Fig and Date Pudding

December 16, 2011

Michael suggests this simple and delicious dessert for the Holidays. Laurie suggests pairing it with a 20 yr Tawny Port. Ingredients: 200g Pitted Dates 100g Figs 75g Butter 50ml Water 2 each Whole Eggs 100g Brown Sugar 50g Cake Flour, sifted 3/4 tsp Baking Powder 1/2 tsp Vanilla Extract Method : 1. Preheat oven to […]

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Dental Floss. The new Knife!!!

November 14, 2011

Chef Michael here and today I want to talk to you about dental floss. Yes dental Floss! I am sure you don’t clean your teeth in the kitchen… Neither do I, but I always have a roll of no wax/no flavor dental floss in the my kitchen. Why? Dental floss is an invaluable tool.  It is better than […]

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MUST HAVE Equipment

October 14, 2011

So, I am thinking that I should come up with a list of MUST HAVE Kitchen Equipment that you can run out and buy. Thus stimulating the economy and getting the country out of this financial slump.  So it is my patriotic duty. Sounds good right?  So let’s get started! Here is my list: In […]

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Pasta Dough

September 15, 2011

This is a basic pasta dough recipe that I use for everything.  It works for cut pastas, filled pastas, any pasta really. Now, I always use my Kitchen Aid Mixer to make my pasta.  The trick is not to over work the dough. Kitchen Aid also makes pasta rollers that makes this process of pasta […]

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Oysters Rockefeller

August 23, 2011

With summer almost over, I am starting to get the itch for oysters.  But since it is still early on the season for oysters I won’t eat them raw.  So Oysters Rockefeller it is.  Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the […]

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Horseradish Caesar Vinaigrette

July 24, 2011

This is a great dressing for Salads.  Any Salads.  It is an eggless version of a Caesar dressing.  Making it a little bit healthier and the addition of the horseradish gives it a good kick. Amount Unit Ingredient ½ cup Sherry Vinegar 2 Tablespoons Lemon Juice Fresh Squeezed 1 Tablespoons mustard to stabilize the emulsion […]

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A Chef’s Secret Weapon: The Mandolin

July 18, 2011

A Mandolin Slicer is a tool that is used by professional and home cooks for slicing. The mandolin has blades that are extremely sharp and capable of slicing precise, even portions, making a knife a less sensible option. The mandolin can be adjusted to create ½ inch thick to paper thin slices and many include […]

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Michael’s Clams Casino Recipe

July 7, 2011

Clams Casino is a clam “on the half shell” dish with breadcrumbs and bacon. It originated in Narragansett, Rhode Island.  Incorporating the vegetables gives it a very fresh taste and makes this a real summer dish. This is a great hors d’oeuvres or an excellent first course.  As a first course I would serve five […]

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Spring Pairings on Martha Stewart Radio

March 28, 2011

The He Cooks She Wines® team of Laurie and Michael Forster visited Janette Barber at Martha Stewart Radio recently to discuss some delicious spring pairings. Michael created three gourmet hors d’oeuvres that are easy to create and Laurie paired each with a wine she discovered on her recent trip to the Loire Valley. If you […]

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Spring Pairings with Loire Valley Wine Finds

March 9, 2011

Rare Seared Tuna over Braised White Bean Puree Paired with: Langlois Cremant de Loire Brut Sparkling Wine Rare Seared Tuna is also good with Rose. Ingredients: 8 ounces Fresh Ahi Tuna 2 teaspoons Olive oil 2 teaspoons Salt ¼ cup olive oil 1 medium yellow onion, finely chopped 5 medium garlic cloves, thinly sliced 1 […]

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