There’s nothing better than a fresh and delicious cocktail to enjoy during the long hot summer. Well, here’s one of my favorites! This is my version of a great “Summertime Pineapple Cocktail”! It’s fun to make and your friends will love it! For this recipe I used my Cuisinart blender […]
Here’s my twist on the Bourbon Manhattan. I called it the Classic Manhattan Bourbon Martini! First thing to do is chill your martini class by filling it with ice cubes. Three ingredients: Bourbon, Bitters and Sweet Vermouth. Here’s the simple way to remember the recipe. The area code for Manhattan […]
Here’s one of my favorite 4th of July cocktails. It’s my variation of the classic Gin & Tonic. However in this case, I use vodka instead of gin and soda water instead of tonic water. And, it’s delicious! To add a patriotic touch place a skewer of blackberries, strawberries and […]
When visiting our daughter Jen and her girls (Sophie & Georgia) over Memorial Day weekend in Upstate New York, she hosted a holiday family picnic.As I have mentioned before, Georgie, aged 14 is a fabulous baker so of course she was put in charge of dessert. We racked our brains trying […]
Even though we live in Florida where it’s seems like the endless Summer, we do have seasons as slight as they are. But now there were in June, I think back to the many fond memories of living in the Hamlet of Pultneyville, New York o the shores of Lake […]
The first time I ever tasted Linguini with clam sauce was when we were skiing near the tiny village of Cortina in the Dolomite Mountains of Northern Italy in 1972. We were young, athletic and daring and loved the beautiful but treacherous skiing conditions of that famous resort. It was there where we ran into Penny Marshall and Art Garfunkel in the dining room of the 4-star Hotel Cortina d’Ampezzo.
After Rob graduated from NYU, we left NYC and moved back to our hometown of Rochester, NY to be close to family and friends. Living in New York was quite an experience for a pair of impoverished newlyweds, but a time we wouldn’t ever trade. We lived in the suburbs […]
For this dish, I blended fresh sauteed spinach, crumbled blue cheese, chopped onions, minced garlic, and olive oil into a stuffing mixture. Then, I butterflied the flank steak, pounded it relatively thin, spread the stuffing on one side, rolled it up, and securely tied it every two inches or so with butcher’s string. The result is a beautiful cylindrical shaped stuffed flank steak that Rob cooked quickly on the grill.
Most high end grocery stores have a great selection of marinated cheeses, olives and vegetables. While they are a real time-saver for putting together a last minute antipasto platter…they are really cost prohibitive. They sell by the pound at a cost of about $5.99. With a little planning, these recipes can be easily made ahead and stored in the refrigerator for about two weeks.
Different twist to a fresh spring roll. Try this roast beef alternative. Wonderful!