https://chowfancy.com/2026/02/13/love-means-never-having-to-say-youre-sorry/https://chowfancy.com/wp-content/uploads/2026/02/img_8404.jpegIMG_84042026-02-14T01:40:43+00:00monthlyhttps://chowfancy.com/2025/12/22/quintessential-french-veal-stew/https://chowfancy.com/wp-content/uploads/2025/12/img_9957.jpegIMG_9957https://chowfancy.com/wp-content/uploads/2025/12/img_9901.jpegIMG_9901https://chowfancy.com/wp-content/uploads/2025/12/img_9881.jpegIMG_9881https://chowfancy.com/wp-content/uploads/2025/12/img_9895.jpegIMG_9895https://chowfancy.com/wp-content/uploads/2025/12/img_9866-1.jpegIMG_9866https://chowfancy.com/wp-content/uploads/2025/12/img_9931.jpegIMG_9931https://chowfancy.com/wp-content/uploads/2025/12/img_9954.jpegIMG_9954https://chowfancy.com/wp-content/uploads/2025/12/img_9904.jpegIMG_9904https://chowfancy.com/wp-content/uploads/2025/12/img_9928.jpegIMG_9928https://chowfancy.com/wp-content/uploads/2025/12/img_9947.jpegIMG_99472025-12-24T01:56:59+00:00monthlyhttps://chowfancy.com/2025/11/10/enchanted-dinner-with-friends-family/https://chowfancy.com/wp-content/uploads/2025/11/img_9676.jpegIMG_9676https://chowfancy.com/wp-content/uploads/2025/09/1-1.png1https://chowfancy.com/wp-content/uploads/2025/09/1.png1https://chowfancy.com/wp-content/uploads/2025/09/img_8656.jpegIMG_8656https://chowfancy.com/wp-content/uploads/2025/09/img_0043.jpegIMG_0043https://chowfancy.com/wp-content/uploads/2025/09/img_7239.jpegIMG_7239https://chowfancy.com/wp-content/uploads/2025/09/img_8703-1.jpegIMG_8703https://chowfancy.com/wp-content/uploads/2025/09/img_7227.jpegIMG_7227https://chowfancy.com/wp-content/uploads/2025/09/img_8718.jpegIMG_8718https://chowfancy.com/wp-content/uploads/2025/09/img_8725.jpegIMG_87252025-11-10T13:07:51+00:00monthlyhttps://chowfancy.com/2025/01/22/embrace-belief-lessons-for-a-purposeful-year/https://chowfancy.com/wp-content/uploads/2025/01/dsc2742.jpg_DSC2742https://chowfancy.com/wp-content/uploads/2025/01/img_7163.jpegIMG_7163https://chowfancy.com/wp-content/uploads/2025/01/9877eb42-566b-4e19-b55c-293de3c950e1.jpeg9877EB42-566B-4E19-B55C-293DE3C950E12025-01-29T21:16:20+00:00monthlyhttps://chowfancy.com/2024/12/20/decadent-lamb-dish-with-fresh-herbs/https://chowfancy.com/wp-content/uploads/2024/12/img_9956.jpegIMG_99562024-12-20T22:43:49+00:00monthlyhttps://chowfancy.com/2024/12/18/delicious-lemon-olive-oil-cake-with-fresh-whipped-cream-and-berries/https://chowfancy.com/wp-content/uploads/2024/12/img_5155.jpegIMG_51552024-12-18T21:09:10+00:00monthlyhttps://chowfancy.com/2024/12/17/quick-and-easy-cremini-crema-sauce-for-filet-roast/https://chowfancy.com/wp-content/uploads/2024/12/img_5153.jpegIMG_5153https://chowfancy.com/wp-content/uploads/2024/12/photo-of-me-with-the-filet-roast-and-mushroom-cream.pngphoto-of-me-with-the-filet-roast-and-mushroom-creamhttps://chowfancy.com/wp-content/uploads/2024/12/image.pngimage2024-12-17T13:01:22+00:00monthlyhttps://chowfancy.com/2024/12/15/discover-a-potters-paradise-at-scarcellas-florist/https://chowfancy.com/wp-content/uploads/2024/12/img_0915.jpegIMG_0915https://chowfancy.com/wp-content/uploads/2024/12/img_0908.jpegIMG_09082024-12-17T05:16:33+00:00monthlyhttps://chowfancy.com/2024/11/21/discover-cristina-v-from-kitchen-joy-to-jewelry/https://chowfancy.com/wp-content/uploads/2024/11/image.jpegImagehttps://chowfancy.com/wp-content/uploads/2024/11/img_4773.jpegIMG_4773Chowfancy Friends!https://chowfancy.com/wp-content/uploads/2024/11/img_4778.jpegIMG_4778https://chowfancy.com/wp-content/uploads/2024/11/img_4785.jpegIMG_4785Behind the sceneshttps://chowfancy.com/wp-content/uploads/2024/11/img_4800.jpegIMG_4800No doubt we eat really well on filming days!https://chowfancy.com/wp-content/uploads/2024/11/img_4793.jpegIMG_4793Nothing like Nona's Pestohttps://chowfancy.com/wp-content/uploads/2024/11/img_4783.jpegIMG_4783https://chowfancy.com/wp-content/uploads/2024/11/img_9541.jpegIMG_9541Mise en place https://chowfancy.com/wp-content/uploads/2024/11/img_9535-1.jpegIMG_9535Inviting friends into my kitchen inspires me https://chowfancy.com/wp-content/uploads/2024/11/img_4886.jpegIMG_4886Anthony was happy to be our taste tester2024-11-21T23:29:31+00:00monthlyhttps://chowfancy.com/2024/11/08/grateful-gatherings-boneless-turkey-breast-recipe/https://chowfancy.com/wp-content/uploads/2024/11/img_4580-e1731001317990.jpegIMG_4580https://chowfancy.com/wp-content/uploads/2024/11/img_4579-e1731001296381.jpegIMG_4579https://chowfancy.com/wp-content/uploads/2024/11/img_4577.jpegIMG_4577https://chowfancy.com/wp-content/uploads/2024/11/img_4574.jpegIMG_45742024-11-08T01:25:21+00:00monthlyhttps://chowfancy.com/2024/10/31/beef-bourguignon/https://chowfancy.com/wp-content/uploads/2024/10/img_8024.jpegIMG_8024https://chowfancy.com/wp-content/uploads/2024/10/img_7590.jpegIMG_7590https://chowfancy.com/wp-content/uploads/2024/10/img_8002.jpegIMG_8002https://chowfancy.com/wp-content/uploads/2024/10/img_0524.jpegIMG_0524https://chowfancy.com/wp-content/uploads/2024/10/img_8286.jpegIMG_8286https://chowfancy.com/wp-content/uploads/2024/10/img_8294.jpegIMG_8294https://chowfancy.com/wp-content/uploads/2024/10/img_7043.jpegIMG_7043https://chowfancy.com/wp-content/uploads/2024/10/img_4223.jpegIMG_4223https://chowfancy.com/wp-content/uploads/2024/10/img_4213.jpegIMG_4213https://chowfancy.com/wp-content/uploads/2024/10/img_4211.jpegIMG_42112024-11-07T12:48:04+00:00monthlyhttps://chowfancy.com/about-chowfancy/feedthefamily-givingback/2024-09-23T00:21:03+00:00weekly0.6https://chowfancy.com/2024/09/21/classic-mustard-slaw/https://chowfancy.com/wp-content/uploads/2024/09/img_2421.jpegIMG_24212024-09-21T12:36:13+00:00monthlyhttps://chowfancy.com/2024/09/19/barbecue-spare-ribs/https://chowfancy.com/wp-content/uploads/2024/09/img_1089.jpegIMG_10892024-09-19T12:52:39+00:00monthlyhttps://chowfancy.com/2024/09/11/chicken-rice-soup/https://chowfancy.com/wp-content/uploads/2024/09/img_1807.jpegIMG_1807https://chowfancy.com/wp-content/uploads/2024/09/img_1716.jpegIMG_1716https://chowfancy.com/wp-content/uploads/2024/09/img_1722.jpegIMG_1722https://chowfancy.com/wp-content/uploads/2024/09/img_1736-1.jpegIMG_1736https://chowfancy.com/wp-content/uploads/2024/09/img_1735-1.jpegIMG_1735https://chowfancy.com/wp-content/uploads/2024/09/img_1736.jpegIMG_1736https://chowfancy.com/wp-content/uploads/2024/09/img_1735.jpegIMG_17352024-09-11T17:11:50+00:00monthlyhttps://chowfancy.com/2024/09/08/a-moment-in-time/https://chowfancy.com/wp-content/uploads/2024/09/img_2354.jpegIMG_2354https://chowfancy.com/wp-content/uploads/2024/09/img_1869.jpegIMG_18692024-09-08T17:34:18+00:00monthlyhttps://chowfancy.com/the-organic-garden/https://chowfancy.com/wp-content/uploads/2024/09/img_7078.jpegIMG_7078https://chowfancy.com/wp-content/uploads/2024/08/img_0681.jpegIMG_0681https://chowfancy.com/wp-content/uploads/2024/08/img_0494.jpegIMG_0494https://chowfancy.com/wp-content/uploads/2024/08/img_9463.jpegIMG_9463https://chowfancy.com/wp-content/uploads/2024/08/img_0683.jpegIMG_0683https://chowfancy.com/wp-content/uploads/2024/08/img_2595.jpegIMG_2595https://chowfancy.com/wp-content/uploads/2024/08/img_2585.jpegIMG_2585https://chowfancy.com/wp-content/uploads/2024/08/img_9443.jpegIMG_94432024-09-02T16:49:35+00:00weekly0.6https://chowfancy.com/the-organic-garden/in-the-beginning/https://chowfancy.com/wp-content/uploads/2024/09/img_3402.jpegIMG_3402https://chowfancy.com/wp-content/uploads/2024/09/img_3438.jpegIMG_3438https://chowfancy.com/wp-content/uploads/2024/09/img_3437.jpegIMG_3437https://chowfancy.com/wp-content/uploads/2024/09/img_3445.jpegIMG_3445https://chowfancy.com/wp-content/uploads/2024/09/img_3452.jpegIMG_3452https://chowfancy.com/wp-content/uploads/2024/09/img_3458.jpegIMG_3458https://chowfancy.com/wp-content/uploads/2024/09/img_3459.jpegIMG_3459https://chowfancy.com/wp-content/uploads/2024/09/img_3470.jpegIMG_3470https://chowfancy.com/wp-content/uploads/2024/09/img_3472.jpegIMG_3472https://chowfancy.com/wp-content/uploads/2024/09/img_3475.jpegIMG_34752024-09-02T16:22:52+00:00weekly0.6https://chowfancy.com/2024/08/22/italian-hospitality/https://chowfancy.com/wp-content/uploads/2024/07/img_8445.jpegIMG_8445https://chowfancy.com/wp-content/uploads/2024/07/img_8397.jpegIMG_8397https://chowfancy.com/wp-content/uploads/2024/07/img_8452.jpegIMG_8452https://chowfancy.com/wp-content/uploads/2024/07/img_8469.jpegIMG_8469https://chowfancy.com/wp-content/uploads/2024/07/img_8478.jpegIMG_8478https://chowfancy.com/wp-content/uploads/2024/07/img_8411.jpegIMG_8411https://chowfancy.com/wp-content/uploads/2024/07/img_8435.jpegIMG_8435https://chowfancy.com/wp-content/uploads/2024/07/img_8432.jpegIMG_8432https://chowfancy.com/wp-content/uploads/2024/07/img_8407.jpegIMG_8407https://chowfancy.com/wp-content/uploads/2024/07/img_8385.jpegIMG_83852024-08-23T12:09:34+00:00monthlyhttps://chowfancy.com/2024/08/16/living-in-italy/https://chowfancy.com/wp-content/uploads/2024/08/img_0842.jpegIMG_0842https://chowfancy.com/wp-content/uploads/2024/08/img_0852.jpegIMG_0852https://chowfancy.com/wp-content/uploads/2024/08/img_0845.jpegIMG_0845https://chowfancy.com/wp-content/uploads/2024/08/img_0840.jpegIMG_0840https://chowfancy.com/wp-content/uploads/2024/08/img_0841.jpegIMG_0841https://chowfancy.com/wp-content/uploads/2024/08/img_0838.jpegIMG_0838https://chowfancy.com/wp-content/uploads/2024/08/img_0837.jpegIMG_0837https://chowfancy.com/wp-content/uploads/2024/08/img_0834.jpegIMG_0834https://chowfancy.com/wp-content/uploads/2024/08/img_0833.jpegIMG_0833https://chowfancy.com/wp-content/uploads/2024/08/img_0830.jpegIMG_08302024-08-16T13:33:43+00:00monthlyhttps://chowfancy.com/about/https://chowfancy.com/wp-content/uploads/2024/08/img_6486.jpegIMG_6486https://chowfancy.com/wp-content/uploads/2024/08/img_6499.jpegIMG_6499https://chowfancy.com/wp-content/uploads/2024/08/img_6498.jpegIMG_6498https://chowfancy.com/wp-content/uploads/2024/08/img_6673.jpegIMG_6673https://chowfancy.com/wp-content/uploads/2024/08/img_6677.jpegIMG_6677https://chowfancy.com/wp-content/uploads/2024/08/img_6682.jpegIMG_6682https://chowfancy.com/wp-content/uploads/2024/08/img_7591.jpegIMG_7591https://chowfancy.com/wp-content/uploads/2014/06/img_10491.jpgIMG_1049https://chowfancy.com/wp-content/uploads/2014/06/img_1049.jpgIMG_1049https://chowfancy.com/wp-content/uploads/2014/06/img_0510.jpgIMG_05102024-08-09T22:58:22+00:00weekly0.6https://chowfancy.com/2024/08/08/olives-and-grapes/https://chowfancy.com/wp-content/uploads/2024/08/img_6325.jpegIMG_6325https://chowfancy.com/wp-content/uploads/2024/08/img_7633.jpegIMG_7633https://chowfancy.com/wp-content/uploads/2024/08/img_9989.jpegIMG_9989https://chowfancy.com/wp-content/uploads/2024/08/img_0429.jpegIMG_0429https://chowfancy.com/wp-content/uploads/2024/08/img_0431.jpegIMG_0431https://chowfancy.com/wp-content/uploads/2024/08/img_0439.jpegIMG_0439https://chowfancy.com/wp-content/uploads/2024/08/img_0698.jpegIMG_0698https://chowfancy.com/wp-content/uploads/2024/08/img_0703.jpegIMG_0703https://chowfancy.com/wp-content/uploads/2024/08/img_0702.jpegIMG_0702https://chowfancy.com/wp-content/uploads/2024/08/img_0710.jpegIMG_07102024-08-09T11:37:44+00:00monthlyhttps://chowfancy.com/2024/07/30/italy-is-a-feeling/https://chowfancy.com/wp-content/uploads/2024/07/img_9167.jpegIMG_9167https://chowfancy.com/wp-content/uploads/2024/07/img_8370.jpegIMG_8370https://chowfancy.com/wp-content/uploads/2024/07/img_8077.jpegIMG_8077https://chowfancy.com/wp-content/uploads/2024/07/img_8821.jpegIMG_8821https://chowfancy.com/wp-content/uploads/2024/07/img_8018.jpegIMG_8018https://chowfancy.com/wp-content/uploads/2024/07/img_9059.jpegIMG_9059https://chowfancy.com/wp-content/uploads/2024/07/img_7978.jpegIMG_7978https://chowfancy.com/wp-content/uploads/2024/07/img_8187.jpegIMG_8187https://chowfancy.com/wp-content/uploads/2024/07/dsc2249.jpg_DSC2249https://chowfancy.com/wp-content/uploads/2024/07/dsc2678.jpg_DSC26782024-08-01T18:55:12+00:00monthlyhttps://chowfancy.com/our-mission/https://chowfancy.com/wp-content/uploads/2024/07/dsc2726.jpg_DSC2726https://chowfancy.com/wp-content/uploads/2024/07/dsc2670.jpg_DSC2670https://chowfancy.com/wp-content/uploads/2024/07/dsc2654.jpg_DSC2654https://chowfancy.com/wp-content/uploads/2024/07/dsc2643.jpg_DSC2643https://chowfancy.com/wp-content/uploads/2024/07/dsc2678-1.jpg_DSC26782024-07-25T12:21:21+00:00weekly0.6https://chowfancy.com/2024/03/21/lessons-learned/https://chowfancy.com/wp-content/uploads/2024/03/fullsizerender-1.jpegFullSizeRenderhttps://chowfancy.com/wp-content/uploads/2024/03/fullsizerender.jpegFullSizeRenderhttps://chowfancy.com/wp-content/uploads/2024/03/img_4050.jpegIMG_4050https://chowfancy.com/wp-content/uploads/2024/03/img_4060.jpegIMG_4060https://chowfancy.com/wp-content/uploads/2024/03/img_4064.jpegIMG_4064https://chowfancy.com/wp-content/uploads/2024/03/img_4068.jpegIMG_4068https://chowfancy.com/wp-content/uploads/2024/03/img_4153.jpegIMG_4153https://chowfancy.com/wp-content/uploads/2024/03/img_5260.jpegIMG_5260https://chowfancy.com/wp-content/uploads/2024/03/img_5263.jpegIMG_5263https://chowfancy.com/wp-content/uploads/2024/03/img_5287.jpegIMG_52872024-03-21T14:23:43+00:00monthlyhttps://chowfancy.com/2020/01/17/january-looking-from-the-other-persons-point-of-view/https://chowfancy.com/wp-content/uploads/2020/01/img_9666-e1579102529560.jpgIMG_96662024-03-09T00:41:22+00:00monthlyhttps://chowfancy.com/2024/03/06/housewarming-paella-party/https://chowfancy.com/wp-content/uploads/2024/03/img_8911.jpgimg_8911https://chowfancy.com/wp-content/uploads/2024/03/img_8900.jpgimg_8900https://chowfancy.com/wp-content/uploads/2024/03/img_8931.jpgimg_8931https://chowfancy.com/wp-content/uploads/2024/03/img_8895.jpgimg_8895https://chowfancy.com/wp-content/uploads/2024/03/img_8898.jpgimg_8898https://chowfancy.com/wp-content/uploads/2024/03/img_8909.jpgimg_8909https://chowfancy.com/wp-content/uploads/2024/03/img_8923.jpgimg_8923https://chowfancy.com/wp-content/uploads/2024/03/img_8908.jpgimg_8908https://chowfancy.com/wp-content/uploads/2024/03/img_8892.jpgimg_8892https://chowfancy.com/wp-content/uploads/2024/03/img_8917.jpgimg_89172024-08-01T18:54:08+00:00monthlyhttps://chowfancy.com/2024/01/25/living-slow-an-enchanting-perspective/https://chowfancy.com/wp-content/uploads/2024/01/img_2608-1.jpegimg_2608-12024-01-28T00:56:39+00:00monthlyhttps://chowfancy.com/blog/2023-10-16T16:30:34+00:00weekly0.6https://chowfancy.com/2014/12/16/whole-roasted-chicken-with-baby-bella-mushrooms/2019-03-13T01:31:37+00:00monthlyhttps://chowfancy.com/2019/01/18/chowfancy-to-2019/https://chowfancy.com/wp-content/uploads/2018/09/img_1251.jpgIMG_12512019-04-01T14:09:21+00:00monthlyhttps://chowfancy.com/2015/12/18/herb-crusted-frenched-rack-of-lamb/2018-06-19T10:27:23+00:00monthlyhttps://chowfancy.com/2017/05/26/grill-to-perfection/https://chowfancy.com/wp-content/uploads/2017/05/img_8254.jpgIMG_8254https://chowfancy.com/wp-content/uploads/2017/05/img_8027.jpgIMG_8027The Wagyu Tomahawk Steak https://chowfancy.com/wp-content/uploads/2017/05/img_7208.jpgIMG_7208The Butcher sources the best Prime Beef he can find.https://chowfancy.com/wp-content/uploads/2017/05/img_7196.jpgIMG_7196Our Gourmet Bacon Cheddar Burgershttps://chowfancy.com/wp-content/uploads/2017/05/img_7147.jpgIMG_7147Prime Aged Porterhouse Steakhttps://chowfancy.com/wp-content/uploads/2017/05/img_7146.jpgIMG_7146Prime Rib Steak https://chowfancy.com/wp-content/uploads/2017/05/img_7109.jpgIMG_7109These are our Gourmet Blue Cheese Burgershttps://chowfancy.com/wp-content/uploads/2017/05/img_7019.jpgIMG_7019No Bun Needed!https://chowfancy.com/wp-content/uploads/2017/05/img_6920.jpgIMG_6920https://chowfancy.com/wp-content/uploads/2017/05/img_6919.jpgIMG_6919Dry Aging