Once you’ve made your own ricotta, it will be very difficult to go back to using the store bought stuff. Ingredients: 1/2 gallon whole milk (ultra-pasteurized might not work) 1 cup buttermilk 1 cup heavy cream 2 tablespoons apple cider … Continue reading

Chicken Salad

  There are countless chicken salad recipes out there. It really depends on preference. The recipes I use change seasonally and are based on whatever ingredients I happen to have at the time of assembly. This is my favorite fall … Continue reading

Butternut Squash Soup

  Ingredients: 1 small butternut squash 1/2 yellow onion 2-3 cloves garlic 1 Tablespoon olive oil 1 cup chicken stock 1/2 cup cream 1-2 Tablespoon white wine 1-2 teaspoon of white vinegar or lemon juice salt & pepper to taste … Continue reading

Chanterelle Sherry Soup

I love how simmering soup sounds like rain on a window pane. And rain is just what helped to bring these earthly treats popping up through the soil. Of course, there are markets that will seasonally carry chantrelle mushrooms as well, in case you don’t want to go foraging.

This is a great soup to embrace the colder weather that is upon us. It is also the richest and creamiest of soups that I make, and I make a lot of creamy soups.


1 lb chanterelle mushrooms
1.5 shallots, diced
1 clove garlic, finely diced
2 Tbsp butter, for sautéing
1/2 Cup Sherry wine, I use medium dry
1/2 Cup cream
1 Cup chicken stock
Salt and white pepper to taste (white pepper is very strong, a little goes a long way)
1/2 Tbsp white vinegar

3 strips of bacon
1 Tbsp chopped parsley
Mini sourdough bread bowls


1. Clean mushrooms with a damp paper towel, then gently tear into uniform sizes. Sauté in butter until they start to brown and sprinkle with a pinch of salt, then deglaze with sherry until the sherry has reduced by half. This will have to be done in 2-4 batches, depending on the size of your pan. Transfer to your soup pot of choice.

2. If you do not have shallots, use yellow onion. Dice the shallots and clove of garlic. First place shallots into the same pan you used to sauté the chanterelles, and allow to caramelize for a few minutes, then place the finely diced garlic in, sprinkle a pinch of salt. Garlic browns much faster than shallots or onions. Deglaze your pan with sherry, once again allowing it to reduce by half. Add to soup pot.

3. Add your cup of chicken stock. I used homemade chicken stock that was reduced to a glacé de poulet, then frozen. Cook soup for an additional 10 min, then add cream. Adjust seasonings accordingly. I add just a bit of vinegar or lemon juice to every soup I make. I feel as though it makes the flavors of the soup more well-rounded. You might also want to add more sherry or cream, it is all up to you and how you would like your soup to taste.

4. Cut the center out of your bread bowls and toast for 4-5 minutes. Sauté chopped bacon until crispy and delicious. Roughly chop fresh parsley.

5. To serve, place bread bowl and lid in a soup bowl (because you will likely have some soup spill over the side of your crusty bread). Ladle in a cup of soup, then garnish with bacon and parsley.


Prosciutto wrapped asparagus w/goat cheese

Prosciutto wrapped asparagus w/goat cheese

This delightful spring appetizer or hors d’oeuvre is terribly easy to make and requires only four ingredients; asparagus, goat cheese, prosciutto, and olive oil. First, preheat your oven to 450°F. Then take your asparagus and cut off the tough base, … Continue reading