Author Archives: marykeys

VANILLA BEAN CREME BRULEE

INGREDIENTS: 1 extra-large egg 4 extra-large egg yolks 1/2 C sugar, plus 1 T for each serving 3 C heavy cream 1 tsp. pure vanilla extract 1 T orange liqueur (such as Grand Marnier) 1 vanilla bean, cut in half … Continue reading

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BRUSSEL SPROUTS MISO

INGREDIENTS:  (Serves 6) 6-8 Slices thick bacon 1/4 C dark brown sugar 1/2 C Sake 1/2 C Mirin (sweet rice wine) 1/2 C sugar 2 T miso paste 3 –8 oz. bags baby brussel spouts, cut off root end and … Continue reading

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BEEF WELLINGTON w/ Spinach, Artichoke & Mushrooms

Heat oven to 425 degrees, Bake 20-25 minutes. Rest 10 minutes.  Serves 6 6 Premium filet mignon (cut 1 1/2 in.) Kosher salt & freshly ground black pepper 2 T extra virgin olive oil 1/2 (10 oz.) box frozen chopped … Continue reading

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SOUS VIDE PRIME RIB AND CHICKEN BREAST

I am obsessed with my new method of cooking!  Sous Vide style!  After seeing a lot of chefs use their Sous Vide machines for superb dishes, I started my research for the home cook.   Sous Vide is a method … Continue reading

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SCRUMPTIOUS MEATLOAF

This recipe makes two meatloaves.  It freezes well and you might as well make two because you will dirty almost the same amount of pans!  The sweetness of the barbecue sauce adds a great flavor, along with the moistness of … Continue reading

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