Vanilla Pudding

Author: Laura S. Kirkley Serves: 4 2 tablespoons, cornstarch 1/4 cup, sugar 1/2 teaspoon, salt 1 medium, egg 2 cups, milk 1 tablespoon, butter 1 teaspoon, vanilla In a large saucepan, blend together the cornstarch, sugar and salt. Set aside. In a separate bowl, beat the egg and add in the milk. Stir into cornstarch…

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Tom Yum Goong

PRINT Rated one of the top 10 soups in the world Serves: 2 INGREDIENTS 4 stalks, Lemongrass 6 leaves, Kaffir lime 5 pieces, Galangal – peeled and sliced thinly 1 pound, Shrimp – unpeeled 8 ounces, mushrooms – optional 2 limes – juiced 2 tablespoons, fish sauce 6 cups, chicken stock salt 2 tablespoons, green…

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Tortelli d’Erbetta

PRINT Author: Laura A classic ravioli from the Parma region of Italy Serves: 4 INGREDIENTS 1 cup, fresh ricotta 1 cup, parmigiano reggiano – grated 1/2 cup, spinach – boiled, cooled, squeezed very dry, and very finely chopped 1 egg yolk salt – to taste fresh pasta butter – melted parmigiano reggiano – grated for…

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Summer Berry Tartlet

Author: Laura S. Kirkley Easy and simple but oh so delicious and elegant! Serves: 6 1/2 cup, Mascarpone cheese 1/4 cup, plain or vanilla Greek yogurt 3 tablespoons, honey flour 1 prepared, pie crust 10 ounces, blackberries 4 ounces, blueberries or raspberries 2 tablespoons, brown or white sugar Preheat oven to 350 degrees F Blend…

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Scallops and Leeks with Pernod

PRINT Author: Jim Kirkley and Chef James This is a dish that should be served on special occasions and with no apology, that it is calorie laden. Serves: 4 INGREDIENTS 1 quart, bay scallops (Sea scallops may be used. If sea scallops are used, cut them into quarters.) 6 tablespoons, butter 3 leeks – chopped…

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Rillettes

PRINT Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV Serves: 12 INGREDIENTS 2 pounds, pork belly – cut into 2-inch cubes 1 pound, pork shoulder – cut into 2-inch cubes 1 pound, pork fat – cut into thin slices 4 cups, water 1 bouquet garni 1 teaspoon, salt pinch, black pepper 3/4…

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