At our loft dinner last night in Bridgeport we enjoyed the most pleasurable and palatable of palate refreshers. Rhubarb Sorbet! The first time I ever experienced a "palate refresher" was at a little restaurant in St. Charles, IL called Al Capone's Hideaway and Steakhouse. It was prom night and we both ordered the prime rib. After the French onion soup and before the beef, they served us each a scoop of frozen lemony goodness.  It was a nice transition and an effective "start ... Read More

Morita Chiles started out as a small variety of jalapeno. To transform into a morita, the jalapeno is allowed to ripen on the plant to a dark red color. Then it is low and and slow roasted with smoke before finally it is dried. Voila! Morita chile is born.  The result is a spicy, fruity, and pleasantly smoky flavor. Yes it will be spicy, but it is quick heat that stays on the tongue for just a flash. Morita and Ramp Pesto Cream ... Read More

Rhubarb Cream Cheese Ice Cream Ingredients: 6 cups diced fresh rhubarb 2 cups sugar 2 cups water 1/4 cup lemon juice 1 red beet, sliced 2 lbs cream cheese, softened 3 cups milk 3 cups heavy cream 3 cups sugar 1/2 teaspoon salt 2 teaspoons vanilla Method: In a 2 quart saucepan over medium-low heat, combine rhubarb, 2 cups sugar, 2 cups water, lemon juice, and sliced beet. Simmer, uncovered, for 10 minutes, or until rhubarb is tender. Cool thoroughly and remove beet slices. Combine cooled rhubarb mixture with cream cheese, milk, sugar, vanilla, and salt ... Read More

These soft, slightly sweet, and salty rolls were recently featured in our burger dish at our South Shore dinner parties. They are perfect as hamburger buns, and I imagine they would be excellent for sausages too. Just make them long instead of round. It's a quick and easy recipe that will impress everyone at your summer bbq's. Bretzel Rolls Ingredients: 2 cups warm water 3 tablespoons warm milk 4 teaspoons active dry yeast 1/2 cup brown sugar 3 tablespoons butter, melted 6 cups all purpose flour kosher ... Read More