Mother's Day Brunch

I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya' go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini. Simple steak and eggs brunch, doc'd…

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Light and Brunchy

During the holiday season,  we often consume some heavy-but delicious-seasonal fare. Here is a delicious light brunch made with a roasted pumpkin seed pesto combined with a perfectly poached egg. Simple, light and when you can harvest your own fresh basil, wonderfully seasonal. Served atop a garden ripe heirloom tomato and fresh slice of baguette.…

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A Last Hurrah

Here's a last hurrah to the heirloom tomatoes out of the garden; a roasted tomato salad topped simply with good olive oil and balsamic.

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Food of Love

What did you devour on Valentine's Day? I meant the food, of course! For me, risotto is a food of love. She rewards your patience and care with a  sublime texture of slightly al dente rice and unctious creaminess. MMMM. To our basic risotto we added fresh crab meat and crispy pancetta, some pan roasted…

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