Dishing Gourmet

[...] Brussels sprouts seem to be all the rage lately. Have you noticed this? They're something I rarely [...]

[...] A few weeks ago I published a recipe for Brussels Sprouts as part of a submission to a local cooking contest sponsored by Center City Cooks [...]

[...] : 1 1/2 c. flour 3 Tbsp. white sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1 egg 1/3 c. heavy cream 1/2 tsp. vanilla extract 1/2 c. honey mead 1/4 c. unsalted butter, melted For the crumbs: [...]

[...] it will still be delicious. Ingredients  1 tsp. unflavored gelatin 1 tbsp. cold water 1 c. heavy cream, very cold 1 tsp. vanilla extract 4 tbsp. white sugar 1/4 c. Hershey's cocoa powder 2 tbsp. [...]

[...] wasn't in our best interest to do that every night so he came up with the idea of "Wine Wednesday". Wine Wednesday is exactly what you'd surmise. We usually have a fancier than [...]

[...] , but I'm back, and tomorrow's post will reveal a revolutionary concept I like to call "Wine Wednesday".  Until then, sit back, relax and have a drink in anticipation...perhaps one of [...]

[...]   1 tsp. unflavored gelatin 1 tbsp. cold water 1 c. heavy cream, very cold 1 tsp. vanilla extract 4 tbsp. white sugar 1/4 c. Hershey's cocoa powder 2 tbsp. boiling water 2 tbsp. dark brewed [...]

[...] 3 Tbsp. white sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1 egg 1/3 c. heavy cream 1/2 tsp. vanilla extract 1/2 c. honey mead 1/4 c. unsalted butter, melted For the crumbs: 1/4 c. brown sugar 1 Tbsp. [...]

[...] Remember that Basil Infused Strawberry Sauce?  Want to know what happens when you add it to lemonade?  I could answer that for you, [...]

[...] versatile sauce and will be the foundation of the next two posts so stay tuned.... Basil Infused Strawberry Sauce (Yields approximately 1 cup) Ingredients 2 cups quartered fresh strawberries 1 [...]

[...] and racking my brain I came up with a hybrid of several recipes.  This rosemary infused white bean dip is hummus like in texture, but bountiful in flavor.  An added bonus:  you can make [...]

[...] be serving; recipes to follow in the next few days as the prep begins. Rosemary infused white bean dip  Crab & artichoke dip Cranberry walnut brie tartlets Whiskey Brownies and to [...]

[...] eggplant slices on the parchment paper skin side down. Brush each eggplant slice with the olive oil mixture. Bake the eggplant slices for 15-20 minutes, just enough to get crisp on the outside but not [...]

[...] the chopped garlic and saute until translucent and soft. 3.  Blend the garlic and olive oil mixture, the salt, lemon juice and beans to a food processor (or use an immersion blender [...]

[...] fight the Friday night I-76 city traffic.  Cue the brainstorming of dinner ideas!  Eggplant parmesan immediately came to my mind for no good reason at all other than I already had Italian [...]

[...] of recipes from Philadelphia's Restaurant Week chefs.  Choose your favorite recipe from the Fall or Winter edition, prepare the dish, take a photo and submit via [...]