I first tasted this simple omelet back in the late 1960s at Michele Tillier’s La Parisian Restaurant in St. Augustine. I don’t care for cheese with my eggs very much, so his cheese-less version of this recipe appealed to me. You certainly can add cheese to this, if you so desire. Sometimes we have this…
Category: Meatless
Eggplant Hasselback
I originally heard about this way of preparing eggplant from my sister-in-law, Debbie. Later I found this recipe. It calls for a cup of marinara sauce, therefore I categorized it as “Meatless.” However I happened to have some of my homemade meat sauce in the freezer when I made this, so I used that. The…
How to Cook Rapini (aka Broccoli Rabe)
Carlene demonstrates how to cook Rapini. She says: This food is low in saturated fat. It is also a good source of Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc…
Laurie’s Mushroom Canapés
I believe our friend Laurie was cooking professionally in Key West in the 70s when she shared this recipe with Carlene, who was also living there. Thus it found its way to me. It’s simple to make and delicious. 8 ounces cream cheese, softened to room temperature Two egg yolks 4-ounce can of mushrooms stems…
Carlene’s Clam Sauce
Carlene gave me this recipe many years ago, and I make it pretty often. It only has a few ingredients, it comes together very quickly and it has a surprisingly rich and delicious flavor. 2 6.5-ounce cans of clams. (They can be chopped or minced) Chopped large sweet onion Garlic – several cloves chopped or…
A Cookbook for Stan 