Room2018-06-19T10:23:16+00:00monthlyhttps://chowfancy.com/2018/04/21/meyer-company-ranch-montana-usa/https://chowfancy.com/wp-content/uploads/2018/04/img_72931.jpgIMG_7293https://chowfancy.com/wp-content/uploads/2018/04/img_7288.jpgIMG_7288https://chowfancy.com/wp-content/uploads/2018/04/img_7283.jpgIMG_7283https://chowfancy.com/wp-content/uploads/2018/04/img_7272-e1523811325400.jpgIMG_7272https://chowfancy.com/wp-content/uploads/2018/04/img_3162.jpgIMG_3162https://chowfancy.com/wp-content/uploads/2018/04/img_3159.jpgIMG_3159https://chowfancy.com/wp-content/uploads/2018/04/img_7243.jpgIMG_7243https://chowfancy.com/wp-content/uploads/2018/04/img_7240.jpgIMG_7240https://chowfancy.com/wp-content/uploads/2018/04/img_7238.jpgIMG_7238https://chowfancy.com/wp-content/uploads/2018/04/img_7234.jpgIMG_72342018-04-30T11:55:59+00:00monthlyhttps://chowfancy.com/2018/04/21/montana-moments/https://chowfancy.com/wp-content/uploads/2018/04/img_7471.jpgIMG_7471https://chowfancy.com/wp-content/uploads/2018/04/img_7007.jpgIMG_70072018-08-27T11:41:38+00:00monthlyhttps://chowfancy.com/2015/03/27/roast-leg-of-lamb/2018-04-01T10:57:48+00:00monthlyhttps://chowfancy.com/2018/03/23/a-tour-of-mcenroe-organic-farm-millerton-ny/https://chowfancy.com/wp-content/uploads/2018/03/img_6441.jpgIMG_6441The Butcher brought home souvenirs too! Are you planting a garden this spring? Look for the beautiful Organic McEnroe Soil at our Market. https://chowfancy.com/wp-content/uploads/2018/03/img_6424.jpgIMG_6424And I brought home a souvenir! It looks like I will be roasting an organic Turkey soon!https://chowfancy.com/wp-content/uploads/2018/03/img_6395.jpgIMG_6395Humanely Raisedhttps://chowfancy.com/wp-content/uploads/2018/03/img_63921.jpgIMG_6392Happy Livestock...https://chowfancy.com/wp-content/uploads/2018/03/img_6382.jpgIMG_6382It all starts with the soil...https://chowfancy.com/wp-content/uploads/2018/03/img_6380.jpgIMG_6380To the garden...https://chowfancy.com/wp-content/uploads/2018/03/img_6379.jpgIMG_6379From the Farm...https://chowfancy.com/wp-content/uploads/2018/03/img_6373.jpgIMG_6373Organic Soil. From the Farm...https://chowfancy.com/wp-content/uploads/2018/03/img_6370.jpgIMG_6370Greenhouses growing Organic Tomatoeshttps://chowfancy.com/wp-content/uploads/2018/03/img_6369.jpgIMG_6369McEnroe Organic Farm, Hudson Valley2018-03-23T15:30:00+00:00monthlyhttps://chowfancy.com/2018/03/18/homemade-waffles-easter-brunch-keepitsimple/https://chowfancy.com/wp-content/uploads/2018/03/img_6244.jpgIMG_6244https://chowfancy.com/wp-content/uploads/2018/03/img_6283.jpgIMG_6283These waffles will be wrapped well with plastic and placed in the freezer until Easter Morning. Then they can be heated in the oven or toaster! Chowfancy!https://chowfancy.com/wp-content/uploads/2018/03/img_6282.jpgIMG_6282https://chowfancy.com/wp-content/uploads/2018/03/img_6281.jpgIMG_6281https://chowfancy.com/wp-content/uploads/2018/03/img_6279.jpgIMG_6279https://chowfancy.com/wp-content/uploads/2018/03/img_6277.jpgIMG_6277https://chowfancy.com/wp-content/uploads/2018/03/img_6276.jpgIMG_6276Whip up Some Fresh Cream... it will keep for a day or two if you place it in a glass bowl in the fridge!https://chowfancy.com/wp-content/uploads/2018/03/img_6274.jpgIMG_6274This is what you will see when the cream is ready! It shouldn't take more than five minutes start to finish! Chowfancy!https://chowfancy.com/wp-content/uploads/2018/03/img_6272.jpgIMG_6272Continue whisking until gently thickenedhttps://chowfancy.com/wp-content/uploads/2018/03/img_6271.jpgIMG_6271Once it starts to thicken you can add half cup of powdered sugar. 2018-03-18T10:39:11+00:00monthlyhttps://chowfancy.com/about-chowfancy/https://chowfancy.com/wp-content/uploads/2016/02/img_0505.jpgIMG_05052018-03-09T18:08:50+00:00weekly0.6https://chowfancy.com/2018/03/09/corned-beef-cabbage-3/https://chowfancy.com/wp-content/uploads/2018/03/img_5959.jpgIMG_5959https://chowfancy.com/wp-content/uploads/2018/03/img_5928.jpgIMG_59282018-03-23T15:28:59+00:00monthlyhttps://chowfancy.com/2018/01/16/208-mondays/https://chowfancy.com/wp-content/uploads/2018/01/img_4365.jpgIMG_4365https://chowfancy.com/wp-content/uploads/2018/01/img_3764-e1515775196777.jpgIMG_3764Our Markethttps://chowfancy.com/wp-content/uploads/2018/01/img_3763.jpgIMG_3763https://chowfancy.com/wp-content/uploads/2018/01/chinappi-270.jpgchinappi 270Our Family2018-03-15T23:01:28+00:00monthlyhttps://chowfancy.com/2017/12/10/porchetta-cooktogether/https://chowfancy.com/wp-content/uploads/2017/12/img_3886.jpgIMG_3886https://chowfancy.com/wp-content/uploads/2017/12/img_3902.jpgIMG_3902https://chowfancy.com/wp-content/uploads/2017/12/img_3838.jpgIMG_3838https://chowfancy.com/wp-content/uploads/2017/12/img_3888.jpgIMG_3888https://chowfancy.com/wp-content/uploads/2017/12/img_3835.jpgIMG_3835https://chowfancy.com/wp-content/uploads/2017/12/img_3779.jpgIMG_37792017-12-10T14:27:23+00:00monthlyhttps://chowfancy.com/2017/11/17/rose-and-sage-turkey/https://chowfancy.com/wp-content/uploads/2017/11/img_1914.jpgIMG_1914https://chowfancy.com/wp-content/uploads/2017/11/img_1904.jpgIMG_1904https://chowfancy.com/wp-content/uploads/2017/11/img_1902.jpgIMG_1902https://chowfancy.com/wp-content/uploads/2017/11/img_1900.jpgIMG_1900https://chowfancy.com/wp-content/uploads/2017/11/img_1899.jpgIMG_1899https://chowfancy.com/wp-content/uploads/2017/11/img_1898.jpgIMG_1898https://chowfancy.com/wp-content/uploads/2017/11/img_1895.jpgIMG_1895https://chowfancy.com/wp-content/uploads/2017/11/img_1894.jpgIMG_1894https://chowfancy.com/wp-content/uploads/2017/11/img_1893.jpgIMG_1893https://chowfancy.com/wp-content/uploads/2017/11/img_1892.jpgIMG_18922017-11-20T14:17:54+00:00monthlyhttps://chowfancy.com/2017/10/28/its-turkey-time/https://chowfancy.com/wp-content/uploads/2017/10/img_1887.jpgIMG_18872017-10-28T01:22:33+00:00monthlyhttps://chowfancy.com/2017/08/29/tom-nancys-three-herb-pesto/https://chowfancy.com/wp-content/uploads/2017/08/img_8675.jpgIMG_8675https://chowfancy.com/wp-content/uploads/2017/08/img_8558.jpgIMG_8558https://chowfancy.com/wp-content/uploads/2017/08/img_8543.jpgIMG_8543https://chowfancy.com/wp-content/uploads/2017/08/img_8516.jpgIMG_8516https://chowfancy.com/wp-content/uploads/2017/08/img_8486.jpgIMG_8486https://chowfancy.com/wp-content/uploads/2017/08/img_8473.jpgIMG_84732017-08-29T17:46:24+00:00monthlyhttps://chowfancy.com/2017/04/04/make-it-ahead-sausage-sage-and-egg-casserole-2/https://chowfancy.com/wp-content/uploads/2017/04/img_78391.jpgIMG_7839https://chowfancy.com/wp-content/uploads/2017/04/img_7839.jpgThe perfect addition to a beautiful brunch!https://chowfancy.com/wp-content/uploads/2017/04/img_7788.jpgCover with foil and refrigerate at least four hours and up to overnight.https://chowfancy.com/wp-content/uploads/2017/04/img_7823.jpgWhen you are ready to bake...pre-heat the oven to 350 degrees fahrenheit. Bake, covered, for 45 minutes. Uncover and bake for another 8-10 minutes until the cheese is browned and bubbling. Serve immediately.https://chowfancy.com/wp-content/uploads/2017/04/img_7786.jpgTop with the grated cheddar cheese.https://chowfancy.com/wp-content/uploads/2017/04/img_7787.jpgEvenly Pour the egg mixture over the entire dish.https://chowfancy.com/wp-content/uploads/2017/04/img_7785.jpgSpoon the sausage mixture over the bread cubes.https://chowfancy.com/wp-content/uploads/2017/04/img_7782.jpgWhisk the eggs, half and half, and ground mustard in a mixing bowl.https://chowfancy.com/wp-content/uploads/2017/04/img_7784.jpgAdd the fresh sage to the sausage mixture during the last minute of browning.https://chowfancy.com/wp-content/uploads/2017/04/img_7780.jpgOver medium heat, brown the sausage meat and diced red onion in a large pan with two tablespoons of olive oil.2017-04-04T11:37:39+00:00monthlyhttps://chowfancy.com/2017/03/19/pork-osso-buco-and-hygge/https://chowfancy.com/wp-content/uploads/2017/03/img_4718.jpgIMG_4718Yum! Comfort Food at its finest! Chowfancy Everyone~https://chowfancy.com/wp-content/uploads/2017/03/img_4717.jpgIMG_4717and this is the results! https://chowfancy.com/wp-content/uploads/2017/03/img_4711.jpgIMG_4711Same amount of cooking time....https://chowfancy.com/wp-content/uploads/2017/03/img_4709.jpgIMG_4709https://chowfancy.com/wp-content/uploads/2017/03/img_4706.jpgIMG_4706https://chowfancy.com/wp-content/uploads/2017/03/img_4704.jpgIMG_4704Fresh herbs....https://chowfancy.com/wp-content/uploads/2017/03/img_4703.jpgIMG_4703I love the combination of white wine and pork,https://chowfancy.com/wp-content/uploads/2017/03/img_4702.jpgIMG_4702https://chowfancy.com/wp-content/uploads/2017/03/img_4712.jpgIMG_4712When cooking just for the two of us I have used this Tagine to cook the Pork as well, with delicious results. https://chowfancy.com/wp-content/uploads/2017/03/img_5298.jpgIMG_5298Cover the pan with foil and place it in the 400 degree oven for 30 minutes. Then you will lower the heat to 350 degrees and continue to roast for an additional 2 and a half hours. (total cook time is 3 hours)2017-03-19T18:03:21+00:00monthlyhttps://chowfancy.com/2017/01/14/i-love-january/https://chowfancy.com/wp-content/uploads/2017/01/img_1425.jpgimg_14252017-01-28T15:03:48+00:00monthlyhttps://chowfancy.com/2016/12/17/quick-links-to-cooking-tips-and-holiday-recipes/2016-12-17T19:10:41+00:00monthlyhttps://chowfancy.com/2014/11/12/white-wine-and-fresh-herb-roasted-turkey-recipe/2024-11-29T17:34:54+00:00monthlyhttps://chowfancy.com/2016/11/19/did-you-just-realize-that-thanksgiving-is-next-week/https://chowfancy.com/wp-content/uploads/2016/11/img_2275.jpgimg_2275Time Flies!https://chowfancy.com/wp-content/uploads/2016/11/dsc_0102_0046-e1479559184446.jpgdsc_0102_0046Our Holidays have always been spent at The Meat Market!https://chowfancy.com/wp-content/uploads/2016/11/dsc_0104_0044-e1479559162662.jpgdsc_0104_0044We started them young!https://chowfancy.com/wp-content/uploads/2016/11/img_4154.jpgimg_4154It's Fall at The Meat Market!https://chowfancy.com/wp-content/uploads/2016/11/img_4087.jpgimg_4087Thank you to all of our customers who have become more to us like friends and family! We truly appreciate you!https://chowfancy.com/wp-content/uploads/2016/11/img_1783.jpgimg_1783#ourteamhttps://chowfancy.com/wp-content/uploads/2016/11/img_4083.jpgimg_4083#itsaboutthefamilyhttps://chowfancy.com/wp-content/uploads/2016/11/img_1780.jpgimg_1780Always a little time to play!https://chowfancy.com/wp-content/uploads/2016/11/img_4078.jpgimg_4078#weloveourcustomershttps://chowfancy.com/wp-content/uploads/2016/11/img_4071.jpgimg_4071Customer appreciation!2016-11-19T13:19:47+00:00monthlyhttps://chowfancy.com/2016/10/01/october/https://chowfancy.com/wp-content/uploads/2016/10/img_3521.jpgimg_3521https://chowfancy.com/wp-content/uploads/2016/10/img_2315.jpgimg_2315https://chowfancy.com/wp-content/uploads/2016/10/img_2317.jpgimg_2317https://chowfancy.com/wp-content/uploads/2016/10/img_2309.jpgimg_2309https://chowfancy.com/wp-content/uploads/2016/10/img_2308.jpgimg_2308https://chowfancy.com/wp-content/uploads/2016/10/img_2307.jpgimg_2307https://chowfancy.com/wp-content/uploads/2016/10/img_2306.jpgimg_2306https://chowfancy.com/wp-content/uploads/2016/10/img_2305.jpgimg_2305https://chowfancy.com/wp-content/uploads/2016/10/img_2302.jpgimg_2302https://chowfancy.com/wp-content/uploads/2016/10/img_2301.jpgimg_23012016-10-04T13:01:36+00:00monthlyhttps://chowfancy.com/2016/09/10/tomato-tart/https://chowfancy.com/wp-content/uploads/2016/09/img_3258.jpgIMG_3258Chowfancy Everyone!https://chowfancy.com/wp-content/uploads/2016/09/img_3262.jpgIMG_3262This tart is so much fun to make...https://chowfancy.com/wp-content/uploads/2016/09/img_3260.jpgIMG_3260I couldn't decide if this was appetizer, main course or dessert...that's how yummy it was!https://chowfancy.com/wp-content/uploads/2016/09/img_3228.jpgIMG_3228Bake in the pre-heated oven for 35-45 minutes. Let the tart stand on the counter for a few hours to set, before serving. https://chowfancy.com/wp-content/uploads/2016/09/img_3226.jpgIMG_3226You will also need fresh sage and basil....fresh cracked salt and pepper.https://chowfancy.com/wp-content/uploads/2016/09/img_3224.jpgIMG_3224Beauty!https://chowfancy.com/wp-content/uploads/2016/09/img_3223.jpgIMG_3223Spread into the bottom of the pre-baked tart shell.https://chowfancy.com/wp-content/uploads/2016/09/img_3233.jpgIMG_3233https://chowfancy.com/wp-content/uploads/2016/09/img_3222.jpgIMG_3222Slice up a few colorful tomatoes. https://chowfancy.com/wp-content/uploads/2016/09/img_3220.jpgIMG_32202016-09-10T15:24:34+00:00monthlyhttps://chowfancy.com/2016/07/06/smoky-bacon-mac-n-cheese/https://chowfancy.com/wp-content/uploads/2016/06/img_2035.jpgIMG_2035https://chowfancy.com/wp-content/uploads/2016/06/img_2034.jpgIMG_2034https://chowfancy.com/wp-content/uploads/2016/06/img_2033-e1466193982879.jpgIMG_2033Melt-in-your-mouth deliciousness! Chowfancy everyone!https://chowfancy.com/wp-content/uploads/2016/06/img_2032.jpgIMG_2032https://chowfancy.com/wp-content/uploads/2016/06/img_2031.jpgIMG_2031Bake in 375 degree oven for about fifty-five minutes. ( cover with foil for the first forty minutes ...uncovered for the last fifteen ...https://chowfancy.com/wp-content/uploads/2016/06/img_2030.jpgIMG_2030Top the pasta with bread crumbs and lightly spritz with olive oil.https://chowfancy.com/wp-content/uploads/2016/06/img_2029.jpgIMG_2029https://chowfancy.com/wp-content/uploads/2016/06/img_2028.jpgIMG_2028https://chowfancy.com/wp-content/uploads/2016/06/img_2027.jpgIMG_2027https://chowfancy.com/wp-content/uploads/2016/06/img_2026.jpgIMG_2026I baked mine in our custom made Chowfancy Baker...it held the entire 16 ounces of pasta...2016-07-06T11:43:36+00:00monthlyhttps://chowfancy.com/2016/06/17/st-louis-style-spare-ribs/https://chowfancy.com/wp-content/uploads/2016/06/img_2197.jpgIMG_2197Place the entire rack of ribs bone side up on the cutting board for easy slicing. Chowfancy Everyone!https://chowfancy.com/wp-content/uploads/2016/06/img_2196.jpgIMG_2196Yum! ...These ribs can be made the day ahead and heated in the oven or grill just before serving!https://chowfancy.com/wp-content/uploads/2016/06/img_2192.jpgIMG_2192No one will be able to resist these classic barbecue ribs!https://chowfancy.com/wp-content/uploads/2016/06/img_2191.jpgIMG_2191Bake, uncovered, in a 350 degree oven for a total of 2-2 1/2 hours. Flipping the ribs over on the pan...halfway though baking time and basting with remaining glaze. https://chowfancy.com/wp-content/uploads/2016/06/img_2187.jpgIMG_2187https://chowfancy.com/wp-content/uploads/2016/06/img_2186.jpgIMG_2186Cover both sides with a quarter of the mixture of basting glaze. https://chowfancy.com/wp-content/uploads/2016/06/img_2184.jpgIMG_2184Place the ribs on a parchment or foil lined baking tray. https://chowfancy.com/wp-content/uploads/2016/06/img_2183.jpgIMG_2183Now you can season the ribs on both sides with salt and pepper. https://chowfancy.com/wp-content/uploads/2016/06/img_2182.jpgIMG_2182This piece of silver skin is often referred to as the membrane. It can be discarded. Removing it just makes the ribs...that much better!https://chowfancy.com/wp-content/uploads/2016/06/img_2181.jpgIMG_2181Use a paper towel to grab a hold of the silver skin and peel away from the bones. 