Fried Rice

Fried Rice


2 Cups jasmine Rice – cooked

1 Large Carrot

5 Green Onions

1 Small Bell Pepper – red, yellow

10-12 Green beans

5 Garlic Cloves – minced

1/2 inch Ginger Grated or finely minced

2 Eggs

1 Tbsp Rice Wine Vinegar

2 Tbsp Soy Sauce


1/2 Tsp White Pepper ground

Peanut  or any oil you like


Cut the green beans and green onions at an angle. Finely dice the carrots and bell pepper. Whisk the eggs in a bowl. Heat a wok or saute pan. Add a tsp of oil. Add the eggs to the eggs to the pan and stir quickly to scramble. Remove and set aside. In the same pan add 1 1/2 Tbsp of oil. When hot add the vegetables and saute. When the start to soften add the ginger and garlic. Saute for a few minutes, add rice, vinegar, soy sauce, salt, and pepper. Stir well and cook for a few minutes.

Turkey Burger.


A crazy weekend of guest and running around made these turkey burgers the perfect lunch item. I could prepare them before hand and just grill them when we got home.


1 lb Turkey – ground

1 Large Carrot grated

1  Medium Onion grated

1 Small Red Bell Pepper grated

5 Garlic Cloves grated or minced

2 Tsp Poultry Seasoning

1 Tsp Red Chili Pepper Flakes

Salt and Pepper to taste


Grate the onion, bell pepper, carrot, garlic. If you want to make it easier you can put everything in the food processor.

Mix all the ingredients together. Make into patties. You can grill them if you like. If prefer to make then in a large skillet. Place skillet over medium heat and add about a tablespoon of oil.  Place the burgers in the hot pan. When the first side is brown about 5 minutes flip and cook  completely. You can use a thermometer the internal temperature should be 155. I like to cut into one of the burgers to make sure they are cooked through.

Here I have served them with tziki.  Grate a large cucumber . Place it in a sieve over a bowl and lightly salt.  This will help remove the excess water from the cucumber. Move the cucumber to a bowl. Add 1 large minces garlic, 1/2 tsp dill, 1 cup sour cream or greek yogurt, salt and pepper. Stir well and serve on top of the burger. Enjoy.

White Truffle Oil Infused Custard

I made this dish as an opener to a seven course French dinner. Thomas Keller is an inspiring chef. When I received his cookbook I could not wait to try so many of his recipes. The presentation of this custard in the eggshell elevates this elegant custard.

I got this recipe from Thomas Keller’s French Laundry Cookbook.

Chive Chips


1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips


Preheat oven to 275F.

Peel the potato. Using a paring knife, trim it into a band-aid shape, about 4″ long and 1″ wide. Brush 2 Silpats or parchment paper with clarified butter. Sprinkle with Kosher salt. Place one Silpat on baking sheet. Using a mandolin slice the potatoes into paper thin slices. Stack the potatoes in order so you will be able to match them.

Lay the potato slices on the Silpat  and place  it’s mate next to it. Place a chive in the center of the potato. Use your fingers to press down, removing any air pockets. Lay the other potato slice on top. Cover with the 2nd Silpat. Bake for 20 – 25 minutes. Remove chip when it is nice & golden brown. Chips can be made 2 days ahead.



8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

Prepare the eggshells:

Using an egg cutter, cut off the wider end of the egg. Remove & discard the lid. Do so for all eggs keeping two for the custard. Rinse the eggs and remove the inner membrane. Drain the eggshell upside down in an egg carton.

Custard Method:

Heat the milk & cream in a saucepan. Remove when it reaches a boil. Turn on the blender, pour milk and cream in. Add Truffle oil, eggs, salt and pepper to taste. Strain the mixture. Let it rest for a few minutes; skim off any foam. Turn the eggshells upright in the carton and fill each egg 3/4 of the way.

Use a glass or steel baking pan large enough to hold the egg carton, at least 4″ deep. Place the carton in a pan and fill the pan 2/3 of the way with hot water.

Place in the center of oven and bake for 40-45 minutes, or till custard is set. The finished eggs can be kept in warm water for up to 2 hours.

To serve: Place egg in egg cup. Gently stand chive chip in custard.

Risotto with Herbes de Provence Shrimp

Cook Time: 35 – 45 minutes



3 cups reduced-sodium chicken broth

1/2 cup frozen peas

2 tablespoons butter, divided

1 shallot, finely chopped

3/4 cup Arborio rice or medium-grain white rice

3/4 cup Champagne or White wine

1Tsp Fresh Thyme

1/4 cup freshly grated Parmesan

4 spring onions finely cut for garnish

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper


In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 – 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.



