All / Fall / Food & Cooking / Pasta, Rice, Grains / Recipes

Sweet Potato Gnocchi with Brown Butter, Herbs, and Mushrooms

This time of year, the markets are full of fall root vegetables:  beets, turnips, rutabaga, and my favorite, sweet potatoes.  I love them roasted, mashed, french fried, or made into a pie.  Here I use them to make gnocchi.  Now these little babies take some work, but the results are really worth it.  They keep … Continue reading

All / Breakfast & Brunch / Fall / Food & Cooking / Spring / Techniques

Eggs Benedict with Rosemary Pork Loin, Orange Hollandaise and Wild Arugula Salad

We’re all pretty familiar with your standard Eggs Benedict:  two poached eggs over a slice of Canadian Bacon or ham, on a toasted English muffin, luxuriously topped with Hollandaise sauce.  Well here is a fresh take that makes use of leftovers from Saturday evening’s pork loin roast.  Combine them with with farm fresh organic eggs … Continue reading