2016-07-01T15:54:52+00:00monthlyhttps://chowfancy.com/2016/06/17/the-butcher-shopa-look-back-in-honor-of-fathers-day-2/https://chowfancy.com/wp-content/uploads/2016/06/img_8058.jpgDry Aged Beefhttps://chowfancy.com/wp-content/uploads/2016/06/copy-of-dsc_0058_0016.jpgCopy of DSC_0058_0016https://chowfancy.com/wp-content/uploads/2016/06/img_8056.jpgThe window of the walk in cooler at R&Shttps://chowfancy.com/wp-content/uploads/2016/06/img_7980.jpgR&S Meat Market also carries a full line of All-Natural Grass Fed Beefhttps://chowfancy.com/wp-content/uploads/2016/06/img_7987.jpgThis is Waygu Beef! The American version of Japanese Kobe Beef~https://chowfancy.com/wp-content/uploads/2016/06/img_7841.jpgIMG_7841https://chowfancy.com/wp-content/uploads/2016/06/photo.jpgThe Butcher and one of his sons...https://chowfancy.com/wp-content/uploads/2016/06/img_7676.jpgHe will not sell these pieces of beef until they are aged to perfection. Typically at least five to seven weeks.https://chowfancy.com/wp-content/uploads/2016/06/img_7674.jpgThe Butcher ages prime beef on the premises.https://chowfancy.com/wp-content/uploads/2016/06/img_7675.jpgIMG_76752016-06-17T15:25:53+00:00monthlyhttps://chowfancy.com/2014/08/24/fresh-from-the-catskills-2/2016-06-11T13:07:04+00:00monthlyhttps://chowfancy.com/2016/05/08/mothers-day-brunch-menu-2/https://chowfancy.com/wp-content/uploads/2016/05/img_7814.jpgIMG_7814https://chowfancy.com/wp-content/uploads/2016/05/img_7836.jpgIMG_7836https://chowfancy.com/wp-content/uploads/2016/05/img_7828.jpgIMG_7828https://chowfancy.com/wp-content/uploads/2016/05/img_7769.jpgIMG_7769https://chowfancy.com/wp-content/uploads/2016/05/img_0623-e1431095265578.jpgIMG_0623https://chowfancy.com/wp-content/uploads/2016/05/img_7844.jpgFeatured Image -- 36102016-05-08T11:13:12+00:00monthlyhttps://chowfancy.com/2016/05/04/not-just-a-mother/https://chowfancy.com/wp-content/uploads/2016/05/img_23581.jpegIMG_2358https://chowfancy.com/wp-content/uploads/2016/05/img_8948.jpgIMG_8948https://chowfancy.com/wp-content/uploads/2016/05/family.jpgfamilyhttps://chowfancy.com/wp-content/uploads/2016/05/img_2358-e1462366958358.jpegIMG_23582016-05-09T02:31:02+00:00monthlyhttps://chowfancy.com/2016/04/09/spring-steak-stir-fry-keeping-it-simple/https://chowfancy.com/wp-content/uploads/2016/04/cropped-img_1267.jpgcropped-img_1267.jpgServe the stir fry over cooked rice and garnish with sesame seeds~https://chowfancy.com/wp-content/uploads/2016/04/img_1231.jpgIMG_1231Place the beef in a large enough bowl...https://chowfancy.com/wp-content/uploads/2016/04/img_1227.jpgIMG_1227Fresh is best! You will need 10 Asparagus, 6 mini rainbow peppers, 2 scallions, 1 tablespoon freshly grated ginger, 2 cloves of garlic2016-04-09T15:14:19+00:00monthlyhttps://chowfancy.com/2016/03/19/roast-leg-of-lamb-2/https://chowfancy.com/wp-content/uploads/2016/03/img_7138.jpgHave a Happy Easter!https://chowfancy.com/wp-content/uploads/2016/03/img_7132.jpgIMG_7132https://chowfancy.com/wp-content/uploads/2016/03/img_7125.jpgIMG_7125https://chowfancy.com/wp-content/uploads/2016/03/img_7119.jpgI also served sweet English peas and fresh asparagus....https://chowfancy.com/wp-content/uploads/2016/03/img_7112.jpgI will post the recipe for this delicious fresh mango apricot chutney. It was the perfect complement to the lamb. http://randsmeatmarket.com/2015/03/29/apricot-mango-chutney/https://chowfancy.com/wp-content/uploads/2016/03/img_7110.jpgLeg of Lamb makes a beautiful presentation!https://chowfancy.com/wp-content/uploads/2016/03/img_7102.jpgCarrots...https://chowfancy.com/wp-content/uploads/2016/03/img_7099.jpgIMG_7099https://chowfancy.com/wp-content/uploads/2016/03/img_7098.jpgIMG_7098https://chowfancy.com/wp-content/uploads/2016/03/img_7096.jpgI left the bottom part whole on the platter, to slice for seconds. This will help keep the meat juicy.2016-03-19T17:35:12+00:00monthlyhttps://chowfancy.com/2016/03/18/smoked-heritage-ham-2/https://chowfancy.com/wp-content/uploads/2016/03/img_7384.jpgI served the ham with a side of sweet bourbon mustard ...a really yummy accompaniment!https://chowfancy.com/wp-content/uploads/2016/03/img_7386.jpgHave a very Happy Easter!https://chowfancy.com/wp-content/uploads/2016/03/img_73811.jpgIMG_7381https://chowfancy.com/wp-content/uploads/2016/03/img_7371.jpgThis ham rested on the counter for 30 minutes before slicing and it was still very hot in the center. Your best bet is to use an electric knife for beautiful even slices.https://chowfancy.com/wp-content/uploads/2016/03/img_7373.jpgMelt in your mouth!https://chowfancy.com/wp-content/uploads/2016/03/img_7358.jpgI will post the recipe for these yummy meringue topped sweet potatoes.. they were a favorite!https://chowfancy.com/wp-content/uploads/2016/03/img_7347.jpgServe with your favorite spring side dishes.https://chowfancy.com/wp-content/uploads/2016/03/img_7341.jpgHeat the pineapples in the oven for about 8 minutes as you slice the ham.https://chowfancy.com/wp-content/uploads/2016/03/img_7327.jpgI removed the ham from the oven at almost 130 degrees. It was perfect!https://chowfancy.com/wp-content/uploads/2016/03/img_7328.jpgLook how gorgeous!!2016-03-18T12:43:11+00:00monthlyhttps://chowfancy.com/2016/03/12/corned-beef-cabbage-2/https://chowfancy.com/wp-content/uploads/2016/03/img_6756.jpgIMG_6756https://chowfancy.com/wp-content/uploads/2016/03/img_6755.jpgI had two containers of soup left. Just pour it over the corned beef and set to low for five hours. Simple!https://chowfancy.com/wp-content/uploads/2016/03/img_6754.jpgUse the leftover soup as a sauce .https://chowfancy.com/wp-content/uploads/2016/03/img_6753.jpgPlace the COOKED corned beef on top. I used a whole piece that I had leftover, but you could also just lay the slices on top.https://chowfancy.com/wp-content/uploads/2016/03/img_6752.jpgIf you have leftover corned beef, I would suggest using the crock pot to re-heat it the next day. Place some fresh cabbage on the bottom.https://chowfancy.com/wp-content/uploads/2016/03/img_67491.jpgMay you enjoy the Luck of the Irish!https://chowfancy.com/wp-content/uploads/2016/03/img_6747.jpgHappy St. Patrick's Day!https://chowfancy.com/wp-content/uploads/2016/03/img_6744.jpgThis is the purple cabbage that I simmered along with the corned beef. It had a really great flavor.https://chowfancy.com/wp-content/uploads/2016/03/img_6742.jpgDelicious!https://chowfancy.com/wp-content/uploads/2016/03/img_6740.jpgSlice the half into quarter inch thick slices.2016-03-12T14:18:55+00:00monthlyhttps://chowfancy.com/2016/01/22/pink-vodka-sauce/https://chowfancy.com/wp-content/uploads/2016/01/img_0280.jpgIMG_0280https://chowfancy.com/wp-content/uploads/2016/01/img_0278.jpgIMG_0278https://chowfancy.com/wp-content/uploads/2016/01/img_0277.jpgIMG_0277https://chowfancy.com/wp-content/uploads/2016/01/img_0276.jpgIMG_0276https://chowfancy.com/wp-content/uploads/2016/01/img_0275.jpgIMG_0275https://chowfancy.com/wp-content/uploads/2016/01/img_5782.jpgIMG_5782Serve with your favorite pasta!https://chowfancy.com/wp-content/uploads/2016/01/img_5781.jpgIMG_5781Let it simmer quickly to thicken. https://chowfancy.com/wp-content/uploads/2016/01/img_5780.jpgIMG_5780Next you can stir in one cup of grated Locatelli cheesehttps://chowfancy.com/wp-content/uploads/2016/01/img_5779.jpgIMG_5779Cover, lower the heat and let simmer for about 20 minutes. Give it a stir every so often. https://chowfancy.com/wp-content/uploads/2016/01/img_5778.jpgIMG_5778Let the sauce come to a quick simmer ...2016-02-26T15:24:56+00:00monthlyhttps://chowfancy.com/2016/02/09/terrice-bassler-creates-chowfancy-pottery/https://chowfancy.com/wp-content/uploads/2016/02/untitled-51.jpgUntitled 5https://chowfancy.com/wp-content/uploads/2016/02/untitled-5.jpgUntitled 5https://chowfancy.com/wp-content/uploads/2016/02/untitled-4.jpgUntitled 4https://chowfancy.com/wp-content/uploads/2016/02/untitled-3.jpgUntitled 3https://chowfancy.com/wp-content/uploads/2016/02/portrait.jpgPortrait2016-02-09T15:08:11+00:00monthlyhttps://chowfancy.com/2016/01/30/bourbon-glazed-berkshire-pork-roast/https://chowfancy.com/wp-content/uploads/2016/01/img_0408.jpgIMG_0408The entire searing process should take about ten minutes.https://chowfancy.com/wp-content/uploads/2016/01/img_0407.jpgIMG_0407It is important to sear all sides of the meat. https://chowfancy.com/wp-content/uploads/2016/01/img_0406.jpgIMG_0406Take you time with this step. https://chowfancy.com/wp-content/uploads/2016/01/img_0405.jpgIMG_0405Heat 3 tablespoons of olive oil in a large saute pan over medium- high heat. Sear the meat on all sides. https://chowfancy.com/wp-content/uploads/2016/01/img_0404.jpgIMG_0404https://chowfancy.com/wp-content/uploads/2016/01/img_0403.jpgIMG_0403Press brown sugar onto mustard coating. ( 1/2 cup each side)https://chowfancy.com/wp-content/uploads/2016/01/img_0402.jpgIMG_0402Cover both sides of the roast with mustard (1/4 cup each side)https://chowfancy.com/wp-content/uploads/2016/01/img_0401.jpgIMG_0401Season the roast on both sides with fresh cracked salt and pepperhttps://chowfancy.com/wp-content/uploads/2016/01/img_0400.jpgIMG_0400The Butcher removed the meat from in-between the bones on this Berkshire Pork Roast. (Frenched)https://chowfancy.com/wp-content/uploads/2016/01/img_0399.jpgIMG_0399You will need 1/4 cup of bourbon, 1/2 cup of mustard, 1 cup of light brown sugar, 1 cup white wine, 1 cup of chicken stock , salt, pepper and olive oil2016-02-09T14:43:51+00:00monthlyhttps://chowfancy.com/2016/02/06/sweet-and-spicy-nachos-2/https://chowfancy.com/wp-content/uploads/2016/02/img_37901.jpgIMG_3790https://chowfancy.com/wp-content/uploads/2016/02/img_3791.jpgServe with fresh guacamole and sour cream....your guests will love these Nachos!https://chowfancy.com/wp-content/uploads/2016/02/img_3787.jpgHeat in the oven for 10 - 12 minutes until all of the cheese has melted....https://chowfancy.com/wp-content/uploads/2016/02/img_3785.jpgHeat your oven to 375 degrees fahrenheit. In a large oven proof platter or metal tin, start to layer the tortilla chips. Add a layer of yellow cheddar, half to three quarters of the jar of salsa, then add another layer of chips, half to three quarters of the jar of corn relish and top with the grated white cheddar. I like to add a handful of hot banana pepper rings on top.https://chowfancy.com/wp-content/uploads/2016/02/img_3782.jpgI have come to love this fresh smokie salsa that Dave makes us...(It comes straight from the Catskill Mountains.) I am having a problem eating regular salsa now!!https://chowfancy.com/wp-content/uploads/2016/02/img_3780.jpgGrate up Oscar's Aged White Cheddar. This cheddar is hickory smoked at Oscar's Smoke House in the Adirondack Mountains.https://chowfancy.com/wp-content/uploads/2016/02/img_3779.jpgThis Spicy Corn Relish adds a super kick to the nachos!https://chowfancy.com/wp-content/uploads/2016/02/img_3765.jpgGrate up some Sharp Boars Head Cheddar.https://chowfancy.com/wp-content/uploads/2016/02/img_3761.jpgIf you are not planning to serve the guacamole right away, you can place the pit on top and cover with plastic wrap. Press the plastic wrap down to touch the surface of the guacamole. By doing this you will help to keep the guac from turning brown.https://chowfancy.com/wp-content/uploads/2016/02/img_3760.jpgAdd the juice of a lime, and just a few twists of fresh ground salt and pepper. Mix all of the ingredients together gently, so as not to make it too mushy.2016-02-06T14:24:32+00:00monthlyhttps://chowfancy.com/2016/01/20/chowfancy-lets-bring-back-the-old/2016-01-21T22:04:57+00:00monthlyhttps://chowfancy.com/2014/12/20/beef-tenderloin-with-cabernet-shitake-gravy/2015-12-22T13:44:44+00:00monthlyhttps://chowfancy.com/2014/12/10/dijon-peppercorn-prime-rib/2015-12-22T13:40:32+00:00monthlyhttps://chowfancy.com/2015/12/21/dijon-peppercorn-prime-rib-2/2015-12-21T14:31:26+00:00monthlyhttps://chowfancy.com/2015/12/19/mushroom-and-white-truffle-butter-risotto/2015-12-19T23:01:13+00:00monthlyhttps://chowfancy.com/2015/12/04/sweet-tomato-braised-brisket-2/2015-12-04T13:09:56+00:00monthlyhttps://chowfancy.com/2015/12/02/beef-tenderloin-with-cabernet-shitake-gravy-2/2015-12-02T14:07:41+00:00monthlyhttps://chowfancy.com/2015/11/23/grandmas-apple-raspberry-pie/2015-11-23T02:28:02+00:00monthlyhttps://chowfancy.com/2015/11/22/rustic-pear-sweet-sausage-and-green-apple-stuffing/2015-11-22T21:51:52+00:00monthlyhttps://chowfancy.com/2015/11/15/poached-pear-with-jamon-iberico/2015-11-15T19:53:55+00:00monthlyhttps://chowfancy.com/2015/10/24/maple-tarragon-glazed-turkey/2015-10-24T13:26:58+00:00monthlyhttps://chowfancy.com/2015/02/27/the-best-beef-short-ribs/2019-11-17T00:34:49+00:00monthlyhttps://chowfancy.com/2015/08/02/northern-farmhouse-bourbon-barrel-cracked-pepper-pappardelle-with-arugula-pesto-and-zucchini/2015-08-02T17:23:48+00:00monthlyhttps://chowfancy.com/2015/06/19/porterhouse-for-two/2015-06-19T20:31:29+00:00monthlyhttps://chowfancy.com/2015/06/19/german-potato-salad/2015-11-03T19:43:12+00:00monthlyhttps://chowfancy.com/2015/06/19/fresh-corn-and-black-bean-salad/2015-06-19T17:45:42+00:00monthlyhttps://chowfancy.com/2015/06/18/pork-sliders/2015-06-18T21:06:10+00:00monthlyhttps://chowfancy.com/2015/06/17/the-butcher-shopa-look-back-in-honor-of-fathers-day/2016-06-17T13:35:30+00:00monthlyhttps://chowfancy.com/2015/05/08/mothers-day-brunch-menu/2016-05-08T11:13:15+00:00monthlyhttps://chowfancy.com/2015/05/08/mozzarella-and-roasted-red-pepper-strecci-sandwich/2015-05-08T21:02:32+00:00monthlyhttps://chowfancy.com/2015/05/08/yummy-buttermilk-muffins/2015-05-08T20:38:48+00:00monthlyhttps://chowfancy.com/2015/05/08/make-it-ahead-sausage-sage-and-egg-casserole/2017-04-04T11:37:44+00:00monthlyhttps://chowfancy.com/2015/05/08/banana-pancake-trifle/2015-05-08T15:25:49+00:00monthlyhttps://chowfancy.com/2015/05/01/about-thoughtfulness/2015-05-01T18:03:11+00:00monthlyhttps://chowfancy.com/2015/04/03/spinach-quiche/2015-04-26T17:21:47+00:00monthlyhttps://chowfancy.com/2015/04/02/sweetly-braised-brisket/2015-04-02T22:18:08+00:00monthlyhttps://chowfancy.com/2015/04/01/smoked-heritage-ham/2016-03-18T12:43:15+00:00monthlyhttps://chowfancy.com/2015/03/31/lemon-almond-and-ricotta-torte/2015-03-31T17:36:11+00:00monthlyhttps://chowfancy.com/2015/03/31/english-sweet-peas-with-pearl-onions-and-pancetta/2015-03-31T14:26:26+00:00monthlyhttps://chowfancy.com/2015/03/29/apricot-mango-chutney/2015-03-31T13:54:10+00:00monthlyhttps://chowfancy.com/2015/03/17/basil-pesto-chicken/2015-03-17T15:24:35+00:00monthlyhttps://chowfancy.com/2015/03/14/corned-beef-cabbage/2016-03-18T23:21:46+00:00monthlyhttps://chowfancy.com/2015/03/13/beer-cheddar-and-bacon-soup/https://chowfancy.com/wp-content/uploads/2015/03/img_6592.jpgIMG_6592Mmmmmhttps://chowfancy.com/wp-content/uploads/2015/03/img_6586.jpgIMG_6586https://chowfancy.com/wp-content/uploads/2015/03/img_6585.jpgIMG_6585May the Luck of the Irish be with you!https://chowfancy.com/wp-content/uploads/2015/03/img_6584.jpgIMG_6584Season with fresh ground salt and pepper. Stir in the bacon, leaving several pieces to garnish the soup. https://chowfancy.com/wp-content/uploads/2015/03/img_6582.jpgIMG_6582https://chowfancy.com/wp-content/uploads/2015/03/img_6581.jpgIMG_6581It should melt quickly leaving you with a super creamy soup. If you would like the soup to be a little thicker, you can use one teaspoon of cornstarch or rice thickener at this point. https://chowfancy.com/wp-content/uploads/2015/03/img_6580.jpgIMG_6580Give it a stir.https://chowfancy.com/wp-content/uploads/2015/03/img_6579.jpgIMG_6579Now you can add the shredded cheddar.https://chowfancy.com/wp-content/uploads/2015/03/img_6578.jpgIMG_6578This is what you will end up with!https://chowfancy.com/wp-content/uploads/2015/03/img_6576.jpgIMG_6576After the soup has simmered for about 45 minutes, turn off the flame, and use an immersion blender to cream the soup together. 