12 Large shrimp, cleaned and deviened

1 Tsp Herbes de Provence

1/4 Tsp. crushed red pepper

1 1/2 Tsp. finely chopped garlic

Salt & Pepper

Olive Oil

2 Tsp Lemon juice


Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.

Spicy Fennel Ginger Shrimp

I was trying to come up with a new idea for an appetizer with shrimp. I looked through my cookbooks. No one idea seemed to appeal to me. So I took flavors from each that I enjoyed and put them together. This is what I came up with. I have decided to change the recipe a bit from what I originally created since I think it will give it a much better texture.


  • 1 1/2 lb Shrimp
  • 7 Cloves of Garlic
  • 1/2 + 1/2 inch Ginger
  • 1/4 cup Cilantro
  • 2 Tsp Cayenne Powder
  • 1 1/2 Tsp Turmeric Powder
  • 1 Lemon juiced
  • 1 Tbsp + 1 Tsp Tamarind Paste
  • 1 Tsp Salt
  • 2 Tbsp Rice Flour or Corn Starch
  • 2 Tbsp Canola oil
  • 5 Curry Leaves
  • 4 Green Chilies
  • 1 1/2 Tbsp Fennel Seeds
  • 1 Medium Onion
  • Cilantro to Garnish


Clean and devein the shrimp. Pat dry. Finely chop the garlic, 1/2 inch ginger, and 1/2 cup cilantro in a food processor or with a knife. Marinate the shrimp in ginger, garlic, cilantro, cayenne powder, turmeric, juice of 1/2 lemon, 1Tbsp tamarind paste, and salt. Let sit for about 2 hours. (Here I added the rice flour with the marinade, am changing this though). Make sure the to take the shrimp out of the fridge about 20 minutes before cooking.

Slice the onions not too thin or thick. Place a large pan or skillet on medium heat and add oil. When the oil is hot add fennel seeds, curry leaves and green chillies. You can leave the chillies whole and slightly pierce them for a milder flavor or chop them fine for a spicier flavor. Slice the other 1/2 inch of ginger thinly and add to the oil. Add a pinch of salt and sauté till soft and getting a hint of brown around the edges.

While the onions are cooking, add the rice flour to the shrimp and mix well. Dust off any excess. If you don’t have rice flour corn starch will work just as well. Increase the heat to medium high and add the shrimp. Sauté shrimp well and cook for about 5 to 10 minutes till cooked through. Add the remaining tamarind paste and lemon juice. Add some cilantro and plate up.

Spaghetti Bolognese

My daughter will only eat pasta sauce if I make it at home. I make it in big batches and freeze it or jar it if I have time. I know it’s not traditional but it makes my family happy so it works.

    • 1/2 cup Extra Virgin Olive Oil
    • 2 medium Onions (finely chopped)
    • 4 Carrots (finely chopped)
    • 10 Cloves Garlic (sliced)
    • 1 Teaspoon Red Pepper Flakes
    • 1 Lb Italian Sausage
    • 1 1 lb can Whole Tomatoes (crushed or pureed)
    • 1 14.5 oz can Tomato Sauce
    • 1 6 oz. can Tomato Paste
    • 1 cup Whole Milk
    • 1 cup Dry White Wine
    • 1 Tablespoon Fresh Thyme Leaves
    • 1 Tablespoon Fresh Oregano Leaves
    • 1 Tablespoon Fresh Basil Leaves
    • Salt and Freshly Ground Pepper
    • 1 box spaghetti
    • Parmigiano Reggiano (freshly grated)


In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.  Add the red pepper flakes, onions, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.

Add the sausage and increase the heat slightly. Brown the meat well stirring frequently.

Add the tomato paste, crushed tomatoes, tomato sauce, milk, wine, and herbs and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the Bolognese sauce with salt and pepper, remove from the heat, and let cool.

Cook the pasta according to the package. Serve with sauce and a good helping of Parmigiano Reggiano.

