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Prepare the marsala sauce: Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about 2 to 3 minutes. Add the onions and red pepper flakes, and cook until the onions

In a bowl, stir together 1/2 cup of the Marsala wine and 1/4 cup sugar. Add the strawberries and mix well. Let marinate for at least half an hour. In a small saucepan, melt the cream and chocolate over low

Prepare the Piccata Sauce and keep warm. Salt and pepper the fish fillets. Prepare two baking pans or deep dishes large enough to comfortably fit the largest of the sole fillets. In one, place the eggs and heavy cream and whip

Make the Red Wine Sauce and keep warm. Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly on each side of the 6 fillets. Add the oil to a large nonstick sauté pan and cook over

The day before serving, grease a 41/2 x 8-inch loaf pan and line it with plastic wrap, leaving a 2-inch overhang on the ends. Grease the inside of the wrap and place half of the nuts at the bottom of

Drain and chop the canned tomatoes, saving the drained juice to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about

Preheat a gas barbecue grill to 450 to 500 degrees. Make the Alsatian Sauce and keep it warm. Mix the salt, pepper and dry spices together in a small bowl. Pat the chops dry with a paper towel. Sprinkle the tops of

Pat the roast dry with a paper towel. Sprinkle with 2 teaspoons of salt, the pepper and the flour, shaking off the excess. In a large nonstick pan, heat the extra-light olive oil for about 2 to 3 minutes or