2015-03-13T18:40:42+00:00monthlyhttps://chowfancy.com/2015/03/04/the-table/https://chowfancy.com/wp-content/uploads/2015/03/img_66801.jpgIMG_6680My Great, Great Grandfather born in 1862. (He was 27 in this photo) I'll bet he was at the head of The Table!https://chowfancy.com/wp-content/uploads/2015/03/img_6680-e1425497859414.jpgIMG_6680https://chowfancy.com/wp-content/uploads/2015/03/img_6679.jpgIMG_6679My Great Grandfather and Great Grandmother both born around 1894https://chowfancy.com/wp-content/uploads/2015/03/img_6678.jpgIMG_6678My Grandfather, Born in 1922https://chowfancy.com/wp-content/uploads/2015/03/img_6676.jpgIMG_6676My Great, Great Grandmother born in the mid 1800'shttps://chowfancy.com/wp-content/uploads/2015/03/img_6675-e1425497456886.jpgIMG_6675https://chowfancy.com/wp-content/uploads/2015/03/img_6671.jpgIMG_6671https://chowfancy.com/wp-content/uploads/2015/03/img_6668.jpgIMG_66682015-03-12T13:18:48+00:00monthlyhttps://chowfancy.com/2015/03/12/pancetta-stuffed-quail-with-white-wine-sauce/https://chowfancy.com/wp-content/uploads/2015/03/img_6828.jpgIMG_6828https://chowfancy.com/wp-content/uploads/2015/03/img_6826.jpgIMG_6826I can not resist a delicious sweet at the end of a meal. I baked up the walnut cake in these cute little tea pans. They baked up in 10 minutes! So Simple!https://chowfancy.com/wp-content/uploads/2015/03/img_6831.jpgIMG_6831And really yummy too! Bon Appetit! https://chowfancy.com/wp-content/uploads/2015/03/img_6809.jpgIMG_6809I served mine with the white wine sauce from the quail, instead of making a separate butter sauce that the recipe called for.https://chowfancy.com/wp-content/uploads/2015/03/img_6804.jpgIMG_6804The spinach balls boiled up in 8 minutes.https://chowfancy.com/wp-content/uploads/2015/03/img_6803.jpgIMG_6803https://chowfancy.com/wp-content/uploads/2015/03/img_6801.jpgIMG_6801I was thrilled with how delicious these quail turned out. The boys really loved them:)https://chowfancy.com/wp-content/uploads/2015/03/img_6800.jpgIMG_6800I thought these spinach balls were so beautiful!https://chowfancy.com/wp-content/uploads/2015/03/img_6797.jpgIMG_6797Use the meat thermometer to be sure the meat is cooked to 165 degrees fahrenheit.https://chowfancy.com/wp-content/uploads/2015/03/img_6796.jpgIMG_6796I use these scoopers for everything! They come in so handy.2015-03-12T13:15:49+00:00monthlyhttps://chowfancy.com/2015/02/21/tuscan-style-cannellini-kale-soup/https://chowfancy.com/wp-content/uploads/2015/02/img_6491.jpgIMG_6491Simmer up this yummy Tuscan Style Cannellini & Kale Soup. Give yourself an hour, and you will be happy that you did!https://chowfancy.com/wp-content/uploads/2015/02/img_6490.jpgIMG_6490https://chowfancy.com/wp-content/uploads/2015/02/img_6489.jpgIMG_6489https://chowfancy.com/wp-content/uploads/2015/02/img_6487.jpgIMG_6487I serve this soup with corn bread, because it's my favorite, but a loaf of Sullivan Street Strecci would be a delicious accompaniment as well...https://chowfancy.com/wp-content/uploads/2015/02/img_6484.jpgIMG_6484Mmmmmm, Can't you taste it already?https://chowfancy.com/wp-content/uploads/2015/02/img_6483.jpgIMG_6483When the soup is done, add 7 twists each of fresh ground salt and pepper. Give it a stir and add 2 cups of fresh baby spinach leaves. https://chowfancy.com/wp-content/uploads/2015/02/img_6481.jpgIMG_6481Once the soup has reached a boil, add the chopped herbs, I like to add the sage whole and scoop it out just before serving. ( Although you could just chop that too...) Cover the pot, reduce the heat to medium low and simmer for 40 minutes. https://chowfancy.com/wp-content/uploads/2015/02/img_6477.jpgIMG_6477Bring the soup to a boil over high heat...This should take just a couple of minutes....https://chowfancy.com/wp-content/uploads/2015/02/img_6476.jpgIMG_6476Also add 6 cups of chicken broth and give it a stir.https://chowfancy.com/wp-content/uploads/2015/02/img_6475.jpgIMG_6475And the beans and tomatoes.2017-03-12T23:23:57+00:00monthlyhttps://chowfancy.com/2015/02/12/bistro-filet/https://chowfancy.com/wp-content/uploads/2015/02/img_6309.jpgIMG_6309https://chowfancy.com/wp-content/uploads/2015/02/img_6308.jpgIMG_6308So Fancy! Your family will feel super special this Valentine's Day:)https://chowfancy.com/wp-content/uploads/2015/02/img_6304.jpgIMG_6304Serve with mashed potatoes and green beans....https://chowfancy.com/wp-content/uploads/2015/02/img_6303.jpgIMG_6303Doesn't this look fancy?....It's super simple to prepare....https://chowfancy.com/wp-content/uploads/2015/02/img_6301.jpgIMG_6301Use a nice sharp knife to slice into 1/4 inch medallions. https://chowfancy.com/wp-content/uploads/2015/02/img_6300.jpgIMG_6300Set the meat on the cutting board to rest for 4-5 minutes. https://chowfancy.com/wp-content/uploads/2015/02/img_6294.jpgIMG_6294Use a meat thermometer for perfection every time. I removed the pan from the oven when the meat reached 130 degrees for medium rare.https://chowfancy.com/wp-content/uploads/2015/02/img_6292.jpgIMG_6292Transfer the entire pan to the oven to finish cooking for about 13 minutes. I flipped the meat at the 5 minute mark.https://chowfancy.com/wp-content/uploads/2015/02/img_6291.jpgIMG_6291https://chowfancy.com/wp-content/uploads/2015/02/img_6289.jpgIMG_6289Sear the meat 2 minutes per side.2015-02-12T13:56:19+00:00monthlyhttps://chowfancy.com/2015/02/10/pub-style-oven-frites/https://chowfancy.com/wp-content/uploads/2015/02/img_6107.jpgIMG_6107It will also help if you have one of these super thin metal spatulas and a pair of tongs.https://chowfancy.com/wp-content/uploads/2015/02/img_6077.jpgIMG_6077Yummy!https://chowfancy.com/wp-content/uploads/2015/02/img_6075.jpgIMG_6075https://chowfancy.com/wp-content/uploads/2015/02/img_5907.jpgIMG_5907https://chowfancy.com/wp-content/uploads/2015/02/img_5906.jpgIMG_5906Yep...these pub style frites will be a hit!https://chowfancy.com/wp-content/uploads/2015/02/img_5904.jpgIMG_5904At the 30 minute mark you can flip the fries gently using a thin metal spatula. Add a little more salt and pepper if you like, and return them to the oven for the last 7-10 minutes. https://chowfancy.com/wp-content/uploads/2015/02/img_5903.jpgIMG_5903https://chowfancy.com/wp-content/uploads/2015/02/img_5902.jpgIMG_5902While your frites are in the oven, you can whip up some of this yummy Thousand Island Dressing. Whisk together, 1/2 cup mayonnaise . 1/4 cup ketchup and two teaspoons of hot sauce. This dressing is perfect for dipping!https://chowfancy.com/wp-content/uploads/2015/02/img_5899.jpgIMG_5899Top with several twists of fresh ground salt and pepper. 1/3 each of the fresh herbs, and another drizzle of olive oil. Pop them in the oven ...they will take about 40 minutes to bake. I like to rotate the pans between the shelves every 15 minutes, for even browning. https://chowfancy.com/wp-content/uploads/2015/02/img_5897.jpgIMG_5897Place the potato slices down evenly on a baking sheet. The slices from two potatoes should fit nicely on one sheet. 2015-02-11T12:37:10+00:00monthlyhttps://chowfancy.com/2015/02/10/valentine-steak-and-frites/https://chowfancy.com/wp-content/uploads/2015/02/img_5993.jpgIMG_5993The Butcher sent me home with these beautiful Prime Filet Mignon Steaks (about inch and a quarter thick). I used fresh ground salt and pepper to season them well, on both sides. https://chowfancy.com/wp-content/uploads/2015/02/img_6099.jpgIMG_6099Serve with oven frites and your favorite steak sauce.https://chowfancy.com/wp-content/uploads/2015/02/img_6093.jpgIMG_6093A beautiful steak dinner for your Valentine:)https://chowfancy.com/wp-content/uploads/2015/02/img_6090.jpgIMG_6090https://chowfancy.com/wp-content/uploads/2015/02/img_6074-e1423427909552.jpgIMG_6074You will have a Happy Valentines Day!https://chowfancy.com/wp-content/uploads/2015/02/img_6073-e1423427973619.jpgIMG_6073When the filet has reached your desired doneness, set it on the counter for 5 minutes or so while you get the side dishes together. https://chowfancy.com/wp-content/uploads/2015/02/img_6071.jpgIMG_6071Everyone seems to have their own preference for steak doneness . I removed these steaks from the oven at 135 degrees and found that they were medium rare....so use your judgment, but definitely use a meat thermometer to monitor the internal temperature. (about 140 for medium, 145 for well)https://chowfancy.com/wp-content/uploads/2015/02/img_6069.jpgIMG_6069Transfer the entire skillet to the oven to finish cooking. About another 10 minutes depending on the thickness of your steaks. These were about inch and a quarter thick.https://chowfancy.com/wp-content/uploads/2015/02/img_6068.jpgIMG_6068https://chowfancy.com/wp-content/uploads/2015/02/img_6067.jpgIMG_6067Take another minute or so to sear each edge of the steak in the butter. 2015-02-19T20:39:10+00:00monthlyhttps://chowfancy.com/2015/02/10/the-best-crummmb-cake-ever/https://chowfancy.com/wp-content/uploads/2015/02/img_6267.jpgIMG_6267https://chowfancy.com/wp-content/uploads/2015/02/img_6266.jpgIMG_6266https://chowfancy.com/wp-content/uploads/2015/02/img_6265.jpgIMG_6265You may want to make a double batch...this one is a winner!https://chowfancy.com/wp-content/uploads/2015/02/img_6264.jpgIMG_6264https://chowfancy.com/wp-content/uploads/2015/02/img_6262.jpgIMG_6262https://chowfancy.com/wp-content/uploads/2015/02/img_6258.jpgIMG_6258https://chowfancy.com/wp-content/uploads/2015/02/img_6257.jpgIMG_6257Cut into nice size pieces and dust with confectioners sugar. One cake will make 12 good size servings. https://chowfancy.com/wp-content/uploads/2015/02/img_6253.jpgIMG_6253Those crumbs are the best part!https://chowfancy.com/wp-content/uploads/2015/02/img_6248.jpgIMG_6248Yummy!!....Now you will place the cake back into the oven to finish baking for another 15-20 minutes. https://chowfancy.com/wp-content/uploads/2015/02/img_6247.jpgIMG_6247The crumbs will come together nicely as you pick them up to scatter them on top of the cake...2015-02-10T23:19:25+00:00monthlyhttps://chowfancy.com/2015/02/10/love-this-caprese-salad/https://chowfancy.com/wp-content/uploads/2015/02/img_6047.jpgIMG_6047Have a Happy Valentine's Day! XOhttps://chowfancy.com/wp-content/uploads/2015/02/img_6046.jpgIMG_6046Season with a little bit of fresh salt and pepper. I added a drizzle of Olive Oil and some fresh Thyme, but you could also add a drizzle of balsamic glaze instead.https://chowfancy.com/wp-content/uploads/2015/02/img_6040.jpgIMG_6040Arrange the cheese and tomatoes on a pretty plate.https://chowfancy.com/wp-content/uploads/2015/02/img_6032.jpgIMG_6032I used Plum tomatoes cut on an angle for longer slices. Use whichever tomatoes you find that are the ripest.https://chowfancy.com/wp-content/uploads/2015/02/img_6030.jpgIMG_6030These hearts all came from one ball of mozzarella.https://chowfancy.com/wp-content/uploads/2015/02/img_6029.jpgIMG_6029https://chowfancy.com/wp-content/uploads/2015/02/img_6028.jpgIMG_6028I used three different sizes for a fun look.https://chowfancy.com/wp-content/uploads/2015/02/img_6027.jpgIMG_6027Use a heart shaped cookie cutter to make heart shaped cheese!https://chowfancy.com/wp-content/uploads/2015/02/img_6026.jpgIMG_6026Use a sharp knife to slice the mozzarella into slices about 1/4 to 1/2 inch thick.https://chowfancy.com/wp-content/uploads/2015/02/img_6024.jpgIMG_6024To make two salads: One ball of fresh mozzarella cheese, 2 ripe tomatoes ( I used plum, but you could also use vine ripened)2015-02-10T14:44:36+00:00monthlyhttps://chowfancy.com/2015/01/30/game-day-menu/https://chowfancy.com/wp-content/uploads/2015/01/img_6018.jpgIMG_6018https://chowfancy.com/wp-content/uploads/2015/01/img_6016.jpgIMG_6016https://chowfancy.com/wp-content/uploads/2015/01/img_6013.jpgIMG_6013https://chowfancy.com/wp-content/uploads/2015/01/img_5968-e1422625451767.jpgIMG_59682015-01-30T14:09:32+00:00monthlyhttps://chowfancy.com/2015/01/30/simple-spinach-and-artichoke-dip/https://chowfancy.com/wp-content/uploads/2015/01/img_5967-e1422407068977.jpgIMG_5967It will be a favorite!https://chowfancy.com/wp-content/uploads/2015/01/img_5966.jpgIMG_5966https://chowfancy.com/wp-content/uploads/2015/01/img_5965.jpgIMG_5965Serve hot with pumpernickel bread or flat breads and sesame bread sticks....https://chowfancy.com/wp-content/uploads/2015/01/img_5942.jpgIMG_5942Spread into an oven proof dish. At this point you can refrigerate overnight or pop it right into a 375 degree oven for 10- 15 minutes. (Cover with foil while baking so that it doesn't dry out)https://chowfancy.com/wp-content/uploads/2015/01/img_5941.jpgIMG_5941Mix in the artichokes, 1/2 teaspoon of hot sauce, several twists of cracked black pepper, 1/4 teaspoon of salt.https://chowfancy.com/wp-content/uploads/2015/01/img_5940.jpgIMG_5940Start by whisking the mayonnaise, cream cheese and sour cream together. Add the minced garlic and the spinach. https://chowfancy.com/wp-content/uploads/2015/01/img_5939.jpgIMG_5939Use the microwave to warm the cream cheese for about 20 seconds or so. It will make is so much easier to incorporate into the mayo and sour cream. https://chowfancy.com/wp-content/uploads/2015/01/img_5938.jpgIMG_5938You will need, two 10 oz packages of frozen chopped spinach; thawed and drained very well. Use paper towels and a strainer to squeeze all of the excess water out of the spinach. One 14-15 oz can of artichoke hearts; drained & chopped, 8 oz of cream cheese; softened in the microwave for 20 seconds. 3/4 cup of mayonnaise, 3/4 cup of sour cream, 1/2 teaspoon of hot sauce, 3 cloves of garlic; minced, 1/4 teaspoon of salt and several twists of fresh ground black pepper. https://chowfancy.com/wp-content/uploads/2015/01/img_5930.jpgIMG_5930https://chowfancy.com/wp-content/uploads/2015/01/img_5929.jpgIMG_59292015-01-30T13:26:33+00:00monthlyhttps://chowfancy.com/2015/01/29/black-and-blue-skins/https://chowfancy.com/wp-content/uploads/2015/01/img_5980.jpgIMG_5980https://chowfancy.com/wp-content/uploads/2015/01/img_5979.jpgIMG_5979https://chowfancy.com/wp-content/uploads/2015/01/img_5977.jpgIMG_5977https://chowfancy.com/wp-content/uploads/2015/01/img_5976.jpgIMG_5976Serve with Sour Cream....https://chowfancy.com/wp-content/uploads/2015/01/img_5975.jpgIMG_5975The perfect compliment to a great game!https://chowfancy.com/wp-content/uploads/2015/01/img_5974.jpgIMG_5974Your will have many fans when you serve up these Black and Blue Potato Skins on Game Day!https://chowfancy.com/wp-content/uploads/2015/01/img_5973.jpgIMG_5973https://chowfancy.com/wp-content/uploads/2015/01/img_5972.jpgIMG_5972https://chowfancy.com/wp-content/uploads/2015/01/img_5971.jpgIMG_5971https://chowfancy.com/wp-content/uploads/2015/01/img_5970.jpgIMG_59702015-01-29T13:30:48+00:00monthlyhttps://chowfancy.com/2015/01/28/corn-dog-bread/https://chowfancy.com/wp-content/uploads/2015/01/img_5952.jpgIMG_5952Or serve it room temperature....it will be a fan favorite!https://chowfancy.com/wp-content/uploads/2015/01/img_5951.jpgIMG_5951https://chowfancy.com/wp-content/uploads/2015/01/img_5949.jpgIMG_5949https://chowfancy.com/wp-content/uploads/2015/01/img_5948.jpgIMG_5948https://chowfancy.com/wp-content/uploads/2015/01/img_5947.jpgIMG_5947You can make this ahead and heat for a few minutes before serving. It will be a fan favorite!https://chowfancy.com/wp-content/uploads/2015/01/img_5946.jpgIMG_5946https://chowfancy.com/wp-content/uploads/2015/01/img_5945.jpgIMG_5945https://chowfancy.com/wp-content/uploads/2015/01/img_5944.jpgIMG_5944After the bread has cooled for 15 minutes, invert the pan onto a cooling rack to remove the bread. Then let it cool another 10 minutes before slicing into twelve pieces.https://chowfancy.com/wp-content/uploads/2015/01/img_5934.jpgIMG_5934The batter is little bit thinner than the regular Jiffy mix, so I just placed the hot dogs (Boar's Head Gluten Free) down on top of the batter and let them sink in a little bit....No one knew they were eating Gluten Free....https://chowfancy.com/wp-content/uploads/2015/01/img_5933.jpgIMG_5933I like to turn the pan once or twice during baking ...this will help it get an even golden brown on top. Let the bread cool in the pan for 15 minutes. 