. I love my Miyabi® Artisan SG2 Collection Santoku from Sur La Table. 3. If they don’t have…

  • Butternut Squash Soup

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    Michael
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    It is fall when you see the butternut squash everywhere. And it is everywhere.  While a bunch of people are adding all sorts of other flavors to it, I prefer butternut prepared simply.  In this recipe I add truffle to increase  flair but I can easily be done without with remarkable results. Ingredients 2 medium…

  • Pan-Seared Sea Scallops with Saffron Capellini

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    Michael
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    This is a great appetizer recipe for small dinner parties as it is elegant, delicious and easy to adjust for the number of guests. When shopping for scallops, I always try to get dry-pack sea scallops. If you must buy frozen scallops, then make sure the only ingredient on the label listed on the label…

  • Gazpacho

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    Michael
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    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.…

  • Summer Vegetable Tart

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    Michael
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    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…

  • Individual Apple Tarte Tatin

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    Michael
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    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…

  • Orecchiette with broccoli rabe and sausage

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    Michael
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    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…

  • Crab Salad

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    Michael
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    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…