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Buttery Herb Wine Sauce

Reviewed: Jul. 14, 2014
So happy to find this recipe and the reviews and suggestions. I used the recipe and did what I always do...take a few suggestions plus add my own twist. Dinner was oven roasted Italian chicken with tortellini on a bed of wilted fresh spinach with green onions and crispy pancetta. For the sauce, I added some fresh onion and garlic (chopped) into the butter until translucent, added sliced portabella mushrooms and the capers. I then let them sauté a bit before adding in the flour, making sure it was well mixed and cooked for a couple of minutes. I then added pepper and chicken stock. The wine came next. I let all this cook together while the wine reduced. After the wine was reduced almost half, I turned the fire to low and gradually added the cream and egg mixture. Oh my, this was awesome.
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Salmon with Creamy Dill Sauce

Reviewed: Dec. 31, 2013
Made it last night, love it, love the sauce, love the salmon. This is a keeper?
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Ricotta Stuffed Zucchini

Reviewed: Jan. 16, 2013
Wonderful and delicious. Fixed it for my husband and I then took the remainder to work. My co-workers loved it, too. Even those who don't like zucchini loved this. May add some toasted Anise Seed next time to give it that bit of Italian Sausage taste w/o the sausage.
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New York Cheesecake

Reviewed: Dec. 20, 2011
This recipe has really become a hit with us. First made it as a groom's cake for a wedding a few weeks ago. Topped with a champagne maserated fresh blueberry topping. Then made it again with my fresh strawberries and strawberry all fruit jam champagne reduction with just a touch of powdered sugar and melted butter topping. Took a couple of spoonfuls of the strawberry mixture and folded them into the sour cream mixture just before baking. The folks at work devoured the cheesecake in no time flat. Now, have to make it again for Christmas Eve with the whole family gathering. I am not so good at pastry, more a savory cook, but this is now a new family tradition. Also, added the zest of a small lemon to the sour cream mixture.
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Mashed Potato Soup

Reviewed: Dec. 7, 2011
This recipe gave me just the inspiration I needed to use leftover mashed potatoes, rotisierie (sp?) chicken and grilled pork loin chops. I subsituted and/or added a few things I had on hand such as leeks for onions, added leftover chicken and pork chops cut into 1/2" chunks, diced celery and fresh corn right off the cob. Plus, stock was made from the chicken carcass and used to enhance the richness of the base along with the milk and butter. I, also, peeled and chopped a few potatoes into 1/2" chunks then sauteed the veggies lightly in olive oil, added enough stock to cover then combined all the ingredients with the mashed potatoes in a stock pot and let simmer with just a splash of rice wine vinegar for brightness. The stock was made with a few whole pieces of celery and onion then added in some fresh herbs (bay leaf, rosemary, sage) as well as a few flakes of dried red pepper. My husband loved it, and the fresh corn cut off the cob added a wonderful sweet "pop" as you ate. (Yes, corn and potatoes are both starches, but the combo works.)
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