2015-01-28T15:23:34+00:00monthlyhttps://chowfancy.com/2015/01/28/sweet-and-spicy-nachos/https://chowfancy.com/wp-content/uploads/2015/01/photo-5.jpgphoto 5https://chowfancy.com/wp-content/uploads/2015/01/img_3791.jpgIMG_3791Serve with fresh guacamole and sour cream....your guests will love these Nachos!https://chowfancy.com/wp-content/uploads/2015/01/img_3790.jpgIMG_3790Best part is...if they haven't disappeared quickly, you can pop the tray back in the oven to reheat....https://chowfancy.com/wp-content/uploads/2015/01/img_3787.jpgIMG_3787Heat in the oven for 10 - 12 minutes until all of the cheese has melted....https://chowfancy.com/wp-content/uploads/2015/01/img_3785.jpgIMG_3785Heat your oven to 375 degrees fahrenheit. In a large oven proof platter or metal tin, start to layer the tortilla chips. Add a layer of yellow cheddar, half to three quarters of the jar of salsa, then add another layer of chips, half to three quarters of the jar of corn relish and top with the grated white cheddar. I like to add a handful of hot banana pepper rings on top. https://chowfancy.com/wp-content/uploads/2015/01/img_3782.jpgIMG_3782I have come to love this fresh smokie salsa that Dave makes us...(It comes straight from the Catskill Mountains.) I am having a problem eating regular salsa now!!https://chowfancy.com/wp-content/uploads/2015/01/img_3780.jpgIMG_3780Grate up Oscar's Aged White Cheddar. This cheddar is hickory smoked at Oscar's Smoke House in the Adirondack Mountains.https://chowfancy.com/wp-content/uploads/2015/01/img_3779.jpgIMG_3779This Spicy Corn Relish adds a super kick to the nachos!https://chowfancy.com/wp-content/uploads/2015/01/img_3765.jpgIMG_3765Grate up some Sharp Boars Head Cheddar.https://chowfancy.com/wp-content/uploads/2015/01/img_3761.jpgIMG_3761If you are not planning to serve the guacamole right away, you can place the pit on top and cover with plastic wrap. Press the plastic wrap down to touch the surface of the guacamole. By doing this you will help to keep the guac from turning brown. 2016-02-06T14:24:35+00:00monthlyhttps://chowfancy.com/2014/09/14/recipe-for-grandmas-sunday-sauce/2015-01-25T15:04:19+00:00monthlyhttps://chowfancy.com/2015/01/20/grandma-ks-pot-roast/https://chowfancy.com/wp-content/uploads/2015/01/photo.jpgphotohttps://chowfancy.com/wp-content/uploads/2015/01/img_3655.jpgIMG_3655You will love Grandma's Pot Roast! Make it this weekend for a wonderful family meal:)https://chowfancy.com/wp-content/uploads/2015/01/img_3654.jpgIMG_3654I served mine with mashed potatoes and sweet carrots!https://chowfancy.com/wp-content/uploads/2015/01/img_3651.jpgIMG_3651https://chowfancy.com/wp-content/uploads/2015/01/img_3650.jpgIMG_3650https://chowfancy.com/wp-content/uploads/2015/01/img_3649.jpgIMG_3649The secret to this delicious pot roast is letting the meat sit in the thickened gravy. You can even prepare this ahead, and reheat just before dinner. By layering the meat in with the gravy you will have a super tender pot roast.https://chowfancy.com/wp-content/uploads/2015/01/img_3648.jpgIMG_3648The key to a delicious pot roast is in the gravy. You will need to remove some of the liquid from the pan in order to thicken the gravy. I find the best results when I thicken about 2 cups of gravy at a time. The best way to do this is to remove all but 2 cups of the pan liquid to a reserved dish. Starting with the 2 cups that is still in the pot; bring the heat up to medium high and sprinkle one tablespoon of cornstarch over the simmering liquid. ( Using a small sieve to sprinkle the cornstarch will prevent lumps).Stir with a whisk as the gravy thickens. Use a deep serving dish, layer the pot roast with the hot gravy. Cover and let it sit, while you prepare more gravy if need be. https://chowfancy.com/wp-content/uploads/2015/01/img_3645.jpgIMG_3645I cooked this pot roast for a total of three and a half hours. Slice the meat into 1/4 inch slices and place them back into the heated gravy to stay hot. Placing the sliced meat into the thickened gravy before serving was also Grandma's trick to keeping the pot roast moist....No dry pot roast here!https://chowfancy.com/wp-content/uploads/2015/01/img_3639.jpgIMG_3639Now that the meat is seared well, you can add 2 cups of water and 32 ounces of chicken or beef stock, to the bottom of the pan. Place the cover on the pot and place in the pre heated 350 degree oven. This roast will take about three and a half to four hours to slow cook. About halfway through turn the roast over in the pot, and add more water or stock to cover meat at least halfway. https://chowfancy.com/wp-content/uploads/2015/01/img_3638.jpgIMG_3638This is what your roast will look like after it has been seared on all sides. It took me about 10-12 minutes to sear the entire piece of meat.2015-01-29T17:18:32+00:00monthlyhttps://chowfancy.com/2015/01/15/dress-up-those-chicken-cutlets-with-fresh-spinach-and-mozzarella/https://chowfancy.com/wp-content/uploads/2015/01/img_5751.jpgIMG_5751Serve these cutlets with rice or oven roasted potatoes. Make enough....the family is going to love them:)https://chowfancy.com/wp-content/uploads/2015/01/img_5745.jpgIMG_5745So delicious!https://chowfancy.com/wp-content/uploads/2015/01/img_5743.jpgIMG_5743Fresh mozzarella on top! Heat in the oven for 8-10 minutes!https://chowfancy.com/wp-content/uploads/2015/01/img_5741.jpgIMG_5741Place the fried cutlets on a large baking pan. Top each cutlet with spinach mixture.https://chowfancy.com/wp-content/uploads/2015/01/img_5739.jpgIMG_5739This is what all of that spinach will wilt down to! I used two bunches of spinach to top six cutlets. https://chowfancy.com/wp-content/uploads/2015/01/img_5738.jpgIMG_5738Slice up the fresh mozzarella.https://chowfancy.com/wp-content/uploads/2015/01/img_5737.jpgIMG_5737Cover the pan with a lid and let the spinach wilt down for a minute or two. https://chowfancy.com/wp-content/uploads/2015/01/img_5735.jpgIMG_5735Use tongs to toss the spinach with garlic, oil and water. https://chowfancy.com/wp-content/uploads/2015/01/img_5734.jpgIMG_5734Just before serving, heat the oven to 375 degrees. Using a large pan,sauté the garlic in 3 tablespoons of olive oil, just until it softens. Add your spinach and about a 1/4 cup of water. https://chowfancy.com/wp-content/uploads/2015/01/img_5731.jpgIMG_5731I love to use the fresh spinach from the veggie market. The important key to cleaning it is to submerge all of this spinach in a large bowl of cool water. Swish around and let it sit for a minute or two. All of the sand will drop to the bottom of the bowl. Then you can pull the spinach out and rinse under the faucet; dry on clean paper towels. Slice up 6 or seven cloves of garlic.2015-01-15T13:47:26+00:00monthlyhttps://chowfancy.com/2014/12/29/have-a-happy-new-year-menu/https://chowfancy.com/wp-content/uploads/2014/12/img_56191.jpgIMG_5619https://chowfancy.com/wp-content/uploads/2014/12/img_56021.jpgIMG_5602https://chowfancy.com/wp-content/uploads/2014/12/img_5600.jpgIMG_5600https://chowfancy.com/wp-content/uploads/2014/12/img_5595.jpgIMG_5595https://chowfancy.com/wp-content/uploads/2014/12/img_5593.jpgIMG_5593https://chowfancy.com/wp-content/uploads/2014/12/img_55911.jpgIMG_5591https://chowfancy.com/wp-content/uploads/2014/12/img_5590.jpgIMG_5590https://chowfancy.com/wp-content/uploads/2014/12/img_5586.jpgIMG_5586https://chowfancy.com/wp-content/uploads/2014/12/img_5585.jpgIMG_5585https://chowfancy.com/wp-content/uploads/2014/12/img_5584.jpgIMG_55842014-12-29T17:26:18+00:00monthlyhttps://chowfancy.com/2014/12/28/strawberry-champagne-trifle/https://chowfancy.com/wp-content/uploads/2014/12/img_5537.jpgIMG_5537https://chowfancy.com/wp-content/uploads/2014/12/img_5534.jpgIMG_5534https://chowfancy.com/wp-content/uploads/2014/12/img_5533.jpgIMG_5533https://chowfancy.com/wp-content/uploads/2014/12/img_5531.jpgIMG_5531https://chowfancy.com/wp-content/uploads/2014/12/img_5524.jpgIMG_5524https://chowfancy.com/wp-content/uploads/2014/12/img_5521.jpgIMG_5521https://chowfancy.com/wp-content/uploads/2014/12/img_5520-e1419795120193.jpgIMG_5520https://chowfancy.com/wp-content/uploads/2014/12/img_5519.jpgIMG_5519https://chowfancy.com/wp-content/uploads/2014/12/img_5517.jpgIMG_5517https://chowfancy.com/wp-content/uploads/2014/12/img_5515.jpgIMG_55152014-12-28T20:52:33+00:00monthlyhttps://chowfancy.com/2014/12/28/simple-cocktail-sauce/https://chowfancy.com/wp-content/uploads/2014/12/img_5577.jpgIMG_5577The Butcher carries these bags of Freshly Frozen Shrimp, just thaw by running under cool water...Good to go!https://chowfancy.com/wp-content/uploads/2014/12/img_5576.jpgIMG_5576I like to serve the shrimp cocktail in these small martini glasses with sauce and celery.https://chowfancy.com/wp-content/uploads/2014/12/img_5541.jpgIMG_5541Mix together and refrigerate until ready to serve.https://chowfancy.com/wp-content/uploads/2014/12/img_5540.jpgIMG_5540Four ingredients...super simple.https://chowfancy.com/wp-content/uploads/2014/12/img_5538.jpgIMG_5538You will need 2 cups of Ketchup, 4 teaspoons of horseradish, 2 teaspoons of worcestershire and juice of half a lemon.2014-12-28T17:51:25+00:00monthlyhttps://chowfancy.com/2014/12/28/tapas-and-cocktails-this-will-be-the-best-new-year-yet/https://chowfancy.com/wp-content/uploads/2014/12/img_53231.jpgIMG_5323https://chowfancy.com/wp-content/uploads/2014/12/img_5324.jpgIMG_5324https://chowfancy.com/wp-content/uploads/2014/12/img_5323-e1419303417883.jpgIMG_5323https://chowfancy.com/wp-content/uploads/2014/12/img_5378.jpgIMG_5378Add some Saratoga Crackers also freshly baked in the Catskill Mountains. Love the colors!https://chowfancy.com/wp-content/uploads/2014/12/img_5377.jpgIMG_5377Sliced Soppresatta, thin slices of Parmigiano Reggiano & Iberico Chorizohttps://chowfancy.com/wp-content/uploads/2014/12/img_5376.jpgIMG_5376D'Artagnan French Prosciutto with Sicilian Olives.https://chowfancy.com/wp-content/uploads/2014/12/img_5375.jpgIMG_5375Harpersfield Cheeses fresh from the Catskills. I paired Lapsang Black Tea & Lavender with Oscar's Aged Cheddar and Oscar's Hickory Smoked Blue Cheese....https://chowfancy.com/wp-content/uploads/2014/12/img_5374-e1419568705850.jpgIMG_5374Happy New Year!https://chowfancy.com/wp-content/uploads/2014/12/img_5373-e1419568744547.jpgIMG_5373https://chowfancy.com/wp-content/uploads/2014/12/img_5372-e1419568575614.jpgIMG_53722014-12-28T17:31:35+00:00monthlyhttps://chowfancy.com/2014/12/28/steak-crostini/https://chowfancy.com/wp-content/uploads/2014/12/img_5557.jpgIMG_5557Stir the mixture every five minutes. Let it sauté for a total of 15-20 minutes. It will melt down into this delicious jam. Use immediately or refrigerate overnight. Bring to room temperature before serving. https://chowfancy.com/wp-content/uploads/2014/12/img_5546.jpgIMG_5546Sauté the sliced onions with 3-4 tablespoons of olive oil, three tablespoons of brown sugar. Use a large sauté pan set over medium high heat.https://chowfancy.com/wp-content/uploads/2014/12/img_5545.jpgIMG_5545Peel the onions, half them, and slice thin.https://chowfancy.com/wp-content/uploads/2014/12/img_5543.jpgIMG_5543You will need four red onions;halved and sliced thin, three tablespoons of light brown sugar and three tablespoons of olive oil. Season with a little bit of fresh ground salt and pepper.https://chowfancy.com/wp-content/uploads/2014/12/img_5581.jpgIMG_5581Serve immediately ! They will be a hit!https://chowfancy.com/wp-content/uploads/2014/12/img_5580.jpgIMG_5580Top with a small dollop of creme fresh or sour cream, and a little sprig of fresh dill. Season gently, with fresh ground Salt and Pepper.https://chowfancy.com/wp-content/uploads/2014/12/img_5579.jpgIMG_5579Place steak on top of toasts. https://chowfancy.com/wp-content/uploads/2014/12/img_5573.jpgIMG_5573I used Rib-Eye Steaks grilled over medium heat for a total of eight minutes. Any type of steak will work! Slice across the grain into 1/4 inch thick slices. https://chowfancy.com/wp-content/uploads/2014/12/img_5570.jpgIMG_5570Spread the Onion Jam over the toast. You can prepare all of this about two hours ahead and cover with plastic. Let sit on the counter until ready to grill the steak and serve.https://chowfancy.com/wp-content/uploads/2014/12/img_5569.jpgIMG_5569Top with one tablespoon of Onion Jam ( the simple recipe is the next gallery. It can be made the day ahead).2014-12-28T16:49:22+00:00monthlyhttps://chowfancy.com/2014/12/28/how-to-serve-caviar/https://chowfancy.com/wp-content/uploads/2014/12/img_5609.jpgIMG_5609This fresh butter can be whipped up in 15 minutes. https://chowfancy.com/wp-content/uploads/2014/12/img_5563.jpgIMG_5563Place the butter into a glass bowl. You may need to pour off excess buttermilk after it sits overnight in the fridge. You may also need to press it down with a spatula. https://chowfancy.com/wp-content/uploads/2014/12/img_5562.jpgIMG_5562This is the buttermilk which can be saved for baking.https://chowfancy.com/wp-content/uploads/2014/12/img_5559.jpgIMG_5559Let it strain for a few minutes and shake the sieve gently. There is the butter!https://chowfancy.com/wp-content/uploads/2014/12/img_5558.jpgIMG_5558Pour the entire mixture through a fine sieve to separate the butter milk from the butter. https://chowfancy.com/wp-content/uploads/2014/12/img_5555.jpgIMG_5555It will go through several stages as it whips. First you will see whipped cream, then it will start to separate. This is what it will look like when the butter is ready. https://chowfancy.com/wp-content/uploads/2014/12/img_5553.jpgIMG_5553Every 5 minutes stop the mixer and scrape down the sides.https://chowfancy.com/wp-content/uploads/2014/12/img_5551.jpgIMG_5551You will need to whip the cream with the whisk attachment for about 15 minutes.https://chowfancy.com/wp-content/uploads/2014/12/img_5549.jpgIMG_5549This can be done with a hand mixer...but I find it so simple to let the stand mixer do all the work.https://chowfancy.com/wp-content/uploads/2014/12/img_5547.jpgIMG_5547You will need two cups of fresh heavy cream.2014-12-28T16:11:00+00:00monthlyhttps://chowfancy.com/2014/12/20/a-merry-christmas-menu/https://chowfancy.com/wp-content/uploads/2014/12/img_5210.jpgIMG_5210The Butcher's Mother and her Aunt and Mother.https://chowfancy.com/wp-content/uploads/2014/12/img_5208.jpgIMG_5208My Maternal Grandparents.https://chowfancy.com/wp-content/uploads/2014/12/img_5207.jpgIMG_5207The Butcher's Maternal Grandfather.https://chowfancy.com/wp-content/uploads/2014/12/img_5206.jpgIMG_5206My Mother and her Sister.https://chowfancy.com/wp-content/uploads/2014/12/img_5205.jpgIMG_5205The Butcher's Uncle Joey.https://chowfancy.com/wp-content/uploads/2014/12/img_5204.jpgIMG_5204My Maternal Great Grandparents.https://chowfancy.com/wp-content/uploads/2014/12/img_5062.jpgIMG_5062My Fathers Grandparents born in Sicily in the late 1800's.https://chowfancy.com/wp-content/uploads/2014/12/img_5061.jpgIMG_5061My Father and his Father.https://chowfancy.com/wp-content/uploads/2014/12/img_5060.jpgIMG_5060https://chowfancy.com/wp-content/uploads/2014/12/img_5058.jpgIMG_5058The Butchers Grandma Jean...Yep, the one who makes the best Sunday Sauce.2014-12-20T23:06:51+00:00monthlyhttps://chowfancy.com/2014/12/20/honey-glazed-carrots-with-purple-grapes/https://chowfancy.com/wp-content/uploads/2014/12/img_4782.jpgIMG_4782https://chowfancy.com/wp-content/uploads/2014/12/img_4781.jpgIMG_4781A great fresh side dish, that is super fancy:)https://chowfancy.com/wp-content/uploads/2014/12/img_4780.jpgIMG_4780Garnish with fresh mint!https://chowfancy.com/wp-content/uploads/2014/12/img_4776.jpgIMG_4776Continue to simmer the carrots, about 10-15 minutes more.When your carrots are done to your likeness, stir in the juice of one lemon and one cup of purple grapes.https://chowfancy.com/wp-content/uploads/2014/12/img_4768.jpgIMG_4768Get your carrots cooking in a large skillet with a lid. Add two cups of water and three tablespoons of butter. Simmer the carrots over medium heat until they