Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20-30 individual omelets, right in front of your guests, in a matter of minutes. This dessert omelet is an easy one and requires no special talents; it is finished in the […]
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12 artichoke bottoms½ cup lemon juice1 cup beef broth1 cup tomato juice1 package unflavored gelatin½ cup heavy cream½ teaspoon dillweed1 teaspoon Worcestershire sauce1 dash hot sauce If using fresh artichokes, cook whole in large kettle(s) in lightly salted water 30-35 minutes or until leaves pull easily away from body of artichoke; remove water and drain; […]
(Cockles & Mussels in Garlic Cream Dip) 1 jar (2½-oz size) cockles1 jar (2¼-oz size) mussels2 cups heavy cream¼ cup (½ stick) butter4 cloves garlic1 dash hot sauce½ teaspoon salt¼ teaspoon pepper¼ cup finely chopped chives Drain cockles and mussels and set aside; reserving juices. Pour heavy cream into a heavy skillet and bring to […]
Rosemary is a fragrant, pine-flavored herb, a cross between sage and lavender with a touch of ginger. It serves as an attractive house plant in cold climates and in temperate regions will flourish out-of-doors all year long. In my herb garden in Princeton, I have several rosemary plants which, over the years have grown to […]