Easter Sunday is not only a religious holiday but a time to gather with friends and family after church and enjoy the real start of Spring. We often kick our brunch off with a wine tasting. It a great way to start a party and get ready for a meal. Since we are never able to gather up houseterns to help out on Easter, so we like to make an extra easy menu but at the same time, delicious. We also make sure that our Five Sense rule is set into motion so the party has a fun vibe. As … Continue reading The Easter Brunch

I love to make Pastitsio, the Greek lasagna, but often find that lamb is not a hit with about 1/3 of the guests as some do not eat meat or some like our friend Helene Cooper recoil at that fact of any sort of lamb product on her plate. So we have made this mideastern styled meat dish but switch out the beef with the lamb. SAUCE 1/4 cup extra virgin olive oil 3 cups yellow onions, 1 cup minced, 2 cups rough chopped 1 teaspoon red pepper flakes 2 celery stocks, minced 2 carrots, peeled and minced 3 garlic … Continue reading Shrimp Lasagna

This recipe as a little bit of Sullivan’s Island and an old Italian recipe that stems from a small Umbrian Village. The Italian version calls for a lot more cream than we use and on Sullivan’s Island they use lamb and a mint-pistachio sauce. So somewhere in-between, we have create a hearty pasty that has fresh flavors and can make a great lunch. You just need to make a pesto with a touch of cream, cook down the sausage then finish off with pasta. Ingredients 1 medium yellow onion, peeled and rough chopped 1 teaspoon of rosemary, finely chopped 1 … Continue reading Orecchiette with Sausage and Pistachio-Mint Pesto

If you are having a small group over for a steak dinner or casual burgers, twice fried crispy french fries served with a spicy aioli sauce … Continue reading French Fries

I love chowders in the early spring, late fall and winter when you can get access to fresh ingredients and it is cool enough to enjoy … Continue reading New England Clam Chowder

We serve a lot of beef at dinners throughout the year and there are many cuts and preparations, but we like to limit our beef to … Continue reading The World of Red Meat

As you know, spring is a funny time for cooking because everyone thinks it is summer but the farmers market is still hinting its still winter, … Continue reading Spring Sunday Supper