start to soften. About 10 minutes. Add 4 tablespoons of honey. https://chowfancy.com/wp-content/uploads/2014/12/img_4742.jpgIMG_4742You will also need honey, fresh lemon juice and purple grapes.https://chowfancy.com/wp-content/uploads/2014/12/img_4735.jpgIMG_4735Peel and cut the carrots as you like. I prefer these little sticks.https://chowfancy.com/wp-content/uploads/2014/12/img_4734.jpgIMG_4734You know by now that I just love fresh veggies. For this dish you will need 10 fresh good size carrots.2016-03-27T15:58:47+00:00monthlyhttps://chowfancy.com/2014/12/20/fresh-herb-antipasto-wreath/https://chowfancy.com/wp-content/uploads/2014/12/img_5251.jpgIMG_5251Fresh and Fancy! Enjoy your Holidays!https://chowfancy.com/wp-content/uploads/2014/12/img_5246.jpgIMG_5246I added some D'Artagnan French Prosciutto as a bow!https://chowfancy.com/wp-content/uploads/2014/12/img_5238.jpgIMG_5238Arrange the Antipasto on top of the wreathhttps://chowfancy.com/wp-content/uploads/2014/12/img_5237.jpgIMG_5237From the Meat Market you will need one container of Mozzarella Salad and your favorite Olives.https://chowfancy.com/wp-content/uploads/2014/12/img_5235.jpgIMG_5235Arrange the fresh herbs in a circle on a large platter.https://chowfancy.com/wp-content/uploads/2014/12/img_5233.jpgIMG_5233You will need plenty of fresh Rosemary, a few sprigs of fresh Thyme and a few leaves of fresh Sagehttps://chowfancy.com/wp-content/uploads/2014/12/photo.jpgphotoOssetra Caviar would be the perfect compliment!2014-12-20T22:25:50+00:00monthlyhttps://chowfancy.com/2014/12/20/warm-spinach-salad-with-dried-cherries-and-pinoli-nuts/https://chowfancy.com/wp-content/uploads/2014/12/img_4862.jpgIMG_4862So pretty! A great compliment to your fancy Prime Rib!https://chowfancy.com/wp-content/uploads/2014/12/img_4859.jpgIMG_4859I like to make individual servings, but you could certainly make a large platter of this salad and serve the dressing on the side.https://chowfancy.com/wp-content/uploads/2014/12/img_4858.jpgIMG_4858Layer the spinach with shavings of parmesan and a drizzle of Olive Oil. Pour the warm dressing over the top.https://chowfancy.com/wp-content/uploads/2014/12/img_4856.jpgIMG_4856Once the jelly has dissolved add the pinoli nuts.https://chowfancy.com/wp-content/uploads/2014/12/img_4854.jpgIMG_4854I used a veggie peeler to shave the parmesan...make sure it is room temperature.https://chowfancy.com/wp-content/uploads/2014/12/img_4851.jpgIMG_4851Don't overheat the mixture.https://chowfancy.com/wp-content/uploads/2014/12/img_4848.jpgIMG_4848I used a veggie peeler to shave the parmesan while it was room temperature.https://chowfancy.com/wp-content/uploads/2014/12/img_4846.jpgIMG_4846Make this dressing just before you plan to serve... it thickens as it sits. In a small to medium saucepan set over medium heat combine the jelly, balsamic vinegar and cherries. Heat to a simmer, stirring to dissolve the jelly. If it seems to thick..add a little more vinegar.https://chowfancy.com/wp-content/uploads/2014/12/img_4843.jpgIMG_4843You will need one cup of Grape Jelly, Half cup of Balsamic Vinegar, One cup of dried Cherries, half cup of Pinoli Nuts, small wedge of Parmesan Cheese and a little bit of Olive Oil.2014-12-20T22:19:01+00:00monthlyhttps://chowfancy.com/2014/12/18/cannoli-cream-puffs/https://chowfancy.com/wp-content/uploads/2014/12/img_5006.jpgIMG_5006Just before you will fill the shells, place the Cannoli Whipped Cream in a pastry bag.https://chowfancy.com/wp-content/uploads/2014/12/img_5005.jpgIMG_5005I prefer to place the Whipped Cannoli Cream in a glass bowl in the fridge until I am ready to use it. For some reason the glass helps to keep the whipped cream stiff. It will last two days.https://chowfancy.com/wp-content/uploads/2014/12/img_5003.jpgIMG_5003This is what you will end up with!https://chowfancy.com/wp-content/uploads/2014/12/img_5002.jpgIMG_5002Beat until it has just about doubled in size. https://chowfancy.com/wp-content/uploads/2014/12/img_5001.jpgIMG_5001https://chowfancy.com/wp-content/uploads/2014/12/img_4999.jpgIMG_4999Add One cup of heavy whipping cream to the one cup of cannoli cream and whisk on medium high speed until it starts to fluff.https://chowfancy.com/wp-content/uploads/2014/12/img_4998.jpgIMG_4998I have reserved One cup of the Cannoli Cream in the mixer, and for these puffs I will be adding heavy cream....to make the Cannoli Whipped Cream filling.https://chowfancy.com/wp-content/uploads/2014/12/img_4997.jpgIMG_4997Since this recipe makes a lot of cream. I usually fill three pastry bags with cannoli filling. Tie with rubber bands and freeze until I am ready to use. https://chowfancy.com/wp-content/uploads/2014/12/img_4995.jpgIMG_4995At this point you will have Cannoli Cream. This cream can be used to fill cannoli shells, cream puffs, or many traditional Italian pastry deserts. https://chowfancy.com/wp-content/uploads/2014/12/img_4994.jpgIMG_4994Add in the mini chips and whisk just until combined.2014-12-18T13:38:06+00:00monthlyhttps://chowfancy.com/2014/12/04/milk-and-cookies-for-santa-and-his-elves/https://chowfancy.com/wp-content/uploads/2014/12/photo-2.jpgphoto 2https://chowfancy.com/wp-content/uploads/2014/12/photo-3.jpgphoto 3https://chowfancy.com/wp-content/uploads/2014/12/img_0997.jpgIMG_0997https://chowfancy.com/wp-content/uploads/2014/12/img_0996.jpgIMG_0996https://chowfancy.com/wp-content/uploads/2014/12/img_0946.jpgIMG_0946https://chowfancy.com/wp-content/uploads/2014/12/dsc_0354_0352.jpgdsc_0354_0352https://chowfancy.com/wp-content/uploads/2014/12/dsc_0353_0351.jpgdsc_0353_0351https://chowfancy.com/wp-content/uploads/2014/12/dsc_0135-e1417613895837.jpgDSC_0135https://chowfancy.com/wp-content/uploads/2014/12/dsc_0134-e1417613955899.jpgDSC_0134https://chowfancy.com/wp-content/uploads/2014/12/dsc_0133-e1417613866983.jpgDSC_01332014-12-17T17:42:36+00:00monthlyhttps://chowfancy.com/2014/12/17/apricot-linzer-cookies/https://chowfancy.com/wp-content/uploads/2014/12/img_5200.jpgIMG_5200Try to resist eating them until the next day....It really does make a difference in the taste:)https://chowfancy.com/wp-content/uploads/2014/12/img_5199.jpgIMG_5199I love the sugar dust, it reminds me of snow!https://chowfancy.com/wp-content/uploads/2014/12/img_5198.jpgIMG_5198So Pretty, give them a day for the sugar to kind of melt into the cookie!!https://chowfancy.com/wp-content/uploads/2014/12/img_5197.jpgIMG_5197https://chowfancy.com/wp-content/uploads/2014/12/img_5196.jpgIMG_5196....and dust generously, with confectioners sugar!https://chowfancy.com/wp-content/uploads/2014/12/img_5195.jpgIMG_5195Sandwich....https://chowfancy.com/wp-content/uploads/2014/12/img_5194.jpgIMG_5194Fill each cookie with about 1/2 teaspoon or so of preserves.https://chowfancy.com/wp-content/uploads/2014/12/img_5193.jpgIMG_5193I like to match up even sizes, since cookies are never exact.https://chowfancy.com/wp-content/uploads/2014/12/img_5192.jpgIMG_5192https://chowfancy.com/wp-content/uploads/2014/12/img_5191.jpgIMG_5191Use your favorite type of preserves.2014-12-17T17:33:13+00:00monthlyhttps://chowfancy.com/2014/12/16/gingerbread-white-chocolate-biscotti/https://chowfancy.com/wp-content/uploads/2014/12/img_5167.jpgIMG_5167It's a gift! Merry Christmas!https://chowfancy.com/wp-content/uploads/2014/12/img_5165.jpgIMG_5165Lining them up on paper makes the process super quick. I use white chocolate melts inside of a pastry bag.https://chowfancy.com/wp-content/uploads/2014/12/img_5159.jpgIMG_5159When the biscotti is cool, you can melt white chocolate and decorate!!https://chowfancy.com/wp-content/uploads/2014/12/img_5155.jpgIMG_5155Place them flat on their sides on a parchment lined cookie sheet. Bake for 8 minutes, flip the cookies and bake 8 minutes more. Cool completely. https://chowfancy.com/wp-content/uploads/2014/12/img_5154.jpgIMG_5154Lower the oven to 300 degrees fahrenheit. Slice the biscotti using a long, sharp serrated knife. https://chowfancy.com/wp-content/uploads/2014/12/img_5153.jpgIMG_5153At the end of thirty minutes or when they seem to be crispy but not burnt, remove the cookie sheets to the counter and let sit for 5 minutes. When set, use a long spatula to move the entire cookie to a cooling rack. Cool for 15 minutes before slicing. (this timing is pretty crucial...slice too early and they are mushy...slice too late and they crumble...soooooo use a timer set for 15 minutes to be exact!https://chowfancy.com/wp-content/uploads/2014/12/img_5151.jpgIMG_5151Bake in a preheated 350 degree oven for 30 minutes. I prefer to rotate the pans and switch them between the oven shelves every 10 minutes. This produces a nice evenly baked and browned cookie.https://chowfancy.com/wp-content/uploads/2014/12/img_5125.jpgIMG_5125Separate the dough into four piles and shape into 8 inch by 3 inch logs. (Dough will be very sticky...so just do the best you can! It does not need to be perfect..that's the beauty of it!)https://chowfancy.com/wp-content/uploads/2014/12/img_5123.jpgIMG_5123At this point I prefer to refrigerate the dough for about half hour. ( You can however go right to the baking step)https://chowfancy.com/wp-content/uploads/2014/12/img_5109.jpgIMG_5109Add one cup of sliced almonds.2014-12-16T13:02:43+00:00monthlyhttps://chowfancy.com/2014/12/14/litas-latkes/https://chowfancy.com/wp-content/uploads/2014/12/img_5045.jpgIMG_5045https://chowfancy.com/wp-content/uploads/2014/12/img_5040.jpgIMG_5040Latkes are traditionally served alongside a fresh applesauce. Make enough...they are going to go quick!https://chowfancy.com/wp-content/uploads/2014/12/img_5035.jpgIMG_5035https://chowfancy.com/wp-content/uploads/2014/12/img_5033.jpgIMG_5033Serve immediately!https://chowfancy.com/wp-content/uploads/2014/12/img_5028.jpgIMG_5028Remove to drain on the paper towels.https://chowfancy.com/wp-content/uploads/2014/12/img_5027.jpgIMG_5027Let them brown about 4 minutes per side.https://chowfancy.com/wp-content/uploads/2014/12/img_5025.jpgIMG_5025Drop potato mixture into the hot oil, about six at a time. https://chowfancy.com/wp-content/uploads/2014/12/img_5024.jpgIMG_5024Heat Vegatable Oil in a large skillet. You will be able to tell when the oil is hot enough by dropping a small amount of the potato into the pan. It will sizzle when it is hot!https://chowfancy.com/wp-content/uploads/2014/12/img_5023.jpgIMG_5023Use a small baking scoop to make even size latkes.https://chowfancy.com/wp-content/uploads/2014/12/img_5022.jpgIMG_5022Lay some paper towels on top.2014-12-14T16:19:03+00:00monthlyhttps://chowfancy.com/2014/12/14/sweet-tomato-braised-brisket/https://chowfancy.com/wp-content/uploads/2014/12/img_5088.jpgIMG_5088This Sweet Tomato Braised Brisket took about three hours at 350 degrees. This size Brisket should feed about 6-7 people.https://chowfancy.com/wp-content/uploads/2014/12/img_5087.jpgIMG_5087The Butcher and I wish our wonderful friends and family a very Happy Hanukkah!https://chowfancy.com/wp-content/uploads/2014/12/img_5084.jpgIMG_5084Serve up with fresh Potato Latkes and Pink Lady Pear Sauce.....So Fancy!https://chowfancy.com/wp-content/uploads/2014/12/img_5079.jpgIMG_5079Finish off with some basil Chiffonade... https://chowfancy.com/wp-content/uploads/2014/12/img_5076.jpgIMG_5076Place your slices on the gravy and ladle more over top.https://chowfancy.com/wp-content/uploads/2014/12/img_5075.jpgIMG_5075On a rimmed platter, ladle a nice amount of the sweet tomato gravy.https://chowfancy.com/wp-content/uploads/2014/12/img_5074.jpgIMG_5074Just use the immersion blender, to quickly bring it together, and whisk gently. This is what you will end up with.https://chowfancy.com/wp-content/uploads/2014/12/img_5072.jpgIMG_5072The secret to keeping the meat soft and juicy after slicing is in the gravy. This is what the pot will look like after you remove the brisket. Don't worry!...This will turn into a fantastic gravy, quickly.https://chowfancy.com/wp-content/uploads/2014/12/img_5070.jpgIMG_5070Melt in your mouth delicious!https://chowfancy.com/wp-content/uploads/2014/12/img_5068.jpgIMG_5068Notice the angle at which this brisket was sliced. I started slicing on the point of the meat. Making sure to slice across the grain will give you tender slices .2015-12-04T13:10:00+00:00monthlyhttps://chowfancy.com/2014/12/14/pink-lady-and-pear-sauce/https://chowfancy.com/wp-content/uploads/2014/12/img_5037-e1418520688934.jpgIMG_5037Serve this Pink Lady Pear Sauce warm, alongside Lita's Latkes for a special hanukkah treat!https://chowfancy.com/wp-content/uploads/2014/12/img_5030.jpgIMG_5030If you notice that the apples are looking dry, add a little more water. When the mixture has cooked down, remove the cinnamon and lemon peel and gently stir together with a fork. I prefer to have little chunks of pear and apple.https://chowfancy.com/wp-content/uploads/2014/12/img_5007.jpgIMG_5007Cover and simmer over medium heat for about 40 minutes. https://chowfancy.com/wp-content/uploads/2014/12/img_4977.jpgIMG_4977Combine all ingredients in a medium size pot.https://chowfancy.com/wp-content/uploads/2014/12/img_4976.jpgIMG_4976I started out adding a cup and a half of water, but added another half cup during the simmer.https://chowfancy.com/wp-content/uploads/2014/12/img_4975-e1418573052846.jpgIMG_4975Peel and core the apples and pears. Dice to small cubes.https://chowfancy.com/wp-content/uploads/2014/12/img_4973.jpgIMG_4973You will need five Pink Lady Apples, five little Secklund pears, three large cinnamon sticks, half a lemon peel, quarter cup of granulated sugar and about a cup and three quarters of water.2014-12-14T16:15:03+00:00monthlyhttps://chowfancy.com/2014/12/10/fancy-scalloped-potatoes/https://chowfancy.com/wp-content/uploads/2014/12/img_4798.jpgIMG_4798So delicious!https://chowfancy.com/wp-content/uploads/2014/12/img_4797.jpgIMG_4797Cover pan with foil and bake at 350 degrees for 30 minutes . Uncover, and bake for an additional 30 minutes until hot and bubbly.https://chowfancy.com/wp-content/uploads/2014/12/img_4767.jpgIMG_4767Top with remaining heavy cream, grated cheese, fresh basil, salt and freshly cracked pepper. https://chowfancy.com/wp-content/uploads/2014/12/img_4766.jpgIMG_4766Layer remaining peeled baking potatoes.https://chowfancy.com/wp-content/uploads/2014/12/img_4765.jpgIMG_4765Add more grated cheese, and scallions. https://chowfancy.com/wp-content/uploads/2014/12/img_4764.jpgIMG_4764Pour more heavy cream over the potato layer.https://chowfancy.com/wp-content/uploads/2014/12/img_4763.jpgIMG_4763Layer on all of the Yukon Gold sliced potatoes with skins left on. https://chowfancy.com/wp-content/uploads/2014/12/img_4762.jpgIMG_4762Next you will pour another fourth of the heated heavy cream over the potato layer and add third of the grated cheese, half of the sliced scallions and some fresh basil. https://chowfancy.com/wp-content/uploads/2014/12/img_4761.jpgIMG_4761Layer half of the peeled, sliced baking potatoes in one layer, overlapping one another.https://chowfancy.com/wp-content/uploads/2014/12/img_4760.jpgIMG_4760Rub one tablespoon of butter over the bottom of the baking dish to prevent the potatoes from sticking. Pour a fourth of the heated heavy cream over the bottom of the baking dish.2014-12-10T17:38:37+00:00monthlyhttps://chowfancy.com/2014/12/06/venetian-rainbow-cookie-recipe/https://chowfancy.com/wp-content/uploads/2014/12/img_4644.jpgIMG_4644A small double boiler for melting the chocolate. A long thin metal spatula. The most essential tool is the super sharp, long blade, flat edge knife, used to cut the rainbow cookies perfectly!https://chowfancy.com/wp-content/uploads/2014/12/img_4639.jpgIMG_4639The key to these beautiful cookies is in the slicing!https://chowfancy.com/wp-content/uploads/2014/12/img_4637.jpgIMG_4637After you have removed the 1/4 