24 Sundays

Over the last year I have created dinners for family and friends that were recreations of my recipes from Culinary School – here I share some of the stories!

Fresh Farmer’s Market Gazpacho

Fresh Farmer’s Market Gazpacho

Gazpacho is the first of the “Keep Your Kitchen Cool” series I’m doing during the month of June to help give you recipes you can make without the stove or oven. You say gazpacho (ɡəˈspäCHō) and for some reason I say Gazpacheo. Do you ever 

Sunday #18 The Lobster….tail

Sunday #18 The Lobster….tail

One day I will make entire Lobster – Culinary School Style. In class we were taught to rip the lobster into it’s pieces before cooking. What?!? You want me to do what?!? I couldn’t believe it.  Then we were told that yes, it’s still alive even 

Sunday #15 LA ROULADE DE POITRINE DE VOLAILLE & LE RIZ PILAF

Sunday #15 LA ROULADE DE POITRINE DE VOLAILLE & LE RIZ PILAF

Phew – where does the time go.  This Sunday dinner feels like a million years ago and I’m only getting the time to write about it now. Since baby O was born time seems both fast and slow at the same time. Way back in 

Sunday #17 Croissants

Sunday #17 Croissants

January 30th is National Croissant Day!!  I’m sneaking this one in out of order…that’s right 17 is coming after 14 but don’t fret #15 and #16 are in the works (along with #18) – somehow I’ve been finding myself without anytime to sit down and 

Sunday #14 LE TARTARE DE THON LA SAUCE DIJONNAISE, PASTA “PUTANESCA” & CREME BRULEE

Sunday #14 LE TARTARE DE THON LA SAUCE DIJONNAISE, PASTA “PUTANESCA” & CREME BRULEE

I hosted dinner for four of our friends…that makes six plates!  On the menu was tuna tartare, pasta puttanesca and crème brûlée! for dessert. Tuna tartare, I knew it was going to be a hit.  How you ask? When I made it in class, I 

Sunday #13 LA HAMPE POELEE A L’ECHALOTE & LE GRATIN DE POMMES DE TERRE DAUPHINOISE

Sunday #13 LA HAMPE POELEE A L’ECHALOTE & LE GRATIN DE POMMES DE TERRE DAUPHINOISE

September 3rd, Brad and I celebrated our 7th year since our first date. To celebrate at home, since we have a 3 week-old baby, I decided to cook up something nice. I looked through my culinary school recipe book and I searched for something that 



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