Poha – Puffed Rice


  • 1 cup thick pohe (Indian flattened rice)
  • 3 tablespoons vegetable oil
  • 1 tablespoon black mustard seed
  • 1-2 ripe Serrano chili, thinly sliced, depending on how spicy you like it
  • 3-4 curry leaves
  • 3/4 cup cup diced onion
  • 1 medium potato quartered and sliced
  • 1 inch piece of fresh ginger, grated
  • 3/4 teaspoon kosher salt
  • 1 teaspoon turmeric
  • Juice of 1/2 lime
  • Cilantro
  • Grated coconut (fresh or frozen)


  1. Put the pohe in a colander, wash with water and drain. Let sit until fairly tender but not falling apart, about 15-30 minutes. Drain in a sieve, pressing lightly to remove excess water. Reserve.
  2. Put the oil in a large skillet or pan over medium-high heat. When the oil is shimmering, mustard seeds. When they start to  pop add the onion and ginger and fry until the onion begins to soften, about 3-5 minutes.
  3. Add the  potatoes and saute til they start to soften. Add salt and turmeric. Add a few tablespoon of water and cover to cook the potatoes through.
  4. Stir in the drained pohe. Cook, stir gently. Reduce heat and cover for about 10 minutes.
  5. Squeeze in the lime juice. Taste and adjust seasoning.

  6. Serve hot, garnished with cilantro and fresh coconut

Crabs in a White Wine Sauce.

My family loves crabs, ESPECIALLY with BUTTER. Is there any other way to eat them actually?? Throughout the crab season we try to eat as many crabs as we can. It is messy and fun. You laugh and talk and then there is quiet while the crab is being enjoyed. Plus what better excuse to indulge in garlic butter. I tend to vary this recipe by adding green or red curry paste.


  • 4 large crabs
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1/2 cup chopped shallots
  • 1/2 cup chopped scallions
  • 2 tablespoons minced garlic – I like using the microplane
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 tablespoon fresh thyme leaves
  • 2 cup good white wine
  • 1 1/2 teaspoons kosher salt


Clean the crabs. (You can have your fish monger do this). Separate the legs, claws, and body from the shell. Give them a good rinse and remove all the “fingers” along the body.

Heat the butter and olive oil over medium heat in a large non-aluminum stockpot, . Add the shallots, scallions, red pepper flakes, and thyme cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until they are translucent. Add crabs and saute for about 4 minutes till they start to become opaque. Add wine, salt, and pepper. Bring to a boil. Reduce to simmer and cook for about 12-15 minutes.

The crabs should be opaque. Serve hot with a fresh crusty loaf of bread.

Garlic butter

Heat 2 sticks of butter with 7 large minced garlic cloves on a low heat. When the butter melts let simmer on low for about 10 minutes. Turn off heat and let infuse for at least 30 minutes. Heat the butter if needed before serving.

Leek and Potato Soup


  • 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Heavy pinch kosher salt, plus additional for seasoning
  • 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
  • 1 teaspoon thyme, finely chopped
  • 1 quart vegetable/chicken stock broth
  • 1 cup heavy cream (optional)
  • 1/2 teaspoon white pepper
  • 1 tablespoon snipped chives


Chop the leeks into small pieces. Heat the olive oil and butter in a 6-quart saucepan over medium heat. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes, thyme, and the  broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Chicken Stock Recipe


  • 4 pounds Chicken bones or whole chicken
  • 3 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 2 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns


Place the chicken, onions, carrots, celery, parsnips, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.


Paella is my all time favorite for large parties. It’s a crowd pleaser and makes for a great presentation.

  • 5 cup Chicken Stock
  • 1 tablespoon Olive Oil
  • 1 Spanish Onion (chopped)
  • 1 large Red Pepper
  • 2 cup Short-grain Rice (Arbori Rice)
  • Saffron Threads (large pinch)
  • 1 1/2 cup tomatoes chopped
  • 8 Chicken Thighs (cut into bite size pieces)
  • 1/2 pound Dried Chorizo
  • 12 Mussels (debearded and scrubbed)
  • 12 Littleneck Clams (scrubbed)
  • 1 1/2 pound Large Shrimp (I mixed regular and head on)
  • 1/2 cup White wine
 In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until cooked through and it has rendered its fat. Remove chorizo from pan and reserve. Add the chicken, browning all sides. Remove the chicken from pan and reserve. Add the shrimp, and slightly brown. Remove and reserve. Add the onion and red peppers. Cook until translucent. Add the rice and toast. Deglaze the pan with the white wine. Once rice has toasted, and the saffron and then slowly add the stock, stirring as you add. Add the tomatoes and stir. Nestle the chicken in the pan and arrange the mussels, clams, shrimp, and cover the pan. Cook, covered until clams and mussels have opened and rice is tender, about 15 minutes. Garnish with freshly cracked pepper and some lemon wedges.