I've taken the pumpkin out of the pie and elevated it into a rich and creamy cheesecake. It's one of my son, Joshua's favorites! This makes an especially memorable ending to a holiday meal.
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Sweet potatoes are a Thanksgiving and holiday table tradition. Their sweet and nutty notes when served with savory turkey are a flavorful symphony, especially with the addition of walnuts or pecans. My son, Joshua, loves sweet potatoes however I prepare them. His first question, “Are you making sweet potatoes?” Naturally this follows, “Please make pumpkin cheesecake, but with raw, organic cream cheese, please?” What can I say, kids keep you on your toes!
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Prime rib, or standing rib roast, is a mainstay of the holiday table. It is readily available during the festive season, so why shouldn’t you enjoy this decadent tradition? My always successful cooking method is to sear the meat at high temperature over open fire for few minutes and then transfer to finish in the oven at a lower temperature. To make it easier, I also like to cut the roast into chops and cook them as individual steaks. artSAVOR 10 is the perfect combination of herbs and spices to yield the ultimately flavorful results every time.
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While carrots are crunchy, they tend to be blend and don’t absorb flavor even when they are fully cooked. Not a big fan of carrots myself as side, I often see guests leaving them on their plate at dinner events or restaurants. Creating this recipe was a testimonial to being creative in your kitchen studio. Combining carrots, beets and cranberries, adding my artSavor 50 to vinegars, citric acid, and fresh herbs created a magic of flavors that nobody wanted to leave them on their plate. Great for your holiday side.
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This elegant and decadently sinful, yet simple side dish is a guaranteed win for your holiday dinner or any festive celebration. The simple combination of the heavy cream, potatoes and cheese is a match made in Paradise. Adding a touch of artSavor 75 takes it to 7th Heaven. Be warned however, this dish is a double threat, all that butter fat contributes to the addictive deliciousness and also makes it very high in calories.
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Many of my friends and myself simply don’t care for sardines because of the strong, oily taste. I never ate sardine and did not use them in my kitchen. However, my husband really likes them if prepared correctly. I took up the challenge in my culinary atelier to devise a way to elimanate or at least reduce strong fishy taste. The delicious combination of my savory, smoky, sour, salty and spicy artSAVOR 70, roasted onions and roasted heirloom cherry tomatoes does the trick. You have to try this!
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Challenging myself to constantly to create recipes that don’t adhere to traditions is a great source of joy and freedom. I am not a good follower. Even if I am following a recipe, I tend to always put a new twist on the ingredients or directions. It makes it mine! Here is one going against the grain. No cornstarch or flour!
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Pizza for breakfast? This recipe is loaded with bacon, eggs, cheese and roasted cherry tomatoes to make any morning tastier. Change the toppings for mushrooms, crumbled sausage and bell peppers. Your only limitation is your imagination!
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An incredibly delicious and beautiful starter made with my artSAVOR 20. My wildly versatile blends encourage you to get creative in the kitchen. This is one of many in my great collection of recipes demonstrating how many different ways you can create with each blend. Your only limitation is your imagination!
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While I find onion a great flavoring vegetable, I don’t particularly find biting into raw pieces of it exciting or enjoyable in salads or any dish. My memories of eating this traditional Persian salad with cucumber, tomatoes and raw onion was to pick out the onion bits, while still enjoying the onion flavor that resulted from tossing the ingredients together. My taste memory recollections gave me the idea to recreate this traditional recipe without onion! Using artSAVOR 75 with it pungent, smoky flavor profile from leek, parsley and dill creates the perfectly balanced dish!
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When most people think of the foods of India, their minds jump to rich curries brimming with warm spices. But there’s another, lighter side to food in the coastal south, where fresh ingredients predominate and spicy fish, sautéed veggies, and light lentil curries are predominate This marinade is packed with flavor – ginger, shallot, chili powder, green chilies, cilantro, cumin and turmeric. This is a versatile preparation for fish as well, so try it with other white flaky fish.
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Finding a way to do simple soups Creamy tasting and tangy all at the same time is a joyful event. This is one that you do not have to feel guilty to enjoy it as there is no cream in it.
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