inch from all four sides, you can cut a strip about 1/2 inch wide down the short side of the rectangle. Make sure to wipe the blade clean first, then slide the knife through the cookie, rather than slicing straight down. https://chowfancy.com/wp-content/uploads/2014/12/img_4636.jpgIMG_4636That makes these the best cookies to start with !https://chowfancy.com/wp-content/uploads/2014/12/img_4635.jpgIMG_4635You can slice and place between parchment in a tray and refrigerate for at least two weeks. https://chowfancy.com/wp-content/uploads/2014/12/img_4625.jpgIMG_4625Now you have a beautiful dessert centerpiece:)https://chowfancy.com/wp-content/uploads/2014/12/img_4621.jpgIMG_4621https://chowfancy.com/wp-content/uploads/2014/12/img_4619.jpgIMG_4619I like to use a round cake pedestal and layer cookies in between parchment rounds. https://chowfancy.com/wp-content/uploads/2014/12/img_4615.jpgIMG_4615Slice once in half and then each half ...in half. This will give you four perfect cookies per slice! Repeat with the entire rectangle and plate as you go.https://chowfancy.com/wp-content/uploads/2014/12/img_4614.jpgIMG_4614Lay the first strip flat down on it side2014-12-06T17:49:19+00:00monthlyhttps://chowfancy.com/2014/11/25/give-thanks-for-this-thanksgiving-menu-2/https://chowfancy.com/wp-content/uploads/2014/11/img_3553.jpgTop with fresh whipped cream...make enough...cause even the neighbors are showing up for this one:)https://chowfancy.com/wp-content/uploads/2014/11/img_40291.jpgYummy ! These Sweet Yams will be a hit!https://chowfancy.com/wp-content/uploads/2014/11/img_4028-e14161442919371.jpgIhttps://chowfancy.com/wp-content/uploads/2014/11/img_39961.jpgThis Turkey is a fresh Bell & Evans 18-20 lb bird. It was roasted in a 375 degree fahrenheit convection oven for 4 hours. If you are using a regular oven it could take about 30-40 minutes longer.https://chowfancy.com/wp-content/uploads/2014/11/img_40331.jpgHow beautiful does that look...and it tastes even better!https://chowfancy.com/wp-content/uploads/2014/11/img_41011.jpgSooooo Yummy!https://chowfancy.com/wp-content/uploads/2014/11/img_41601.jpgThis salad is a beautiful starter to your Thanksgiving Mealhttps://chowfancy.com/wp-content/uploads/2014/11/img_41351.jpgServe with pretty glasses! You can serve extra Peach Brandy on the side for those who prefer to punch it up a bit:) ....Gingerale or lemon lime seltzer for the guests who prefer to take it down a notch! Make it a Happy Thanksgiving!https://chowfancy.com/wp-content/uploads/2014/11/img_39821.jpgYou can also wrap individual loaves for gift giving! Happy Thanksgiving!https://chowfancy.com/wp-content/uploads/2014/11/img_43721.jpgIMG_43722014-11-25T22:56:43+00:00monthlyhttps://chowfancy.com/2014/11/22/bacon-wrapped-berkshire-pork-roast/https://chowfancy.com/wp-content/uploads/2014/11/img_4306.jpgIMG_4306And serve with potatoes and home made applesauce . The recipe for this delicious yet simple applesauce is posted in the next gallery. https://chowfancy.com/wp-content/uploads/2014/11/img_4302.jpgIMG_4302Slice....https://chowfancy.com/wp-content/uploads/2014/11/img_4299.jpgIMG_4299A delicious Sunday Supper!https://chowfancy.com/wp-content/uploads/2014/11/img_4295.jpgIMG_4295Remove pan from the oven and cover lightly with foil. Let the pork rest for 15 minutes before slicing. https://chowfancy.com/wp-content/uploads/2014/11/img_4294.jpgIMG_4294Roast the Pork, uncovered, at 300 degrees for about 1 hour or until it reaches an internal temperature of 145 degrees.https://chowfancy.com/wp-content/uploads/2014/11/img_4293.jpgIMG_4293Remove the lemon peel and cinnamon sticks. Serve warm or cold. Yep, its that easy!https://chowfancy.com/wp-content/uploads/2014/11/img_4292.jpgIMG_4292https://chowfancy.com/wp-content/uploads/2014/11/img_4291.jpgIMG_4291https://chowfancy.com/wp-content/uploads/2014/11/img_4290.jpgIMG_4290https://chowfancy.com/wp-content/uploads/2014/11/img_4289.jpgIMG_42892014-12-09T14:59:52+00:00monthlyhttps://chowfancy.com/2014/11/20/beef-and-bean-chili-recipe/https://chowfancy.com/wp-content/uploads/2014/11/img_4407.jpgIMG_4407Warm up the family tonight:)https://chowfancy.com/wp-content/uploads/2014/11/img_4403.jpgIMG_4403Serve with grated cheddar, tortilla chips and a beautiful salad. https://chowfancy.com/wp-content/uploads/2014/11/img_4399.jpgIMG_4399Once the chili has come to a boil, lower the heat to a simmer and place your cover on an angle. This will let your chili simmer and thicken without becoming watery.https://chowfancy.com/wp-content/uploads/2014/11/img_4397.jpgIMG_4397Mix with wooden spoon and bring to a boil over medium high heat. https://chowfancy.com/wp-content/uploads/2014/11/img_4395.jpgIMG_4395Now you can add, the tomatoes, pink beans, one and a half teaspoons salt and quarter teaspoon of black pepper, and 2 cups of water. https://chowfancy.com/wp-content/uploads/2014/11/img_4391.jpgIMG_4391To the beef mixture, you can add tomato paste, 2 teaspoons of cumin, 4 teaspoons of chili powder, and 1 teaspoon of hot sauce. Heat through.https://chowfancy.com/wp-content/uploads/2014/11/img_4384.jpgIMG_4384...and rinse & drain the pink beans. ( I use these pink beans, because they are smaller than traditional red kidney beans and less intimidating to the kids!)https://chowfancy.com/wp-content/uploads/2014/11/img_4383.jpgIMG_4383While the beef is browning, chop the tomatoes (keeping the juices as well)https://chowfancy.com/wp-content/uploads/2014/11/img_4382.jpgIMG_4382Add the ground beef and cook, breaking with a wooden spoon, until browned. Just about 5 minutes.https://chowfancy.com/wp-content/uploads/2014/11/img_4379.jpgIMG_4379In a large dutch oven, sauté the onion and peppers with two tablespoons of olive oil. Let them soften a bit before adding the chopped garlic. Let them sauté a total of about 8 minutes, just until softened. I prefer the veggies a little crisp or the chili will be mushy!2014-11-20T16:11:18+00:00monthlyhttps://chowfancy.com/2014/11/17/fall-sangria/https://chowfancy.com/wp-content/uploads/2014/11/img_4135.jpgIMG_4135Serve with pretty glasses! You can serve extra Peach Brandy on the side for those who prefer to punch it up a bit:) ....Gingerale or lemon lime seltzer for the guests who prefer to take it down a notch! Make it a Happy Thanksgiving!https://chowfancy.com/wp-content/uploads/2014/11/img_3976.jpgIMG_3976One Bottle of wine, one cup of brandy, and half cup of Pom juice per container. Refrigerate over night, or up to two days. https://chowfancy.com/wp-content/uploads/2014/11/img_3975.jpgIMG_3975Cover the fruit with wine and brandy.https://chowfancy.com/wp-content/uploads/2014/11/img_3974.jpgIMG_3974Dice up the fresh apples, oranges, and pears. Add a cinnamon stick or two.https://chowfancy.com/wp-content/uploads/2014/11/img_3972.jpgIMG_3972Fresh fruit gives wonderful flavor to this Sangriahttps://chowfancy.com/wp-content/uploads/2014/11/img_3971.jpgIMG_3971Using two separate containers leaves room to give it a shake.https://chowfancy.com/wp-content/uploads/2014/11/img_3968.jpgIMG_3968Fresh Fruit gives the wine some sweetness!https://chowfancy.com/wp-content/uploads/2014/11/img_3966.jpgIMG_3966My favorite red wine is Cabernet, but you can choose your favorite red that is not too sweet! The Peach Brandy and the fruit add enough sweetness to the Sangria.2014-12-30T03:54:35+00:00monthlyhttps://chowfancy.com/2014/11/19/give-thanks-for-this-thanksgiving-menu/https://chowfancy.com/wp-content/uploads/2014/11/img_4372.jpgIMG_4372https://chowfancy.com/wp-content/uploads/2014/11/img_4369.jpgIMG_4369https://chowfancy.com/wp-content/uploads/2014/11/img_4368.jpgIMG_4368https://chowfancy.com/wp-content/uploads/2014/11/img_4118.jpgIMG_41182014-11-25T22:56:43+00:00monthlyhttps://chowfancy.com/2014/11/17/autumn-pear-salad/https://chowfancy.com/wp-content/uploads/2014/11/img_4161.jpgIMG_4161Assemble the salad , adding a sprinkle of Walnuts, Blue Cheese, Bacon, Pear and Dressing! Oh So Fancy!!https://chowfancy.com/wp-content/uploads/2014/11/img_4160.jpgIMG_4160This salad is a beautiful starter to your Thanksgiving Mealhttps://chowfancy.com/wp-content/uploads/2014/11/img_4157.jpgIMG_4157https://chowfancy.com/wp-content/uploads/2014/11/img_4156.jpgIMG_4156These pears can be poached in the morning and kept in the refrigerator until serving time. https://chowfancy.com/wp-content/uploads/2014/11/img_4155.jpgIMG_4155This Maple Vinaigrette can be prepared the day ahead. https://chowfancy.com/wp-content/uploads/2014/11/img_4153.jpgIMG_4153Oscar's Blue Cheese is aged to perfection!https://chowfancy.com/wp-content/uploads/2014/11/img_4152.jpgIMG_4152For the dressing, whisk 1/3 cup Apple Cider Vinegar, 2 tablespoons of Pure Maple Syrup, One Tablespoon of Dijon Mustard, 1/4 teaspoon of Salt, 1/4 teaspoon of Pepper and 2/3 cup of Olive Oil. This can be made ahead in a container with a tight fitting lid. Just shake vigorously before pouring over salad. https://chowfancy.com/wp-content/uploads/2014/11/img_4151.jpgIMG_4151You will need two packages of this Spring /Spinach mix. This should be enough to make 10 individual portions. https://chowfancy.com/wp-content/uploads/2014/11/img_4150.jpgIMG_4150Use your favorite red wine or fruit juice to simmer the pears for about 25 minutes. ( You can add 1/2 cup of sugar if using the red wine)https://chowfancy.com/wp-content/uploads/2014/11/img_4148.jpgIMG_4148Place them in a small saucepan .2017-11-10T16:38:14+00:00monthlyhttps://chowfancy.com/2014/11/17/grandmas-sweet-yams/https://chowfancy.com/wp-content/uploads/2014/11/img_4029.jpgIMG_4029Yummy ! These Sweet Yams will be a hit!https://chowfancy.com/wp-content/uploads/2014/11/img_4024.jpgIMG_4024https://chowfancy.com/wp-content/uploads/2014/11/img_3965.jpgIMG_3965Drizzle two tablespoons of olive oil over top of the entire tray and bake in 350 degree oven for total of Hour and half. The first 45 minutes bake covered, flipping the potatos with a spatula several times. The second 45 minutes bake uncovered, flipping potatoes often. https://chowfancy.com/wp-content/uploads/2014/11/img_3964.jpgIMG_3964Spread the potato chunks onto a large baking sheet. Squeeze the juice of one lemon over top evenly. Drizzle the maple sugar and top with the brown sugar. https://chowfancy.com/wp-content/uploads/2014/11/img_3963.jpgIMG_3963You will also need one cup of light brown sugar, 1/2 cup of pure maple syrup and the juice of one lemon https://chowfancy.com/wp-content/uploads/2014/11/img_3962.jpgIMG_3962This is five yams, scrubbed, peeled and chopped into one inch chunks. I had about 16 chunks from each yam.https://chowfancy.com/wp-content/uploads/2014/11/img_3961.jpgIMG_3961Choose 5 large sweet potatoes which fit perfectly on one tray when chopped. This should feed about 10 people. If you need to make more, use a separate sheet so as not to crowd the pan2014-11-17T14:20:25+00:00monthlyhttps://chowfancy.com/2014/11/16/sage-sausage-cornbread-stuffing/https://chowfancy.com/wp-content/uploads/2014/11/img_3859-e1416146220216.jpgIMG_3859You cannot tell that this cornbread mix is Gluten Free.....So delicious!https://chowfancy.com/wp-content/uploads/2014/11/img_4030.jpgIMG_4030Just before serving, remove the cornbread to a serving dish, doing this will keep it light and airy. https://chowfancy.com/wp-content/uploads/2014/11/img_4028-e1416144291937.jpgIMG_4028Ihttps://chowfancy.com/wp-content/uploads/2014/11/img_4012.jpgIMG_4012Mmmmmmm so delicious:)https://chowfancy.com/wp-content/uploads/2014/11/img_3944.jpgIMG_3944Load the stuffing into your pan and drizzle one more cup of chicken stock over top. Cover and refrigerate overnight or bake at 350 degrees for 45-60 minutes. ( If you decide to refrigerate and bake the next day, pour one additional cup of chicken stock over the stuffing prior to placing in the oven.)https://chowfancy.com/wp-content/uploads/2014/11/img_3941.jpgIMG_3941Lastly, gently add the cornbread. After giving it a quick toss, add one cup of chicken stock, and gently combine.https://chowfancy.com/wp-content/uploads/2014/11/img_3940.jpgIMG_3940Using a large mixing bowl. (This one is a 32 cup Tupperware) Mix the lightly beaten eggs, with 1/2 package of Arnold seasoned stuffing mix, cooked sausage, celery, onion. Toss in the fresh Sage. https://chowfancy.com/wp-content/uploads/2014/11/img_3939.jpgIMG_3939I added a half bag of this 14 ounce size seasoned stuffing mix. It added a nice flavor.https://chowfancy.com/wp-content/uploads/2014/11/img_3937.jpgIMG_3937Brown up the sausage. Remove from the pan , and add your onions and celery as well as 5 tablespoons of butter. Saute the mixture until softened; about 8 minutes .https://chowfancy.com/wp-content/uploads/2014/11/img_3935.jpgIMG_3935Lightly beat three eggs. Have your chicken stock on hand.2014-11-16T16:29:28+00:00monthlyhttps://chowfancy.com/2014/11/16/the-twelve-days-of-thanksgiving/https://chowfancy.com/wp-content/uploads/2014/11/img_4125.jpgIMG_4125https://chowfancy.com/wp-content/uploads/2014/11/img_4120.jpgIMG_41202014-11-16T15:01:46+00:00monthlyhttps://chowfancy.com/2014/11/14/moms-fresh-cranberry-relish/https://chowfancy.com/wp-content/uploads/2014/11/img_4037.jpgIMG_4037https://chowfancy.com/wp-content/uploads/2014/11/img_4033.jpgIMG_4033How beautiful does that look...and it tastes even better!https://chowfancy.com/wp-content/uploads/2014/11/img_3958.jpgIMG_3958Mix together and cover. Cool in the refrigerator. You can make this relish two days before serving. https://chowfancy.com/wp-content/uploads/2014/11/img_3957.jpgIMG_3957Now you will add the reserved pineapple, chopped walnuts and juice of one lemon. https://chowfancy.com/wp-content/uploads/2014/11/img_3955.jpgIMG_3955Mixture will look like this ....Remove from heat.https://chowfancy.com/wp-content/uploads/2014/11/img_3954.jpgIMG_3954In a medium size sauce pan, combine Liquid, cranberries and sugar. Stir over high heat until mixture comes to a boil. Continue to stir , lower heat to medium , until most of the cranberries pop and mixture becomes thick. About 8-10 minutes. https://chowfancy.com/wp-content/uploads/2014/11/img_3953.jpgIMG_3953One ten ounce can of crushed pineapple - drained over a measuring cup. Save the liquid and add enough water to equal one cup of liquid. https://chowfancy.com/wp-content/uploads/2014/11/img_3951.jpgIMG_3951You will need 3 cups of fresh cranberries ( equal to one 12 oz bag), 1/2 cup of chopped walnuts, 1/2 cup sugar.2014-11-14T20:17:14+00:00monthlyhttps://chowfancy.com/2014/11/14/pumpkin-ravioli-soup/https://chowfancy.com/wp-content/uploads/2014/11/img_4114.jpgIMG_4114If you intend to serve as an appetizer...Use two Pumpkin Ravioli, on top of a dollop of soup, using the soup as a sauce on top as well, top with chives and a dash of nutmeg. Goumet all the way!https://chowfancy.com/wp-content/uploads/2014/11/img_4107.jpgIMG_4107One pumpkin ravioli floats on top of this delicious pumpkin soup, topped with sour cream and chives.https://chowfancy.com/wp-content/uploads/2014/11/img_4101.jpgIMG_4101Sooooo Yummy!https://chowfancy.com/wp-content/uploads/2014/11/img_4097.jpgIMG_4097I used organic full fat sour cream to thicken my soup because creme fresh is difficult to find!https://chowfancy.com/wp-content/uploads/2014/11/img_4096.jpgIMG_4096Chop up some fresh chives.https://chowfancy.com/wp-content/uploads/2014/11/img_4094.jpgIMG_4094This is what your soup will look like after you have pureed it in the blender.https://chowfancy.com/wp-content/uploads/2014/11/img_4093.jpgIMG_4093Look how beautiful they are packaged. Boil the ravioli for 8-10 minutes. https://chowfancy.com/wp-content/uploads/2014/11/img_4090.jpgIMG_4090The Butcher carries these delicious Pumpkin Ravioli! If you would like them for your Thanksgiving Feast, be sure to order in advance! They go