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Artichoke Mushroom Cannelloni Lasagna
This dish is wonderful served as a
pasta course or first course. It is simple to do because you can make most
of it ahead of time.
Asian Green Beans with Leeks
These fresh green beans and baby leeks are easy and quick to put
together once everything is ready to go, and the ingredients blend so
beautifully together.
Carrot Vichyssoise
Recipe from A Treasury of Great Recipes by Mary and Vincent Price.
This recipe originally was made at the Four Season's restaurant in New York. So
good!
Cold Cucumber Soup
This wonderful Cucumber Soup recipe is from the 1965
cookbook A Treasury of Great Recipes by Mary and Vincent Price. The
original recipe came from the Scandia Restaurant in Los Angeles, California.
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Corn Velvet Soup with Dungeness Crab
I slightly adapted this
recipe is from Stephanie Inn Cookbook, written with Lori McKean
and the Stephanie Inn staff.
Creamy Seafood Casserole
This makes a wonderful casserole for
company with its rich, creamy goodness in every bite! The additions of
fennel, leek, garlic, and fresh herbs add a delightful depth of flavors
to the dish.
Lemon Risotto with Spring Vegetables
This a delicious and wonderful
risotto when the spring asparagus and peas are available. The
ingredients list is long, so have everything read to go (Mise en Place)
and then all it takes is about 20 to 25 minutes from stove to table.
Mushroom Risotto with Fresh Thyme
This risotto goes well with my
Lemony Buttermilk Baked Chicken. It also is great with grilled steaks and seafood.
 Oxtails in Caramelized Gravy
Making a good oxtail is all
in the cooking, and it does take some cooking. This is not a quick dish by any
means, and if it were it would not be nearly as good. So to help introduce you to a
meat that is absolutely wonderful when made correctly, I want to share with you
my recipe for Oxtails. No one will even realize that they are eating what some
may consider “leftovers”. If you have never eaten
oxtails, I hope you will take a chance on these. They are most definitely worth
trying! And it just isn’t me who says that.
Oyster Soup with Frizzled Leeks
This delicious oyster soup recipe and dinner menu were generously shared
with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet
Dinner Group that delights in making wonderful foods that they share
together.
Paella Valenciana
Paella is built up from four basic
elements: seafood and meat, sofrito, rice, and broth. The
proteins can by any combination of shellfish, meats, and sausage. I used a
chicken breast, shrimp, and Portuguese chourico (chorizo). The sofrito
consists of sautéed onions, garlic, and tomatoes (sometimes with the
addition of pepper). For variety and because I needed to use it up, I
used a leek along with the garlic and tomatoes.
Roast Chicken with Thyme Butter
This delicious roast chicken recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
 Rustic Leek and Potato Soup
This is a family favorite that I enjoyed when I was young, and still do
today. It is a very easy-to-make vegetable salad. Great for taking to a
potluck or even a picnic. Your family will love this recipe!
September Corn and Potato Chowder
This soup is so full of sweetness from the end of summer produce. You have bright
colors, fresh taste, and a healthy comfort food.
Vichyssoise Soup
This will be one of your favorite soup recipes. So smooth and creamy!
Yukon Gold Potato-Leek Soup
I slightly adapted this recipe is from the Stephanie Inn Cookbook written by Lori McKean and
the Stephanie Inn staff.
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