Here's another simple but elegant recipe that you can make for lunch or dinner.



Ingredients:



(1) 5 oz. package of goat cheese

1 large ripe Haas avocado, seeded and peeled

1 sourdough baguette (about a foot long)

1 Roma tomato, thinly sliced

¼ of an English cucumber, thinly sliced

1½ tbsp balsamic vinegar

4 tbsp extra virgin olive oil

salt and pepper



Preheat oven to 375 degrees. Cut baguette in half crosswise and then lengthwise… Continue

Bruschetta is one of those things that you can find at many restaurants, but very few of them do it right. The keys are high quality and super-fresh ingredients, the right technique, and a less is more attitude. Here's my version of an authentic bruschetta plate, perfect for an easy summertime lunch or light dinner.



AUTHENTIC BRUSCHETTA (SERVES 2 TO 4)



1 fresh loaf of good Italian bread, approximately 1 1/2 - 2-feet long and 3 - 4-inches in diameter

1 full head of… Continue

(serves 4-6)



8 uncooked bratwurst links

2 bottles of any pilsner-style beer

1 onion, peeled and roughly chopped

1 stalk of celery, roughly chopped

2 cloves garlic, peeled and smashed

1 bay leaf

20 whole black peppercorns

1 tsp Kosher salt

In a medium-sized pot or shallow skillet place beer, onion, celery, garlic, bay leaf, peppercorns and salt. Bring the mixture to a boil over a… Continue

CARROT-GINGER SOUP (serves 4)



In a soup pot, heat a ¼ cup of canned chicken stock along with 1 tbsp of unsalted butter. Once the butter has melted, add 1 small white onion (coarsely chopped), 1 tbsp of fresh ginger (peeled and chopped) and a ¼ tsp of curry powder. Cook the mixture for 2 minutes or until the onions are tender. Then, add 3½ cups canned chicken stock, 1 cup freshly squeezed orange juice and one pound of carrots (peeled and coarsely chopped). Bring to a boil, reduce heat… Continue

I just received a request on my personal email for this sandwich. I figured I'd post it here as well. This is my recipe for a pretty darn authentic version of the classic New Orleans sammich.



MUFFULETTA SANDWICH (serves 4 to 6)



For the sandwich:

1 10-inch round loaf of quality Italian bread

¼ lb. sliced mortadella

¼ lb. sliced capicola (spicy Italian ham)

¼ lb. sliced Genoa salami

¼ lb. sliced provolone cheese



For the olive salad:

1… Continue