quick!https://chowfancy.com/wp-content/uploads/2014/11/img_4082.jpgIMG_4082Simmer the soup over medium heat- uncovered, so as not to separate the milk.https://chowfancy.com/wp-content/uploads/2014/11/img_4081.jpgIMG_4081This is what it should look like just before you add the milk.2014-11-14T16:28:42+00:00monthlyhttps://chowfancy.com/2014/11/13/how-to-carve-your-turkey/https://chowfancy.com/wp-content/uploads/2014/11/img_4022.jpgIMG_4022https://chowfancy.com/wp-content/uploads/2014/11/photo1.jpgphotohttps://chowfancy.com/wp-content/uploads/2014/11/img_4087.jpgIMG_4087https://chowfancy.com/wp-content/uploads/2014/11/img_4085.jpgIMG_4085https://chowfancy.com/wp-content/uploads/2014/11/img_4013.jpgIMG_40132014-11-13T22:09:17+00:00monthlyhttps://chowfancy.com/2014/11/11/the-butchers-wife-pumpkin-bread-recipe/https://chowfancy.com/wp-content/uploads/2014/11/photo.jpgphotoYou can also wrap individual loaves for gift giving...Happy Thanksgiving!https://chowfancy.com/wp-content/uploads/2014/11/img_3982.jpgIMG_3982You can also wrap individual loaves for gift giving! Happy Thanksgiving!https://chowfancy.com/wp-content/uploads/2014/11/img_3980.jpgIMG_3980This Pumpkin Bread will disappear off of the table!https://chowfancy.com/wp-content/uploads/2014/11/img_3907.jpgIMG_3907Drizzle glaze over top and let set!https://chowfancy.com/wp-content/uploads/2014/11/img_3903.jpgIMG_3903Once the pumpkin bread has cooled you can drizzle this glaze over the top! One cup of confectioners sugar whisked with 1 teaspoon of vanilla and 1 Tablespoon of very hot water. https://chowfancy.com/wp-content/uploads/2014/11/img_3892.jpgIMG_3892Pour into a buttered loaf pan ( I use 4 of the very small ones). Bake at 350 degrees for 35 minutes. (Check them at 30 minutes....ovens vary!)https://chowfancy.com/wp-content/uploads/2014/11/img_3890.jpgIMG_3890Mix on low setting, just until combined.https://chowfancy.com/wp-content/uploads/2014/11/img_3888.jpgIMG_3888Add 1/2 cup raisins and 1/2 cup of walnutshttps://chowfancy.com/wp-content/uploads/2014/11/img_3887.jpgIMG_3887Here is the final batterhttps://chowfancy.com/wp-content/uploads/2014/11/img_3885.jpgIMG_3885Add the flour mixture along with milk/vanilla and mix well.2014-11-11T19:46:05+00:00monthlyhttps://chowfancy.com/2014/11/09/herb-crusted-boneless-turkey-breast/https://chowfancy.com/wp-content/uploads/2014/11/img_3750.jpgIMG_3750This turkey breast remained so moist that I served it along side spicy rice, without even needing a gravy! So good!https://chowfancy.com/wp-content/uploads/2014/11/img_3748.jpgIMG_3748Repeat with the remaining half.https://chowfancy.com/wp-content/uploads/2014/11/img_3742.jpgIMG_3742Place the one section cut side down and slice evenly. https://chowfancy.com/wp-content/uploads/2014/11/img_3741.jpgIMG_3741Remove all strings form the breast. Section down the center in two halves. https://chowfancy.com/wp-content/uploads/2014/11/img_3739.jpgIMG_3739Using an electric knife makes nice neat slices. https://chowfancy.com/wp-content/uploads/2014/11/img_3737.jpgIMG_3737You can remove the turkey breast from the oven at 160 degrees and cover lightly with foil. It will reach 165 degrees within ten minutes or so. https://chowfancy.com/wp-content/uploads/2014/11/img_3734.jpgIMG_3734This turkey breast roasted for 2 hours. Always use a meat thermometer to test doneness. The internal temperature should be 165 degrees. Notice the little blue pop up timer?https://chowfancy.com/wp-content/uploads/2014/11/img_3732.jpgIMG_3732Coat the entire turkey breast with herb mixture. Season well with fresh ground salt and pepper. Sprinkle a small amount of water or chicken stock in the bottom of the pan.https://chowfancy.com/wp-content/uploads/2014/11/img_3729.jpgIMG_3729This is what your Boneless Turkey Breast will look like when you bring it home from the Butcher. (This particular turkey breast weighs four and three quarter pounds. The small blue circle is a pop up timer that the butcher has inserted into the breast. It should pop up when the turkey breast reaches temperature, but use your own meat thermometer as well.https://chowfancy.com/wp-content/uploads/2014/11/img_3726.jpgIMG_3726Pre-heat your oven to 375 degrees fahrenheit. Finely chop your herbs and garlic. Thinly slice your shallot. Add Cup and a half of sour cream and mix well.2014-11-09T00:05:26+00:00monthlyhttps://chowfancy.com/2014/09/25/hearty-lentil-soup-with-veggies/https://chowfancy.com/wp-content/uploads/2014/09/img_3047.jpgIMG_3047Serve with grated locatelli...hello comfort!https://chowfancy.com/wp-content/uploads/2014/09/img_3043.jpgIMG_3043Soup will simmer for 45 minutes, add another cup of water if it looks too thick. Stir in salt, pepper and red wine vinegar.https://chowfancy.com/wp-content/uploads/2014/09/img_3042.jpgIMG_3042Add your chicken Stock and waterhttps://chowfancy.com/wp-content/uploads/2014/09/img_3041.jpgIMG_3041Dried lentilshttps://chowfancy.com/wp-content/uploads/2014/09/img_3038.jpgIMG_3038Minced garlic & tomato paste are nexthttps://chowfancy.com/wp-content/uploads/2014/09/img_3037.jpgIMG_3037Add your chopped veggies , cook until softenedhttps://chowfancy.com/wp-content/uploads/2014/09/img_3034.jpgIMG_3034Mise en place will keep you efficient https://chowfancy.com/wp-content/uploads/2014/09/img_3031.jpgIMG_3031Cook the bacon till crispy, about eight to ten minuteshttps://chowfancy.com/wp-content/uploads/2014/09/img_3029.jpgIMG_3029Oscar's Hickory Smoked Bacon2014-11-06T16:26:04+00:00monthlyhttps://chowfancy.com/2014/11/04/recipe-for-grandmas-sausage-and-peppers/https://chowfancy.com/wp-content/uploads/2014/11/img_3423.jpgIMG_3423Melt in your mouth delicious!https://chowfancy.com/wp-content/uploads/2014/11/img_3422.jpgIMG_3422At the end of 2 1/2 to 3 hours, this is what your sausage and peppers will look like! You should be able to pierce the potatoes with a fork. https://chowfancy.com/wp-content/uploads/2014/11/img_3419.jpgIMG_3419This is what your sausage and peppers will look like at the two hour mark. Turn ingredients once more with the spatula and return pan to the oven; uncovered. Reduce heat to 350 degrees and roast for another 30-60 minutes.https://chowfancy.com/wp-content/uploads/2014/11/img_3416.jpgIMG_3416Roast in 400 degree oven for one hour. Turn ingredients with spatula and loosely recover pan; return to the oven for another hour.https://chowfancy.com/wp-content/uploads/2014/11/img_3409.jpgIMG_3409Drizzle another 1/4 cup of olive oil over sausage and veggie mixture. Cover with foil. https://chowfancy.com/wp-content/uploads/2014/11/img_3405.jpgIMG_3405https://chowfancy.com/wp-content/uploads/2014/11/img_3404.jpgIMG_3404https://chowfancy.com/wp-content/uploads/2014/11/img_3402.jpgIMG_3402Spoon entire can of crushed tomatoes over the sausage and peppers. https://chowfancy.com/wp-content/uploads/2014/11/img_3395.jpgIMG_3395Next place your potatoes, peppers, onions, basil and oregano. Season with salt and pepper.Turn with a large spatula to coat all ingredients with oil.https://chowfancy.com/wp-content/uploads/2014/11/img_3393.jpgIMG_3393Coat the bottom of a VERY LARGE roasting pan with 1/4 cup of olive oil. Place your halved sausage links on top of oil and turn them to coat.2014-11-04T19:55:04+00:00monthlyhttps://chowfancy.com/2014/10/26/grandma-makes-her-sausage-peppers/https://chowfancy.com/wp-content/uploads/2014/10/img_3423.jpgIMG_3423No one can resist Grandmas Sausage and Peppers!https://chowfancy.com/wp-content/uploads/2014/10/img_3422.jpgIMG_3422Melts in your mouth....https://chowfancy.com/wp-content/uploads/2014/10/photo-3.jpgphoto 3The Cook Book that Grandma won in her high school cooking class! Priceless!https://chowfancy.com/wp-content/uploads/2014/10/photo-2.jpgphoto 2The inscription inside the front cover of the bookhttps://chowfancy.com/wp-content/uploads/2014/10/photo-1.jpgphoto 1This is the excerpt from Ida Bailey Allen's New Modern Cook Book printed in 19242014-10-26T14:48:41+00:00monthlyhttps://chowfancy.com/2014/10/18/heres-what-you-can-do-with-all-of-those-apples-youve-picked-make-an-apple-berry-crisp/https://chowfancy.com/wp-content/uploads/2014/10/img_3550.jpgIMG_3550https://chowfancy.com/wp-content/uploads/2014/10/img_3547.jpgIMG_3547You can whip this cream up to one day ahead and keep it in a glass bowl in your refrigerator ...yep it's that easy:)https://chowfancy.com/wp-content/uploads/2014/10/img_3546.jpgIMG_3546This is what your cream will look like after a total of five minutes. Do not over mix or you will end up with butter!https://chowfancy.com/wp-content/uploads/2014/10/img_3545.jpgIMG_3545Add 1/4 cup of confectioners sugar and continue whisking on medium speed for two more minutes. https://chowfancy.com/wp-content/uploads/2014/10/img_3544.jpgIMG_3544This is what your heavy cream will look like after about 3 minutes of whisking. (Use the timer...it works!)https://chowfancy.com/wp-content/uploads/2014/10/img_3540.jpgIMG_3540Using the whisk attachment start mixer on lowest setting , gradually moving up one speed at a time until you are at number 6 or a medium speed.https://chowfancy.com/wp-content/uploads/2014/10/img_3538.jpgIMG_3538Place one 16 oz container of chilled heavy cream in the bowl of your mixer.https://chowfancy.com/wp-content/uploads/2014/10/img_3536.jpgIMG_3536It is simple to whip up fresh cream. I use the 16 oz container of Heavy Cream and 1/4 cup of confectioners sugar.https://chowfancy.com/wp-content/uploads/2014/10/img_3553.jpgIMG_3553Top with fresh whipped cream...make enough...cause even the neighbors are showing up for this one:)https://chowfancy.com/wp-content/uploads/2014/10/img_3535-e1413647710596.jpgIMG_3535Oh My....so delish!2014-10-18T19:21:49+00:00monthlyhttps://chowfancy.com/2014/10/10/lazy-day-slow-cook-your-whole-chicken/https://chowfancy.com/wp-content/uploads/2014/10/img_3185.jpgIMG_3185Sprinkle with paprika and bake for 20 minutes more! So good, the kids will devour them!https://chowfancy.com/wp-content/uploads/2014/10/img_3182.jpgIMG_3182Serve with your veggies! Simple and healthy!https://chowfancy.com/wp-content/uploads/2014/10/img_3179.jpgIMG_3179Carve legs first, then wings, then breasthttps://chowfancy.com/wp-content/uploads/2014/10/img_3175.jpgIMG_3175Carefully transfer the roaster to a cutting board; it will be very tenderhttps://chowfancy.com/wp-content/uploads/2014/10/img_3171.jpgIMG_3171You will end up with "drippings" that can be boiled in a saucepan with cornstarch until thickened to make a delicious gravyhttps://chowfancy.com/wp-content/uploads/2014/10/img_3170.jpgIMG_3170Using a small scooper will help you make delicious looking twice baked potatoes https://chowfancy.com/wp-content/uploads/2014/10/img_3167.jpgIMG_3167Using your kitchen mixer with the whisk attachment will make fluffy mashed potato filling.https://chowfancy.com/wp-content/uploads/2014/10/img_3165.jpgIMG_3165After One hour and fifteen minutes, carefully unwrap the potatoes and scoop out the insides. https://chowfancy.com/wp-content/uploads/2014/10/img_3164.jpgIMG_3164While your potatoes are baking, dice the butter & grate the cheese https://chowfancy.com/wp-content/uploads/2014/10/img_3162.jpgIMG_3162Add about a cup of Chicken Stock to the bottom of the cooker.Drizzle a little olive oil, fresh cracked salt and pepper. Top with fresh Sage, Rosemary and Thyme2014-10-19T13:39:55+00:00monthlyhttps://chowfancy.com/2014/10/10/twice-baked-potatoes-with-lavender-farmstead-cheese/2014-10-10T19:06:54+00:00monthlyhttps://chowfancy.com/2014/09/28/game-day-pulled-pork-in-the-slow-cooker-yum/https://chowfancy.com/wp-content/uploads/2014/09/img_3088-e1411914354677.jpgIMG_3088Pulled Pork with Cole Slaw on a fresh bun! Mouth Watering!https://chowfancy.com/wp-content/uploads/2014/09/img_3084.jpgIMG_3084Allowing the Pulled Pork to sit in the serving dish, covered with foil, for ten minutes prior to serving will thicken the sauce.https://chowfancy.com/wp-content/uploads/2014/09/img_3083.jpgIMG_3083Serve along side your favorite Cole Slaw and spicy pickleshttps://chowfancy.com/wp-content/uploads/2014/09/img_3078.jpgIMG_3078You can keep your Pulled Pork in the slow cooker on the warm setting until you are ready to serve. https://chowfancy.com/wp-content/uploads/2014/09/img_3074.jpgIMG_3074Remove the Shoulder to a large bowl. Slice any remaining fat off the top; discard. Shred the Pork with two large forks and return to the slow cooker for another half hour. https://chowfancy.com/wp-content/uploads/2014/09/img_3072.jpgIMG_3072This is what the pork will look like at the end of six hours. https://chowfancy.com/wp-content/uploads/2014/09/img_3071.jpgIMG_3071Set your slow cooker for six hourshttps://chowfancy.com/wp-content/uploads/2014/09/img_3070.jpgIMG_3070Cover entire Pork Shoulder with one bottle of your favorite barbecue sauce (28 oz).https://chowfancy.com/wp-content/uploads/2014/09/img_3066.jpgIMG_3066Remove the strings from your roast ( or ask the butcher to leave untied) and place on top of your sliced onions inside the slow cooker.https://chowfancy.com/wp-content/uploads/2014/09/img_3065.jpgIMG_3065There will be a layer of fat on one side of the shoulder. You can ask the butcher to leave as much or little as you like. I suggest leaving a nice amount for cooking and then removing it just before shredding.2014-09-28T15:02:29+00:00monthlyhttps://chowfancy.com/2014/09/02/grandmas-sunday-sauce/https://chowfancy.com/wp-content/uploads/2014/08/img_2752.jpgIMG_2752Cheers to Grandma for this delicious Sunday Sauce!https://chowfancy.com/wp-content/uploads/2014/08/img_2751.jpgIMG_2751Browned nicely on both sideshttps://chowfancy.com/wp-content/uploads/2014/08/img_2749.jpgIMG_2749Yummy!https://chowfancy.com/wp-content/uploads/2014/08/img_2748.jpgIMG_2748She turns them gently with two forks!https://chowfancy.com/wp-content/uploads/2014/08/img_2746.jpgIMG_2746Grandma uses vegetable oil for frying https://chowfancy.com/wp-content/uploads/2014/08/img_2743.jpgIMG_2743This recipe should make about twenty-five meatballs https://chowfancy.com/wp-content/uploads/2014/08/img_2739.jpgIMG_2739Shape your meatballshttps://chowfancy.com/wp-content/uploads/2014/08/img_2735.jpgIMG_27352015-01-02T01:13:32+00:00monthlyhttps://chowfancy.com/2014/09/21/there-is-a-difference-between-pekin-and-peking-duck/https://chowfancy.com/wp-content/uploads/2014/09/img_3011.jpgIMG_3011Serve your Cherry Berry Duck with roasted potatoes and sweet carrots! Delicious:)https://chowfancy.com/wp-content/uploads/2014/09/img_3010.jpgIMG_3010https://chowfancy.com/wp-content/uploads/2014/09/img_3009.jpgIMG_3009Next onto the duck breasthttps://chowfancy.com/wp-content/uploads/2014/09/img_3007.jpgIMG_3007https://chowfancy.com/wp-content/uploads/2014/09/img_3005.jpgIMG_3005https://chowfancy.com/wp-content/uploads/2014/09/img_3002.jpgIMG_3002The butcher carves the duck starting with the leghttps://chowfancy.com/wp-content/uploads/2014/09/img_2999.jpgIMG_2999So Simple, yet fancy!https://chowfancy.com/wp-content/uploads/2014/09/img_2997.jpgIMG_2997The meat thermometer takes the guess work out of cookinghttps://chowfancy.com/wp-content/uploads/2014/09/img_2996.jpgIMG_2996Cherry jam mixed with 1/4 cup of seltzerhttps://chowfancy.com/wp-content/uploads/2014/09/img_2992.jpgIMG_2992I always use fresh ground salt and pepper2014-09-21T15:13:56+00:00monthlyhttps://chowfancy.com/2014/08/10/this-burger-gets-five-stars/2014-08-10T18:11:02+00:00monthlyhttps://chowfancy.com/2014/08/07/potatos-in-chip-form-a-breakfast-food/2014-08-07T19:06:41+00:00monthlyhttps://chowfancy.com/2014/07/27/taste-the-difference/2014-07-27T15:17:51+00:00monthlyhttps://chowfancy.com/2014/07/06/whistlin-chicken-2/2014-07-12T20:43:08+00:00monthlyhttps://chowfancy.com/2014/07/01/whats-for-dinner/2014-07-02T07:29:10+00:00monthlyhttps://chowfancy.comdaily1.02026-02-14T01:40:43+00:00